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TANG LIM HUAT, THE FOUNDER OF “TANG KEE RESTORAN” HAVING HIS 27 YEARS JOURNEY IN F&B INDUSTRY, FROM KOPI BOY TO CHIEF CHEF

June 3, 2014 Restaurants

The local origin Johorean Mr. Tang Lin Huat who born locally in year 1971 spent untill recently 27 years experience in cooking eatery career was the founder and the owner of the “Huat Cantonese Style Seafood” or also known Tang Kee Restoran in Johor Bahru serving his home recipe chinese cuisine to the public in patients manner.

Mr. Tang who with his age of 43 years old currently, touched the food industry since his age of only 16 years old as ‘kopi boy’ in the ‘Ah Koon Kopitiam’ at Cheras, Kuala Lumpur in year 1987 for about a year.  While in year 1988, Tang initially stepped into the f&b cooking career at Petaling Jaya, Selangor as kitchen trainee in the ‘Hakka Restautant’ (pronouns) began his journey in the industry.  Subsequent to the chance been given and his great performance, Tang been promoted become second chef in the restaurant after half a year, then under-employed for another 2 years before he returned to home town Johor.

While in year 1996, Tang with his experience hold and with mission to have his enterprenuership, at Taman Ungku Tun Aminah started his very first owned food stall presenting his recipe fried kuey teow or ‘char kuey teow’ in the ’88 Kopitiam’ for about 7 years, afterwards converted into seafood & chinese cuisine stall in the kopitiam named “Cantonese Style Kuey Teow” operating for another 7 years.  With his patients in the career and having great response from the public, enabled Tang to successfully established his very owned seafood restaurant at Taman Perling,  Johor in the year 2010 named “Huat Cantonese Style Seafood” running for 13 years before moved to the current location Taman Impian Emas in year 2013 later on also known as “Tang Kee Restoran” in year 2014.

In this chinese seafood cuisine restaurant, the founder’s top recommended among menus will be their Claypot Curry Fish Head or ‘Tang Kee Curry Fish Head’ cooked with Tang’s very home recipe curry paste made from more than 10 ingredients and using fresh deep sea fish head boiled in claypot mixture of vegetables, dry fried beancurd and tau ke brings the exotic dish must try.  Secondly will be the King Paper Wrapped Chicken which using fresh unmatured village whole chicken wrapped in paper with chinese herbals and their home recipe ingredient sauce, then roasted for about 3 hours before served presenting the best eatery with chicken stock and taste when unsealed the wrapping paper.  Others, the Deep Fried Preserved Beancurd Pork also one of the signature in the restaurant which deep fried the pork after marinated with preserved beancurd and recipe ingredients then cutted into pieces before served on plate will be the most wanted by regulars.  Moreover, the Dry Chili Fried Fish Head too their recommended in menu using cutted fish head into pieces then deep fried, again mixed fried with Tang’s home recipe and dry chili cannot missed.  Lastly, the Vege Pork Belly which is a traditional chinese dish also can be found in the restaurant made from pork belly fried onto skin portion after marinated then mixed with fried braised veges steamed for another half an hour before served you will never regret after taken is one of the Malaysia Best food to have when stepped into the “Tang Kee Restoran”.

CANTONESE STYLE SEAFOOD (TANG KEE RESTORAN)

Address: No. 3, Jalan Impian Emas 5/6,

Taman Impian Emas,

81300 Johor Bahru, Johor.

Business Hours: 10:30am to 2:30pm (Lunch Session)

5:00pm to 11:30pm (Dinner Session)

(Alternate Thursday Off Day)

Tags: CANTONESE STYLE SEAFOOD