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<\/a><\/p>\nThe local South Malaysian who originated from Batu Pahat born in year 1980, Mr. Ng Lian Tek is the founder and bodied up with cousin sister Ms. Kaw Siak Hong who born in year 1961 from Muar both are the recent owners of the boneless chicken house “Restoran Sin Peking” with assist by Ng’s wife, Ms. Yong Hui Chuin.<\/p>\n
Ng Lian Tek who with his age of 35 years old currently, formerly was in photography studio industry helping his cousin sister Ms. Kaw (recent partner) for about few years before he touched the f&b industry.\u00a0 Ng initially stepped into the food industry in year 1999 at his age of 19 years old reached Singapore recruited himself into a local famous chicken rice group known ‘Chang Chen Chicken Rice’ (pronouns) began his journey.\u00a0 From there, Ng spent about 7 years under-employed in the restaurant as kitchen helper at the beginning, been given opportunity to learn from respective outlet’s chef been transferred between inter branches during the period enabled him to experience more and to sharpen his career in the industry.<\/p>\n With experience grapped by Ng and mission to expose further, he returned to home country Malaysia based in Skudai, Johor Bahru with cousin sister Ms. Kaw successfully established their very first and owned boneless hainan chicken rice shop named “Restoran Sin Peking” in the year 2006 at Taman Skudai Baru.\u00a0 Serving his expertise hainan chicken and his own recipe roasted mixed for further explosure.\u00a0 While his wife who is local origin from Skudai, Johor who born in year 1983, joined the restaurant in year 2011 assisting husband.\u00a0 Later on enabled to expand to another two chicken rice food stall located in Bukit Indah, Johor in year 2009 operating for about 3 years, but unfortunately been focused back to the main in Skudai untill recently.<\/p>\n In this chicken rice restaurant, surely their Boneless Hainan Chicken will be the top recommended in the shop, fresh local chicken with weight of 1.8-2kg used marinated with Ng’s 5 ingredients recipe roasted then deep fried for twenty minutes then served boneless poured onto their home recipe soya sauce brings the best eatery and presenting the texture of chicken meat when bites.\u00a0 Secondly will be their Boiled White Chicken, boiled in their recipe soup base for about 40-45 minutes maintain the freshness and texture of the chicken meat then taken with their home made sauce must try in the restaurant.\u00a0 To variety the choices other than chicken, Ng also introducing his own recipe Roasted Char Siew and Roasted Pork Belly which are also the most wanted by their regulars as side dishes or taken mixed with chicken.\u00a0 Moreover, for those youngsters and children, the recommended by chef will be their Fried Chicken Chop too served boneless and using chicken drumstick which marinated with more than ten ingredients then deep fried, been served in options with salad sauce, lemon sauce or Thai sause.\u00a0 For those who likes taufu can try their Thai Style Taufu, using water wet fresh taufu cutted into cube pieces then deep fried, topped with mixed shreddered vegetables and poured onto their home recipe Thai sauce you never regret after taken.\u00a0 Nonetheless, also served the Boneless Crystal Chicken Feets served mixture with shreddered veges and sweet & sour sauce cannot missed when stepped into the “Restoran Sin Peking”.<\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n<\/a><\/a><\/p>\n