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<\/a><\/p>\nThe founder cum owner Teo Sing Song or commonly known Ah Song, who at his age of 46 years old currently, been all the while grown-up in a f&b family whose his parents formerly been running their family\u2019s \u201cGolf Field Restaurant\u201d in Labuan township for nearly half a century allowed Ah Song touched the industry since kids\/teenage helping parents in their home chinese cuisine eating house. Later-on fully stepped into the career at his 19th of age began as a kitchen trainee joined a chinese restaurant at hometown spent more than 10 years to be positioned as a Chef at his about 30th then returned to family\u2019s restaurant continued his exposure in the career.<\/p>\n
With experiences & recipes on-hand, added with vision to have his own eating house locally and foreseeing the market opportunity in the f&b industry made Ah Song decided and finally started his very first owned chinese cuisine eating stall officially named the \u201cKenny Kitchen\u201d in the year 2017 at the Victoria Food Court (Labuan) presenting all his menus for about 2 years. Then being successfully exposed & moved into wider and better shoplots restaurant with the same official at Paragon, Labuan in the year 2018 further his journey in the industry where younger sister Hong Hong joined running on the front floor continue serving all their signatures to the public. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year 2021 on the Federal Territory of Labuan.<\/p>\n
In this Kenny Kitchen, the owners\u2019 very first top recommended in menus will be their \u201cSignature Salad Beancurd\u201d or known their Salad Taufu which most wanted by their regulars. The combination of Japanese beancurds and white water beancurds mixed into with fish paste & prawns in home recipes mixture, followed by about 10 minutes steamed then prepared in cutted cubes and deep fried coated with corn flakes, finally served sided with their home-mixed salad sauce paste taken tipping onto will brings excellent taufu\u2019s (beancurd) smoothness and the fish paste & prawn\u2019s seafood freshness taste into mouth that you must have a try when reached the Labuan Island.<\/p>\n Secondly will be their famous \u201cMongolia Pork Trotter\u201d, which also among the restaurant\u2019s daily top seller favourite by the visitors all the while. Fresh pork trotter (pig\u2019s front leg) commonly selected, cleaned then followed by about 3 hours braised with their recipes & herbals mixture and kept freezed-up overnight, finally served after 20 minutes deep fried coated with rice flour and taken sided\/poured onto their homemade Mongolia black pepper sauce paste will brings wonderful juicy meat bites texture with crispy pork skin & the tasty black pepper spice into mouth that you neither found the same elsewhere in town here.<\/p>\n Another will be their special \u201cAssam Steamed Fish\u201d, which too among the local\u2019s fish eatery selection from the beginning. Local fresh deep sea grouper fish, red snapper or white pomfret (on customer\u2019s prefernce) commonly selected, cleaned then followed by about 10-15 minutes steamed (on size), and finally served hot on table poured onto with their homemade assam paste mixed into eggplants, lady fingers, tomatoes & onions will brings appertising sour sweet with fair spicy taste of their Assam Steamed Fish eatery that you will never regret after tasted here.<\/p>\n Nonetheless, the owners also introduced their all time favourite selection of \u201cSalted Egg Yolk Silver Fish\u201d which wanted by most of their visitors recently. Imported silver fish floured-up in their home recipes mixture, followed by minutes deep fried in boiling hot cooking oil, then served after seconds wok-stired with salted egg yolk paste into curry leaves will brings unbelievable crispy bites and the silver fish\u2019s tasty into mouth that you really cannot missed when stepped into this best recognised Chinese Cuisine Restaurant \u201cKenny Kitchen\u201d on the Federal Territory of Labuan, Malaysia.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n