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<\/a><\/p>\nWhile Lee Chuin Hua or known Chef Hua, who stepped into the chefing career in\u00a0 Kluang, Johor began as kitchen trainee in a chinese restaurant named “CinCin Restaurant” at his age of 21st in year 1989, been also reached Singapore and Brunei to further his profession exposure before returned to hometown Sarawak.\u00a0 In year 1993, Chef Hua recruited himself into Mr. Yong’s restaurant in Miri, then bodied-up to establish their “New Tanjong Seafood Company” in year 2001 at Jalan Brighton, Miri entering the 15th years operation in the industry today.<\/p>\n
In this “New Tanjong”, the chef’s first top recommended in menus will be their Steamed Munyalan, a local’s delicacy river fish.\u00a0 Fresh local wildlife river Munyalan selected, steamed about 15 minutes (depends on fish size), then served poured onto their in-house 5 recipes soy sauce mixture and topped with chilli & spring onion shredded will be the best you must try when reached Sarawak.<\/p>\n
Secondly will be their local Sarawak’s vegetable known Bidin, prepared in 2 taste.\u00a0 Fresh Bidin veges boil-cooked, then served mixed with home recipes sauce and topped with crispy deep fried ikan bilis, onions, chilli and lime juice brings refreshing & appertising eatery with sweet, sour and spicy taste you will neither found elsewhere other than in Sarawak.<\/p>\n Another will be their top seller Roasted Tiger Prawn, which is one of the east Malaysia’s famous seafood species.\u00a0 Deep sea tiger prawn selected, roast-cooked then served topped with their homemade sambal paste (belacan) which made from mixtures of more than 10 ingredients and dried shrimp shredded brings fantastic taste you cannot aside.\u00a0 Especially the exotic taste and the tiger prawn meat bites texture itself into mouth.<\/p>\n Moreover, their Salted Egg Crab also among the restaurant’s signature most wanted by the regular visitors.\u00a0 Imported fresh meat crab from Sabah, boil-cooked, dried fried with salted egg yolk mixed into slight fresh milk & butter brings very authentic creamy and tasty eatery you will never regret after taken.<\/p>\n Nonetheless, the owners Mr. Yong and Chef Hua also taken the opportunity to introduce one of the restaurant’s top signature Bamboo Chicken which is the best in town.\u00a0 Village chicken (Kampung Chicken) commonly selected, marinated mixed with kampung veges, garlic, ginger and spices flower all into a bamboo, then roast for half an hour before served poured onto plate really you cannot missed when stepped into this “New Tanjong Seafood Company” eating house in Miri, Sarawak.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n