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<\/a><\/p>\nThe founder cum restaurant\u2019s Main Chef Ng Soon Lai, who at his age of 42 years old currently, been initially stepped into the f&b industry at his 15th of age reached Kuala Lumpur began as a kitchen trainee helping brother in the chinese cuisine restaurant where he touched the field, then been positioned as a chef at his 18th. While in end-1996, Soon Lai further his exposure in the career reached Singapore continued to experience the profession and stayed about 7 years there before returned to hometown Dengkil.<\/p>\n
In order to expose locally, added with the experiences & recipes on-hand and wishing to have his very own eating house. Also foreseeing the market opportunity in the f&b industry enabled Soon Lai (with wife Xin Xia) in year 2004 decided then successfully established their very first owned chinese seafood cuisine eating place officially named it the \u201cOne One Three Seafood Restaurant\u201d at Taman Sri Dengkil presenting all their chef\u2019s in-house signatures to the public in a shoplot-space, then expanded to another shoplot in year 2011 to serve their customers in better manner. And finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle nation at Selangor.<\/p>\n
In this One One Three eating house, the founder cum Chef Soon Lai\u2019s very first top recommended in menus surely will be their famous \u201cSteamed\/Boiled Seafoods with Superior Soup\u201d which most wanted by the locals & visitors all the while. Seafoods combination of river prawns, lala clams and fish options (on customer\u2019s preference) steamed half-cooked, then boiled into their few hours prepared superior soup base (mixtures of pork bones &chicken bones in recipes) mixed with ginger paste, celery leaf, spring onions & chilli padi, and finally served boiling hot in special metal pot will brings wonderful tasty ginger &seafood\u2019s freshness taste of eatery that you must try when reached Dengkil, Selangor.<\/p>\n Secondly will be their signature \u201cBoiled Chicken with Home Sauce\u201d, which also among the restaurant\u2019s daily top seller favourite by their regulars from the beginning. Local feeded fresh free-range-chicken on weight of about 1.2-1.3kg commonly selected, boiled half an hour to cooked then prepared in cutted pieces (either served in half or whole chicken), finally served with their homemade soy sauce & sesame oil mixture broth poured onto will brings excellent chicken freshness sweet and the juicy meat\u2019s bites into mouth that you will neither found the same nor better elsewhere in town.<\/p>\n Another will be their Chef Soon Lai\u2019s all time favourite creation in recommended menus of \u201cSteamed Spare Ribs\u201d which wanted by most of the visitors recently. Local fresh pork spare ribs in huge cube-piece seconds fried over hot boiling cooking oil, then steam-cooked in about 1&half hours with their home-mixed sauce broth (made from mixtures of soy sauce, oyster sauce, celery & slight rice wine), and finally served hot sided with broccoli &mushroom will brings delicious salty and smooth juicy meat\u2019s bites texture into mouth that you will never regret after tasted here.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n