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<\/a><\/p>\nThe founder cum owner Brandon Lim Ming Hong, who at his age of 29 years old currently, influenced by his families (whose his father was a chinese cuisine chef) been initially stepped into the f&b industry at his age of 14th in the year 2007 began as a kitchen trainee in a chinese cuisine restaurant at hometown Johor Bahru, been positioned as a Chinese Cuisine Chef at his 18th being exposed more than 10 years in the field also been reached Singapore & Abu Dhabi to further his career all the while experienced in chinese and western cuisines with his patience in the industry. While Jin Lim Jing Kai, who influenced by brother (Brandon) been initially stepped into the f&b industry at his 15th of age in the year 2011 started in a noodle house at hometown began also from a kitchen helper, later-on touched the Chinese Dim Sum cuisine since his 19th exposed not only in Johor Bahru but also reached Abu Dhabi in his exposure.<\/p>\n
With vision to expose further in the career, added with experiences & recipes on-hand and foreseeing the market opportunity in the f&b industry locally enabled the brothers Brandon & Jin Lim running their very first owned Chinese Moon Cake \u201cPalace Pastry\u201d in the night market & on-line retail at Kuala Lumpur in the year 2019. Then returned to hometown Johor Bahru began their very homemade Chinese Traditional Bun\/Baozi food stall along Taman Bukit Indah officially named the \u201cChi Bao Zi\u201d in the end year 2019. Then expanded into eating house\/restaurant in the year 2022 along Jalan Indah (current location), and another outlet at Taman Eko Botani respectively continue introducing their homemade Chinese Bun\/Baozi selections to the public. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year 2022 in the southern nation.<\/p>\n
In this Restoran Chi Bao Zi, the owners\u2019 very first top recommended in menus will be their Hong Kong (HK) recipe of \u201cTruffle Cha Siu Bun\u201d which most wanted by their regulars from the beginning. Homemade flour dough kept fermented in-house, hand-wrapped with fillings of their roasted pork (cha siu), truffle & homemade cha siu sauce mixture, followed by about 7 minutes steamed will brings wonderful smooth & soft baozi\/bun\u2019s bites into mouth with tasty sweet & roasted cha siu\u2019s swallowed that you must have a try when reached Johor Bahru.<\/p>\n Secondly will be their special \u201cCheezy Mushroom Bun\u201d, which also among the restaurant\u2019s daily selection favourite by their visitors. Homemade flour dough into chocolate powder, hand-wrapped with fillings of mozzarella cheese, button mushroom, black pepper & white cabbage mixture, followed by about 7 minutes steamed will brings another nice salty with tasty pepper & mushroom\u2019s taste itself of their Cheezy Mushroom Bun eatery that you will neither found the same elsewhere in town.<\/p>\n Another will be their famous \u201cMatcha Chocolate Fondant\u201d, which also among the local\u2019s selection recently. Matcha flavour bun\/bao with fillings of dark & sweet chocolate (with ratio of 80\/20), served after 4-5 minutes steamed will brings unbelievable exploding bites into mouth with fair matcha and deep chocolate tasty swallowed that you cannot aside here. Also their \u201cFried Taro Dumpling\u201d which homemade with Thailand imported yam\/taro with fillings of their home-prepared cha siu (roasted pork), served after 2 minutes deep fried will brings crispy bites with juicy cha siu fillings of Fried Taro Dumpling that you never regret after tasted here.<\/p>\n Moreover, the owners also introduced their all time favourite recommended \u201cSzechuan Spicy Wonton\u201d which like by most of their customers recently. Dumpling hand-wrapped with fillings of prawns, cabbage, black fungus & chicken meats, finally served after boil-cooked and mixed onto their home recipe sour sweet fair spicy chilli oil will be the best combination here. Nonetheless, their crispy bites of \u201cPrawn Toast\u201d which prepared in-house with fresh sea prawn (prepared in prawn paste) coated their homemade no sugar breads onto white & black sesame seeds, followed by 4 minutes deep fried and finally served toppings of dry fish flakes & mayonnaise will always their signature that you really cannot missed when stepped into this best recognised Chinese Bun\/Baozi Eating House \u201cRestoran Chi Bao Zi\u201d at Johor Bahru in the southern nation.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n