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<\/a><\/p>\nMr. Ong Teck Huat was born in 1973 at Lumut, Perak. He first stepped into the F&B industry when he was 18 years old. At that time, he was working as a dim sum trainee in a dim sum restaurant in Singapore. After having more than 20 years of experience in making dim sum, in 2016, along with his siblings, he decided to open and operate a dim sum restaurant.<\/p>\n
In this Onggi Hong Kong Dim Sum Restaurant, the founder Chef Ong\u2019s first top recommended in menus will be his special Baked Snow Skin Salted Egg Yolk Lava Bun.\u00a0 Homemade flour skin prepared in baked topped with special secret ingredients with inside mixtures of top quality salted egg yolk and milk, then serves in 3 in a set brings excellent bites texture and creamy lava flow into your mouth.\u00a0 Which locally also known as \u201cLiu Sa Bao\u201d.<\/p>\n Secondly will be their chef\u2019s delicacy Steamed Sweet Potatoes Lava Bun, which most wanted by their visitors neither found elsewhere. Japanese purple potatoes selected in mixed to furnish the buns insided with homemade sweet paste recipes, then serves after few minutes steamed you cannot aside when reached Onggi Dim Sum.<\/p>\n Another will be their Steamed \u201cXiao Long Bao\u201d which prepared in traditional Shanghai\u2019s serves. Soup base boiled at least few hours with combination of fresh pork, bones, chicken feets and their home ingredients mixture. Wrapped inside mixed with fresh minced pork to be served after minutes steamed and taken tipping onto ginger shredded and black vinegar bring exotic taste you must try.<\/p>\n Moreover, their Traditional Crispy \u201cSiew Mai\u201d also among the signature menu which you will never regret after tasted. Home prepared fresh minced pork in recipes mixed with shrimp, wrapped then pan fried with sweet sauce coated brings unbelievable crispy bites texture and taste which cannot missed by their regulars.<\/p>\n For those who likes radish cake, the Onggi\u2019s X.O. Fried Carrot Cake will be the best option here.\u00a0 Hong Kong style radish cake prepared in-house insided with chinese sausage, pan fried with chicken egg, beansprout, spring onion etc with their homemade X.O. sauce brings the best radish cake \/ carrot cake in town.<\/p>\n Other than that, the Crispy Sesame Balls will be one of the restaurant\u2019s daily top seller which almost served on every single table. Home recipes black sesame seeds mixtures wrapped in glutinous rice skin, then served after minutes deep fried really brings chewing bites texture and wonderful flowing sesame paste in mouth.<\/p>\n Finally, Chef Ong too strongly introduced his traditional Hong Kong style Egg Tart which served in daily fresh baked basis to ensure the egg custard freshness and smoothness into mouth, cannot be left out in menus said the restaurant\u2019s main chef that you cannot missed when stepped into this Onggi Hong Kong Dim Sum Restaurant in Johor Bahru.<\/p>\n Our dim sum specialist \u201cOnggi Dimsum\u201d serves all the delicious dim sum to all customers from different states and have received good response from them. Do pay a visit to the restaurant here in No.2, Jalan BN 2\/1, Taman Nusa Bestari 2, Johor.<\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n