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<\/a><\/p>\nMr. Tan Chan Huat was born in year 1956 (61 years old) at Muar, Johor. He was first exposed to the F&B industry when he was 13 working as a trainee. 8 years later, he started to work as a restaurant chef in Muar. In 2016, after having more than 40 years of experience, he decided to open a new restaurant in Johor Bahru.<\/p>\n
The eldest son, Mr. Tan Yong Keng, was born at Muar in 1977. At the age of 15, he started helping his father in the restaurant for 4 years. In 2015, he decided to abandon his own career and helped his father in operating in his restaurant for a year. In 2016, they finally started another restaurant in Taman Skudai Baru.<\/p>\n
Mr. Tan Yong Chuk, the brother of Mr. Tan Yong Keng, was born in Johor in 1979. He first stepped into the F&B industry when he was 14 years old, working as a trainee in his father\u2019s restaurant. After helping his father in the restaurant for 7 years, he started his own career in other industry and only recently in 2017, he moved back from Singapore to continue his father\u2019s career as a restaurant chef. On 11 December 2017, he opened a new \u201cFu Hua Restaurant\u201d at Taman Ungku Tun Aminah, serving their signature \u201cCurry\u00a0 Fishhead\u201d and other selections to the locals and non-locals.<\/p>\n
The first recommended food in \u201cFu Hua\u201d is \u201cClaypot Loach\u201d. The ingredients used include fresh loach, dried chillies, small chillies, blue ginger, special homemade sauce, garlic and onions. The simple and common way of preparing this is to first cook the ingredients, add in the loach, and finally poured into the heated claypot. This stewed loach tastes sour, spicy and sweet and it has been the regulars\u2019 favourite.<\/p>\n Next is the \u201cCurry Fishhead\u201d. The owner used his special homemade sauce to make the curry. The selected fishhead is then mixed with the special sauce, some vegetables and beans and cooked for several minutes before it is ready to be served. The fishhead tastes spicy and fresh and the texture of the meat is soft and delicate.<\/p>\n The \u201cFu Hua\u201d third recommended food is the \u201cToro & Pork\u201d, also known as Sweet potatoes pork. The basic ingredients include toro (sweet potatoes), three-layer pork, garlic and vegetables. The pork and toro are cooked, fried and finally finished by steaming it. This whole dish is prepared in a traditional method and has a mild sweet and salty taste and the pork is juicy and soft.<\/p>\n The fourth recommended food is \u201cNyonya Fish\u201d. The origin of the food is Melaka and it has been the traditional food of the locals since decades ago. Selected fresh fish, chillies, blue ginger, beans and some onions. The homemade sauce is done by using more than 4 ingredients. This combination of fish and the special sauce tastes spicy and sour and the texture of the fish is soft and smooth.<\/p>\n Last but not least, \u201cFu Hua\u201d also recommended their \u201cThaistyle Fish\u201d. This fresh, sour and spicy fish originated from Thailand and it is one of the signature food in \u201cFu Hua\u201d. the deep fried fish has a crispy texture and the sauce has a mild spicy and sweet taste.<\/p>\n Our specialist \u201cFu Hua\u201d serves all the delicacies to all customers from different states and have received good response from them. Do pay a visit to the restaurant here in 167, Jalan Pendekar 2, Taman Skudai Baru.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n