THE 4 GENERATION HANDMADE “PAO DIM SUM” BEEN GENERATION PASSED ONTO THE 4th GENERATION WONG SENG FATT
“Pao” was thousand years ago been taken by chinese religious not only during breakfast as today, but also as main course formerly years ago. Nowadays in Malaysia, the 4 generation Pao Dim Sum specialize restaurant well known as “Chop Pun Heong” initially founded by the first generation Mr. Wong Kim Choi in South Malaysia since year 1953. Recently been operating by the 4th generation Mr. Wong Seng Fatt, Mr. Wong Yun Thim, Ms. Wong Lai Ping and Ms. Wong Lai Yee in Kulai, Johor.
The founder who was in food and beverage industry began his pao dim sum career at night time after his day time noodle house ended daily. From there Wong Kim Choi stepped into the industry been assisted by son Mr. Wong Kok Fah (2nd generation) who with age of 82 years old recently who formerly in furniture industry, later on learnt and bodied up with father the founder established their “Chop Pun Heong” pao dim sum began their journey at Jalan Besar Kulai then moved to Kulai Besar in year 1980s (recent location). While the 3rd generation Mr. Wong Heng (1956-2012) who since kids helping in restaurant been passed onto their home recipe at his age of 17 years old in the year 1973 then been taking over the generation passed Chop Pun Heong in year 2000 continued to expose in the industry.
While all the four brothers and sisters (recent owners), the 4th generation too been helping in their restaurant since kids during school off and holidays. The youngest brother Wong Seng Fatt who having great interest in cooking and eatery fully stepped into the industry at his 18 years old in year 2007 after his secondary education then been passed on as recent main chef with their home made recipe before his father (3rd generation) passed away in year 2012. In year 2014, the 4th generation explore to another outlet to expose further in Jalan Dedap, Taman Johor Jaya serving their four generation home made pao and dim sum.
In this oldies pao dim sum restaurant, surely their four generation hand made recipe ‘Chop Pun Heong Da Pao’ or big pao will be the top recommended must try when reached Johor. This fully handmade da pao insided with fresh pork, chicken, egg and ‘mengkuang’ which been marinated with their home recipe 8 ingredients sauce wrapped with full texture pao outer then steamed before served on plate. According to the owner of the restaurant, the tradition and right way to eat an ‘Da Pao’ is to have a huge bite into mouth like having a western burger will only really can taste the exotic. Secondly will be their Signature Char Siew Pao which with option of steamed and deep fried. Insided with charcoal roasted char siew using their tradition home recipe topped with sesame bring the best eatery, also the most wanted by their regulars and visitors. Moreover, their ‘Lo Mai Kai’ also been served since 60 years ago, one of the recommended signature menu which steamed dumpling rice with pork, chicken and mushroom mixed with their secret recipe sauce must try when stepped into “Chop Pun Heong”. Others, they also introducing traditional chinese dim sum such as Steam Pork Ribs with home made sauce which taste sweet and slight salty, the ‘Liu Sa Pao’ which made insided with mixture of egg yolk and butter, Shanghai ‘Xiao Loong Pao’, and variety choices of Hong Kong Style Dim Sum like steamed ‘Siu Mai’, ‘Ha Kao’ and fried dim sum etc.
CHOP PUN HEONG (PAO DIM SUM)
Address: (Kulai Main)
No. 681-6 Jalan Raya,
Kulai Besar,
81000 Kulai, Johor.
(4:30pm to 10:00pm Daily)
(Sunday Off Day)
No. 53, Jalan Dedap 23,
Taman Johor Jaya,
81100 Johor Bahru, Johor.
(7:00am to 3:00pm Daily)
(Alternate Monday Off Day)
Comments (1)
Nice look