November 5, 2021 Selangor



“Nyonya Cuisine” or commonly known as the Peranakan Cuisine is kind of the eateries/cuisines brought with the combination of the Chinese & local Malay’s recipes which being practised since decades especially at Penang & Malacca on our nations, all the while among the locals and visitors wanted local delicacy selection on the ground. Here in the state of Selangor, we found and being successfully recognised among the best recommended Northern Malaysian Staples influenced with flavours of Nyonya Cuisine eating house “Tau Ke” running at Petaling Jaya, Selangor having great positive response from the market recently.

The Penang local originated Mr. Ben Ng Eng Pin (born 1982), together with his partners Mr. Ryan Poh Sin Yoong (Melaka, born 1984), Mr. Tee Yeu Kit (Selangor, born 1990), Mr. ND Chow Nien Dy (Penang, born 1991) and Mr. Shawn Lee Chee Xiong (Selangor, born 1993) all were the initial founders and also the recent immediate owners of this best recognised “Tau Ke” Northern Malaysian Staples with Nyonya Cuisine eating house at Taman Sea, Petaling Jaya presenting all their home-cooked northern delicacy signature menus to the locals & visitors all under a roof on the floor in manner.

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The founder cum owner Ben Ng Eng Pin, also the restaurant’s main chef, who at his age of 39 years old currently all the while having interest in eatery & culinary been initially stepped into the f&b industry at his 21st of age began from a part-time waiter then touched the kitchen floor at hometown Penang. Later-on reached Singapore in the year 2005 continued his exposure in the career stayed about 5 years there experienced the Chinese & Western cuisines before returned to Malaysia positioned as a Sous Chef, then the Head Chef at Kuala Lumpur & Selangor respectively exposed in the Locals & Western Cuisines field with his passions in the career.

While Tee Yeu Kit who stepped into the f&b field at his 21st of age began as a kitchen trainee, and Shawn Lee Chee Xiong too joined the industry at his 21st both touched the locals & western cuisines where they met Ben Ng in a Local & Western Cuisines Restaurant/Corporation. Also ND Chow who stepped into the f&b industry at his 20th in year 2010 began as a part-time waiter, later-on experienced in the marketing/management under the same restaurant/corporation with Ryan Poh (also Ben Ng, Yeu Kit & Shawn Lee) allowed them to bodied-up in the year 2019, added with Ben Ng grandmother’s home recipes and foreseeing the market opportunity in the f&b industry locally, also with vision to have their very owned eating house on the ground enabled them finally decided then successfully established their very first Northern Malaysian Staples eating house officially named the “Tau Ke” (Tau Ke S/B) along the Taman Sea, Petaling Jaya in the end-year 2019 introducing  all their northern recipes influenced with Nyonya Cuisine to the public. And being recognised among the best in town by the Malaysian F&B E-Media for the year 2021 in the state of Selangor.

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In this Tau Ke Restaurant, the owners’ very first top recommended in menus will be their signature “Assam Pedas Nyonya Rice” which most wanted by their regulars all the while. Homemade assam pedas paste cooked with perch fish (or squid), lady fingers, onions, pineapples & tomatoes, then served boiling hot in claypot with combination of their hot boiled white rice, sided of homemade acar (vegetable pickle), salted egg, crackers & a daily prepared sided dish will be their wonderful set of Assam Pedas Nyonya Rice eatery that you must have a try. Especially the assam pedas natural lime sour, sweet & appertising fair spicy taste swallowed into mouth that cannot aside here.

Another will be their famous “Butterfly Pea Nasi Lemak with Gulai Chicken”, which also among the restaurant’s daily top seller in the main course menus like by the locals. Home-cooked butterfly pea coconut milk rice (blue pea santan rice), served sided with their homemade sambal paste, cucumber slices, boiled chicken egg, home-fried peanuts & ikan bilis, taken sided with their daily prepared home-cooked gulai chicken whole leg with potatoes will brings excellent smooth & salty sweet spice gulai gravy taste of eatery into mouth that you neither found the same elsewhere in town.

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Another will be their special “Assam Laksa”, which among the best noodle selection here wanted by their customers from the beginning. About 4 to 6 hours home-boiled soup base with their in-house recipes mixture into kampung fish, served with local-made rough round rice noodles (laifun), boiled chicken egg, mint leaves, pineapples, onions, cucumbers & green coral lettuce shredded, taken sided with crackers & spring roll dipping/poured into with prawn paste provided will be the perfect matching of their sour, sweet & spicy with fish freshness taste of Assam Laksa Noodle eatery that you will never regret after tasted here.

Moreover, the owners also introduced their all time favourite recommended Penang’s (northern) local nyonya delicacy “Jiu Hu Char” which also commonly known the Mengkuang Char most wanted by the visitors here in the side order menus. At least 3 hours braised in mixtures of sengkuang (mengkuang), red carrots, mushrooms, cuttlefish, dried shrimps, minced meats & pork lards, and finally served on fresh lettuce toppings of fried shallots, crispy pork lards & piece of sea prawn will brings unbelievable crunchy bites texture of their special Jiu Hu Char eatery into mouth that you really cannot missed when stepped into this best recognised “Tau Ke” Northern Malaysian Staples eating house at Petaling Jaya, Selangor.




Address: No. 47-G,

Jalan SS23/15,

Taman Sea,

47400 Petaling Jaya,



Business Hours: 11:00am to 9:00pm (Monday to Friday)

9:00am to 9:00pm (Weekends & Public Holiday)

(Closed on Tuesday)


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