EXOTIC HOME RECIPE SEAFOOD MENUS BY LEE CHONG KAI AND WIFE ASSISTED BY CHEF GAN, HIS BROTHER-IN-LAW
One of the natural resources and attraction in South Malaysia, “Seafood” attracted lots of visitors especially Singaporean to reach Johor Bahru, having great response and explosure nowadays. The Melacca originated Mr. Lee Chong Kai (Ah Boy) who born in year 1980 was the founder and together with wife Ms. Gan Sia Ngee who is Johorean are the owners of the local well known “Hai Wan Restaurant” seafood retailer in Johor, having their brother Chef Gan leading the menus.
Lee Chong Kai or called Ah Boy who with his age of 34 years old currently, formerly a Technician exposed in overseas for years initially stepped into the food and beverage industry in year 2009 at his age of only 29 began his f&b enterprenuership, established his very first seafood restaurant named “Hai Wan Restaurant” at Bukit Indah, Johor Bahru. While his wife Ms. Gan who born in year 1982 touched the industry since teenagers helping mother who in food industry for 20 years in Singapore joined husband Ah Boy running their seafood restaurant introducing their home recipe seafood and chinese cuisine menus to the locals and visitors since five years ago to recent.
Their main Chef Gan Jun Jie who is local origin with age of 30 years old currently, also Ah Boy’s brother-in-law who have more than 15 years experience in cooking eatery initially stepped into the career since 13 years old been recruited into a chinese cuisine restaurant in Singapore in year 1997 began as kitchen trainee for years to become a Chef returned to home town Johor Bahru joined sister and brother-in-law (Ah Boy) operating their seafood restaurant leading his cooking team to serve their regulars in various menu selections.
Firstly is the top recommended by founder, their Assam Steamed Red Grouper which using fresh deep sea red ‘Kerapu’ fish locally known, steamed poured onto with their home recipe assam sauce which made from mixture of more than 20 ingredients topped mixed of pineapple, tomatoes and lady finger, taste sour and spicy brings the best eatery in town you must try when reached Johor Bahru.
Secondly will be their Chef’s recommendation, Special Sauce Fish Head or called ‘Weird Taste’ fish head also the top Signature in the restaurant which using fresh grouper’s fish head cutted into pieces then deep fried with flur after marinated with their recipe, then fried with Chef’s Gan home made sauce brings sweet and slight spicy taste you never regret after taken in the restaurant.
Others will be their Chicken Floss & Golden Mushroom Beancurd, which beancurd home made daily using fresh soya milk then deep fried topped with crispy deep fried golden mushroom and chicken floss poured onto their home recipe sause is one of the most wanted by their regulars and visitors. Moreover the Marmite Pork Ribs cooked with chinese sugar paste or called ‘Mak Nga Tong’ brings the ever best exotic taste in town especially by those who likes sweet taste.
In chicken selection can try their Garlic Chicken which using unmatured chicken marinated with garlic then deep fried, served in cutted pieces on plate looks like roasted chicken but taste totally different in in bites will be also one of the top recommended menu cannot missed. Nonetheless, Chef Gan also comes with his newly creation Golden Butter Milk Crab mixed of Horlics and curry powder introducing the new Signature Crab menu to serve crab lovers. While in soup corner, healthy and most wanted in this restaurant will be the Superior Soup with Veges using locally known ‘Bayam’ vegetables boiled in their clear soup base topped with fried garlic must taste when stepped into “Hai Wan Restaurant” at Taman Bukit Indah, Johor Bahru.
HAI WAN RESTAURANT (SEAFOOD)
Address: No. 2, Jalan Indah 16/7,
Taman Bukit Indah,
81200 Johor Bahru, Johor.
Business Hours: 3:00pm to 1:00am (Daily)
Comments (1)
very good