THE SARAWAKIAN MR. JIMMY CHIN PRESENT THE JOHOR FAMOUS DRY FRIED MEE HOON AS 2ND GENERATION
The Sarawak originated, Mr. Jimmy Chin who born in year 1982 is the second generation holding the Johor local famous Dry Fried Mee Hoon, together with wife Ms. Yeo Wen Hui with age of 27 years old currently, are the founders and owners of the “Ming Ji Restaurant” in Johor.
The founder of this Dry Fried Mee Hoon which also known as ‘San Lou Mee Hoon’ means three storey mee hoon, Mr. Yeo Lai Kee who born in year 1958 with age of 56 years old recently create his this home recipe fried mee hoon in year 1979 at his age of 21 years old, then established the first specialize shop at Taman Pelangi named “Restoran Ah Kaw” in year 1998.
Jimmy Chin who with age of 32 years old now, from East Malaysia reached Johor Bahru formerly as DJ career, initially stepped into food industry in the year 2006 at 24 years old recruited himself into father in law restaurant “Restoran Ah Kaw” as waiter for about 2 years. Later on subsequent to his interest and talent, Jimmy been given a chance to step into kitchen to begin experience as kitchen assistant for another 3 years before been promoted as a Chef at his age of about 29 years old.
While Ms. Yeo (daughter of Yeo Lai Kee) who since kids touched the food and beverage industry helping father in their “Restoran Ah Kaw” at age of only 13 years old really stepped into the industry commenced her career in the year 2011 with husband established their very first owned food stall in a restaurant at Taman Sentosa for about half year serving their second generation ‘San Lou Mee Hoon’. Subsequent to the great response fron the public and with Jimmy’s vision to have his own restaurant, in the same year they successfully established their very owned restaurant at Jalan Rosmerah, Taman Johor Jaya named “Ming Ji Restaurant” not only presenting the home recipe dry fried mee hoon but also Jimmy’s new creation recipe dishes.
In the restaurant surely their Dry Fried Mee Hoon (San Lou Mee Hoon) is the top recommended home recipe generation passed menu which served mixed with fresh prawn, egg, fish cake, pork slice and veges also named ’3 storey mee hoon’. Secondly will be their home recipe Curry Asam Fish Head which taste sour and spicy. Boiled in claypot using fresh red grouper fish head mixture of veges such lady fingers, tau fu, cabbage and long beans in their home recipe curry asam paste sauce brings the exotic taste you cannot missed. Others, the Signature Seafood Tau Fu also one of the most wanted by regulars which will served perfect match with salad sauce. Home hand made fresh tau fu insided with fresh prawn minced then deep fried in cube size will be one of the best eatery created by Jimmy Chin. Moreover, their Prawn Paste Deep Fried Chicken too favourites by visitors, having crispy outer when bites, deep fried in golden colour. Nonetheless, one more new menu by Jimmy will be their Signature Deep Fried Squid with Salted Egg Yolk you must try when stepped into the “Ming Ji Restaurant” in Johor Bahru.
MING JI RESTAURANT
Address: No. 24, Jalan Rosmerah 2/12,
Taman Johor Jaya,
81100 Johor Bahru, Johor.
Business Hours: 11:00am to 3:30pm (Lunch Session)
5:30am to 10:00pm (Dinner Session)
(Alternate Tuesday Off Day)