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<\/a>‘Hong Kong Style Roasted Duck’ always the most wanted by chinese citizens around the world included Malaysians.\u00a0 “Restoran Duck Wang” which located at Sri Kembangan, Selangor owned by the brothers Mr. Ding Wan Tee, Mr. Ding Ming Chai and the restaurant main chef Mr. Lok Yat Keong, presenting their very home recipe Hong Kong Roasted Duck to the visitors.<\/p>\n<\/p>\n
Chef Lok who stepped into the industry in the year 1980s at his age of 21st years old as kitchen helper assist his uncle also his master ‘Uncle Lok’, a Hong Kong generated roasted chef in his uncle’s chinese cuisine and roasted restaurant ‘Chui Yuen Restaurant’ at Sungei Wang Plaza, Kuala Lumpur.\u00a0 After capture the recipe taught, Chef Lok been transfer to his uncle newly established chinese cuisine restaurant as secondary chef at Kota Raya, Kuala Lumpur for another three years.\u00a0 In order to explore more experience, he too travelled to Japan entered the construction industry in 1990 for 3 years.\u00a0 For sure, Chef Lok realised that cooking and f&b industry will be his great choice then returned to Malaysia in the year 1993 re-entered his chef career into the local famous ‘Kam Lun Tai Restaurant’ as main chef in Selayang Mall for another 3 years to expose his profession.\u00a0 In the year 2002, Mr. Lok established his very owned “Keong Kee Roasted Restaurant” at Jalan Aman, Serdang then moved to Pusat Perdagangan Sri Kembangan after five years.<\/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 While Mr. Ding Wan Tee (Ah Ding) who formerly a tube furniture manufacturer in Perak since 1978 at his age of 28 years old quit his career and entered to the f&b industry in the year 2011.\u00a0 His younger brother Mr. Ding Ming Chai (Ah Chai) who formerly a gold master since 1970s at age of 17 years old serving in Singapore returned to Malaysia in order to assist his brother Ah Ding in the manufacturing industry in the year 1986.\u00a0 Both Ah Ding and Ah Chai finally quit their career then regroup with Chef Lok to found and established their “Restoran Duck Wang” in 2011 presenting the exotic roasted duck and other signature foods to the public.<\/p>\n In their menus, surely their Hong Kong Style Recipe Roasted Duck to be the signature most recommended.\u00a0 According to Chef Lok, raw fresh duck with size of about 3 kilogram filled with more than 10 type of chinese herbals, orange skin, ‘wu siang’ powder and ‘tong gui’ roasted for 35 minutes brings the best eatery taste.\u00a0 Other, their Signature Steamed Talapia Fish (without bones) stewed with ginger paste also the most wanted by their visitors.\u00a0 Besides, their Dry Curry Pork Soare Ribs is one of their home recipe creation to suit local’s needs.\u00a0 Fresh raw spare ribs boiled and fried with their own curry recipe ingredient in claypot brings the great taste and chewing flexibility when pork meat bitted in mouth.\u00a0 Nonetheless, the ‘Sam Pui Kai’ also known ‘Sam Pui Chicken’ also the best selling in the restaurant.\u00a0 Kampung Chicken in pieces fried with onions, raw chili and dry chili mixed with their home made sause will also one of the signature dishes in the menus.<\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n