Seremban Seafood Village Still Popular After 30 years

Seremban Seafood Village Still Popular After 30 years

Despite more seafood restaurants being set up, Seremban Seafood Village at Jalan Tuanku Munawir is still packed with guests who love to savour its famous crabs here.

There are some that claim to be branches of Seremban Seafood Restaurant, but according to the restaurant owners, they have only one outlet in the whole country.

It is run by three brothers – Kong Min, Kung Choy and Kong Yoke Keong. The eldest sibling, Kong Min had worked as a chef for more than 40 years, and Kung Choy, 53, and his younger brother, Kong Yoke Keong, 50, have some 30 years of experience as chefs each. So, in total, they have about a century of cooking experience.

Judging from the response from their clients through the years, their signature dish is the BBQ Crab dish, which uses the Ketam Batu imported from Indonesia. It is best eaten on its own for the gravy taste although some may prefer it with the Kong brothers’ special chilli sauce prepared using fresh milk.

Despite more seafood restaurants being set up, Seremban Seafood Village at Jalan Tuanku Munawir is still packed with guests who love to savour its famous crabs here.

There are some that claim to be branches of Seremban Seafood Restaurant, but according to the restaurant owners, they have only one outlet in the whole country.

“Over the years, we have developed over 30 different ways to cook the crabs,” he added

“It depends on our customers, whether they like it hot and spicy, or steamed, or cooked with salted eggs, black pepper, herbal, or fried with Tom Yam.”

The “Kam Heong” crab dish is prepared using belacan and curry is also a favourite among the patrons. “Because our crabs are fresh, they are tastier,” added Kung Choy.

To enjoy the crabs, you have to forget your table manners and just use your fingers, instead of forks and spoons. And if you think it is prepared in the same way beef or lamb chops are barbecued, you might as well forget about eating crabs.

With thick shells, Kung Choy said there is another way the crabs are barbecued. “We use the Chinese wok instead of the barbeque grill set,” he said.

The bigger crabs can weigh anything between 700 and 800 grams, whereas the smaller ones are around 400 to 500 grams. It may be costly depending on the season, but it is worth trying the bigger crabs especially for those who want their crabs to be meaty.

Another of their signature dish, the Marmite Crabs which uses Marmite as the condiment. In the review written by a guest on TripAdvisor it is true that one would hardly think of using Marmite as a condiment but it gives a great taste when used to cook crabs and even the chicken.

“If you are looking to have a crabby evening, you definitely have to be here! I’ve never tasted such a good Marmite Crabs!” he wrote.


Besides the famous BBQ Crabs, they also serve the deep-fried prawns marinated with soya sauce. It is slightly salty and most importantly it tastes fresh.

“Like our crabs, we also have many different ways to cook the prawns,” said Kung Choy.

“We have deep-fried prawns, sweet and sour prawns, and prawns marinated with salted eggs. In all, you can choose from a long list of 30 different tastes from our prawns menu.”

Another dish worth trying out is the squids (or even prawns), which are deep-fried with salted duck eggs and batter. It tastes crispy, moderately salty and most suitable for young children.

A number of day trippers from Kuala Lumpur would end up having their sumptuous meal here before returning home. After all, the drive is just one hour away on either the PLUS or the LEKAS highway.

It is hard to imagine that the crab business can be so good that after 30 years, people still eat the crabs here. When the restaurant first started in 1983, the Kong brothers were the only ones selling crabs in Seremban.

People were teasing them saying that the business would not take off. Back then, it was known only as Restoran Makan Seremban, but it has evolved into its new name and concept as the Seremban Seafood Village. When the business picked up subsequently, other restaurants also started jumping into the bandwagon, but they are not doing as well as the Kong brothers.

At a time when there was hardly any social media, when I first met Kung Choy some ten years ago, he told me: “Our reputation was built on word-of-mouth.

Seremban Seafood Village restorant is located at N45 (or No 190) Jalan Tuanku Munawir, Seremban. Tel: +60 6-764 1260. Turn towards the backlane and there are ample parking there.

Business hours: 12 noon – 1 am seven days a week.

STEPHEN NG is an ordinary citizen with an avid interest in all sorts of gastronomical delights – Western, Middle Eastern and Asian.

Famous SS2 Porridge has a new look, but porridge tastes just as good

Famous SS2 Porridge has a new look, but porridge tastes just as good

When Alex Lock May Onn started operating his stall in SS2/1 Petaling Jaya more than two decades ago, his wide variety of porridge was one of the most popular ones in the Klang Valley.

He was operating the stall with his wife and younger son, Kenny Lock Weng Heng. After they moved to Kelana Jaya, I lost touch with Lock. Just three months ago, Restoran Kenny’s Food Cart was launched in June at Aman Suria Damansara and it has attracted a lot of the old clients.

The son, Kenny still maintains the food cart that was used in SS2 food corner when Alex was operating the stall. Alex has since gone into retirement and Kenny, together with two other partners of the same age, 32, are working hard at building up the business.

When I first met Kenny, he was only 23 years old. He had joined his father’s business after finishing his Form Five.

 “My father needs someone in the stall, and I always like to cook,” he told me. “I have never regretted doing the business.”

I am glad that he is back in business with the porridge served with white snapper, salmon porridge, fried paste, fried fish paste, shredded chicken, chicken breast, minced pork, oyster and peanut.

Their signature dish is still the same Boat Porridge (RM8 a bowl) served with century eggs, peanuts, fried fish paste and ikan bilis, but Kenny has added another two more signature dishes to his repertoire which are really yummy and worth trying – the Lardy rice (RM8 a bowl) and the Cantonese Lao Tze Fun (RM7.50 a bowl). Prices here are between RM7.50-9.50 a bowl.

In 2010, their chicken porridge was only RM3 a bowl and the Boat Porridge was RM4.50 but that was when they were operating from the hawker centre in SS2/1.

My take on Kenny’s Cantonese Lao Tze Fun: Excellent. The Lardy Rice has just sufficient lard to make the rice tastes good, explained business partner, Ivan Teoh.
They also have a wide variety of noodles which Kenny personally cooks for the clients. There is the Sze Chuan Fish Noodles which is served along with some char choy, spring onions, ginger and pepper, and fresh Red Snapper.

Fish Head Meehoon, Fish Paste Noodles, Yee Meen Noodles served with shredded chicken meat and SS2 Cantonese Noodles are also still available.

Kenny’s Food Cart is now a partnership between Kenny and Ivan Teoh. Their restaurant is located at
K-G-11, Jalan PJU 1/43, Aman Suria Damansara, Petaling Jaya.

Tel: 016-3755304.
Open: 11.30am to 2.30pm, 6pm to 10pm. Closed on Mondays

STEPHEN NG is an ordinary citizen with an avid interest in all sorts of gastronomical delights – Western, Middle Eastern and Asian.

Restoran Seat In Kent is known for great tastes and reasonable prices

Restoran Seat In Kent is known for great tastes and reasonable prices

Taste buds can be such a big contrast, when it comes to selection of preference for food.

While David Yong, a schoolmate of mine, picked the dish of steamed kampung chicken as his No 1 dish after a food review session at Restoran Seat In Kent in Desa Jaya, his last on the list was in fact my No 1 dish and the restaurant’s signature dish – the Nyonya steamed fish.

In fact, it was my wife who asked for the dish to be included, although she could not make it for the food tasting session herself. Like me, she loves the Nyonya-style of preparing the fish, with its perfect combination of slightly sweet and spicy tastes.

Admittedly, my friend then explained:“Well, I do not go for the Nyonya type of food.” That explains it! The steamed kampung chicken which was his No 1 dish was the last dish on my list.

Surprisingly, another schoolmate of mine, Richard Voon who simply falls in love with chicken rice anywhere and everywhere he goes, picked the steamed kampung chicken as his No 1, too.

“I have eaten steamed chicken and rice in many places, but there is something in this signature dish that makes it very unique,” he said.

The rest of us, of course, picked the Nyonya steamed fish as our No 1 favourite dish. I, for one, go for the great tastes as long as it gives me the “oooumph!”, it is good! But, I could also see my 9-year-old son still digging into the dish for the last bit of the fish when the meal was nearly over.

The Nyonya steamed fish uses only Red Tilapia, cooked with ginger, chilli padi sauce and lemon grass that gives it the sweet and sour taste that most Malaysians like.

In fact, Restoran Seat In Kent has been the family’s favourite for many years and each time we bring our guests to try out the food here, there are only the good comments and a great sense of satisfaction.

The prices are also reasonable, and for the five dishes that were served, the cost was an estimated RM186 (GST and other frills not added in yet). Besides the Nyonya steamed fish and the steamed kampung chicken, we had some of the other signature dishes – the Vietnamese Hotplate Pork Ribs, the Ying Yong Braised Pork Ribs, and the Red Homemade Mayonnaise Chicken4.

The Vietnamese Prawn dish is prepared as a curry dish, with chilli, ginger and carnation milk, instead of using coconut santan. It is also suitable for young children.

When I first wrote about this place some ten years ago, the restaurant was only a shack in Desa Jaya. When the shack was demolished to give way to a new commercial block, the restaurant had to move to Desa Aman Puri. This is the address (Jalan 1/1, Desa Aman Puri) that most bloggers still keep on their blogs and it is no longer valid.

The restaurant has since moved back to new commercial block in Desa Jaya, occupying a corner shop and there is plenty of parking lots in the area. This is one restaurant where Indian families also enjoy the Chinese-style cooking.

The wide repertoire of dishes here is simply fascinating. According to its proprietress, Chong Chu Moy, 38, from Melaka, they now have over hundred dishes and styles of cooking. With some creativity, a new dish can be put together for the table.

“This gives us a lot of flexibility to prepare the best of our dishes to suit our guests’ taste buds,” she said.

Her husband, Kent Gan Keng Chai, 48 is from Muar, Johor where they have a factory producing yam baskets.

In fact, Seat In Kent is also famous for its yam basket served with deep fried mantis prawns. The yam baskets are produced themselves, and guests can purchase these baskets to prepare their own dishes at home. They are also famous for their Marinated Steamed Pork Ribs, prepared using herbs and mushrooms to give it a natural sweet herbal taste.

I must say that the quality has been maintained for the past ten years that we have been eating there. A picture of their best seller Nyonya steamed fish which I took back then can be compared to the one taken just last week.

Address:  Lot 1-1, Shop Parcel Jalan 16 (Off Jalan Pasar), Desa Jaya Commercial Centre, 52100 Taman Desa Jaya, Kepong. Tel: 03-6280 6022. They are open six days a week for dinner (3pm – 12 midnight), and closed on Mondays.

Waze location:
Google Map:

STEPHEN NG is an ordinary citizen with an avid interest in all sorts of gastronomical delights – Western, Middle Eastern and Asian.

Lucky King Bun is Seremban’s Next Big Thing

Lucky King Bun is Seremban’s Next Big Thing

Seremban has always been famous for its beef noodles, roast duck, BBQ crabs and the siew pau but the Lucky King Bun is starting to make its foray into the competitive food business as the next big thing.

Previously known as the curry chicken bun when the idea was first mooted in 1997, it has since been rebranded, and now, it comes with a wide repertoire of seafood and other dishes which can be enjoyed in a cosy restaurant ambience.

Besides the Curry Chicken Bun, they also have the Yin Yong Bun and the Curry Pork Ribs Bun. Ying Yong, or the Cantonese for ‘Ying and Yang’, is a combination of Curry Pork Ribs and Dongpo Pork Bun all in one bun.

I particularly like the curry chicken gravy in the Curry Chicken Bun, which can dip your bread into or take with plain rice.

The Lucky King Bun was formerly done by one Madam Lew Yook Pit who has since passed on, and the business is now operated by her children.

When I first wrote about the curry chicken buns, I had the difficulty of putting a name to it. It was only known as Seremban’s Curry Chicken Bun, but after nearly ten years, I am delighted to see that a brand has evolved.

As a student of branding, I can see that their latest rebranding exercise will help to boost the business further, as it has a great potential for a bigger growth ahead

They even have a mascot on display in the restaurant for children to snap photographs with.

When we decided to check out their flagship Lucky King Bun restaurant at Bukit Kepayang in the new township of Seremban 2 last week, I delighted to learn that the restaurant would be turning two by November this year.

What amazes me is that despite catering to tourists from China and Singapore in bus loads, the restaurant has been able to keep the fine balance between good standards and both the restaurant ambience and their food prices.

Most importantly, the food is good and the portions are also big enough for ten people, costing only RM260 ++ for a table. It was indeed a sumptuous lunch after arriving in Seremban. Prices are still very reasonable by Petaling Jaya standards, making a day trip to Seremban viable.

There are eight dishes in the full course – the Dragon Tiger Seafood Pot, Curry Chicken Bun, Crispy Nest Salad Chicken, Honey Pork Belly, Salted Egg French Beans, Pumpkin tofu, Stir-fried Vegetables, Fu Yong Eggs and deserts.

The Dragon Tiger Seafood Pot is one of their signature dishes which comes with crabs, prawns, cuttlefish, clams and handmade meatballs, and a combination of milky and mild curry soup that even children can enjoy when served with the bee hoon and bean sprout from a hot boiling pot.

The Salted Egg French Beans is another of my favourite dish. Although it is a simple dish, I find the taste to be just great for me. The Crispy Nest Salad Chicken and Honey Pork Belly are also worth checking out.

Because the turnover of Lucky King buns, the curry chicken in it, for example, is always fresh and the bun has a nice soft texture to it. Being a newbie in Chinese food tasting sessions, my guest, Merilin Sarkar who is an international student with a local university, enjoyed the Dragon Tiger Seafood because of the different choices of seafood in just one dish.

Lucky King Bun Restaurant is located at:

No 28 and 29 Jalan MPK 6, Medan Perdagangan Kepayang, 70200 Seremban.

Tel: 011-3129 9393/ 03-6311755.

They are open six days a week from 11.30am – 10.00pm (closed on Tuesdays except when it falls on a public holiday).

The other Lucky Bun Restaurant is located at:

No 4366, Taman Aman, Jalan Besar, Lukut, Port Dickson. Tel: 06-6512392.

Check out their Facebook Page:

Waze Location

STEPHEN NG is an ordinary citizen with an avid interest in all sorts of gastronomical delights – Western, Middle Eastern and Asian.