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<\/a><\/p>\nThe founder cum owner Jess Cheok, who formerly was a full time housewife, all the while having great interest in eatery, foreseeing the market opportunity in the f&b industry. Also with the advantages of her younger brother who is a chinese cuisine chef allowed Jess Cheok in year 1998 stepped into the field at her 30th of age, bodied-up with brother started their very first & owned eating place running in a roadside lot named “Mei Jing” in Lukut town began to serve their home recipe chinese cuisine menus to the locals in manner.<\/p>\n
In order to expose further in the career, also all the while having great supports from the regulars and the experiences hold in the field enabled Jess Cheok’s team moved into restaurant shoplot in year 2007 at Pasar Baru, Lukut and officially known “Restoran Mei Jing”. Later-on expanded into 2-lots after about 3 years, then another again to present the recent environment. Also being recognised among the best in town year 2018 by the F&B E-Media.<\/p>\n
In this Mei Jing eating house, the founder Jess’s very first top recommended in menus will be their “Authentic Braised Pork Trotter” which most wanted by their regular customers. Local fresh pig’s trotter braised at least 4-5 hours in their home recipes, then served sided with fresh brocolli & roasted buns brings wonderful chinese traditional pork trotter fair salty & sweet tasty into mouth you must try when reached Lukut, Port Dickson. Especially the trotter’s meat bites texture and the natural collagen brought from the long hours braised.<\/p>\n Secondly will be their famous “Dual Taste Kai Lan”, which among the restaurant’s daily top seller all time favourite by the locals. Fresh Kai Lan veges selected, a part cooked in garlic stir-fried and another portion prepared in shreeded & deep fried with crispy ikan bilis, finally served in combination on a single plate will brings amazing wok-taste and Kai Lan’s freshness & bites texture itself into mouth that you cannot aside.<\/p>\n Another will be their “Signature Claypot Curry Fish Head”, also among the chef’s all time favourite choice commonly taken matching with boiled rice noodles (Mee Hoon) & beansprouts. Local fresh Red Snapper fish head prepared in cutted pieces, boiled in claypot with their homemade curry paste\/broth mixed into dried beancurd (Tau Pok), lady finger, tomato, long bean & onion, finally served with poured into slight fresh milk will brings excellent curry smoothness taste and fish head freshness eatery you will never regret after tasted here.<\/p>\n Nonetheless, the owner Jess Cheok also introduced their visitor’s best selection “2-Taste Chicken Chop” which to be served in combination of 2 different recipes. Chicken drumsticks prepared in boneless, then a portion cooked in deep-fried coated with recipe flour & topped onto Thai sweet & sour sauce with shredded onions. And another served also in deep-fried topped onto their home-mixed Mongolia pepper sauce brings totally dual-taste eateries on a plate that you really cannot missed when stepped into this best recognised Chinese Cuisine eating house “Restoran Mei Jing” at Lukut (Port Dickson), Negeri Sembilan.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n