September 13, 2019 Selangor



“Claypot Curry Fish Head” is all the while a kind of our nation Malaysia’s local delicacy spice eatery which being famously & widely practised everywhere, favourite by the locals &visitors that carried by restaurants on respective recipes. Here in the middle nation, we found and being successfully recognised among the best recommended Claypot Curry Fish Head carrier “Lok Hin” at Dengkil, Selangor running by the Wong family and leading by their more than 40 years experiences Chef Meng. Having great positive response from the market recently.

The Dengkil, Selangor local originated Mr. Wong Fong Tiam (born 1974), was the initial founder, together with his family members father Mr. Wong Min Kim (born 1944), sisters Ms. Wong Fung Miow (born 1973) & Ms. Wong Foong Sai (born 1976) and their Main Chef Mr. Lim Chee Meng (Kuala Lumpur, born 1964) all are the immediate recent owners of this best recommended Curry Fish Head & Seafoods eating house “Lok Hin Seafood Restaurant” at Dengkil township running in a team serving all their chef’s home recipes to the locals &visitors under a roof in manner.

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The founder Wong Fong Tiam, who at his age of 45 years old currently, all the while having interest in eatery. In circumstances met their Chef Meng (Lim Chee Meng), who having more than 40 years experiences in the field whose stepped into the career began as a kitchen trainee in Kuala Lumpur since his 12th of age. Then being positioned as a Chinese Cuisine Chef at his 30 years old, also been reached Singapore, Johor, Perak etc to further his exposure in the field, lastly enabled them to bodied-up.

With vision to have their very own eating place locally, added with Chef Meng’s experiences & recipes on-hand and both foreseeing the market opportunity in the f&b industry allowed them (Fong Tiam & Chef Meng) decided then successfully established their very first owned chinese seafood cuisine eating house “Lok Hin” in year 2008 at Taman Mesra, Dengkil. Later-on being extended to better manner and officially named it the “Lok Hin Seafood Restaurant” on the same ground in year 2015 continue serving their in-house signature menus to the market. And finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle nation.

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In this Lok Hin Seafood Restaurant, the owners & chef’s very first top recommended in menus surely will be their famous home recipe of “Claypot Curry Fish Head” which most wanted by their visitors all the while. Local fresh Sea Grouper fish head commonly selected, prepared in cutted pieces, boil-cooked in about 10 minutes with their in-house curry paste (made from chef’s more than 10 recipes mixture), then finally served boiling in claypot mixed into lady fingers, eggplants, long beans & dried beancurds with fresh milk and coconut milk (santan) poured into will brings excellent salty curry spice of tasty Curry Fish Head eatery that you must have a try when reached Dengkil, Selangor.

Secondly will be their Chef’s all time favourite recommended in menus, their signature “Traditional-Aged Braised Pork Trotter” which also among the restaurant’s daily top seller favourite by the locals. Local fresh pork leg (pork trotter) selected & cleaned, then slow-braised for about an hour 15 minutes (75 minutes) in their home recipes mixture with gingers, chinese herbals, garlic etc will always bring wonderful salty sweet & smooth pork trotter’s bites texture into mouth and the natural pork’s collagen from the long hours braised itself that you will never regret after tasted here.

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Another will be their very special “Vietnamese Claypot River Prawn”, which like by all their customers recently. Fresh huge river prawns on weight of about 500grams each commonly selected, seconds fried over boiling hot cooking oil then minutes stired in claypot with their homemade vietnamese spice sauce paste will brings unbelievable salty sweet & nice fair spicy prawn’s freshness & bites texture that you will neither found the same nor better elsewhere in town.

Nonetheless, the owners also introduced their home-cooked “Cantonese Braised Pork Belly” or locally known the Dong Po Pork which also wanted by their regulars. Pork belly prepared in sized slices, marinated overnight on their home recipe spices mixture, deep fried then followed by 75 minutes braised with home recipe broth mixed into gingers & rice wine and finally served taken sided with either steamed or deep fried chinese buns (mantou) will be the perfect matching of eatery that you really cannot missed when stepped into this best recognised Claypot Curry Fish Head & Chinese Seafood Cuisine eating house “Lok Hin Seafood Restaurant” at Dengkil, Selangor.



Address: Lot 384,

Taman Mesra,

43800 Dengkil,



Business Hours: 11:00am to 11:30pm (Daily)


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