“TIAN CHU” CHINESE CUISINE SEAFOOD RESTAURANT INTO THE SOUTH BY CHEF WENG
Nowadays, most of the chinese cuisine restaurants brought into not only those authentic chinese cuisine recipes the market, but also introducing and emphasising seafoods selection especially in the south part of nation to meet the market demand. Here in Johor Bahru, we found and newly recognised one of the best chinese cuisine seafood restaurant “Tian Chu” leading by founder Chef Weng currently.
The Perak originated Mr. Tai Pick Weng who born in year 1985, and his partner Ms. Loo Yuet Kan (born 1978) who also from Perak both were the founders and initial owners of this recommended “Tian Chu Seafood Restaurant” in Skudai, Johor serving most of their chef’s exotic chinese cuisine menus and seafood recipes to the locals and visitors under a roof.
Tai Pick Weng (Ah Weng), who also known Chef Weng at his age of 31 recently initially touched the industry since his 16th began as kitchen trainee under his elder brother’s supervision in their family restaurant in Ipoh, Perak spent about 4 years to reached the chef position. Then in year 2006 fully stepped and exposed his career in Singapore stayed in the chinese cuisine field for another 10 years before returned to home country.
While Loo Yuet Kan who reached Johor Bahru since 10 years ago, all the while running her economic noodle food stall in town later in year 2015 bodied-up with good friend Chef Weng successfully established their very first and owned chinese restaurant named “Tian Chu Seafood Restaurant” at Taman Ungku Tun Aminah, Johor in the following year in 2016 introducing Chef Weng’s signature recipes to the market.
In “Tian Chu”, the founder’s first top recommended in menus will be their Steamed Tiger Grouper with Rice Wine. Deep sea fresh tiger grouper with commonly 1kg weight selected, steam-cooked in about 10 minutes, then served poured onto their in-house 8 ingredients soy sauce & into slight rice wine brings the excellent fish freshness and wine taste you must try when reached Johor Bahru.
Secondly will be their signature chinese cuisine menu, the Braised Pork Pelly Or locally known “Tung Poh Yuk” which among the top seller. Selected local fresh pork belly cube, marinated and deep fried to half cooked, then braised 45 minutes with their 10 ingredients mixture home soup sauce, finally served after another 10 minutes steamed sided with boiled vegetables brings sweet and best meat’s bites texture you cannot aside here.
Another will be their Stewed Pork Ribs, which among the chef’s recommended in menus favourites by the visitors. Chef Weng’s selected pork ribs with belly, stewed 1&half hours with his secret 10 ingredients mixture recipes, then served sided with boiled veges and poured onto the initial sauce from the stewed brings authentic salty and sweet taste into mouth you will never regret after tasted.
Nonetheless, the owners also taken the opportunity to introduce their Boiled Herbal Chicken neither found better in town according to the chef. Village chicken selected, boil-cooked 45 minutes with their 5 herbals mixture soup base, served in cutted pieces poured onto home sauce from mixture of the herbal soup base and garlic, and sided with appertising home made sea jelly brings exotic eatery you cannot missed when stepped into this “Tian Chu Seafood Restaurant” in Johor Bahru. Especially the taste and chicken meat’s texture in bites.
TIAN CHU SEAFOOD RESTAURANT
Address: Lot 13 & 15,
Jalan Pendekar 15,
Taman Ungku Tun Aminah,
81300 Skudai,
Johor.
Business Hours: 2:00pm to 1:00am (Daily)
(Closed on Alternate Tuesday)