THE NEW SUNGAI LUI SEAFOOD RESTAURANT CARRIED BY THE 40 YEARS EXPERIENCES CHEF WONG @ PAHANG
In our nation Malaysia, a country which rich of variety “Seafood” been years well known widely and commonly practised by lots of restaurants on respective recipes. Also among the reasons for those visitors to reach Malaysia and strengthen the country’s tourism aspect. Here in Sungai Lui, Pahang we found and recognised one of the best chinese seafood restaurant “New Sungai Lui Seafood Restaurant” by Chef Wong since year 1994.
The local Pahang originated Mr. Wong Choong Peng who born in Bentong year 1961 was the initial founder, together with wife Ms. Wong Siow Chan (born 1967) are the recent owners of the 20 years “New Sungai Lui Seafood Restaurant” serving all their home recipes selection to the locals and visitors on the 40 years experience main chef cum founder under a roof.
Wong Choong Peng or known Chef Wong, who at his age of 54 years old currently, initially stepped into the f&b industry since year 1974 at his 13th joined the “Ai Qun Chinese Restaurant”(pronouns) at Bentong, Pahang as kitchen trainee stayed 5 years there. Where he began his f&b career and chefing experience.
In order to expose further and to sharpen his profession in the career, Chef Wong been reached Kuantan, Kuala Lipis, Kuala Lumpur and Terengganu joined several chinese cuisine restaurants to touch different experiences in the career. Also in year 1986 reached Singapore positioned as main chef spent 2 years there for his chefing exposure.
With the vision to have his own restaurant and with his 20 years experiences hold, enabled Chef Wong returned to his home state Pahang then successfully established his very 1st owned chinese seafood restaurant in year 1994 at Sungai Lui, Raub named “New Sungai Lui Seafood Restaurant” with the assistance by wife Siow Chan, who also all the while in the f&b industry since age of 18th.
In this seafood house, the founder’s top recommended in menus will be from one of his home recipe “Guinness Stout Spare Ribs”. Fresh local pork ribs selected, deep fried, then served after seconds stir fried with their in-house 5 recipes sauce and poured into slight stout beer brings an authentic barbeque taste you must try when reached the Raub town in Pahang.
Secondly will be their Thai Style Talapia, which among the restaurant’s signature most wanted by their regulars. Talapia fish with weight of about 1kg selected, prepared in deep fried then served poured onto their homemade thai sauce mixed with sweet & sour sauce, lime and tomato brings very appertising eatery with sour & spicy taste you cannot aside.
Another will be the Banana Leaf Seafood, which is one of the top seller menu here. Mixtures of fresh seafoods such squids, prawns, cuttlefish and fish slices, added into eggplant, lady finger and long bean wrapped in banana leaf with their sauce paste (made from assam paste, chilli sauce, ginger and garlic), then served after minutes roast in alluminium wrapper will be another fantastic eatery choice you never regret after tasted, best in town.
Moreover, their homemade Singnature Beancurd also favourite by the visitors. Using their homemade beancurd prepared in 10 minutes steamed with mixtures of fresh soya milk and chicken egg, followed with deep fried then served topped with fried pork minced meat and preserved veges brings very exotic eatery and taste you will like it.
Others, Chef Wong also introduced one of his best recommended and likes by visitors, the “Pakis” veges stir fried with his homemade curry paste and ikan bilis. And also the Salted Egg 3 Treasures, which contains of deep fried abalone mushroom, eggplant and pumpkin with recipe flour & salted egg yolk brings tasty and crispy in bites eatery you cannot missed when stepped into the “New Sungai Lui Seafood Restaurant” at Raub, Pahang.
NEW SUNGAI LUI SEAFOOD RESTAURANT
Address: No. 314-H,
Sungai Lui,
27600 Raub,
Pahang Darul Makmur.
Business Hours: 4:00pm to 12:00am (Daily)
(Close on Alternate Friday)