THE RECOGNISED “HUP HUAT” PHAN FAMILY’s AUTHENTIC LOCAL CANTONESE CUISINE RUNNING MORE THAN 50 YEARS @ MALACCA
“Local Cantonese Cuisine” is a kind of the Chinese (Cantonese) traditional authentic cuisine/recipe which being practised since century ago believed that was brought into our nation by the Cantonese migrants, always among the local’s favourite eatery selection carrying by restaurants on respective home recipes everywhere today on the ground. Here in the middle southern nation, we found and being successfully recognised among the best recommended more than half century (50 years) “Hup Huat” Phan family’s Local Cantonese Cuisine Restaurant running into their 2nd generation in the heritage city of Malacca having great positive response from the market all the while.
The Perak local originated couple late Madam Kok Ah Moi (1946-2018), was the initial founder together with her husband late Mr. Phan Voon Lau (1937-2020) both reached and running their Local Cantonese Cuisine eating house “Hup Huat” right in the Malacca city township. Being today generation passed onto their next 2nd generation son Mr. Phan Chee Kuan (born 1968) and wife Ms. Ho Heng Chen (born 1979) are the recent immediate couple owners of the restaurant still serving their traditional authentic home-cooked cantonese recipe selections to the locals and visitors all under a roof in better manner on the middle southern nation here.
The founders couple late Mr & Mrs Phan, whose began their very owned wooden eating house at Bunga Raya along the City Park right in the Malacca’s township in the year 1969 presenting all their family’s traditional authentic cantonese cuisine eateries to the locals, officially named the “Kedai Makan & Minuman Hup Huat” in the year 1977. While their son Phan Chee Kuan who touched the field at his teenage helping parents in their eating house, then fully stepped into the f&b industry at his 25th of age in the year 1993 been generation passed onto family’s home recipes assisting parents with his passions in the career.
With experiences & home recipes on-hand, added with vision to further their exposure in the field and foreseeing the market opportunity in the f&b industry locally in circumstances enabled the Phan family moved into a better environmental dining restaurant at Taman Semabok Perdana in the year 2010 continued serving their signatures to the public. Later-on been passed onto their son Phan Chee Kuan (with wife Ho Heng Chen) taken up the responsibility to continue their Phan family’s career in the year 2015 running into their 2nd generation on the same floor. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year 2022 in the middle southern nation at Malacca.
In this Hup Huat Restaurant, the owners’ very first top recommended in menus will be their Phan family’s 50 years 2-generations cantonese recipes on “Claypot Porridge with Century Egg” which all the while most wanted by their regulars from the beginning. At least 3-4 hours home-boiled white porridge base, served boiling hot in claypot with century eggs, fresh pork minced (or chicken shredded on option), pig’s livers & chicken eggs, taken toppings of fresh chopped spring onions and home-fried onions will brings a wonderful pot of their authentic tasty freshness smooth cantonese recipe porridge eatery that you must have a try when reached Malacca. Mixed into white pepper, sesame oil or soy sauce will always on their customer’s preferences sided here.
Secondly will be their signature “Deep Fried Prawn Dumpling” or commonly known the Prawn Wantan which among the restaurant’s daily top selection to be seen on almost all tables here. Daily fresh hand-wrapped dumpling (wantan) fillings of the local fresh ming prawns, then followed by few minutes deep fried in boiling hot cooking oil, and finally served hot on table will brings unbelievable crispy wantan’s bites with the prawn’s freshness bites itself into mouth that you will neither found the same elsewhere in town here. Taken dipping onto their homemade sour spicy lime chilli paste sided always the best matching eatery you cannot aside here.
Another will be their famous “Boiled Chicken with Oyster Sauce”, also always among their customer’s wanted selection from the first day. Local fresh feeded meat chicken on weight of 2kg above commonly selected, cleaned then home-boiled in about 30-40 minutes followed by another 10 minutes soaked in cold/ice water, and finally served in fine (boneless) cutted pieces with their special home-mixed oyster sauce (into deep fried onions oil & sesame oil), toppings of fresh spring onions shredded will brings excellent chicken meat’s smooth, juicy & freshness bites into mouth that you never regret after tasted here.
Moreover, the owners also introduced their Phan family’s traditional authentic cantonese “Charcoal Roasted Honey Pork” (Roasted Char Siew) in their all time favourite recommended menus like by all their visitors. Local fresh pork collar portions commonly selected, cleaned then marinated overnight in their home recipes, followed by 2-3 hours slow charcoal roasted in-house (onto home-mixed sweet/honey paste), and finally served in cutted slices sided of cucumbers will brings another authentic & exotic cantonese charcoal roasted sweet with honey tasty roast (barbecue) taste of char siew eatery into mouth that you really cannot missed when stepped into this best recognised more than 50 years 2-generations Phan family’s Local Cantonese Cuisine Restaurant “Kedai Makan & Minuman Hup Huat” right in the heritage city of Malacca on the middle southern nation of Malaysia.
KEDAI MAKAN & MINUMAN HUP HUAT
Address: No. 101-1,
Jalan SP 1,
Taman Semabok Perdana,
75050 Melaka.
Business Hours: 9:00am to 3:00pm (Daily)