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<\/a><\/p>\nWei Yean\u2019s grandfather late Mr. Choo Teik Seng (1st generation), who initially began his very traditional roadside home-cooked TeoChew Porridge stall along the Carnarvon Street, Georgetown in the year 1965. Then improved into simple roadside eating house in the 1980s, where Wei Yean\u2019s father Mr. Choo Sam Ken (born 1953), the 2nd generation fully stepped into the family\u2019s career later-on took over the responsibility to continue and started with chinese common mix-rice (economy rice) selection along on the same ground stayed untill year 2010. And finally moved into their very first shoplot restaurant along the Carnarvon Street officially named the \u201cTek Sen Restaurant\u201d on the ground.<\/p>\n
While Choo Wei Yean was formerly a Banker, the 3rd generation who all the while grown-up in a f&b family been fully stepped into the field in year 2009 helping father in their restaurant later-on with vision to expose further in the industry. Added with family\u2019s recipes &experiences on-hand and foreseeing the market opportunity in the recent trendy f&b industry locally made him decided, then bodied-up with brother-in-law Hun Wee Siang (was formerly an Engineer) and successfully established their very owned Local Cuisine Express Eating House officially named the \u201cTeksen Express Restaurant\u201d at Solok Mayang Pasir, Bayan Lepas in the year 2020. Assisted by Wee Siang\u2019s wife (Wei Yean\u2019s younger sister) running in a families team thoroughly. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the upper northern nation.<\/p>\n
In this Teksen Express Restaurant, the owners\u2019 very first top recommended in menus will be their all time famous express set option of \u201cHome Recipe Double Roasted Pork & Asam Pedas Curry Fish\u201d which most wanted by the regulars prepared in combination of both their family\u2019s authentic selections. Wok-fried roasted pork belly (siew yuk) with black sweet soy sauce mixed into garlic & chilli padi, then serve-sided with bowl of their home-cooked sour spicy asam pedas stingray (fish) and veges, also hot boiled white rice topped onto fried sunny-side chicken egg will be the best combination express set meal here that you must have a try when reached Pulau Pinang.<\/p>\n Secondly will be their signature \u201cStir-Fried Prawns with Tamarind Sauce\u201d, which also all the while among the customer\u2019s favourite here. Local fresh Sea Ming Prawn on weight about 50grams commonly selected, cleaned and seconds over boiling hot cooking oil, followed by wok-fried with their home-mixed asam paste into tamarind sauce, and finally served hot on table will brings excellent prawn\u2019s freshness bites texture with sour sweet & exotic fair nice salty taste into mouth that you will neither found the same elsewhere in town.<\/p>\n Another will be their all time favourite recommended in the veges corner, the \u201cStir-Fried Kangkung (Water Spinach) with Sambal Sauce & Prawn\u201d is also among the restaurant\u2019s daily top seller like by the visitors. Local daily fresh kangkung veges wok-fried in-house with their homamade sambal paste mixed into fresh uncoated prawns will always bring the local\u2019s traditional authentic fried sambal kangkung veges eatery that you will never regret after tasted here in Teksen.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n