PAHANG ORIGIN CHONG WAI HONG WITH 17 YEARS COOKING EXPERIENCE PRESENTING HIS RECIPE IN SOUTH MALAYSIA
Mr. Chong Wai Hong who born in year 1981 in Pahang, Malaysia having 17 years cooking and eatery experience was the founder and the owner, together with his lovely wife Ms. Ngoi Suat Foon from Ipoh, Perak operating their very first and owned “Restoran Yuyi Jia” serving exotic Chinese cuisine in Johor.
Chong Wai Hong who with age of 33 years old currently, touched the food and beverage industry since year 1991 worked as shop assistant in hometown during school off since age of 10 years old. After his secondary education, Chong initially stepped into the industry in Pahang by recruited himself into the ‘San Sui Chinese Restaurant’ (pronouns) as kitchen helper at his age of 16 about nearly a year before reached Singapore in the year 1997 spent two years experience in the industry.
While in year 1999 at Chong’s 18 years old, he travelled to Japan continued expose in his cooking career joined a chinese cuisine restaurant named ‘Loong Hwa’ as chef trainee began his profession journey, stayed for another about 3 years. Then moved to another restaurant ‘Tang Zhi Jia’ in Japan for a year further his exploresure. Later on in year 2004 he returned to home country reached Ipoh, Perak assisting his father in-law with wife operating their kopitiam beverage corner for about two years.
In order to strengthen and sharpen his career, Chong decided to reached United Kingdom (UK) in year 2006 joined also a chinese cuisine ‘Loong Teng Ge’ (pronouns) restaurant as chef for another 2 years, then returned again to Malaysia in 2008. While in year 2009, Chong established his very first food stall at Permas Jaya, Johor in ‘Sin Guo Hwa Restaurant’ (pronouns) presenting his home recipe claypot frog porridge for about 4 years, subsequently to the great response from the visitors enabled him to successfully established his specialize shop named “Restoran Yuyi Jia” in the year 2013 at Bandar Baru Permas Jaya.
In this chinese cuisine restaurant, the founder’s top recommendation will be his home recipe Claypot Frog with porridge which cooked in sweet and spicy boiled in claypot with dry chili, ginger slice, chili padi, onions and his secret ten ingredients recipe brings the exotic taste. Perfect match taken with their tasty white porridge boiled for half hour before served which must try. Secondly will be their Drum Sauce Steamed Fish Head using fresh ‘Sung’ fish head steamed with perfection then poured onto their home recipe in-house sauce which taste spicy and slight salty made from ten ingredients also one of the signature in menu. Others, the Hakka style Deep Fried Pork with Preserved Beancurd also the most wanted by his regulars and visitors. Moreover, for those who likes bitter gourd can try their home cooked Bitter Gourd Soup which using soup base boiled for two hours with giant bones then cooked mixed with fresh bitter gourd slice, meat ball, pork slice and internal parts almost served on every single table in the restaurant. Nonetheless, the another top Signature Claypot Curry Fish Head must not missed when stepped into “Restorant Yuyi Jia”, best eatery with spicy and exotic home recipe curry paste by Chong cooked mixed with vegetables and fried dry taufu you never regret after taken.
RESTORAN YUYI JIA
Address: No. 18, Jalan Permas 10/5,
Taman Permas Jaya,
81750 Masai, Johor.
Business Hours: 11:00am to 10:30pm (Daily)
(Thursday Off Day)