THE EXOTIC WELL-KNOWN FISH PORRIDGE AND SEAFOOD BAK KUT TEH IN SOUTH MALAYSIA BY GAN CHUN LAY AND TEENA BEEN 10 YEARS IN F&B INDUSTRY
“Seafood” one of the local rich natural minerals we have famously known around the world, also the main attractive tourism factor especially in South Malaysia. Mr. Gan Chun Lay who born in year 1968 and his wife Ms. Teena Lim Hui Teen born 1973 both originated from Tanjung Sepat, Selangor were the founders and recently the owners of the local well-known “TG Sepat Seafood Bak Kut Teh” restaurant in Batu Pahat, Johor introducing their fish porridge and seafood bak kut teh to the public and visitors on home recipe.
Gan Chun Lay who with his age of 46 years old currently, formerly was in construction industry for about 20 years in home town together with lovely wife Teena who at her age of 41 recently stepped into the food and beverage industry since year 2004 in Tanjung Sepat by established their very first kopitiam named “Lee Shen Kopitiam” with all local 3 religious food under one roof for about 2 years assisted by Gan’s elder sister, but unfortunately not having great response from the public forced them to end in year 2006.
Later on at the end of 2006 they decided to expose further reached Batu Pahat, Johor again began their career by running a food stall in the “Wang Wang Restaurant” serving seafood bak kut teh which initially using seafood all the way from home town Tanjung Sepat then named it “TG Sepat Seafood Bak Kut Teh” for a short while, then moved to the “New Traffic Light Food Court” which nearby to Batu Pahat town area for another two years untill year 2008. From there, they having great response from the locals enabled them to successfully expanded into their very first seafood restaurant at the recent shoplot at Taman Setia Jaya since year 2008, presenting more menus on seafood selections.
In this restaurant, surely the top recommended menu will be their home recipe Seafood Bak Kut Teh which soup base boiled for about 90 minutes with chinese herbals then cooked insided of pork and ribs brings the best exotic taste in town. Claypot bak kut teh served mixed of their fresh deep sea fish, prawn, squid and pork ribs makes the signature ‘Claypot Seafood Bak Kut Teh’ you must try when reached Batu Pahat, Johor.
Secondly will be their Dry Bak Kut Teh in claypot which in home recipe taste slight spicy and salted suitable for all range of ages. Pork belly, pork ribs, intestines and dry tau kee mixed cooked with their three secret recipe ingredients sauce added into lady fingers and dried squids brings the top eatery you cannot missed. Also one of the signature most wanted by their regulars and visitors.
Moreover, one of the reason to reach this restaurant will be their Teo Chew style Claypot Fish Porridge which using fresh ‘Ma Yao’ or grouper fish meat from 8 kilograms to 22 kilograms, presenting the best fish meat textures when bites. Soup base boiled 45 minutes with chicken and ikan bilis, used to cook with rice for another 10 minutes then topped with their fresh fish fillet slices and ginger shredded, you will never regret after taken. Also nowadays their top seller among menus in the restaurant.
Besides, their Teo Chew Steamed Fish Head using tenderred giant size ‘Ma Yao’ and grouper fish head steamed topped with tomatoes, ginger slices, mushrooms, salted veges and marinated limes with chilis brings out the natural fish stock, best likes food selection when stepped into the “TG Sepat Seafood Bak Kut Teh” seafood restaurant. Nonetheless, Deep Fried StingRay also one of the restaurant signature introduced by founders which not frequently found in other restaurant in the country, which you cannot missed especially when tipping on the sauce given.
TG SEPAT SEAFOOD BAK KUT TEH
(FISH PORRIDGE)
Address: No. 9, Jalan Setia Jaya,
Taman Setia Jaya,
83000 Batu Pahat, Johor.
Business Hours: 9:00am to 3:00pm (Morning Session)
5:30pm to 10:00pm (Night Session)