March 30, 2018 Restaurants



“Steamed Kampung Chicken” which been years among the local’s favourite eatery presented by lot of chinese cuisine restaurants on our nation with respective recipes. Here at Petaling Jaya, Selangor we found and successfully recognised the best nearly 20 years history “New Wong Poh” Chinese & Seafood eating house since 1999, having their signature herbal & salty Steamed Kampung Chicken like most by the market.

The Selangor local originated Mr. Sim Than Ngan (born 1969), together with his wife Ms. Lim Chin Chia (born 1976) both were the founders and recent immediate owners of this recommended “Restaurant New Wong Poh” Chinese Seafood eating house introducing their Signature Steamed Kampung Chicken and other Seafood menus to the public under a roof, into their 20th operation years.

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Sim Than Ngan or Ah Poh, also the restaurant’s Main Chef who at his age of 49 years old currently, all the while having great interest in eatery & chefing initially brought him into the f&b industry at his 18th of age began as trainee chef working in roadside chinese cuisine stalls at Pudu, Kuala Lumpur. Being more than 5 years exposure in the career experienced most of the skills in the field towards the Chef position.

With Ah Poh’s experiences & skills, plus his vision to expose further in the career and foreseen the market opportunity in f&b industry made him successfully established his very first owned chinese & seafood restaurant named “Restaurant New Wong Poh”, with wife Chin Chia (Mei Mei) in year 1999 at Bukit Mayang Mas, Petaling Jaya started to present all their home recipe chinese and seafood selections to the locals and visitors. Having grest response from the market, and being recognised as one of the best after 20 years in 2018.

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In New Wong Poh, the founder’s first top recommended among signatures, which also the recognised selection will be their “Herbal/Salty Steamed Kampung Chicken”. Local feeded Kampung chicken (village chicken) with weight of 2-2.5kg selected, steamed for about 45 minutes, then served with poured onto their home sauce mixtures of chinese herbals, salt & rice wine bring excellent village chicken freshness and tasty herbal salty taste you must try. Especially the chicken meat’s textures itself in bites you cannot aside.

Secondly will be their “Fried Bamboo Clams”, which also one of the restaurant’s signature menu recommended and favourite by the regulars. Fresh Bamboo clams selected, boil-cooked in minutes then 2 minutes stir-fried with their in-house recipe paste made from more than 10 ingredients mixture such dried shrimp, curry leafs etc brings exotic salty & slight spicy taste you will like it. Also known locally as “Gong Bou Fried Bamboo Clams”.

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Another will be their restaurant’s daily top seller and most wanted by all the visitors recently, their “Signature Butter Milk Crab” among the best in town. Indonesia imported meat crabs selected, steam-cooked in 20 minutes then stir-fried with their home recipe gravy with combination of fresh milk & butter, finally serve-boiled in claypot brings the best tasty creamy crab you will never regret after tasted, neither found better elsewhere according to the owners.

Nonetheless, they also taken the opportunity to introduce their “Salted Egg Prawn” which among the eating house’s famous selection. Sea ‘ming’ prawn selected, flour-coated in recipes, followed with deep fried then minutes stir-fried with quality home-prepared salted egg yolk paste brings chewing prawn meat’s bite texture & unbelievable exotic salty taste into mouth that you really cannot missed when stepped into this “Restaurant New Wong Poh” Chinese & Seafood eating house at Bukit Mayang Mas, Petaling Jaya (Selangor).



Address: No. 34, 36 & 38,

Jalan BM 1/2,

Bukit Mayang Mas,

47301 Petaling Jaya,



Business Hours: 11:30am to 2:30pm

5:30pm to 10:30pm (Daily)



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