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<\/a><\/p>\nThe family recipes founders, Lui Hsia\u2019s grandfather late Mr. Koh Ah Hong and grandmother late Madam Ng Ah Li both (1st generation), whose began their very first noodle stall in Singapore at year 1975 introducing their home-cooked TeoChew Duck Noodles there for few years then continued in Malacca running their mobile stall end 1970s along Tengkera region where their son Koh Mok Jiang (2nd generation) touched the career helping parents. Later-on been taken up the responsibility to expose their family\u2019s recipe into a fixed noodle stall also at Tengkera, Malacca (also re-known as the Big Tree Duck Noodle) where wife late Madam Ng Ah Lian (1959-2011) joined helping husband in the industry.<\/p>\n
While Koh Lui Hsia (3rd generation) who at her age of 32 years old currently, initially touched the field since kids helping parents in their noodle stall in Tengkera been fully stepped into the f&b industry, together with husband Chee Hoe finally exposed into better environment brought into noodle house restaurant in year 2011 at Taman Kota Laksamana, Malacca (together with father Koh Mok Jiang) officially named it the \u201cTengkera Duck Noodle Restaurant\u201d (Big Tree Duck Noodle) continue their exposure in the career presenting family\u2019s home recipes. And finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle southern nation.<\/p>\n
In this Tengkera Duck Noodle Restaurant, the owners\u2019 very first top recommended in menus surely will be their Koh family\u2019s 3-generations TeoChew traditional \u201cDuck Noodles\u201d (dry) which most wanted by their regulars from the beginning. Local feeded duck on weight of about 3.2-3.4kg commonly selected, cleaned and followed by about an hour braised in-house with their more than 10 ingredients mixture include herbals, then prepared in boneless duck meats shredded, finally served topped onto customer\u2019s preference of noodles or rice mixed with beansprouts & chopped spring onions, taken sided with a bowl of their whole day long boiled soup base (boiled with duck bones). Taken tipping onto their homemade chilli paste or home-marinated green chilli will be their perfect matching set of Tengkera Duck Noodle that you must try when reached Malacca.<\/p>\n Secondly will be their option of \u201cDuck Noodle Soup\u201d, which also among their signature home recipe selection favourite by the locals all the while. Their an hour TeoChew braised duck meats shredded served topped onto noodles option (on customer\u2019s preference) in their soup base mixed into beansprouts and chopped spring onions will brings another wonderful tasty duck soup noodles eatery that you will never regret after tasted here.<\/p>\n Another will be their famous \u201cBraised Pork Mix\u201d, which like by the visitors among the best recommended in side-order selection. Mixtures of cleaned pork intestines, stomach, pig head skin, tongue, ears & belly braised overnight with their home recipes mixture (more than 10 spices with herbals), finally served topped with fresh chopped spring onions will brings excellent pork\u2019s freshness and nice salty taste of juicy bites pork mix eatery that you will neither found the same nor better elsewhere in town.<\/p>\n Nonetheless, their sided \u201cBraised Chicken Egg & Dried Beancurd\u201d and \u201cBraised Duck Feets, Gizards & Wings\u201d also will be the owner\u2019s all time best recommended in side menus which you really cannot missed when stepped into this Koh family\u2019s 3-generations home recipe TeoChew duck noodles & braised eateries eating house \u201cTengkera Duck Noodle Restaurant\u201d at the historical World Heritage City of Malacca, Malaysia.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n