32 YEARS EXPERIENCE CHINESE CUISINE CHEF PRESENTING THE SIGNATURE TEO CHEW STEAMBOAT FISH HEAD AND MUTTON
The North Malaysian Mr. Lee Sai Keong (Ah Keong) who born in year 1969 originated from Ipoh, Perak is the founder and together with wife Madam Teow Lee Yeng are the owners of the chinese cuisine seafood restaurant well known as “Restoran Makanan Laut Keong Kee” in South Malaysia.
Ah Keong who with his age of 45 years old currently, stepped into the food and beverage industry since his age of only 13 years old in 1982, recruited himself into a chinese cuisine restaurant ‘Chen Kee’ in Ipoh as kitchen trainee for about 2 years began his cooking career. Later on in year 1984 Ah Keong reached Kuantan, Pahang joined the ‘Chai Fatt Restaurant’ as kitchen helper to further explore in the industry for another about 3 years, then travelled again to Rawang, Selangor continued strengthen his experience under-employed in the ‘Yu Kee Restaurant’ as second chef for 3 years until age of 21 years old.
In order to sharpen and widden his cooking career, Ah Keong went overseas reached Maldives stayed 2 years further exposed in a local chinese cuisine restaurant in Maldives, afterwards returned to home country in Kuala Lumpur established his very first seafood food stall at Damansara Utama for about a year. While in around year 1991, Ah Keong travelled to Singapore joined ‘Loong Seafood Restaurant’ as main chef untill year 1998 before reached Johor Bahru.
While Madam Teow who also stepped into the industry at her age of 13 years old in year 1988 began as waitress, met husband Ah Keong when under-employed in Singapore, together returned to Malaysia based in Johor Bahru, after a year successfully established their very 1st seafood restaurant in year 1999 named “Restoran Makanan Laut Keong Kee” at Taman Iskandar, Johor started with only about 30 dishes in menu untill recently more than 100 choices.
In this seafood restaurant, the top recommended among menus will be their Signature Teo Chew Steamboat Fish Head or Mutton. Fresh red grouper fish head cutted into cube pieces boiled mixture with vegetables, yam, taufu, salted veges, tomato and fried fu chuk in their home recipe 3 hours boiled soup base, using giant bones and ikan bilis mixed cooked added yellow beans and Ah Keong’s four ingredients recipe brings the best eatery. Secondly will be one of the most wanted by their regulars, the Keong Kee Special Vegetarian which fried mixed of 5 kind veges such lady finger, long bean etc with dry fried ‘mei ren yu’ a kind of small fish and garlic presenting the top exotic taste. Moreover, the Special Tao Fu which is their handmade taufu from yellow beans then steamed mixed with chicken egg, salted egg and preserved egg then served topped with dry shrimp, veges and fried onions also poured onto their home recipe sauce also one of the signature must try. Again the Honey Stick Ribs which using fresh local giant size pork ribs fried mixed with their recipe honey sauce cannot missed by not only their regulars but also visitors. Nonetheless, Signature Claypot Mutton braised more than 2 hours using fresh mutton cooked in their recipe soup base which boiled for 3 hours served in claypot with fried fu chuk or also known locally ‘tao kee’, beans, mushroom, ginger and onions makes you never regret after taken when stepped into the “Restoran Makanan Laut Keong Kee”.
RESTORAN MAKANAN LAUT KEONG KEE
Address: No. 52, Jalan Sultanah Aminah,
Taman Iskandar,
80050 Johor Bahru, Johor.
Business Hours: 4:00pm to 2:00am (Daily)
(Alternate Wednesday Off Day)