MUST TASTE THE THIRD GENERATION TEOCHEW RESTAURANT OPERATING SINCE 1912

March 8, 2018 Restaurants

 

 

Teochew food has been known for being authenticand has become top favourite among the chinese community. Nowadays, it is getting more difficult to enjoy the traditional teochew food as the recipes have not been able to be passed down from generation to generation. In Setapak, Kuala Lumpur, we have successfully discovered and recognised one of the longest running Teochew restaurants “Setapak Teochew” operating since 1912 by the Ng family.

Mr. Ng Soo Teng is the third generation who has inherited this Teochew restaurant from the last generation. Through his hand, he has successfully preserved the authentic Teochew recipe and the Chinese from all dialects have praised and given positive response for the food and service provided.

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Mr. Ng Soo Teng was born in 1940 at Kuala Lumpur. He is currently the owner of this restaurant. At the age of 21, he began helping his father to operate the restaurant and it was when he stepped into the F&B industry. Destined to become the heir of this restaurant, he worked hard to master everything about the Teochew recipe to maintain the taste and authenticity of the food. Having more than 56 years of experience in cooking the Teochew cuisine, he is still managing the restaurant every day and monitoring everything to ensure the quality of the food provided to the customers is always at its optimum level.

The first recommended food in “Setapak Teochew Restaurant” is “Hokkien Mee”. This completely handmade noodles are made using bamboo which is a traditional method of making the noodles. Using this method, the texture of the noodles is softer compared to those which are made using machinery. In addition, the noodlesdo not contain any preservative which will affect the taste of the noodles. In short, the keys to make this whole dish delicious are the fish seleted (flatfish), lard and self-made noodles. This savoury plus the “Q” texture of the noodles are one of the top recommended food in this restaurant.

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The second recommended food is “West Saury Fishballs”. West Saury fish is the only dish used to make the fishballs and the fish must be fresh to give a fresh and sweet taste. Everything about the fishballs is self-made and did not come from the suppliers. Preservative is non-existent in this fishballs it contains chemical taste that will affect the taste of the fish when tasted. This big and “Q” texture of the fishballs taste sweet and fresh.

Besides that, the owner also recommended his “Fried rice noodles”. The owner prefers to use Thai rice noodles as the texture of the noodles is more “Q” and smooth unlike the chinese rice noodles which give out completely different texture. The ingredients used include lard (solid), small chilies, shrimp and fish sauce. This spicy and savoury rice noodles is delicous and according to the owner, it is rarely found in other restaurants.

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The fourth recommended food is “Fried ShangHai Year Cake”. The year cake is first immersed into the water for at least 12 hours before it is fried with soy sauce and onion. The texture of the year cake is soft and slightly sticky and the taste is savoury and sweet.

Last but not least, the owner also recommended his “Fish Cake”. The Fish cake, along with the fried pig blood and dried beancurd sheets, is also handmade and has a slight crispy texture on the outside and inside is soft and smooth. The taste of the fish cake is sweet and fresh.

Our Teochew cuisine specialist serves all the teochew traditional food to all the customers, locals and non-locals. Do pay a visit at 283 & 285, Jalan Pahang, Setapak, Kuala Lumpur.

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  Setapak Teochew Restaurant

283 & 285, Jalan Pahang,

Setapak, Kuala Lumpur

 

Operating hours : 7am – 5pm

(Closed on every SUNDAY)

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