THE 15 YEARS “TEOH CHEW BAK KUT TEH” CARRIED BY HENG’S COUPLE FINALLY EXPOSE BASED IN NORTH MALAYSIA
“Bak Kut Teh”, which is one of the Mid-Malaysia (Klang) origin Chinese traditional eatery practised since half decade ago being recently to be found throughout the nation. Also the Malaysian Chinese leading food representative effecting the country’s tourism and f&b industry from time to time. Here we recognised a Kuala Lumpur couple’s 15 years home recipe bak kut teh currently exposed in North Malaysia, Penang.
The Selangor originated Mr. Dayson Heng Han Seng who born 1966 in Ansun, Perak was the founder, together with his lovely wife Ms. Koh Mooi Fong who born in Kuala Lumpur in year 1963 both are the immediate owners of the “Restoran Yi Nan Wang Bak Kut Teh” eating house in Alma, Pulau Pinang introducing their more than ten years home recipe claypot bak kut teh and authentic menu selections to the public.
Dayson Heng who with his age of 49 years old currently, was grown up in a f&b family touched the industry since his age of 13 years old in 1979 helping parents in their seafood restaurant in Selangor for about 8 years, where he began his f&b and chefing career then quit for some time. Later in year 2000, Dayson returned to the industry and established his very 1st bak kut teh restaurant at his age of 34 running in Kepong Baru, Kuala Lumpur named “Tien Tien Lai Bak Kut Teh” for a year but unsuccessful, then moved into running a food stall in a coffee shop at Kepong Indah for another few years been assisted by wife Mooi Fong.
While in year 2006, Dayson and wife reached South Malaysia introducing their recipe to the locals operating a food stall in Johor Bahru to further their explosure in bak kut teh field for about 2 years, then again reached North Malaysia, Penang in partnership running a food stall in year 2007 and finally based in Alma established their couple’s very owned bak kut teh specialized shop officially named “Restoran Yi Nan Wang Bak Kut Teh” serving Dayson’s home recipe began in 2009, recently getting great response and being recognized as one of the best in town.
In this restaurant, the owners top recommended in menus will be their 15 years home cooked recipe Bak Kut Teh soup. Soup base prepared with 12 chinese herbals mixtures boiled for about 90 minutes with pork bones, meats and internal parts brings the traditional authentic bak kut teh you must try. Served boiled in claypot with options of spare ribs, pork belly, trotter, tail, intestines, stomach, liver etc will be a complete pot of their Teoh Chew Claypot Bak Kut Teh. Besides, additional of water mushroom, veges, meat ball, stick mushroom or dried beancurd skin will be on customer’s request.
Secondly will be their generation family passed onto recipe Stewed Pork Trotter, which prepared in stewed for about an hour with home recipe made up of 5 ingredients mixture then served boild in claypot. Also one of the most wanted by their regulars.
Another will be their traditional home cooked Black Vinegar Pork Trotter which prepared in an hour boiled poured into with sweet vinegar, sour vinegar, black vinegar and others 5 spices, also added into ginger slices will brings the sweet and sour exotic taste you will never regret after taken being served boiled in claypot.
Moreover, Dayson’s home recipe Stewed Ginger Duck also to be one of their signature menu in the restaurant. Prepared in 45 minutes stewed using local fresh duck meats with in-house 8 recipe ingredients mixtures, and added into ginger slices and dried chillies will brings the best eatery in town which in limited serves daily.
Their Teoh Chew Fried Fish by Dayson, only can be found in this restaurant will be among the top seller. Fresh local fish selections stir fried about 15 minutes with their home recipe mixtures of soy beans, ginger shredded, pork oily and another 8 ingredients spices sauce brings the salted and exotic spicy taste wanted by visitors. Is the “Only in North Malaysia” according to the founder.
Nonetheless, you also found seafood clam in this bak kut teh specialized shop as their Signature Dried Shrimp Lala prepared in stir fried for about 5 minutes with dried shrimp, chillies, onions, pork oily and sugar presents out the very authentic taste you cannot missed when stepped into this “Restoran Yi Nan Wang Bak Kut Teh” in Alma, Bukit Mertajam Penang.
RESTORAN YI NAN WANG BAK KUT TEH
Address: No. 3336,
Jalan Perniagaan,
Pusat Perniagaan Alma,
14000 Bukit Mertajam, Pulau Pinang.
Business Hours: 11:30am to 10:30pm (Daily)
(Wednesday Off Day)