TAN CHEK BOO BEEN MORE THAN 30 YEARS IN F&B INDUSTRY RECENTLY EXPOSED IN CHINESE TRADITIONAL DIM SUM PAO FIELD
‘Pao’ and ‘Dim Sum’ also known as emperor dishes thousand years ago in Chinese religious nowadays favourite taken not only by Chinese but others especially as breakfast in Asian countries. The local originated Johorean Mr. Tan Chek Boo who born in year 1966 was the founder, together with his son Mr. Tan Jek Hong and partner Main Chef Chan (Ah Foo) are the owners operating the “Restoran Dim Sum Boy” in Johor Bahru introducing their exotic dim sum and pao selections.
Tan Chek Boo who with his age of 48 years old currently, stepped into the industry since year 1980 at his age of only 14 years old been recruited into a famous local chinese cuisine restaurant ‘Nan Xing Restaurant’(pronouns) in Johor Bahru as kitchen trainee began his f&b cooking career journey, spent about 5 years to sharpen his profession. Later on in early 1980s, he reached Brunei joined also a chinese restaurant named ‘BambooForest Restaurant’(pronouns) for another 3 years to experience and expose further before returned to home town Johor Bahru late 1980s.
Chek Boo with mission to have his f&b career exposed widely began with his very first and owned food stall in a food centre introducing his home recipe economy mixed rice at Taman Desa Cemerlang, Johor Bahru commenced his enterprenuership, then in year 2000 established his 1st restaurant named “Local Best Roasted” at Desa Jaya till recent serving charcoal roasted.
While Chef Chan or known Ah Foo who stepped into the dim sum field in year 1982 at his age of 16 years old, being colleague with Tan Chek Boo while under-employed in ‘Blue Wave Hotel’ previously at Stulang Laut, Johor bodied-up in year 2013 established their “Restoran Dim Sum Boy” at Taman Gaya, Johor Bahru began their Dim Sum and Pao explosure, later on subsequent to the great response from the visitors enabled them to expand into second outlet at Jalan Dedap, Taman Johor Jaya in year 2014.
For sure in this dim sum pao restaurant, the top recommended will be their Signature Handmade Big Pao which produce traditionally from flur hand push insided with mixture of pork and chicken egg poured into their recipe soup sauce then steamed brings the exotic taste when bites into mouth. Secondly will be their ‘Dim Sum Four King’ like Siew Mai which made from fresh pork minced and prawn, Ha Kao, Steamed Pork Ribs with black beans & chili, and marinated Chicken Feets also those most wanted in menus when their regulars stepped into the restaurant, you must try when reached Johor.
Others, their Hand Made Char Siew Pao also the recommended insided by their in-house charcoal roasted char siew mixed with Chef’s home recipe sauce. Another traditional food taken favouritely by public since hundreds years ago also served in this restaurant, their Signature Lo Mai Kai which dumpling rice steamed in bowl insided with chicken meat and char siew as traditional way you never regret after taken.
While in fried corner, those recommended among menus will be the Deep Fried Prawn Spring Roll made mixture of prawn, fish, veges and mushroom. Fried Yam Ball also one of the most wanted especially by those oldies customers crispy outer parts inside with exotic tasty pork been marinated. Nonetheless, their Fried Carrot Cube or locally known ‘Lo Pak Kou’ also you must try when stepped into “Restoran Dim Sum Boy” which home made from raw white carrot then steamed before deep fried in square cube.
RESTORAN DIM SUM BOY
Address: (Main)
No. 20, Jalan Gaya 28,
Taman Gaya,
81800 Ulu Tiram, Johor.
(Alternate Monday Off Day)
(Johor Jaya)
No. 32, Jalan Dedap 13,
Taman Johor Jaya,
81100 Johor Bahru, Johor.
(Alternate Wednesday Off Day)
Business Hours: 6:00am to 3:00pm (Daily)