THE TRADITIONAL AUTHENTIC “PI PA DUCK” BY LOWs’ FAMILY EXPOSED INTO SPECIALIZED OUTLETS BY 2ND GENERATION
“Pi Pa Duck” which locally known, as duck roasted with spices prepared in flat ‘open body’ when roast is one of the Chinese traditional food practised hundred years ago but not frequently found nowadays. In South Malaysia, Penang still carried out by the local’s Low family into two generation introduced their home recipe Pi Pa Duck to the public.
The local Penang originated Mr. Low Wing Fook who born in year 1944 was the founder, and recently been passed onto the family career to his son Mr. Low Seng Cheong (born 1972) is the immediate owner of the “Restoran Chu Yoke Weng” serving their home recipe Pi Pa Duck in his 2 specialized outlets in the World Herritage Site Penang, having respects by the locals.
Mr. Low Wing Fook who with his age of 70 currently, was formerly a Pork Butcher for more than 20 years, after committed in an accident made him quit the career and initially stepped into the food industry in year 1984 at his age of 40. Mr. Low established his very first roasted mix food stall in a coffee shop at Ayer Itam, Penang began his f&b explosure. With the potential demands from market allowed him to focus introduced his home recipe Pi Pa Duck in year 1986 named “Chu Yoke Weng Pi Pa Duck”, recently still operating in the ‘Bee San Kopitiam’ at Ayer Itam.
While his son Seng Cheong who at his age of 42 currently, touched the industry since kids helping father in their food stall experienced his Pi Pa Duck roasted recipe at his age of 16 years old. Having great interest in the career and wishing to expose further their family’s recipe enabled Seng Cheong in the year 2000 founded his very 1st Pi Pa Duck specialized shop at Taman Pekaka, Penang officially named “Restoran Chu Yoke Weng. Later on subsequent to the great response from the public again allowed Seng Cheong to expand into his 2nd outlet at Bayan Baru in year 2013.
In these restaurant, the owner’s top recommended in menus surely will be their 2 generation traditional Pi Pa Duck. Fresh local duck with weight of 2.3kg selected marinated with their 6 ingredients mixture after cleaned then hang to dry-up in flat open body, then roast for about half hour brings an authentic food you must have a try when reached Penang. Served after seconds deep fried in boiled oil to present the crispy duck skin will be the traditional way in preparing a Pi Pa Duck, also cannot aside their sweet sauce made in-house tipping onto when dining.
Secondly will be their Roasted Pork Belly which marinated in their 5 sercret recipes prepared after about an hour roasted will be one of their signature selection in the restaurant. Others, their Homemade Seafood Beancurd also the recommended. Fresh soya milk mixed cooked with fresh local fish meats then steamed to sharp their home made seafood beancurd then freeze up to maintain the freshness. Served after deep fried in cubes brings the crispy and soft beancurd when bites you never regret after tasted.
Moreover, their Sour & Spicy Soup or locally known ‘Yi Pin Wo’ is one of the most wanted by their regulars. Marinated sour & spicy veges boiled 2 hours with their left behind roasted duck and roasted pork belly mixed insided with dried chili and Assam skin bring the best eatery you cannot missed when stepped into the “Restoran Chu Yoke Weng” in Penang.
Among the side order corner, you should try their Homemade Dumpling either served in boiled or deep fried. Dumpling made inserted with fresh mixtures of pork meat, prawn and fish prepared mixed with their home recipe spices brings the best chewing textures and juicy meats paste when bites, also one of their top selling in the restaurant.
RESTORAN CHU YOKE WENG
Address: (Taman Pekaka)
No. 20, Jalan Pekaka 1,
Sungai Dua,
11700 Pulau Pinang.
(Bayan Baru)
No. 1-1-2, Terrace Plus,
The One, Tingkat Mahsuri,
Bayan Baru, 11950 Pulau Pinang.
Business Hours: 11:00am to 3:00pm
5:30pm to 9:00pm (Daily)
(Wednesday Off Day)