TRY THE 27 YEARS FAMOUS BATONG CURRY FISH HEAD & SEAFOOD PORRIDGE IN “RESTORAN O.K.”
The “Seafood Porridge” and “Claypot Curry Fish Head” both are among the Malaysia’s local delicacies taken frequently by the locals, and also those favourites by the tourists when reached our nation Malaysia. Here in the center of Kuala Lumpur, we found and being 1st recognised one of the best recommended seafood congee & curry fish head restaurant “Restoran O.K.”, since year 1989.
The Muar originated Johorean late Mr. Quak Chow Khoon (1956-2010) was the initial founder, together with wife Madam Beh Chiew Yiek (born 1964) at 52th of age recently is the owner of the well known “Restoran O.K. Claypot Seafood Congee” eating house into the 27th years history still serving their home recipe Parit Jawa’s (Batong) curry fish head and seafood porridge to the locals and visitors under a roof. Being currently assisted by son Edwin Quak Meng Kick (born 1988) and daughter Jean Quak Yuen Ling (born 1989).
Founder late Mr. Quak Chow Khoon who touched the f&b industry since kids in Singapore as restaurant helper, before reached Kuala Lumpur under-employed in a fish head curry house as kitchen trainee at Brickfield, Kuala Lumpur. While in year 1988, in order to expose further enabled Chow Khoon running his very first food stall at Jalan Delima for a year presenting his Parit Jawa’s curry fish head named “O.K”. Where wife Chiew Yiek began to stepped into the career helping husband.
Subsequent to the great response from public, Chow Khoon successfully established his very 1st restaurant in year 1989 registered as “Restoran O.K.” at Off Jalan Imbi, Kuala Lumpur continue introducing his signature Batong Curry Fish Head selections, then in year 1995 further presenting the claypot seafood congee (porridge) to the market. Being recognised as the best in year 2016.
In Restoran O.K., the recent owner’s first top recommended in menus will be their Signature Batong (Parit Jawa) Curry Fish Head. Commonly grouper fish head selected, prepared in cutted pieces, cooked with their homemade curry paste made from more than 10 ingredients mixture and coconut milk (santan), mixed into lady finger, eggplant, long bean and dried beancurd, then finally served boiled in claypot brings sour & spicy taste you must try when reached Kuala Lumpur.
Secondly will be another restaurant’s signature, the Claypot Seafood Porridge (Congee) which among the top seller especially during night session. Porridge base boiled 3 hours with two rice mixtures into home recipes. Served cooked with seafoods option on customer’s request such fish slice, prawn, Lala clam or chicken added with salted egg or century egg all are those visitors favourites you cannot aside.
Moreover, the owner Chiew Yiek also taken the chance to introduce their newly recommended Salted Egg Yolk Eggplant which recently most wanted by their regulars. Eggplant prepared in fine cutted slices, floured up in recipes, followed by deep fried, then served after seconds fried with salted egg yolk paste mixed with curry leafs and dried chillies brings authentic salty and exotic sweet taste & crispy bites eatery into mouth you will never regret after tasted.
Nonetheless, you also cannot missed other seafoods and local delicacies menu which all prepared on their home recipes when stepped into this more than 25 years eating house “Restoran O.K.” Claypot Seafood Congee at Off Jalan Imbi, Kuala Lumpur.
RESTORAN O.K. (CLAYPOT SEAFOOD CONGEE)
Address: No. 53-4,
Jalan Barat,
Off Jalan Imbi,
55100 Kuala Lumpur.
Business Hours: 11:00am to 2:00am (Daily)
(Closed on Alternate Wednesday)