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<\/a>Beef’ always is the favourite eatery by Malaysian locals, ‘Mixed Beef Noodle’ too is one of the famous signature food in Malaysia since hundreds years ago, but according to ‘Public’ it is hard to get the exotic traditional Mixed Beef Noodle recently.\u00a0 By this, Mr. Boo Chee Seong and Mr. Wang Soo Kheng who are the founders and recently the owners of the well known “Gyuniku Restaurant” at Kuala Lumpur serving the not only exotic traditional mixed beef soup noodle but also varieties of beef recipes.<\/p>\nMr. Boo who formerly a contractor initially stepped into the food and beverage industry in the year 2001 at his age of 29 years old after met in fade Mr.Wang at a fitness centre in KLCC Shopping Mall, Kuala Lumpur.\u00a0 Upon his interest in f&b industry and to explore his future career, Boo tried to approach the industry in the year 2002.\u00a0 While Mr. Wang who originated from Penang approached his cooking career since his age of 23 years old as a kitchen helper in ‘Eden Restaurant’ at Penang for about 3 years.\u00a0 After quit, he grapped the chance to join a well known western fast food restaurant in Penang as assistant chef and then been promoted to chef in another 3 years service.\u00a0 In order to expose his profession, Mr. Wang later recruited into hotel industry in ‘Orchard Sun Hotel’, ‘Shangri’la Hotel’ and been experienced in ‘Park Royal Hotel’ as Senior Chef.\u00a0 In the year 1998, he established his 1st own food stall in the Food Court at Sunway Pyramid Shopping Mall promoting traditional Penang home recipes and then operating another stall in KLCC Food Court before he together with Mr. Boo established their very owned restaurant “Gyuniku Restaurant” at Desa Sri Hartamas, Kuala Lumpur in the year 2002.<\/p>\n
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<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n For sure, the famous ‘Beef Mix Noodle’ will be the most recommended signature menus in the restaurant.\u00a0 The soup base which boiled mixture with white carrot, onion and garlic for 5 hours is the secret recipe for Gyuniku, and served with homemade beef meat ball, fresh beef slice, brisket, shank, tendon, ox tunk and stomach to bring their complete exotic traditional Beef Mixed Noodle Soup.\u00a0 Another, their ‘Saute Beef Rice’ which serve with fried beef slice in their homemade recipe sauce is one of their signature choice.\u00a0 Nonetheless, their ‘Saute Beef Brisket & Tendon Rice’ which served with fried black pepper sauce beef too the most wanted by their visitors.\u00a0 In their starter menus, the original traditional Penang Poppiah and homemade Salad Poppiah in the choice of chicken or beef are the top selling in the restaurant.\u00a0 Lastly before leaving Gyuniku Restaurant, the ‘Lo Mi Chi’ and the ‘Pandan Jelly with Gula Melaka’ are the signature desserts in the restaurant which cannot missed by their regulars.<\/p>\n <\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n