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<\/a><\/p>\nMr. Lai Yuen Yeong, who was born in 1969 (48 years old) at Kuala Lumpur, is one of the founders of \u201cYeong Kee\u201d. He has been working in F&B industry as a trainee in a restaurant selling \u201cSam Kan Chong\u201d since he was 10. Having more than 30 years experience in this field, along with his partner Ms. Liew, he decided to start his own restaurant in 2016 at Johor Bahru.<\/p>\n
Ms. Liew Chen Wan, whose age is 33 (1984), was born in 1984 at Negeri Sembilan, is the partner as well as the founder of \u201cYe\u2019ong Kee\u201d. She first stepped into the F&B industry when she was 13 years old, helping her mother in selling \u201cMee Hun Kueh\u201d. In 2016, along with Mr. Lai, they decided to open a restaurant in Johor Bahru selling their signature pork noodles to the locals as well as non-locals.<\/p>\n One of \u201cYong Kee\u201d top recommended food is \u201cKon Lou Mee\u201d. \u201cSam Kan Chong\u201d consists of minced pork, meatball and roasted sausage and they are all handmade by Mr. Lai himself. The selected noodles is cooked and then mixed with soy sauce, and is finally ready to be served after adding in some minced pork, meatballs, roasted sausage and onions. The mouthful of minced pork, meatball, roasted sausage and noodles, when eaten, tastes delicious and the roasted sausage gives a crispy texture.<\/p>\n The next recommended food is \u201cKueh Teow Soup\u201d. The soup base is cooked using more than 5 ingredients for more than 8 hours. To prepare this, the Kueh Teow is first cooked and then mixed into the soup base. Then, the roasted sausage, minced pork and rectangular shaped meatball along with some onion and then topped on the Kueh Teow and it is ready to be eaten. The juicy meatball, fresh minced pork and crispy roasted sausage are the main reason the regulars prefer to enjoy.<\/p>\n The third recommended food is \u201cFried Tofu Skin\u201d or \u201cChar Fu Zok Pei\u201d. He accidentally discovered the way of preparing its Tofu Skin since he was still young. After obtaining and knowing the recipe, he decided to sell the the fried tofu skin and it has since been one of the most favourite food of the customers. This simple yet delicious delicacy is first mixed with tofu skin, fish and pork and then fried with oil.<\/p>\n The last recommended food is \u201cFried Meatball\u201d. The two main ingredients used are five-spice powder (Wu Xiang Feng) and pork. They are then fried with oil and ready to be presented on the table. The juicy and spiced fried meatballs have chewy texture.<\/p>\n Our recognised specialist \u201cYong Kee\u201d serves its KL delicacy to all the customers from different states. Do pay a visit to the restaurant here is 96, Jalan Pahlawan 2, Taman Ungku Tun Aminah.<\/p>\n Yeong Kee Sam Kan Chong Restaurant<\/strong><\/p>\n Address : 96, Jalan Pahlawan 2,<\/p>\n Taman Ungku Tun Aminah,<\/p>\n 81300 Skudai, Johor<\/p>\n <\/p>\n Operating hour : 7.00am – 5.00pm<\/p>\n (Closed on alternate Wednesday)<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" \u201cSam Kan Chong\u201d, which contains roasted sausage, meatballs and minced pork, is one of traditional food passed on by the Chinese in Kuala Lumpur. This delicacy has been enjoyed by the Kuala Lumpur locals since decades ago. Here in Taman Ungku Tun Aminah, we have successfully found and recognised our \u201cSam Kan Chong\u201d […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[360],"tags":[479],"class_list":["post-8829","post","type-post","status-publish","format-standard","hentry","category-johor","tag-yeong-kee-sam-kan-chong-restaurant"],"_links":{"self":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/8829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8829"}],"version-history":[{"count":1,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/8829\/revisions"}],"predecessor-version":[{"id":8846,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=\/wp\/v2\/posts\/8829\/revisions\/8846"}],"wp:attachment":[{"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.malaysiabest.my\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n