December 17, 2015 Sarawak



In Malaysia, there are lots of chinese, seafood and local cuisine restaurants practised everywhere on respective recipes to suit the market demands.  But here in the one of World Heritage Site “Melaka”, we found and being recognised one of the best recommended restaurant “Thong Heng” carried by the Yong brothers introducing their signatures to the public in manner.

The Melaka originated Mr. Steven Yong  who born in year 1982 was the founder and immediate owner of the famous “Restoran Thong Heng” at Batu Berendam, Melaka presenting his combination of chinese, seafood, asian and local cuisines recipe under a roof bringing the best menus to the locals and visitors having great positive responses from the market enabled them to be known the best in 2015.  Being assisted by elder brother Mr. Kelvin Yong Chiap Choy (born 1974).

2 7

The founder cum owner Steven Yong who at his age of 33 years old currently, initially touched the industry since his 13 years old as part-time waiter, initially stepped into the career at his 15th also began as kitchen trainee in the “Beijing Restaurant”(pronouns) at Melaka untill his age of 21 years old as chef.  Steven also been touched the Melaka Peranakan traditional authentic eateries “Nyonya Food” in Manis Sayang Restaurant given him the opportunity to experience more into other recipes.  Later on travelled into Singapore and continued his exposure for about 9 years there.

5 4

With the mission to go further and to have his very owned restaurant, added foreseen the market opportunity in the industry allowed the Steven Yong decided and successfully established his 1st seafood restaurant at hometown Melaka officially named “Restoran Thong Heng” in year 2013 at Taman Merdeka Permai, joined by brother Kelvin Yong presenting all their chinese and local combination recipes to the market.

Among the more than 50 selections in “Thong Heng”, the owner’s first top recommended dish will be their famous Curry Fish on chef’s recipe.  Commonly “Ikan Jernak” or locally known red fish selected and prepared in 7 minutes steamed, with their homemade curry paste made from more than 20 ingredients mixture, then served placing fish into claypot with their curry paste mixed with lady finger, eggplant, onion and long bean brings sweet, salty and exotic spicy taste you must try when reached Melaka.

6 3

Secondly will be their restaurant’s signature menu recently by Chef Steven’s recipe, the Taiwanese Three Wine Chicken Pot or locally known “Sam Pui Kai”.  Local feeded chicken in cutted pieces prepared in deep fried, stir-cooked with their imported Taiwan recipe sauce made mixtures of 3 wines and 10 ingredients combination, then served boiled in claypot topped with spring leafs brings fantastic Hakka authentic eatery you will never regret after tasted, unlike the others.

Another will be their Nyonya Pineapple Prawn which prepared on traditional Peranakan recipes most wanted by the regulars.  Sea “Ming” prawn selected, cooked with their in-house made nyonya sauce from more than 20 ingredients mixture, served boiled in claypot with red chilli, onions, pineapple and tomato brings unbelievable tasty sour & spicy taste you will neither find elsewhere.

Besides, the founder Steven also introduced their Special Signature Claypot Crab Rice on in-house recipes favourites by the visitors.  Indonesia imported meat crab prepared in 10 minutes steamed, topped onto 15 minutes cooked rice in claypot then served with deep fried onions and poured onto their homemade soy sauce mixtures brings really exotic taste you cannot missed when stepped into this recommended seafood eating house “Restoran Thong Heng” at Batu Berendam, Melaka.



Address: No. 32,

Jalan MP 16,

Taman Merdeka Permai,

75350 Batu Berendam,



Business Hours: 10:00am to 2:00pm

5:00pm to 11:00pm (Daily)

(Closed on Monday)

Tags: ,

Leave a Reply