THE 35 YEARS TWO-GENERATION FISH HEAD & SEAFOOD NOODLES BY TAY’s FAMILY RECENTLY SERVED IN CLAYPOT
“Fish Head Noodle” is one of the Malaysian favourites food taken since mid 20th century, also recently likes by visitors from other countries when reached our nation that having rich natural deep-sea minerals ‘Seafood’.
In Pulau Pinang, found the 35 years two generation history fish head noodles by Tay’s family. The local originated Mr. Tay Beng Kooi who born in year 1953 was the founder of their family Tay’s recipe on fish head and seafood noodles, being exposed by his son Fred Tay Hong Lin who with his age of 28 years old currently is the founder and immediate owner of the local “Restoran Quay Pot” fish head and seafood noodles specialized shop introducing father’s recipe in claypot.
Tay Beng Kooi (father) who with his age of 61 years old recently, stepped into the food industry since year 1966 at his age of only 13 worked as a food stall helper at Ayer Itam, Penang. In year 1976 at his 23 of age, established his very first owned food stall along China Street in Georgetown presenting his kuey teow soup. Later on moved his food stall into the ‘Bao Xing Kopitiam’(pronouns) for about 2 years at Jalan Penang before began his home recipe fish head noodle in year 1980 at Island Glades, still currently running in the ‘Mutiara Selera’, Island Glades.
While Fred Tay (son) who born in year 1986, was formerly an Engineer touched the industry since kids around age of 12 years old helping father in their food stall. With great interest in eatery and wishing to expose further his father’s career allowed him to quit his profession then stepped into the f&b industry in year 2013 at his age of 26 years old estblished their fish head and seafood noodles specialized shop along Tanjong Tokong, Penang named “Restoran Quay Pot” serving in claypot with more several choices to satisfy the market.
In this restaurant, Fred’s top recommended in menus will be their Combo Pot. With their in-house soup base prepared with fresh fish bones and other 6 ingredients mixture boiled for few hours then served mixed with fried fish fillet, fresh fish fillet, sea prawn, meat ball and homemade fish ball served in claypot brings the complete pot of their signature seafoods selection you must have a try when reached Georgetown, Penang.
In soup base selections, they served either in Clear Soup and Nyonya Spicy Soup or known as “Ah Ma Spice Soup” which prepared in Fred’s grandmother home traditional recipe, who is a Nyonya. Their Penang Nyonya flavour soup taste sour and spicy but indifferent with the southern Tomyam soup. Boiled 3 hours with about 9 ingredients mixtures will be the generation passed onto recipe by the owner’s grandmother you never regret after tasted. While noodles selection will be at thick bee hoon, thin bee hoon, instant noodle, Mi Sua or Tau Qian (made from soy bean).
In this seafood claypot specialized restaurant, they frequently introduce the grouper fish, kala fish, white pomfret and pomfret fish as the recommended, also the most favourites by public and among the top selling served in fresh or fried using parts such fish meat, fish head and fish head. Moreover, their freah Crabs direct supplied by fisherman also among the top signature in the restaurant you cannot missed when stepped into “Restoran Quay Pot” at Tanjong Tokong, Penang.
In side order corner, Fred Tay recommend their Deep Fried Squid which prepared marinated with home recipe ingredients then served in deep fried brings the chewing textures in bites and exotic taste, especially when taken tipping onto their home made chili sauce provided. Will be one of the best eatery in this World Herritage Site Penang.
RESTORAN QUAY POT
Address: No. B-G-02 Vantage,
Jalan Desiran Tanjung,
Tanjong Tokong,
10470 Penang.
Business Hours: 12:00pm to 3:00pm
6:00pm to 10:30pm (Daily)
(Tuesday Off Day)