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<\/a><\/p>\nMr. Chan Kai Meng was born in 1977 at Perak. At the age of 16, he worked in a dim sum restaurant as a trainee and that was the moment he first stepped into the F&B industry. In 2003, after having more than 10 years of experience n making dim sum, he decided to open and operate his own dim sum restaurant in Taman Johor Jaya, Johor.<\/p>\n
Ms. Goh Lian Pin, the partner of Mr. Chan Kai Meng, was born in 1978 at the same state as Mr. Chan. She first stepped into the F&B industry when she was 17, working as a trainee in a restaurant. In 2003, she decided to help her partner in operating this dim sum restaurant.<\/p>\n
The first recommended dim sum is Steamed Prawn Dumpling or \u201cHa Kao\u201d, which is one of their signature in the restaurant.\u00a0 Fresh sea prawn wrapped insided with rice-made flur, served after 5 minutes steamed will be the best in town. This dim sum has a fresh and mild salty flavour and the juicy texture makes it one of the most ordered dim sum in their restaurant.<\/p>\n The next will be their \u201cSiew Mai\u201d, which fully made from in-house hand smashed pork minced mixed with fresh shrimp and mushroom. It is then taken to be steamed for 8 minutes before it is ready to be served. This Siew Mai has a mild salty and the texture is juicy and delicious.<\/p>\n The third recommended dim sum will be \u201cSteamed Chicken Feet\u201d. Local chicken feets selected, prepared in deep fried, marinated overnight with home recipe spices mixture then served after 8 minutes steamed brings sweet and slight spicy taste you never regret after consumed.<\/p>\n Their next recommended dim sum, Steamed Pork Ribs, plays a very important role and has been one of the customers\u2019 favourite. Fresh cutted pork ribs steamed with ingredients such as red chillies and soy beans for 8 minutes and added into chef\u2019s recipes ingredients brings very exotic eatery found in town. This mild salty and spicy dim sum makes it one of the most recommended dim sum in \u201cGui Yuan\u201d.<\/p>\n The fifth recommended will be the \u201cLo Mai Kai\u201d. Ingredients such as chinese sausage, mushroom and chinese rice are used in making this dish. It is then steamed for at least 20 minutes before serving it to the customers. The mouthful of chinese sausage, mushroom and rice has a sticky texture and tastes sweet.<\/p>\n The sixth recommended dim sum is their \u201cChar Siew Pao\u201d. The combination of fine flour ingredient used and bringing the excellent bites textures on Pao itself, served insided with mixtures of homemade charcoal-roasted char siew and home sauce recipes bring very exotic cantonese & sweet taste you must try in \u201cGui Yuan\u201d.<\/p>\n Last but not least, the owner also recommended his \u201cFishball Dim Sum\u201d. The owner used at least two ingredients in preparing this dim sum and is taken to be steamed for 6 minutes. This springy fishball has a fresh and sweet taste.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n