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<\/a><\/p>\nThe founder cum owner Siow Kee Foh, who at his age of 44 years old currently, whose his father formerly was in the f&b industry running a chinese restaurant at Titi, Jelebu from the year 1950s to 1990s made Kee Foh in year 1995 stepped into the field reached Singapore began as a kitchen trainee touched the chinese cuisine at his 19th of age spent years there. Then being positioned as a Chinese Cuisine Chef at his 21st of age, also been reached Kuala Lumpur and Seremban to further his exposure in the career.<\/p>\n
While in year 1997, with vision to have his own eating house locally and foreseeing the market opportunity in the f&b industry. Added with experiences & recipes on-hand enabled Kee Foh started his initial partnership with cousin brother running their \u201cWong Kok\u201d eating house along Kampung Baru Titi (Titi New Village). Then in year 1999 successfully established his very first owned Traditional Authentic Hakka Cuisine eating house officially named the \u201cSin Wong Kok Restaurant\u201d on the same ground serving most of his signature hakka recipes to the public, where his wife Connie Chong joined into the career running in couple. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the middle southern nation.<\/p>\n
In this Sin Wong Kok Restaurant, the owners\u2019 very first top recommended in menus will be their signature \u201cBraised Pork Belly with Black Fungus\u201d which also among the best hakka\u2019s selection most wanted by the locals. Local fresh pork belly prepared in cube-pieces, marinated in 5 hours on home recipes, floured-up followed by deep fried, then braised for another an hour with black fungus and finally serve-sided with celery leaves will brings traditional exotic salty sweet taste of Hakka Braised Pork Belly with Black Fungus eatery & the juicy meat\u2019s bites texture into mouth that you must have a try when reached Titi, Negeri Sembilan.<\/p>\n Secondly will be their special \u201cDuck The Paparazzi\u201d, which also among the restaurant\u2019s signature daily top seller favourite by the visitors all the while. Local feeded duck on weight of about 2.5-3kg commonly selected, prepared in cutted pieces, fresh wok-fried with their home seasonings mixture into gingers, dried star-anise & dried water jasmine, then followed by another 30 minutes braised in-house will brings salty sweet taste and chewing duck meat\u2019s bites texture that you neither found the same elsewhere in town.<\/p>\n Another will be their famous hakka traditional \u201cSteamed Pork Belly with Yam\u201d, which like by their customers from the beginning. Local fresh pork belly marinated in hours on home recipes, deep fried and prepared in sliced pieces side-by-side with their deep fried fresh yam pieces followed by homemade paste & rice wine poured onto, and finally served after at least 2 hours steamed, toppings with celery leaves will brings delicious salty sweet taste and the pork belly\u2019s smoothness itself into mouth that you will never regret after tasted here.<\/p>\n Moreover, the owners also introduced their homemade \u201cYam Abacus Seeds with Minced Pork\u201d which among the founder\u2019s all time favourite recommended in their Hakka recipe options. In-house handmade yam abacus wok-fried in mixtures of dried shrimps, minced pork, black fungus shredded, mushroom shredded & home-fried pork lards, finally served toppings with fresh chopped spring onions will brings excellent authentic tasty Hakka Yam Abacus eatery that you really cannot missed when stepped into this best recognised Traditional Hakka Cuisine Eating House \u201cSin Wong Kok Restaurant\u201d at Titi (Jelebu), Negeri Sembilan.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n