TASTE THE 20 YEARS FRIED SHARK CARRIED BY GOH FAMILY AT TAIPING, PERAK
Famously known by not only Malaysians, but also favourites by visitors from around the world “Matang Seafood Porridge” is one of the local authentic eatery cannot missed when reached North Malaysia the Taiping, Perak. Here in Kampung Baru Matang, we recognised one of the best named “Light House Seafood” running by Goh family into 20 years serving their signature seafoods cuisine to the public.
The local Matang originated Mr. Goh Ah Meng who born in year 1956, was the founder and together with wife Madam Oon Suan Tee (born 1958) are the immediate owners of the “Light House Seafood” restaurant along Jalan Cina, Matang introducing their home recipe claypot seafood porridge and chinese cuisines to the visitors under a roof. Recently being assisted by their eldest son Goh Tian Siang, who at his age of 37 years old recently.
Goh Ah Meng or known Chef Goh who at his age of 59 years old currently, stepped into the food industry since end 1970s at his twenties in Ipoh been recruited into a chinese cuisine restaurant began as kitchen trainee for a year plus. Then exposed in seafood supplies trading during early 1980s for another 6 years, where he experienced further on seafoods market. But unfortunately ends the supplies trading mid-1980s due to econimic crisis.
While in early 1990s, Chef Goh reached the capital state joined the local famous “Tai Tong Chinese Restaurant” at Jalan Imbi, Kuala Lumpur as kitchen helper in order to sharpen his chefing experience under-employed about a year. Later on travelled to England continued strengthen his profession in the career, where he touched the Guangdong cantonese “Seafood Porridge” experienced from his Hong Kong master chef there.
In year 1996, Chef Goh returned to his hometown Matang, Taiping estblished his very 1st seafood restaurant named “Matang Seafood Claypot Porridge” occupied a lot presenting his Guangdong cantonese seafood porridge to the locals. Subsequent to the market demand, Chef Goh afterwards converted his cantonese porridge into claypot seafood porridge in Teoh Chew style having great response from the market enabled him to expand into bigger lots since year 2000 officially registered as “Light House Seafood” restaurant running until recent as one of the best in town.
In Light House Seafood must try their Steamed Fish Head, commonly fresh sea grouper fish head being selected prepared in cutted pieces. Steamed 20 minutes with their homemade soy sauce from 5 ingredients mixture brings exotic fish freshness you never regret after tasted.
Another will be their Deep Fried Small Fish, or locally known “Cha Yu Chai”. Local “Jia Hu” fish in Hokkien named selected, deep fried 5 minutes after cleaned brings unbelievable crispy in bites, and to be the most wanted by the locals and visitors, only frequently taken in Matang, Perak.
Moreover, Chef Goh also introduced his home recipe Dried Chilli Fried Shark Meat. Which also the Taiping local’s traditional and favourites eatery. Local sea tail shark fish or known as “Or Ship Bueh” by Taiping locals, cutted into pieces stir fried with dried chillies and 6 spices mixture brings spicy and exotic taste you cannot aside.
Nonetheless, their Prawn or Oyster Omelette also among the signature menus favourites by visitors. And also the Steamed Lala clams with dried chillies, garlic and ginger added into home sauce made from 6 recipes brings the best freshness and exotic spicy taste you too cannot missed when stepped into the “Light House Seafood” claypot porridge restaurant at Matang, Taiping.
LIGHT HOUSE SEAFOOD
(MATANG SEAFOOD PORRIDGE)
Address: No. 10,
Jalan Cina,
37450 Matang,
Taiping, Perak.
Business Hours: 11:00am to 10:30pm (Daily)
(Close on Tuesday)