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<\/a><\/p>\nThe founder cum owner Yong Kim Choy or known Chef Kim Choy, who at his age of 34 years old currently all the while having interest in eatery & culinary since teenage initially touched the f&b industry at his 12th of age in year 1998 began as a kitchen trainee in a chinese cuisine restaurant at Karak, Pahang. Also been reached Kuala Lumpur and Raub to further his exposure in the career, then been positioned as a Chinese Cuisine Chef at his 16th all the while experienced in the local chinese seafood field. Finally stayed more than 15 years in Kuala Lipis, Pahang with his patients in the industry.<\/p>\n
With his experiences & recipes on-hand, added with all the while having vision to have own eating house locally and foreseeing the market opportunity in the f&b industry allowed Kim Choy decided then successfully established his very first owned Chinese Cuisine River &Fresh Water Seafood eating house officially named the \u201cRestoran Kim Choy\u201d at Taman KSM, Kuala Lipis in year 2020 introducing all his home recipes to the public, where his wife Chia Lee joined to fully assist. Finally being recognised among the best in town by the F&B E-Media for the year 2020 in the east coast nation.<\/p>\n
In this Restoran Kim Choy, the owners\u2019 very first top recommended in menus will be their signature \u201cFresh Steamed River Tengalan Fish\u201d which most wanted by their regulars. Local fresh wild River Tengalan Fish with weight of 1-1.5kg and above commonly selected, cleaned then steamed for about 8-10 minutes with ginger shredded, finally served with home-mixed soy sauce mixtures, toppings with fried garlic oil & celery leaves will brings excellent fish freshness bites itself into mouth that you must have a try when reached Kuala Lipis, Pahang.<\/p>\n Secondly will be their famous \u201cSteamed River Prawn with Homemade Wine\u201d, which favourite by the visitors all the while. Local fresh giant wild River Prawn on weight of about 800grams each commonly selected, cleaned & sliced into half-pieces each then steamed for\u00a0 about 10 minutes with their homemade wine & gingers, finally served poured into slight chinese wine (hua diao) toppings with fresh celery leaves will brings unbelievable prawn\u2019s texturing bites and the freshness sweet swallowed that you will neither found better elsewhere in town.<\/p>\n Other than fresh water seafoods, their special \u201cSteamed Golden Chicken with Choy Sum\u201d too among the restaurant\u2019s daily signature selection like by the locals from the beginning. Local feeded free-range-chicken (ayam kampung) with weight of about 1.8-2kg boil-cooked in 20 minutes, followed by minutes soaked in ice water, then served in fine cutted pieces poured onto their home-mixed oyster & soy sauce mixtures broth, sided by boiled choy sum veges will brings nice chicken meat\u2019s chewing bites with fresh salty sweet taste into mouth that you will never regret after tasted here.<\/p>\n While in the vegetables corner, the owners introduced their Kuala Lipis local delicacy \u201cThai Style Paku-Pakis\u201d which wanted by Lipis locals all the while. Local wild fresh Paku-pakis veges boil-cooked, followed by few minutes cooling in ice water, then finally served in mixtures of their homemade sour, sweet & spicy Thai paste sauce with onions, red chilli &chilli padi shredded is kind of their best appertising spice veges selection here that you really cannot missed when stepped into this best recognised Chinese Cuisine River & Fresh Water Seafood Eating House \u201cRestoran Kim Choy\u201d at Kuala Lipis, Pahang.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n