MORE THAN 35 YEARS EXPERIENCE CHEF PRESENTING HIS SIGNATURE HOME RECIPE SEAFOODS AND HALAL FOODS
The Kuala Lumpur origins, Mr. Phang Kok Keong (Chef Phang) from Cheras who with more than 35 years in the f&b industry as chef who is the founder and together with Mr. David Lee Tai Wai and Mr. Yap Chee Kian are recently the immediate owners of the local famous “Restaurant Masakan Sedap” or known in Cantonese ‘Ha Zhong Ha’, in Mandarin ‘Xia Zhong Xia’ located at Jalan Lintas, Kota Kinabalu, Sabah.
Chef Phang who born in the 1960s been awarded the “Top 10 Hotel Chef” in the year 1984 and obtained the international “The World Chinese Cuisine Speculator” in the year 1993 initially stepped into the industry since his age of only 15 years old in the year 1977 helping in a roadside fish ball mee stall at Petaling Street (China Town), Kuala Lumpur for only few months before he joined the Singaporean porridge restaurant named ‘Gold Leaf Restaurant’ at Bukit Bintang under a Taiwanese Master in porridge cooking for another two years. In order to expose further, he recruited himself into the ‘Fung Ling Restaurant’ presenting Chinese Cuisine under the supervision of a Hong Kong Chef at Ampang Park in 1980, there Phang started with preparing meals daily 80 pax for in-house workers and given chance to handling steamed section in the kitchen. Afterwards in the year 1984, he been offered a Sous Chef position in the ‘Tanjung Aru Beach Hotel’, Kota Kinabalu, Sabah where he began entering the Hotel field then later joined the world famous ‘Shangrila Hotel’, Kuala Lumpur for about 2 years later on stepped again into chinese cuisine as Saus Chef in ‘Overseas Restaurant’, Ipoh for another 3 years. At his age of 23 years old with 8 years experience, he been promoted to Main Chef in the ‘West-In’ at Ipoh then joined the Ipoh ‘Public Restaurant’. While in the year 1987, Chef Phang exposed himself towards international travelled to Spain to join the ‘Santa Cruz de Tenerife’ in Santiaga Resort, Sepanyol for about five years then back to Malaysia in 1992 served in ‘Mutiara Hotel’ before he established his very 1st own “Chu Fook Restaurant” at Pandan Indah Cheras, Kuala Lumpur in the year 1993 at his age of 30. Unfortunately after two years, Chef Phang ends his own enterpreneur again continue his career by joining the ‘Sri Raffesia Restaurant’ as Main Chef near the Kota Kinabalu International Airport for the following 4 years later on transformmed into the ‘Raffesia Chicken Hut’ chain store having seven outlet within Malaysia. Finally in the year 2004, Chef Phang bodied with Mr. David and Mr. Yap who both from Johor and interested in eatery established their “Restaurant Masakan Sedap” at Jalan Lintas, Sabah to recent.
In this Halal chinese cuisine restaurant, one of the top recommended will be their Signature Soya Sauce King Fish with choices of sea prawn and river prawn. Fried king prawn pour into their home recipe sause mixed of garlic, soya sauce and slight sugar before served brings the best eatery. Secondly will be the Claypot Fish Head with Signature Home Recipe Sauce using fresh ‘Lu Thun’ or ‘Grouper’ fish head. Besides, the Honey Sause Lamp too the most wanted by their regulars which slow fried lamb topped mix with local fresh traditional honey. Moreover, their Signature ‘Four Platter’ made up with the combination of four top class such abalone, mushroom, sea cucumber and fish maw stewed before served on plate will be the best eatery must try in the restaurant. Nonetheless, their sour, sweet and slight spicy Manggo Fish using fried Grouper fish poured with their home recipe sauce inside with onions, chili, yellow sugar etc topped with local manggo slice will be one of the top in menus.
RESTAURANT MASAKAN SEDAP
Location: No. 1-0-1, Block B,
Lot 20, Kolam Centre,
Phase 2, Jalan Lintas Luyang,
88300 Kota Kinabalu, Sabah.
Business Hours: 10:30am to 2:30pm (Lunch Session)
5:00pm to 11:00pm (Dinner Session)