HOW A HOUSEWIFE’s HOME RECIPE TOWARDS SUCCESS TODAY, HOLDING THREE FAMOUS CHINESE CUISINE RESTAURANT
The couple from north Malaysia Perak the husband Mr. Lang Shu Yeu and wife Ms. Chin Kim Foong are the founder and the initial owners of the famous “Restaurant Seafood Yoong Kee”, later “Restaurant Kium Kee” then again the “Restaurant Seafood New Yoong Kee” at Pahang since 30 years ago.
Mr. Lang who interested in food & beverage during childhood travelled to Pahang recruited himself into the timber industry at his age of 19 years old, while Ms. Chin Kim Foong who followed her family migrated to Kuala Lumpur at teenages formerly was a tailoring worker before marriage. After formed their little family at Pahang, subsequent to Mr. Lang interest in f&b industry and his wife Kim Foong’s home cooking recipe, they stepped into the career in the year 1984 established their very first and own restaurant named “Restaurant Seafood Yoong Kie” at Genting Sempah, Pahang serving Kim Foong’s home recipe chinese cuisine.
Until the year 1997, they exposed their career to Gohtong Jaya, Genting Highland promoting not only their home recipe foods but also most of the locals favourite seafood and river fish menus to meet the market demand. Afterwards explore another “Restaurant Kium Kee” too at Gohtong Jaya in the year 2000 then the 3rd named New “Restaurant Seafood Yoong Kee” at Genting Permai Avanue in the year 2012. The couple founders vision to generation pass their career and recipe to their second generation Mr. Lang Kong Hong (eldest son), Mr. Lang Kong Wai (2nd son) and Mr. Lang Kong Yong (youngest son).
Recently, Kong Hong who the eldest second generation with his wife Ms. Lee been given the responsibility on their main outlet the Restaurant Kium Kee. While the second son Kong Wai operating the Restaurant Seafood Yoong Kee at Gohtong Jaya and the youngest son Kong Yong with his wife Penny exploring their latest New Restaurant Seafood Yoong Kee at Genting Permai Avenue.
In their restaurants, the Fresh River Prawn ‘Tong Fun’ Soup will be their generated most recommended dish favourites by their regulars and tourists. Fresh river prawn from Sungai Lipis Pahang topped on ‘tong fun’ boiled in their recipe soup base poured with little sesame oil, white chinese wine, mushrooms and onions served in claypot brings the best eatery. Secondly will be the Dry Fried ‘Wu Hua’ Pork Slice made from slice pork deep fried then fried mixed with sesame oil, onions, sugar and black soya sauce is one of their exotic dish. Othes, one of the Malaysia’s local favourite Bak Kut Teh is also one of the recommended by the founder Kim Foong’s home recipe, more than 10 types of traditional chinese herbals boiled more than 3 hours most wanted by visitors. Besides, Clear Steam Fresh Wild River Frog with chicken stock or steamed with ginger paste with white wine are too the top selling in their restaurant. Nonetheless, Fresh Steamed ‘Soo Hock’ In Claypot poured inside white wine, green onion, ginger slice and garlic is also famous in seafood choices.
Restaurant Kium Kee
No. 42, Jalan Jati 1,
Gohtong Jaya, Genting Highlands,
69000 Pahang.
(Business Hours: 24 Hours)
Restaurant Seafood Yoong Kee
No. 25, Jalan Jati 1,
Gohtong Jaya, Genting Highlands,
69000 Pahang.
New Restaurant Seafood Yoong Kee
No. P1, Jalan Permai,
Genting Permai Avenue,
Genting Highlands,
69000 Pahang.