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<\/a><\/p>\nMr. Chai Kian Foo who at his age of 50 years old currently, was formerly in Lighting Retail Industry, also being grown up in a half decade homemade beancurd-making family holding recipes passed onto from mother, added with his interest in eateries initially stepped into the f&b industry at his age of 49th in year 2015 running his very first hakka delicacies restaurant with family in Miri.<\/p>\n
While Mr. Hanson Chee Hi Wei (Mr. Chai’s son in-law), who is in Optical Retail Industry, having great interest in eatery and foreseen the market opportunity in the f&b industry added with the home recipes holding by father in-law allowed him to bodied-up with family successfully established their very owned restaurant named “Khak Nyin Loi” serving all their homemade eateries & emphasising healthy ingredients to the market in year 2015.<\/p>\n
In “Khak Nyin Loi”, the founder’s first top recommended in menus surely will be the Hakka traditional authentic veges mixed soup which locally known “Lei Cha”.\u00a0 Mixtures of long bean, garlic, mali vege, preserved veges, mint leaf etc prepared in shredded, then served topped with dried shrimp and ground nuts shredded, taken sided or poured into their few hours home cooked\u00a0 soup base made from veges & tea leaf mixture brings fantastic traditional Chai’s family “Lei Cha” you must try when reached Miri, Sarawak.<\/p>\n Secondly will be their Hakka Yong Tau Foo, which among the restaurant’s top seller most wanted by the regulars.\u00a0 Using Mr. Chai’s mother homemade beancurd, prepared insided with marinated pork minced, deep fried then served after 5 minutes stewed with their home recipe sauce brings exotic taste and smooth bites texture you cannot aside.<\/p>\n Another will be their family’s generation recipe Pork Belly with Yam, which also one of the Hakka traditional eatery favourites by the religious since decades.\u00a0 Boil-cooked belly pork prepared in cutted slices, deep fried then placed mixed with yam slices added into their in-house 8 recipe ingredients, finally served after 4 hours steamed brings excellent Yam Pork Belly you will never regret after tasted.\u00a0 Especially the tasty into mouth and the meats & yam texture in bites.<\/p>\n Moreover, they also serving one of the Hakka’s delicacy vegetables roll or locally known “Sui Pan”.\u00a0 Options of salted veges, springs onions or garlic mixed with marinated pork minced and dried beancurd shredded, roll-wrapped with homemade rice-made wrapper really you neither found elsewhere in town other than in “Khak Nyin Loi”.\u00a0 This vegetables roll also to be among the restaurant’s signature cannot aside by most of their visitors.<\/p>\n Nonetheless, the owners also taken the opportunity to introduce their Braised Pork served in fine slices, Steamed Homemade Water White Yong Tau Foo, Pork Roll and Lei Cha Fried Rice taken sided with a bowl of their veges soup base you cannot missed when stepped into this Hakka delicacies specialised eating house “Khak Nyin Loi” in Miri, Sarawak.<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n