SERVING THE IPOH-BERCHAM TRADITIONAL CHARCOAL CLAYPOT CHICKEN RICE BY KUAN BROTHERS IN JOHOR BAHRU
The brothers originated from Ipoh, Mr. Kuan Kok Hoon (Ah Hong) born in 1976 and younger brother Mr. Kuan Kok Wai who born in year 1977 together with their uncle Mr. Chan Weng Seng are the owners of the “Ipoh LSY-Pot Restaurant” in Johor serving their hometown traditional recipe Ipoh-Bercham Claypot Chicken Rice.
The founders of this home recipe Madam Chan Chu Khan who born in year 1947, mother for both Mr. Kuan, and been co-founded by their uncle Mr. Chan who born in year 1958 initially established the first ‘Ipoh LSY-Pot Claypot Chicken Rice’ at Ipoh, Perak in the year 2008. While Ah Hong and brother Kok Wai been generation passed their home recipe to further explore recently in South Malaysia, Johor.
Ah Hong who with age of 38 years old currently, touched the industry since his age of 19 years old in 1995 worked as assistant in Japan serving Taiwanese cuisine for about two years later on returned to Malaysia, then joined an chicken rice food stall as helper in year 1997 in Pasir Ris, Singapore for another 2 years, later on experienced from kitchen assistant till chef spent 9 years explosure at Singapore in the food industry. While in the year 2007, Ah Hong with wife Ms. Keh Lai Peng operating their very first own food stall selling Kuan’s mother home recipe Claypot Chicken Rice in Taman Bukit Indah, Johor named ‘Kang Kang Claypot Chicken Rice’ for about 5 years.
Then in year 2012, subsequent to the great response on their claypot rice enabled Ah Hong together with wife, brother Kok Wai and Uncle Chan established their specialize shop located at Taman Bukit Indah named “Ipoh LSY-Pot Restaurant” serving their Bercham traditional Claypot Chicken Rice.
In this claypot restaurant, for sure the traditional Bercham, Ipoh Charcoal Claypot Chicken Rice will be the top recommended which cooked in 20 minutes above charcoal flame poured in their homemade recipe sauce made from 8 combination ingredients which delivered all the way from Ipoh then served inside with top class rice mixture of chinese sausage, salted fish and fresh chicken cube. Secondly will be their Signature Claypot Lau Shu Fan also known ‘Mee Tai Mak’ by locals which boiled in claypot mixed with veges, egg, pork slice, pork minced, prawn brings the best eatery taken when poured in slight black vinegar. Others will be their homemade recipe prawn mee which with soup base boiled using prawn shell for more than 2 hours then served in bowl with fresh prawn, char siew, pork slice, fish cake, veges, bean sprout, boiled egg makes exotic when tipping their homemade sambal. Besides, their Fried Pork with preserved beancurd all the way from Ipoh also one of the recommended in the restaurant. The Braised Chicken Feets which boiled for 6 hours then stored overnight with more than 10 ingredients also the most wanted by their regulars. Nonetheless Ah Hong’s creation Thai Sauce which taste sweet, sour and spicy topped onto fried beancurd known Thai Style Fried Beancurd is one of their signature in “Ipoh LSY-Pot Restaurant”.
While in the year 2014, they been invited to operate an halal food stall in a food court at Danga Bay, Johor serving Halal Claypot Chicken Rice creating opportunity to local Muslim religious to taste their Bercham, Ipoh tradition Claypot Rice in halal menus.
IPOH LSY-POT RESTAURANT
Address: No. 31, Jalan Indah 15/1,
Taman Bukit Indah,
81200 Johor Bahru, Johor.
(Food Court)
Ipoh LSY-Pot Restaurant
No. 1, Commercial Street,
Lot 15-21, Country Gardeng,
Danga Bay, 80200 Johor Bahru, Johor.
Business Hours: 11:00am to 3:00pm
5:30pm to 10:00pm (Monday to Friday)
11:00am to 10:00pm (Saturday, Sunday & Public Holiday)