![\"6\"](\"http:\/\/www.malaysiabest.my\/wp-content\/uploads\/2020\/02\/611.jpg\")
<\/a> ![\"7\"](\"http:\/\/www.malaysiabest.my\/wp-content\/uploads\/2020\/02\/711.jpg\")
<\/a><\/p>\nWhile the owner cum 2nd generation Loh Wai Keong, who at his age of 39 years old currently, been initially touched the f&b field since year 1993 at his 12th of age helping parents in their restaurant. Then fully stepped into the career at his 15th began as a kitchen trainee, later-on positioned as a Chef at his 23rd and took over the responsibility to continue family\u2019s career in year 2018 extended into double shoplot restaurant officially named it the \u201cRestoran Hiong Hong\u201d, where his wife Cheryl Tan joined and fully assisted into the field continue serving their home-cooked signature menus to the market. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the southern nation.<\/p>\n
In this Restoran Hiong Hong, the owners\u2019 very first top recommended in menus will be their signature \u201cSteamed Tri-Noodles with Fish Head\u201d which most wanted by their regulars recently. Local fresh Sea Grouper Fish Head (or Fish Fillets on customer\u2019s preference) steamed about 10 minutes in-house with combination of tri-noodles (lai fun, mee hoon &kueh teow) on home recipes mixture, and finally served with their home-boiled superior soup base poured into, toppings with chopped spring onions & fried onions will brings excellent exotic fish freshness sweet and delicious steamed fish with noodles eatery that you must have a try when reached Kluang, Johor.<\/p>\n
Secondly will be their 2-generations authentic \u201cBraised Wild Boar Harmstring in Black Pepper Sauce\u201d, which will be their best soup selection like by the locals from the beginning. Local wild boar harmstring (pork trotter) boiled at least 8 hours long with pork tendons and their homemade black pepper sauce paste, then served hot boiling in claypot with rich natural pork\u2019s collagen swallowed and best trotter\u2019s chewing bites texture into mouth with exciting black pepper spice taste of eatery that you will neither found the same nor better elsewhere in town.<\/p>\n Another will be their famous \u201cThai Style Fried Pork Trotter\u201d, which always among the restaurant\u2019s daily top seller wanted by their visitors. Local fresh pork trotter commonly selected, steamed about in 3 hours to cooked then deep fried for another 20 minutes, finally served with their homemade sour, sweet & spicy Thai sauce recipe sided will brings unbelievable crispy bites with juicy pork meat\u2019s bites into mouth that you will never regret after tasted here.<\/p>\n While in the vegetables corner, the owners introduced their all time favourite \u201cClaypot Sweet Potato Leaves with Pork Lards\u201d which wanted by all their customers. Fresh potato leaves wok-fried in minutes with dried shrimps & into their home-fried pork lards, then finally served hot in claypot on table will brings wonderful claypot tasty vegetable, pork lards &dried shrimps taste of eatery into mouth that you really cannot missed when stepped into this best recognised 2-generations Local Chinese Seafood eating place \u201cRestoran Hiong Hong\u201d at Kluang, Johor.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n