TASTE THE GOPENG 18 YEARS “KHUEN KEE BEANSPROUT CHICKEN” CARRIED BY CHEF WONG ON HIS MORE THAN 20 YEARS RECIPE
As known famously by the world “Ipoh Beansprout Chicken” or locally known “Ayam Tauge” been more than half decade is the locals and visitors favourites at Ipoh, Perak. But here in Gopeng, Perak we tasted and found to be recognised Chef Wong’s beansprout chicken running with his more than 20 years experience recipe along Jalan Gopeng having great response from the market.
The Ipoh originated Mr. Wong Chow Lee @ Mohd. Ridwan Wong Bin Abdullah who born in year 1969, was the founder and immediate owner of the Gopeng well known “Restoran Nasi Ayam Tauge Khuen Kee” beansprout chicken specialized shop at Gopeng, Perak presenting his home recipe chicken rice and noodles to the public since year 1997.
Wong Chow Lee or known Chef Wong who at his age of 46 years old currently, touched the f&b industry since year 1989 at his age of 20 reached Kuala Lumpur recruited himself into the “Ipoh Ayam Tauge Restaurant” at Jalan Gasing began as kitchen trainee, where he stepped and started to experience the beansprout chicken career. Later on travelled overseas to further his explosure in the career and to sharpen his profession.
In year 1995, Chef Wong returned to hometown Ipoh, Perak joined his elder brother in his beansprout chicken rice restaurant “Lin Fatt Ayam Tauge” at Taman Ipoh South continue exposed in the industry, and again committing into his hometown authentic eatery “Ayam Tauge”.
Subsequent to the opportunity grapped and with the vision to have his own restaurant enabled Chef Wong successfully established his very 1st beansprout chicken restaurant named “Khuen Kee Ayam Tauge” in year 1997 at Gopeng Newtown running 15 years there, then moved to the recent location at Perindustrian Gopeng in year 2013 formally registered as “Restoran Nasi Ayam Tauge Khuen Kee” continue serving his home recipe eateries to the locals and visitors.
In Khuen Kee, the founder’s top recommended in menus surely will be his smooth Boiled Chicken. Local feeded chicken with weight of about 2kg will be selected, boiled half an hour in their in-house chicken bones soup base then kept minutes in ice-water to bring best smoothness and better chicken meats texture in bites you must try when reached Gopeng, Perak. Boiled chicken served cutted into pieces, poured onto their homemade soy sauce and sesame oil will be one of the best eatery in town.
Secondly will be the perfect matching with the boiled chicken, the Ipoh local Beansprout or “Tauge” called by locals. Therefore famously known “Beansprout chicken”. Only local Ipoh beansprout will be selected, boiled seconds then served poured onto Chef Wong’s home recipe soy sauce mixture you cannot aside when taken chicken rice in the restaurant.
Dinning sided with a bowl of their hot soup mixed with meat balls will also their regulars most wanted in Khuen Kee. Moreover, the chicken internal parts like livers and kidneys also introduced by the founder. Chicken livers or kidneys boiled cooked then served poured onto their in-house home receipe soy sauce brings exotic taste you will never regret after tasted.
Other than taking with rice, their Kuey Teoh Soup or locally known “Ipoh Sar Ho Fun” also among locals favourites taken sided with their boiled chicken and beansprout. Is also the locals traditional authentic eatery you cannot missed when stepped into the “Restoran Nasi Ayam Tauge Khuen Kee” at Gopeng, Perak.
RESTORAN NASI AYAM TAUGE KHUEN KEE
Address: No. 11,
Bawah Jalan Teknologi 1,
Perindustrian Gopeng,
31600 Gopeng, Perak.
Business Hours: 11:00am to 8:00pm (Daily)