THE BROTHERS-IN-LAW INTRODUCING THE SOUTH NATION CHARCOAL HERBAL PORK RIBS SOUP RECIPE IN “TSAI WAH” AT THE NORTH
As well-known around the world, the herbal pork ribs soup or called “Bak Kut Teh” is one of our nation’s chinese authentic traditional eatery favourites by visitors and locals. Recently can be found everywhere and frequently practised on particular recipes. Here in North, Perak we found and recognised one of the best eatery house “Restoran Tsai Wah” introducing the South bak kut teh recipe to the north malaysians.
Both Mr. Chong Neng Yong who born in Negeri Sembilan year 1974 and his brother-in-law Mr. Hoi Chee Keong (born 1975) who originated from Johor both are the immediate owners of the famous “Restoran Tsai Wah Bak Kut Teh” herbal pork ribs soup restaurant at Bandar Baru Medan Ipoh, Perak introducing their charcoal boiled bak kut teh and other signature menus to the public.
Chong Neng Yong who at his age of 41 years old currently, initially stepped into the f&b industry since year 2008 after been passed onto the bak kut teh home recipe by his Master Ah Wah (Johorean) in Ipoh, learning together with brother-in-law Ah Keong. Later on established his very first and owned bak kut teh retail in Taman Medan Ipoh East named “Restoran Tsai Wah” where he began his f&b career.
While Hoi Chee Keong or known Ah Keong who at his age of 40 years old recently, was grown in a f&b family touched the industry since teenagers. In year 2008 established his bak kut teh restaurant in Johor Bahru named “Keong Kee Bak Kut Teh”, being assisted by lovely wife Ms. Chong Seng Ching. Later on joined Neng Yong in Ipoh after a year to further their explosure in the field at North.
Subsequent to the great response from visitors, in year 2013 enabled them to moved into more strategic shoplot in the same area officially known “Restoran Tsai Wah Bak Kut Teh” along Jalan Medan Ipoh 7, Perak.
In this restaurant, the owners’ top recommended in menus surely will be their Bak Kut Teh Soup which either served in bowl or claypot on customer’s demand. Their herbal soup base boiled 40 minutes on charcoal with 12 chinese herbals mixture, insided with fresh spare ribs, pork belly, trotter, tail and intestine bring very authentic taste and traditional eatery you must try when reached Perak.
Secondly will be their Dry Claypot Bak Kut Teh, which also the most wanted by their regulars. Prepared poured into slight of their in-house herbal soup base then fried with dried cuttlefish, dried chillies and pork mix such belly, ribs, intestine and trotter on their 5 ingredients recipe brings exotic salted and spicy taste you never regret after taken.
Another will be their home recipe Black Vinegar Pork Trotter, also among the top seller in the restaurant. All-in black vinegar with ‘no white vinegar’ stewed an hour insided with ginger, dried chillies, coconut sugar and local fresh pork trotter brings sour & spicy taste you cannot aside. Especially the meats texture when bites, will be one of the best eatery in town.
Nonetheless, Ah Keong’s home recipe Curry Fish Head wrapped in alluminium paper is the signature among menus prepared with his home fried curry paste made from more than 10 spices mixture. Grouper and red fish head commonly selected roasted 15 minutes wrapped in alluminium paper mixed with lady finger, dried beancurd, eggplant and tomato presenting very outstanding exotic spicy taste you cannot missed when stepped into the “Restoran Tsai Wah Bak Kut Teh” in Ipoh, Perak.
RESTORAN TSAI WAH BAK KUT TEH
Address: No. 31,
Jalan Medan Ipoh 7,
Bandar Baru Medan Ipoh,
31400 Ipoh, Perak.
Business Hours: 12:00pm to 10:00pm (Daily)
(Closed on Tuesday)