THE FONG’S 3 BROTHERS ALSO ‘CHINESE CUISINE CHEF’ RUNNING THEIR 20 YEARS HOME RECIPE SEAFOOD RESTAURANT IN SOUTH MALAYSIA
All the 3 Fong’s family brothers who local originated, Mr. Fong Weng Tak born in year 1970, Mr. Fong Weng Ming born in year 1972 and with their youngest brother Mr. Fong Weng Keong who with age of 35 years old currently, were the founders and owners of the 20 years history seafood restaurant “Top Chance Restaurant” in Johor, serving their home recipe chinese and seafood cuisine.
Mr. Fong Weng Tak who with age of 44 years old recently, stepped into the food industry since year 1988 at his age of about 18 years old reached Singapore joined a chinese cuisine restaurant began from kitchen trainee for about 4 years, then returned to home town continued his career for another year to further expose.
While the youngest brother Mr. Fong Weng Keong who born in year 1979, initially stepped into the industry at his age of only 15 years old in Johor Bahru in year 1993 been recruited into the local ‘Wan Jia Yi’ (pronouns) chinese cuisine restaurant as kitchen helper at the beginning for about half year, then helping friend in the kueh teow chai shop for few months before joined another chinese cuisine as trainee chef in Taman Soon Lee, Johor for another half year to sharpen his career.
Mr. Fong Weng Ming who with his age of 42 years old recently, stepped into the f&b industry since his age of 16 in year 1988 in Johor Bahru been recruited into the ‘Lido Beach Restaurant’ as kitchen trainee for about 2 years, later on travelled to Singapore spent more than 2 years exposed in the profession firstly joined ‘Fu Li Hwa Hotel’ as chinese cuisine chef. Weng Ming returned to Johor, Malaysia in year 1992 reached Kluang further his cooking explosure for another half year and end up his employment lastly in ‘Bao Yi Restaurant’ (pronouns) at Johor Bahru before bodied up with both brothers Weng Tak and Weng Keong in the year 1994 established their very first food stall in the ‘Sui Xian Kopitaim’ (recent location) serving their home recipe chinese and roasted cuisine, afterwards take over the kopitiam converted into their seafood restaurant in year 1995 named “Top Chance Restaurant”, operating untill today.
In this seafood restaurant, the brother’s top recommended will be their very signature Claypot Cat Fish which taste sour and spicy cooked then boiled in claypot with their more than 15 home recipe ingredients mixed of garlic, ginger slice and dry chili you must try when reached Johor. Secondly will be their Hakka Pork with Yam which using fresh pork belly marinated with their home sauce then fried, mixed with deep fried yam slice then steamed for another 2 hours brings the exotic bites when consumed into mouth. Others, their Hokkien Mee also one of the most wanted by their regulars and visitors fried mixed with pork slice, prawn, squid, fish cake and veges, most attractive is fried with their home made deep fried pork oily/fats cube presenting the best eatery. Moreover, the Prawn Paste Deep Fried Squid tipping on recipe sauce provided in the restaurant cannot missed. Nonetheless, the Salted Egg Yolk Crab which using fresh live crab imported from East Malaysia fried with salted egg yolk mixed with butter milk you will never forget after consumed in the “Top Chance Restaurant”.
TOP CHANCE RESTAURANT
Address: No. 11, Jalan Sagu 4,
Taman Daya,
81100 Johor Bahru, Johor.
Business Hours: 11:30am to 10:30pm (Daily)