TASTE THE JB’s AUTHENTIC LOCAL “TAMPOI LAKSA” CARRIED BY THE 2-GENERATION KOH FAMILY
“Laksa” which is one of our country Malaysia’s famous local delicacy eatery favourites by the locals and visitors when reached this nation. All Laksa served indifferent in the north, center and south part on respective recipes. Among the recommended taken since nearly a decade in Johor Bahru well known as “Tampoi Laksa” which today become one of the must eat delicacy local’s food in Johor, and we being successfully recognised the 2-generation Tampoi Laksa recipe by the Koh family in Johor Bahru since year 1975.
The Johorean Mr. Koh Heng Kui who born in year 1956, who was the initial founder of Koh’s family Tampoi Laksa currently been generation passed onto his son Koh Yuk Fatt (born 1980) who also the recent owner of the recognised “Restoran Tampoi Laksa” eating house continued presenting their family’s laksa, rojak and boiled crockles to the public into 40th years, recently at Bukit Indah, Johor.
Mr. Koh Heng Kui who at his age of 60th, stepped into the f&b industry in hometown Johor Bahru since year 1970 at his 14th of age under-employed as helper in a laksa food stall at Tampoi named “Shangrila Laksa” spent 5 years following his employer. While in year 1975, Heng Kui initially began running his mobile food stall at the Tampoi Market called “Heng Kui Laksa” stayed 30 years there on his exposure.
While son Koh Yuk Fatt who since kids helping parents in their laksa stall began to touch and being generation passed onto recipe at his 26 years old where Yuk Fatt exposed into his very first and owned Tampoi Laksa restaurant at Taman Ungku Tun Aminah in year 2005 named “Restoran Tampoi Laksa” running about 10 years there. Later-on moved to Taman Bukit Indah in year 2016 continue his career journey in the industry.
In this laksa restaurant, the owner’s first top recommended in menus surely will be their more than 40 years home recipe “Tampoi Laksa”. Soup base boiled more than an hour with ikan bilis added into chillies and their 6 ingredients mixture brings sweet, salty and slight spicy taste you must try when reached Johor Bahru. Served topped with fish ball, boiled chicken egg, fresh crockles, dried beancurd, beancurd sheet and beansprouts will be a complete bowl of “Tampoi Laksa”. Taken tipping onto their sided sambal which made from 6 ingredients neither found better in town.
Besides laksa, their “Sotong Kangkong” also among the signature menu in the restaurant which prepared in traditional recipe. A minute boil-cooked squid mixed with Malaysia local’s veges “Kangkong”, then served poured onto their in-house sweet and chilli sauce paste finally topped with some peanuts shredded will be the best in town you cannot aside.
Another will be their Fruits Rojak or locally known “Rojak Buah”, which also the restaurant’s daily top seller, also one of our country famous delicacy eatery favourites by most of the locals. Combination of pineapple, cucumber, sengkuang and deep fried char kueh mixed with their home recipe shrimp paste, then served topped with peanuts shredded brings exotic appertising eatery you never regret after tasted.
Nonetheless, according to the founder and owner Yuk Fatt, a plate of their “Fresh Boiled Crockles” will be the best matching taken beside their Tampoi Laksa. A minute boiled fresh crockles taken tipping onto their in-house prepared chilli sauce added onto squeezed lime juice bring excellent crockles freshness you cannot missed when stepped into this 2-generation recipe “Restoran Tampoi Laksa” now at Taman Bukit Indah, Johor Bahru.
RESTORAN TAMPOI LAKSA
Address: No. 3,
Jalan Indah 16/11,
Taman Bukit Indah,
81200 Skudai,
Johor.
Business Hours: 9:00am to 5:30pm (Daily)
(Closed on Tuesday)