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<\/a><\/p>\nThe founder cum owner Law Wei Xiang, who at his age of only 25 years old currently, all the while having interest in eatery & culinary initially stepped into the f&b industry at his 16th of age in year 2010 began as a kitchen trainee at hometown Hulu Yam touched the chinese cuisine and spent about 3 years to be positioned as a Chef at his 19th in year 2013, continued his exposure in the career.<\/p>\n
With vision to have his very own eating house locally, added with experiences & recipes on-hand and foreseeing the market opportunity in the f&b industry enabled Wei Xiang in year 2015 decided then successfully established his very first and owned Traditional Steamboat &Chinese Cuisine eating house officially named it the \u201cDouble Win Steamboat Restaurant\u201d along the Jalan Besar, Hulu Yam Bharu introducing all their home recipes on steamboat cuisine and local chinese eateries to the market. And being fully assisted by wife Shi Qi since early 2019 in manner. Finally being recognised among the best in town by the F&B E-Media for the year 2019 in the middle northern nation.<\/p>\n
In this Double Win Steamboat Restaurant, their Soup Base options of either \u201cClear Soup\u201d (boiled with Ikan Bilis in recipes) or \u201cTomyam Soup\u201d, also 2-in-1, all preapared at least few hours boiled in-house on customer\u2019s preference of choices will be the most wanted initials that you must have a try when reached Hulu Yam, Selangor. Taken sided with all their fresh eateries selection that also on customer\u2019s selections will always the best combination here.<\/p>\n In the steamboat sides corner, they serve more than 40 selections all prepared in daily fresh basis in-house which favourite by the regulars in categories of Seafoods (prawns, squids, clams, mussels, fresh scallops, abalone slices etc), Fresh & Marinated Meats (pork, smoked duck, bacon etc), Frozen Foods options, Vegetables, Noodles, Chicken Egg, Mushrooms &Beancurds all prepared per single plate to suit their visitor\u2019s in more convenient conditions that you cannot aside here. Taken boiled in their home-cooked Tomyam Soup, then tipping onto sided chilli sauce will brings exciting eatery into mouth that you should taste here.<\/p>\n While in their Chinese Cuisine menus, the owners\u2019 introduced their \u201cSignature Fish with Lotus Leaf\u201d which like by the locals all the while. Local fresh Red Talapia Fish commonly selected, cleaned and deep fried into cooked, then served with their homemade sour & spicy paste sauce, and finally topped onto lotus leaf will brings delicious fish\u2019s freshness and appertising sour spice taste of eatery that you will never regret after tasted here.<\/p>\n Nonetheless, the founder Wei Xiang came with their customer\u2019s all time favourite \u201cSalted Egg Yolk Chicken Wings\u201d which on home recipes. Chicken wings floured-up followed by deep fried, then wok-fried into homemade salted egg yolk paste and mixed with curry leaves & chilli padi will brings wonderful exotic salty & nice fair spicy taste of Chicken Wings that you really cannot missed when stepped into this best recognised \u201cDouble Win Steamboat Restaurant\u201d at Hulu Yam Bharu (Batang Kali), Selangor.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n