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<\/a><\/p>\nIn the state of Perlis, commonly heard that not much recommended food or restaurant being recognised in years.\u00a0 But in Kuala Perlis, which a place full of natural port and seaside scene where we found and being recognised the only great recommended chinese thai muslim seafood restaurant “Hai Thien” serving their authentic menus since year 1986.<\/p>\n
The local originated Mr. Tan Kooi Kok who born in year 1956 was the founder, together with his younger sister Ms. Tan Bee Geok (born 1960) are the initial owners of the locally well known “Restoran Hai Thien” thai muslim seafood eating house which presenting their home recipes to the locals and visitors unde a roof.\u00a0 Recently being assisting by the 2nd generatioan Kooi Kok’s son Tommy Tan Thien Lai (age 28) and Bee Geok’s son Kevern Yong Khang Vern (age 26) running the kitchen are the restaurant’s holding chefs.<\/p>\n
Tan Kooi Kok who at his age of 59 years old currently, was in Seafood Supplies Industry initially stepped into the f&b career since his age of 30.\u00a0 In year 1986, with great interest in eatery and foreseen the market opportunity in the industry enabled Kooi Kok bodied-up with his sister Bee Geok and brother-in-law (Bee Geok’s husband) Mr. Yong, who was a Chef, successfully established their very 1st and owned seafood restaurant named “Restoran Hai Thien” along Jalan Kampung Perak, Kuala Perlis introducing their thai muslim seafood selections, running for 28 years.<\/p>\n
While in year 2014, with the great response from the public allowed them to expose further and moved to wider and more strategic location at Jalan Jeti Baru continue their exposure in the career famously known “Hai Thien Seafood”, which is the recent location.<\/p>\n The 2nd generation Kevern Yong and Tommy Tan, who both touched the career since kids helping parents in the restaurant.\u00a0 Kevern Yong being stayed in the restaurant after his education since age of 17 years old untill recent.\u00a0 While Tommy Tan been sent to further his profession for a year in a chefing association at Cheras, Kuala Lumpur and experienced chefing in Penang and Singapore.\u00a0 Both are the restaurant’s executive chefs today.<\/p>\n In Hai Thien, the founder’s top recommended in menus will be their Siamese Steamed Fish which is the best signature seen on almost every single table.\u00a0 Local “Siakap” fish commonly selected, steamed 15 minutes and poured onto their in-house soup sauce which prepared in more than 10 recipes, then served above charcoal flames brings sour & spicy taste you must try when reached Perlis.<\/p>\n Secondly will be their Hai Thien’s Typical Fried Cat Fish, only found in this restaurant in town on their secret recipe.\u00a0 Fresh sea cat fish prepared in cutted pieces, stir fried then boiled 5 minutes with assam slice, dried chilli, onions and added into 5 spices ingredients brings very authentic taste which is one of the best eatery in town you never regret after consumed.<\/p>\n Another will be their top seller in Hai Thien, the Deep Fried Squid with Flour.\u00a0 Sea species squids cutted into slices, flur-up with 5 ingredients mixture then served in deep fried and taken tipping onto chilli sauce sided will be their regulars most wanted in the restaurant.<\/p>\n Moreover, they also serves the among recommended signature Grass Noodle with Prawn.\u00a0 Sea “Ming” prawn selected, boiled in claypot with grass noodle on 8 recipes mixture and added into veges, garlic and chillies brings exotic spicy and bringing the prawn freshness itself favourite by the visitors.\u00a0 Especially the fresh sweet taste when swallowed the soup sauce into mouth.<\/p>\n Nonetheless, the owners strongly introduced their daily top orders Salad Batenkor or locally known deep fried “char kueh”.\u00a0 Prepared insided with squids paste, then deep fried and served topped with their homemade recipe mayonnaise you cannot missed when stepped into the “Restoran Hai Thien” Thai & Seafood restaurant at Kuala Perlis, Perlis.<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n