{"id":256,"date":"2017-04-08T17:00:46","date_gmt":"2017-04-08T09:00:46","guid":{"rendered":"https:\/\/3thanwong.com\/?p=256"},"modified":"2021-02-13T16:08:32","modified_gmt":"2021-02-13T08:08:32","slug":"sang-har-mee","status":"publish","type":"post","link":"https:\/\/www.3thanwong.com\/zh\/sang-har-mee\/","title":{"rendered":"\u5f3a\u8bb0\u9762\u98df - \u751f\u4e0b\u9762\u7684\u4f20\u627f"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243;][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243;]<\/p>\n<h2>32 Years of Service in the Culinary Industry\u00a0<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>I am\u00a0Ethan Wong,\u00a0Ah Keong (\u963f\u5f3a)\u00a0aka Chef Keong\u2019s son, youngest to be specific, I have always wonder how did all these started, his life career, his legacy. Therefore, this post was dedicated to his lifework &#8211; History of Keong Kee Restaurant (\u5f3a\u8bb0\u9762\u98df), famously known as \u5f3a\u8bb0\u5927\u6811\u5934 or \u5f3a\u8bb0\u751f\u867e\u9762\u00a0(Keong Kee Sang Har Mee)<\/p>\n<p>CLARIFICATION: This article was meant to briefly introduce and clarify his culinary journey in the restaurant line with the important events that had occurred through his service in the industry. This article was written based on the Chef\u2019s true-life event, with permission given to his youngest son, Ethan Wong (to some, I am known as Ah Hoe) to edit, codified, compose, compile, publish and use all the photo(s) and material(s) related to this article.<\/p>\n<p>One evening during a regular day, I asked my father if he still remembers the opening date of his first stall back in the 1980s. Immediately, he replied, 1982. Of what day and month?, I asked. 1982 August 6<sup>th<\/sup>, he answered. This clearly indicated that his career was all his blood and sweats. Did you took any pictures during your opening day?, again I asked. Swiftly he stood up and walk towards the drawer where we kept our old photos. \u201cNot sure if they are still here son\u201d, he said, as he took out those photo albums. Upon browsing a few of them, he recognized some of them and mumbled, \u201cshould be in here\u201d. He then slowed down and carefully browse through the album. A few moments later, he extracted a few photos from the album and showed them to me, \u201cthere you go\u201d. Full of excitement, he explains those photos with a smile on his face.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_257\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-257\" class=\"size-large wp-image-257 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-1024x733.jpg\" alt=\"Keong Kee Restaurant 1982\" width=\"1024\" height=\"733\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-1024x733.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-600x430.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-300x215.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-768x550.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982.jpg 1395w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/733;\" \/><p id=\"caption-attachment-257\" class=\"wp-caption-text\">Receiving flower bouquets from Family and Friends<\/p><\/div><\/p>\n<p>It was evening, around 5 pm during his very first business day that his family members and friends came to show their support. Flower bouquets were sent to his stall located at the narrow Lorong Yap Ah Loy. Venturing into his own food business was never easy. He had to push his stove from the inner part of Lorong Yap Ah Loy to the front of the streets on a daily basis. However, he had his loving wife, who is also my mother who works together with him, supported him from the very beginning of his venture. During rainy days, he told me that he started off all wet from head to toe and dried off his clothing from the heat of the stove as he cooks his evening off. The beginning of his career was never easy.<\/p>\n<p>Despite all these obstacles, he manages to maintain his spirit for all the 32 years of service in the culinary field. What is the thing that drives him to do that? He told me, once there was someone who said to him something discouraging on his very first business day at his small humble stall. \u201cYou don\u2019t even know how to hold the Chinese spatula and ladle properly yet, you will have your stall close in no time!\u201d. And my father said, \u201cIt is because of what I heard back then, I tell myself, I will make it happen and I will show them that I can!\u201d and so he embarked on his culinary journey.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_261\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-261\" class=\"size-large wp-image-261 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-1024x726.jpg\" alt=\"Keong Kee restaurant 1982\" width=\"1024\" height=\"726\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-1024x726.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-600x425.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-300x213.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-768x544.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2.jpg 1400w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/726;\" \/><p id=\"caption-attachment-261\" class=\"wp-caption-text\">Family and friends visiting his very first opening day<\/p><\/div><\/p>\n<p>They started off with a very simple menu &#8211; noodles only. Choices of freshwater prawn, beef, or pork with crispy rice vermicelli, pan-fried flat rice noodle, or crispy egg noodle topped off with thick Cantonese egg gravy.<\/p>\n<div id=\"attachment_262\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-262\" class=\"size-large wp-image-262 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-1024x707.jpg\" alt=\"Keong Kee Restaurant 1982\" width=\"1024\" height=\"707\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-1024x707.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-600x414.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-300x207.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-768x530.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest.jpg 1413w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/707;\" \/><p id=\"caption-attachment-262\" class=\"wp-caption-text\">Chef Keong on the most right in shorts talking to his brother in law<\/p><\/div>\n<p>During this period of time was when he refined his skills and cooking techniques. Many customers gave him suggestions on flavor, texture, taste, and presentation. Thanks to their advice and comments that he improves his cooking skills to the best he could.<\/p>\n<p><div id=\"attachment_263\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-263\" class=\"size-large wp-image-263 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-1024x717.jpg\" alt=\"Chef Keong 1982 Main Road\" width=\"1024\" height=\"717\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-1024x717.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-600x420.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-300x210.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-768x537.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road.jpg 1416w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/717;\" \/><p id=\"caption-attachment-263\" class=\"wp-caption-text\">Overlooking the main road<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>For 5 consecutive years, he and his wife struggled through rain and shine with his small humble stall before saving enough to move to a shop lot at Changkat Bukit Bintang in 1987, November. He gave his stall to his younger brother who ventures off his own journey to Kow Siew Restaurant. My father told me, during that time when they were moving to this location, my mother did not even realize she was pregnant with me.<\/p>\n<div id=\"attachment_273\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-273\" class=\"size-large wp-image-273 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-1024x710.jpg\" alt=\"Keong Kee Restaurant 1987\" width=\"1024\" height=\"710\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-1024x710.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-600x416.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-300x208.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-768x532.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987.jpg 1480w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/710;\" \/><p id=\"caption-attachment-273\" class=\"wp-caption-text\">Chef Keong says this should be the opening day at Changkat Bukit Bintang &#8211; the boy is my eldest brother and the lovely kid inside the shop is my elder sister<\/p><\/div>\n<p>At the end of 1988, he introduced a new menu list. Serving rice, variety of meats with different cooking styles while still maintaining his best seller Cantonese noodle on the menu list. The business was doing very well and packed on every business day. There was a total of 9 in the team to operate the business. However, due to it is always busy and packed every single business day, staff started to leave the team, complaining that the other restaurants do have some relaxing day and month but not yours. At the end of 1989, from a team of 9 down to just him and his wife, leaving them with no option but to return to their original menu &#8211; Cantonese noodle.<\/p>\n<p><div id=\"attachment_258\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-258\" class=\"size-large wp-image-258 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-1024x736.jpg\" alt=\"Google map\" width=\"1024\" height=\"736\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-1024x736.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-600x431.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-300x216.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-768x552.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture.jpg 1266w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/736;\" \/><p id=\"caption-attachment-258\" class=\"wp-caption-text\">This is how it looks like today &#8211; Photo from Google Maps (The shop was resold on 2007\/2008 for RM2,500,000)<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>In 1990, the landlord sold the shop for RM250,000. With the new landlord wanted to refurbish the shop into a travel agency, they had to relocate again. They moved a few blocks away to a corner lot on the opposite row under a huge mango tree by the roadside.<\/p>\n<div id=\"attachment_272\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-272\" class=\"size-large wp-image-272 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-1024x717.jpg\" alt=\"Keong Kee 1900\" width=\"1024\" height=\"717\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-1024x717.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-600x420.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-300x210.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-768x538.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900.jpg 1491w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/717;\" \/><p id=\"caption-attachment-272\" class=\"wp-caption-text\">1990 open-air Keong Kee Restaurant &#8211; Open kitchen facing the main road<\/p><\/div>\n<p>This period of Keong Kee Restaurant is where I remembered more of the details. Every day was busy as usual, with them started preparing the ingredients in the morning as early as 8.00 am. There were three stoves, the middle one was meant to prepare gravy and the one on the right is the hot water. These two were powered by kerosene and the stove on the left was heated with charcoal. Every now and then, my father has to rush to the kerosene tank and give it a few pumps then back to his stove to resume cooking. Meanwhile, he had to lift the left wok up to a corner and refill with charcoal from time to time.<\/p>\n<p>The funny thing was some time, he would be late to prepare the charcoal stove prior to his opening hours, my mother would have to inform the customer that the charcoal stove is not yet ready to be used. Those were the days with all the antique kitchen setup.<\/p>\n<p><div id=\"attachment_274\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-274\" class=\"size-large wp-image-274 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-1024x714.jpg\" alt=\"Keong Kee 1990\" width=\"1024\" height=\"714\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-1024x714.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-600x419.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-300x209.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-768x536.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990.jpg 1492w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/714;\" \/><p id=\"caption-attachment-274\" class=\"wp-caption-text\">Chef Keong carefully prepare the ingredients<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>I still remember clearly that I was here playing hide and seek with my siblings, hiding in the storeroom. Sometimes we were too playful and naughty, giving troubles to Chef Keong and his wife that we got punished. Once we got tired of playing around, we would simply crawl into the compartment of the stainless steel working table and snooze off right in front of the customers.<\/p>\n<p>Fast forward to 1998, we moved to Taman Tun Dr. Ismail (TTDI) at Jalan Tun Mohd Faud. I remember clearly that the back of our shop faced the Pasar Besar TTDI.<\/p>\n<div id=\"attachment_280\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-280\" class=\"size-large wp-image-280 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-1024x719.jpg\" alt=\"Keong Kee TTDI\" width=\"1024\" height=\"719\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-1024x719.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-600x421.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-300x211.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-768x539.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI.jpg 1491w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/719;\" \/><p id=\"caption-attachment-280\" class=\"wp-caption-text\">Keong Kee Restaurant at TTDI<\/p><\/div>\n<p>Business there was exceptionally well, the crowd starts at 11.00 am whereas our opening hour is 11.30 am. It was crowded throughout the entire lunch hours which end at 2.30 pm. For a short 3 hour period, Chef Keong alone manages to pull off a whopping 250 &#8211; 300 plates of Cantonese noodle.<\/p>\n<p>As my brother graduate from high school in 2000, he went forth to assist in my father&#8217;s business as he shows interest in the culinary industry.<\/p>\n<p>In 2001, Chef Keong decide to moved back to Kuala Lumpur at an end lot next to an alley at Jalan Barat off Jalan Imbi due to rental increment.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>Old fashioned folks they are, they did not make an announcement about their relocation. Business went from the top to the bottom. It took some time before the news spread and his regular customers flocks his restaurant \u201ccomplaining\u201d that they dearly miss his food.<\/p>\n<div id=\"attachment_281\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-281\" class=\"size-large wp-image-281 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-1024x768.jpg\" alt=\"Chef Keong in action\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-281\" class=\"wp-caption-text\">Chef Keong in action!<\/p><\/div>\n<p>It was here when Chef Keong added a few more dishes to his menu. Garlic stir fry vegetables of the day, steamed chicken, and steamed freshwater fish.<\/p>\n<p><div id=\"attachment_265\" style=\"width: 778px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-265\" class=\"size-large wp-image-265 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2-768x1024.jpg\" alt=\"Empurau Fish\" width=\"768\" height=\"1024\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2-768x1024.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2-600x800.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2-225x300.jpg 225w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2.jpg 1536w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><p id=\"caption-attachment-265\" class=\"wp-caption-text\">Empurau Fish &#8211; part of the Kelah family was regarded as the Malaysia king of freshwater fish<\/p><\/div><br \/>\n<div id=\"attachment_271\" style=\"width: 778px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-271\" class=\"size-large wp-image-271 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger-768x1024.jpg\" alt=\"Indo Tiger Fish\" width=\"768\" height=\"1024\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger-768x1024.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger-600x800.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger-225x300.jpg 225w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger.jpg 1536w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><p id=\"caption-attachment-271\" class=\"wp-caption-text\">Indo Tiger Fish &#8211; our customer always came back for more but they are rather rare instead<\/p><\/div><br \/>\n<div id=\"attachment_260\" style=\"width: 778px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-260\" class=\"size-large wp-image-260 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish-768x1024.jpg\" alt=\"Tapah Fish Catfish\" width=\"768\" height=\"1024\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish-768x1024.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish-600x800.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish-225x300.jpg 225w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish.jpg 1536w\" data-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 768px; --smush-placeholder-aspect-ratio: 768\/1024;\" \/><p id=\"caption-attachment-260\" class=\"wp-caption-text\">Me and my father, Chef Keong taking a picture together with a Tapah Fish (This is the type of catfish that eats monkey by the river when monkey are caught off guards drinking water)<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>In January 2006, I enrolled in a Diploma in Culinary Arts (Acad\u00e9mie de Toulouse, France) at Taylor\u2019s College. However, at the end of 2006, my mother was diagnosed with breast cancer that I have to quit my studies and step forward to assist the business.<\/p>\n<p>With me getting a hang of the daily operations, my brother decided to venture off to other local Chinese restaurants to further develop his culinary techniques and skills in early 2007.<\/p>\n<p>Chef Keong has always explored and self-taught the Chinese culinary techniques, mostly from watching television cooking shows though. However with his years of experience in the kitchen that he almost instantly mastered them.<\/p>\n<p><div id=\"attachment_264\" style=\"width: 920px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-264\" class=\"size-large wp-image-264 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-910x1024.jpg\" alt=\"Sony Ericsson K800i\" width=\"910\" height=\"1024\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-910x1024.jpg 910w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-600x675.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-267x300.jpg 267w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-768x864.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage.jpg 2000w\" data-sizes=\"(max-width: 910px) 100vw, 910px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 910px; --smush-placeholder-aspect-ratio: 910\/1024;\" \/><p id=\"caption-attachment-264\" class=\"wp-caption-text\">Some of his combinations &#8211; the picture was poorly taken due to the smartphone era has just begun. I remember this was taken with Sony Ericsson K800i<\/p><\/div><br \/>\n<div id=\"attachment_291\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-291\" class=\"size-large wp-image-291 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-1024x768.jpg\" alt=\"Keong Kee Special\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-291\" class=\"wp-caption-text\">Tri Superior Layer &#8211; Steamed Egg with Soy milk, shark fin and creamy scallop<\/p><\/div><br \/>\n<div id=\"attachment_290\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-290\" class=\"size-large wp-image-290 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-1024x768.jpg\" alt=\"Keong Kee Special\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-290\" class=\"wp-caption-text\">Dual combi &#8211; his special dishes do not have any special name as he cooks what he can come up with<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_270\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-270\" class=\"size-large wp-image-270 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-1024x768.jpg\" alt=\"Keong Kee Hokkien Noodle\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-270\" class=\"wp-caption-text\">Keong Kee Hokkien Noodle<\/p><\/div><\/p>\n<p>It was on one evening, a friend of his requested him to cook a Hokkien noodle and his friend really loves his version of Hokkien noodle. Chef Keong has never cooked this noodle to serve any customer before. Thereafter, the words spread and we got more and more requests for this noodle. However, we keep this noodle only available under certain circumstances owing to that Chef Keong\u2019s version of Hokkien noodle are stir fry to dried to produce the unique aromatic flavors. So it is always a pain to clean the wok after each time he cooks them. Hence, many of our customers were disappointed that they weren\u2019t able to try his version of Hokkien noodle.<\/p>\n<div id=\"attachment_277\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-277\" class=\"wp-image-277 size-large lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-1024x691.jpg\" alt=\"Keong KKeong Kee Jalan Barat off Jalan Imbiee Jalan Barat \" width=\"1024\" height=\"691\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-1024x691.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-600x405.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-300x202.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-768x518.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2.jpg 1772w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/691;\" \/><p id=\"caption-attachment-277\" class=\"wp-caption-text\">From left to right, my mother, Chef Keong, me, and Singaporean guest (standing). We were having our lunch after closing at 2.30 pm, with a Singaporean guest insisting to take a picture with us.<\/p><\/div>\n<p>There was another group of Singaporeans who used to come in pairs and more interestingly, in their superb cars of about 6 &#8211; 7 cars in total &#8211; Lamborghini, Ferrari, and Porsche, taking up the entire stretch of parking spaces in front of our shop. Usually at about 11 am, they would call my mother, \u201cHi lady-boss, we have just crossed the Malaysia-Singapore border, now at Johor Bahru. We should arrive at your restaurant around 2 pm\u201d.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_275\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-275\" class=\"size-large wp-image-275 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-1024x768.jpg\" alt=\"Keong Kee Jalan Barat off Jalan Imbi\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-768x576.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001.jpg 2048w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-275\" class=\"wp-caption-text\">Seated my mother, on the left my dear sister with our staff and me in green at the back. (Didn\u2019t know that I dabbed way before dabbing was a trend)<\/p><\/div><\/p>\n<p>A few years later, the shop next door was for sell and Chef Keong brought it. Rather than paying the rental, paying off bank loans is much more worth it. It took about 1 year to renovate the shop. At around 2010 &#8211; 2011, we finally moved to our newly renovated restaurant. Better services from the open kitchen and ceiling fan to a closed kitchen and air-conditioned. Separating the kitchen removes the smoke coming from the wok, providing an improved service to our customer.<\/p>\n<p><div id=\"attachment_276\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-276\" class=\"size-large wp-image-276 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-1024x768.jpg\" alt=\"keong kee entrance\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-276\" class=\"wp-caption-text\">The entrance of air-conditioned Keong Kee Restaurant. It was here my mother came up with the name \u5f3a\u8bb0\u9762\u98df<\/p><\/div><br \/>\n<div id=\"attachment_278\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-278\" class=\"size-large wp-image-278 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-1024x768.jpg\" alt=\"Keong Kee Jalan Barat off Jalan Imbi\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-278\" class=\"wp-caption-text\">Our humble seating area of air-conditioned Keong Kee Restaurant<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_282\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-282\" class=\"size-large wp-image-282 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-1024x768.jpg\" alt=\"Keong Kee Menu and price\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-282\" class=\"wp-caption-text\">Simple menu and price list<\/p><\/div><br \/>\n<div id=\"attachment_259\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-259\" class=\"size-large wp-image-259 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-1024x768.jpg\" alt=\"Chef Keong holding a fresh water patin fish (catfish)\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-259\" class=\"wp-caption-text\">Chef Keong holding a freshwater patin fish (catfish)<\/p><\/div><br \/>\n<div id=\"attachment_243\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-243\" class=\"size-large wp-image-243 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-1024x768.jpg\" alt=\"Closed kitchen of Keong Kee Restaurant\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-243\" class=\"wp-caption-text\">The closed kitchen of Keong Kee Restaurant<\/p><\/div><br \/>\n<div id=\"attachment_286\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-286\" class=\"size-large wp-image-286 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-1024x768.jpg\" alt=\"Fresh water prawn noodle with thick Cantonese eggy gravy aka Sang Har Mee \" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-286\" class=\"wp-caption-text\">Keong Kee Restaurant all-time customer\u2019s favorite &#8211; Freshwater prawn noodle with thick Cantonese eggy gravy aka Sang Har Mee<\/p><\/div><br \/>\n<div id=\"attachment_269\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-269\" class=\"size-large wp-image-269 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-1024x768.jpg\" alt=\"harluk mee\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-269\" class=\"wp-caption-text\">The spicy version of the freshwater prawn noodle &#8211; Harluk Mee<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<\/p>\n<p>Here he continues to improve his culinary skills and getting more requests from customers to cook per-reservation dishes.<\/p>\n<p>These are some of the pre-reservation dishes that Chef Keong produces to served his regular customers. Some of them have been his loyal customer since the 1980s, watching all his children growing and witnessing his legacy. From a customer to a friend, many have become.<\/p>\n<p><div id=\"attachment_285\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-285\" class=\"size-large wp-image-285 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-1024x768.jpg\" alt=\"pork ribs\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-285\" class=\"wp-caption-text\">Pork ribs glazed with a sweet and tangy sauce<\/p><\/div><br \/>\n<div id=\"attachment_283\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-283\" class=\"size-large wp-image-283 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-1024x768.jpg\" alt=\"Creamy Scallop\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-768x576.jpg 768w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop.jpg 2048w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-283\" class=\"wp-caption-text\">Creamy Scallop<\/p><\/div><br \/>\n<div id=\"attachment_284\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-284\" class=\"size-large wp-image-284 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-1024x768.jpg\" alt=\"Double boiled Cordyceps buds and Morel mushroom chicken soup\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-284\" class=\"wp-caption-text\">Double-boiled Cordyceps buds and Morel mushroom chicken soup<\/p><\/div><br \/>\n<div id=\"attachment_268\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-268\" class=\"size-large wp-image-268 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-1024x768.jpg\" alt=\"Keong Kee Rich man fried rice\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-268\" class=\"wp-caption-text\">Rich man fried rice &#8211; RM120 per plate of luxury. Saltwater shrimps, dried scallop, dried prawn roe, and Australian scallop are the main ingredients<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221;]<div id=\"attachment_266\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-266\" class=\"size-large wp-image-266 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-1024x768.jpg\" alt=\"Empurau Fish\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-266\" class=\"wp-caption-text\">Empurau Fish &#8211; it was fetching a price of RM500\/kg<\/p><\/div><br \/>\n<div id=\"attachment_287\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-287\" class=\"size-large wp-image-287 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-1024x768.jpg\" alt=\"Stir fry Canadian scallop with Australian asparagus\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-287\" class=\"wp-caption-text\">Stir fry Canadian scallop with Australian asparagus<\/p><\/div><br \/>\n<div id=\"attachment_288\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-288\" class=\"size-large wp-image-288 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-1024x768.jpg\" alt=\"Shark fin\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-288\" class=\"wp-caption-text\">Steamed Shark fin ready to be served with sauces<\/p><\/div><br \/>\n<div id=\"attachment_289\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-289\" class=\"size-large wp-image-289 lazyload\" data-src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-1024x768.jpg\" alt=\"Shark fin\" width=\"1024\" height=\"768\" data-srcset=\"https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-1024x768.jpg 1024w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-600x450.jpg 600w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-300x225.jpg 300w, https:\/\/www.3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-768x576.jpg 768w\" data-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/768;\" \/><p id=\"caption-attachment-289\" class=\"wp-caption-text\">A finished product &#8211; shark fin topped with superior sauce<\/p><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=&#8221;on|phone&#8221; admin_label=&#8221;Inline Ads&#8221; _builder_version=&#8221;4.4.4&#8243; width=&#8221;100%&#8221; custom_margin_last_edited=&#8221;off|desktop&#8221; custom_padding=&#8221;0px||||false|false&#8221; custom_padding_tablet=&#8221;30px||||false|false&#8221; custom_padding_phone=&#8221;0px||||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.4.4&#8243;][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][et_pb_code _builder_version=&#8221;4.4.4&#8243; locked=&#8221;off&#8221;]<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><!-- [et_pb_line_break_holder] --><ins class=\"adsbygoogle\"<!-- [et_pb_line_break_holder] -->     style=&#8221;display:block; text-align:center;&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-layout=&#8221;in-article&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-format=&#8221;fluid&#8221;<!-- [et_pb_line_break_holder] -->     data-ad-client=&#8221;ca-pub-4912741701448662&#8243;<!-- [et_pb_line_break_holder] -->     data-ad-slot=&#8221;6755995054&#8243;><\/ins><!-- [et_pb_line_break_holder] --><script><!-- [et_pb_line_break_holder] -->     (adsbygoogle = window.adsbygoogle || []).push({});<!-- [et_pb_line_break_holder] --><\/script>[\/et_pb_code][et_pb_divider _builder_version=&#8221;4.4.4&#8243;][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width=&#8221;100%&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.4.9&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; text_orientation=&#8221;justified&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p>With his dear wife\u2019s condition deteriorates, Chef Keong decided to retire from the culinary industry with the last business day on 2014 January 28<sup>th<\/sup>. Chef Keong dear wife passed away after battling cancer for a decade on 2015 September 29<sup>th<\/sup>.<\/p>\n<p>Today, in the year of 2017, as a retiree he spends most of his time at home looking after his grandchildren. He still does have a habit of waking up in the wee hours, driving through the morning traffic to meet his friends at some coffee shop around the Pudu area for a glass of local hot coffee and breakfast.<\/p>\n<p>Even today, sometimes we still do receive some phone calls from our customers looking to make a table reservation only to have them disappointed. There is still a request from friends (customer turned friends) asking Chef Keong to serve again as they dearly miss his cooking. Chef Keong says that <em><i>if I want to let it go, I will let all of it go.<\/i><\/em><\/p>\n<p>This concludes the brief life event of Keong Kee Restaurant (\u5f3a\u8bb0\u9762\u98df), famously known as \u5f3a\u8bb0\u5927\u6811\u5934 or \u5f3a\u8bb0\u751f\u867e\u9762 (Keong Kee Sang Har Mee), a legacy of Chef Keong also known as Ah Keong \u963f\u5f3a.<\/p>\n<p style=\"text-align: center;\"><em>In loving memories of Mdm. Leong May Leng<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Keong Kee Restaurant (\u5f3a\u8bb0\u9762\u98df) since 1982 by Chef Keong. How did his legacy begin up to his retirement? Read about his legacy here!<\/p>","protected":false},"author":1,"featured_media":281,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>I am\u00a0Ethan Wong,\u00a0Ah Keong (\u963f\u5f3a)\u00a0aka Chef Keong\u2019s son, youngest to be specific, I have always wonder how did all these started, his life career, his legacy. Therefore, this post was dedicated to his lifework - History of Keong Kee Restaurant (\u5f3a\u8bb0\u9762\u98df), famously known as \u5f3a\u8bb0\u5927\u6811\u5934 or \u5f3a\u8bb0\u751f\u867e\u9762\u00a0(Keong Kee Sang Har Mee)<\/p><p>CLARIFICATION : This article was meant to briefly introduces and clarify his culinary journey in the restaurant line with the important events that had occurred through his service in the industry. This article was written based on the Chef\u2019s true life event, with permission given to his youngest son, Ethan Wong (to some, I am known as Ah Hoe) to edit, codified, compose, compile, publish and use all the photo(s) and material(s) related to this article.<\/p><p>One evening during a regular day, I asked my father if he still remember the opening date of his first stall back in the 1980s. Immediately, he replied, 1982. Of what day and month?, I asked. 1982 August 6<sup>th<\/sup>, he answered. This clearly indicated that his career was all his blood and sweats. Did you took any pictures during your opening day?, again I asked. Swiftly he stood up and walk towards the drawer where we kept our old photos. \u201cNot sure if they are still here son\u201d, he said, as he took out those photo albums. Upon browsing a few of them, he recognized some of them and mumbled, \u201cshould be in here\u201d. He then slowed down and careful browse through the album. A few moment later, he extracted a few photos from the album and showed them to me, \u201cthere you go\u201d. Full of excitement, he explain those photos with smile on his face.<\/p>[caption id=\"attachment_257\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-257\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-1024x733.jpg\" alt=\"Keong Kee Restaurant 1982\" width=\"1024\" height=\"733\" \/> Receiving flower bouquets from Family and Friends[\/caption]<p>It was evening, around 5 pm during his very first business day that his family members and friends came to show their support. Flower bouquets was sent to his stall located at the narrow Lorong Yap Ah Loy. Venturing into his own food business was never easy. He had to push his stove from the inner part of Lorong Yap Ah Loy to the front of the streets on a daily basis. However, he had his loving wife, who is also my mother who work together with him, supported him from the very beginning of his venture. During rainy days, he told me that he started off all wet from head to toe and dried off his clothing from the heat of the stove as he cook his evening off. The beginning of his career was never easy.<\/p><p>Despite all these obstacle, he manage to maintain his spirit for all the 32 years of service in the culinary field. What is the thing that drives him to do that? He told me, once there was someone who said to him something discouraging on his very first business day at his small humble stall. \u201cYou don\u2019t even know how to hold the Chinese spatula and ladle properly yet, you will have your stall close in no time!\u201d. And my father said, \u201cIt is because of what I heard back then, I tell myself, I will make it happen and I will show them that I can!\u201d\u00a0and so he embarked on his culinary journey.<\/p>[caption id=\"attachment_261\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-261\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-2-1024x726.jpg\" alt=\"Keong Kee restaurant 1982\" width=\"1024\" height=\"726\" \/> Family and friends visiting his very first opening day[\/caption]<p>They started off with a very simple menu - noodles only. Choices of fresh water prawn, beef or pork with crispy rice vermicelli, pan fried flat rice noodle or crispy egg noodle topped off with thick Cantonese egg gravy.<\/p>[caption id=\"attachment_262\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-262\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Guest-1024x707.jpg\" alt=\"Keong Kee Restaurant 1982\" width=\"1024\" height=\"707\" \/> Chef Keong on the most right in shorts talking to his brother in law[\/caption]<p>During this period of time was when he refine his skills and cooking techniques. Many customer gave him suggestion on flavor, texture, taste and presentation. Thanks to their advises and comments that he improves his cooking skills to the best he could.<\/p>[caption id=\"attachment_263\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-263\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Chef-Keong-1982-Main-Road-1024x717.jpg\" alt=\"Chef Keong 1982 Main Road\" width=\"1024\" height=\"717\" \/> Over looking the main road[\/caption]<p>For 5 consecutive years, he and his wife struggled through rain and shine with his small humble stall before saving enough to move to a shoplot at Changkat Bukit Bintang in the 1987, November. He gave his stall to his younger brother who venture off his on journey to Kow Siew Restaurant. My father told me, during that time, when they was moving to this location, my mother did not even realized she was pregnant with me.<\/p>[caption id=\"attachment_273\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-273\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1987-1024x710.jpg\" alt=\"Keong Kee Restaurant 1987\" width=\"1024\" height=\"710\" \/> Chef Keong says this should be the opening day at Changkat Bukit Bintang - the boy is my eldest brother and the lovely kid inside the shop is my elder sister[\/caption]<p>At the end of 1988, he introduced a new menu list. Serving rice, variety of meats with different cooking style while still maintaining his best seller Cantonese noodle on the menu list. Business was doing very well and packed on every business day. There was a total of 9 in the team to operate the business. However, due to it is always busy and packed every single business day, staff started to leave the team, complaining that the other restaurants do have some relaxing day and month but not yours. At the end of 1989, from a team of 9 down to just him and his wife, leaving them with no option but to return to their original menu - Cantonese noodle.<\/p>[caption id=\"attachment_258\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-258\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Capture-1024x736.jpg\" alt=\"Google map\" width=\"1024\" height=\"736\" \/> This is how it looks like today - Photo from Google Maps (The shop was resold on 2007\/2008 for RM2,500,000)[\/caption]<p>On 1990, the landlord sold the shop for RM250,000. With the new landlord wanted to refurbish the shop into travel agency, they had to relocate again. They moved a few blocks away to a corner lot on the opposite row under a huge mango tree by the road side.<\/p>[caption id=\"attachment_272\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-272\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1900-1024x717.jpg\" alt=\"Keong Kee 1900\" width=\"1024\" height=\"717\" \/> 1990 open air Keong Kee Restaurant - Open kitchen facing the main road[\/caption]<p>This period of Keong Kee Restaurant is where I remembered\u00a0more\u00a0of the details. Everyday was busy as usual, with\u00a0them\u00a0started\u00a0preparing the ingredients in the morning as early as 8.00am. There was\u00a0three\u00a0stove, the middle one was meant to prepare gravy and the one on the right is the hot water. These two\u00a0was powered by kerosene and the stove on the left was heated with charcoal. Every now and then, my father have to rush to the kerosene tank and give it a few pump then back to his stove to resume cooking. Meanwhile, he had to lift the left wok up to a corner and refill with charcoal from time to time.<\/p><p>Funny thing was sometime, he would be late to prepare the charcoal stove prior to his opening hours, my mother would have to inform the customer that the charcoal stove are not yet ready to be used. Those were the days with all the antique kitchen setup.<\/p>[caption id=\"attachment_274\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-274\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-1990-1024x714.jpg\" alt=\"Keong Kee 1990\" width=\"1024\" height=\"714\" \/> Chef Keong carefully prepare the ingredients[\/caption]<p>I still remember clearly that I was here playing hide and seek with my siblings, hiding in the storeroom. Sometimes we was too playful and naughty, giving troubles to Chef Keong and his wife that we got punished. Once we got tired of playing around, we would simply crawl into the compartment of the stainless steel working table and snooze off right in front of the customers.<\/p><p>Fast forward to 1998, we moved to Taman Tun Dr. Ismail (TTDI) at Jalan Tun Mohd Faud. I remember clearly that the back of our shop faced the Pasar Besar TTDI.<\/p>[caption id=\"attachment_280\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-280\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-TTDI-1024x719.jpg\" alt=\"Keong Kee TTDI\" width=\"1024\" height=\"719\" \/> Keong Kee Restaurant at TTDI[\/caption]<p>Business there was exceptionally well, the crowd starts at 11.00am whereas our opening hour is 11.30am. It was crowded throughout the entire lunch hours which end at 2.30pm. For a short 3 hour period, Chef Keong alone manage to pull off a whooping 250 - 300 plates of Cantonese noodle.<\/p><p>As my brother graduate from high school in 2000, he went forth to assist in my father's business as he shows interest in the culinary industry.<\/p><p>On 2001, Chef Keong decide to moved back to Kuala Lumpur at an end lot next to an alley\u00a0at Jalan Barat off Jalan Imbi due to rental increment.<\/p><p>Old fashioned folks they are, they did not make any announcement about their relocation. Business went from the top to the bottom. It took some time before the news spread and his regular customers flocks his restaurant \u201ccomplaining\u201d\u00a0that they dearly misses his food.<\/p>[caption id=\"attachment_281\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-281\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-1-1024x768.jpg\" alt=\"Chef Keong in action\" width=\"1024\" height=\"768\" \/> Chef Keong in action![\/caption]<p>It was here, when Chef Keong added a few more dishes to his menu. Garlic stir fry vegetables of the day, steamed chicken and steamed fresh water fish.<\/p>[caption id=\"attachment_265\" align=\"aligncenter\" width=\"768\"]<img class=\"size-large wp-image-265\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-2-768x1024.jpg\" alt=\"Empurau Fish\" width=\"768\" height=\"1024\" \/> Empurau Fish - part of the Kelah family was regarded as the Malaysia king of fresh water fish[\/caption]<p>\u00a0<\/p>[caption id=\"attachment_271\" align=\"aligncenter\" width=\"768\"]<img class=\"size-large wp-image-271\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Indo-Tiger-768x1024.jpg\" alt=\"Indo Tiger Fish\" width=\"768\" height=\"1024\" \/> Indo Tiger Fish - our customer always came back for more but they are rather rare instead[\/caption]<p>\u00a0<\/p>[caption id=\"attachment_260\" align=\"aligncenter\" width=\"768\"]<img class=\"size-large wp-image-260\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Catfish-768x1024.jpg\" alt=\"Tapah Fish Catfish\" width=\"768\" height=\"1024\" \/> Me and my father, Chef Keong taking a picture together with a Tapah Fish (This is the type of catfish that eats monkey by the river when monkey are caught off guards drinking water)[\/caption]<p>On January 2006, I enrolled in Diploma in Culinary Arts (Acad\u00e9mie de Toulouse, France) at Taylor\u2019s College. However, at the end of 2006 my mother was diagnose with breast cancer that I have to quit my studies and step forward to assist the business.<\/p><p>With me getting a hang of the daily operations, my brother decided to venture off to other local Chinese restaurant to further develop his culinary techniques and skills in early 2007.<\/p><p>Chef Keong has always explore and self taught the Chinese culinary techniques, mostly from watching television cooking shows though. However with his years of experience in the kitchen that he almost instantly mastered them.<\/p>[caption id=\"attachment_264\" align=\"aligncenter\" width=\"910\"]<img class=\"size-large wp-image-264\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/dish-collage-910x1024.jpg\" alt=\"Sony Ericsson K800i\" width=\"910\" height=\"1024\" \/> Some of his combinations - picture was poorly taken due to smartphone era has just begun. I remember this was taken with Sony Ericsson K800i[\/caption][caption id=\"attachment_291\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-291\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Tri-Layer-1024x768.jpg\" alt=\"Keong Kee Special\" width=\"1024\" height=\"768\" \/> Tri Superior Layer - Steamed Egg with Soy milk, shark fin and creamy scallop[\/caption][caption id=\"attachment_290\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-290\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Special-dish-1-1024x768.jpg\" alt=\"Keong Kee Special\" width=\"1024\" height=\"768\" \/> Dual combi - his special dishes do not have any special name as he cook what he can come up with[\/caption][caption id=\"attachment_270\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-270\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Hokkien-Noodle-1024x768.jpg\" alt=\"Keong Kee Hokkien Noodle\" width=\"1024\" height=\"768\" \/> Keong Kee Hokkien Noodle[\/caption]<p>It was on one evening, a friend of his requested him to cook a hokkien noodle and his friend really loves his version of Hokkien noodle. Chef Keong has never cook this noodle to serve any customer before. Thereafter, the words spread and we got more and more request for this noodle. However, we keep this noodle only available under certain circumstances owing to that Chef Keong\u2019s version of Hokkien noodle are stir fry to dried to produce the unique aromatic flavors. So it is\u00a0always\u00a0a pain to clean the wok after each time he cooks them. Hence, many of our customer were disappointed that they weren\u2019t able to try his version of Hokkien noodle.<\/p>[caption id=\"attachment_277\" align=\"aligncenter\" width=\"1024\"]<img class=\"wp-image-277 size-large\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-Jalan-Barat-2-1024x691.jpg\" alt=\"Keong KKeong Kee Jalan Barat off Jalan Imbiee Jalan Barat \" width=\"1024\" height=\"691\" \/> From left to right, my mother, Chef Keong, me and Singaporean guest (standing). We was having our lunch after closing at 2.30pm, with a Singaporean guest insisting to take a picture with us.[\/caption]<p>There was another group of Singaporean who used to come in pair and more interestingly, in their superb cars of about 6 - 7 cars in total - Lamborghini, Ferrari\u00a0and Porsche, taking up the entire stretch of parking spaces in front of our shop. Usually at about 11am, they would call my mother, \u201cHi lady-boss, we have just cross the Malaysia-Singapore border, now at Johor Bahru. We should arrive at your restaurant around 2pm\u201d.<\/p>[caption id=\"attachment_275\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-275\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-Kee-2001-1024x768.jpg\" alt=\"Keong Kee Jalan Barat off Jalan Imbi\" width=\"1024\" height=\"768\" \/> Seated my mother, on the left my dear sister with our staff and me in green at the back. (Didn\u2019t know that I dabbed way before dabbing was a trend)[\/caption]<p>A few years later, the\u00a0shop next door was for sell and Chef Keong brought it. Rather than paying rental, paying off bank loans is much more worth it. It took about 1 year to renovate the shop. At around 2010 - 2011, we\u00a0finally moved to our\u00a0newly renovated restaurant. Better services from open kitchen and ceiling fan to\u00a0a\u00a0closed kitchen and air conditioned. Separating the kitchen removes the smoke coming from the wok, providing an improvement service to our customer.<\/p>[caption id=\"attachment_276\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-276\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-entrance-1024x768.jpg\" alt=\"keong kee entrance\" width=\"1024\" height=\"768\" \/> Entrance of air conditioned Keong Kee Restaurant. It was here my mother came up with the name \u5f3a\u8bb0\u9762\u98df[\/caption][caption id=\"attachment_278\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-278\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Keong-kee-Jalan-Barat-1-1024x768.jpg\" alt=\"Keong Kee Jalan Barat off Jalan Imbi\" width=\"1024\" height=\"768\" \/> Our humble seating area of air conditioned Keong Kee Restaurant[\/caption][caption id=\"attachment_282\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-282\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/menu-price-list-1024x768.jpg\" alt=\"Keong Kee Menu and price\" width=\"1024\" height=\"768\" \/> Simple menu and price list[\/caption][caption id=\"attachment_259\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-259\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/catfish-patin-1024x768.jpg\" alt=\"Chef Keong holding a fresh water patin fish (catfish)\" width=\"1024\" height=\"768\" \/> Chef Keong holding a fresh water patin fish (catfish)[\/caption][caption id=\"attachment_243\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-243\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/keong-kee-restaurant-kitchen-1024x768.jpg\" alt=\"Closed kitchen of Keong Kee Restaurant\" width=\"1024\" height=\"768\" \/> Closed kitchen of Keong Kee Restaurant[\/caption][caption id=\"attachment_286\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-286\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/sang-har-mee-1024x768.jpg\" alt=\"Fresh water prawn noodle with thick Cantonese eggy gravy aka Sang Har Mee \" width=\"1024\" height=\"768\" \/> Keong Kee Restaurant all time customer\u2019s favorite - Fresh water prawn noodle with thick Cantonese eggy gravy aka Sang Har Mee[\/caption][caption id=\"attachment_269\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-269\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/harluk-mee-1024x768.jpg\" alt=\"harluk mee\" width=\"1024\" height=\"768\" \/> The spicy version of the fresh water prawn noodle - Harluk Mee[\/caption]<p>Here he continue to improves his culinary skills and getting more request from customer to cook per-reservation\u00a0dishes.<\/p><p>These are some of the per-reservation dishes that Chef Keong produce to served his regular customers. Some of them have been his loyal customer since the 1980s, watching all his children growing and witnessing his legacy. From a customer to a friend, many have become.<\/p>[caption id=\"attachment_285\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-285\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/pork-ribs-1024x768.jpg\" alt=\"pork ribs\" width=\"1024\" height=\"768\" \/> Pork ribs glazed with sweet and tangy sauce[\/caption][caption id=\"attachment_283\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-283\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Milky-Scallop-1024x768.jpg\" alt=\"Creamy Scallop\" width=\"1024\" height=\"768\" \/> Creamy Scallop[\/caption][caption id=\"attachment_284\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-284\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/mushroom-soup-1024x768.jpg\" alt=\"Double boiled Cordyceps buds and Morel mushroom chicken soup\" width=\"1024\" height=\"768\" \/> Double boiled Cordyceps buds and Morel mushroom chicken soup[\/caption][caption id=\"attachment_268\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-268\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/fried-rice-1024x768.jpg\" alt=\"Keong Kee Rich man fried rice\" width=\"1024\" height=\"768\" \/> Rich man fried rice - RM120 per plate of luxury. Saltwater shrimps, dried scallop, dried prawn roe and Australian scallop are the main ingredients[\/caption][caption id=\"attachment_266\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-266\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/empurau-1024x768.jpg\" alt=\"Empurau Fish\" width=\"1024\" height=\"768\" \/> Empurau Fish - it was fetching a price of RM500\/kg[\/caption][caption id=\"attachment_287\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-287\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/Scallop-asparagus-1024x768.jpg\" alt=\"Stir fry Canadian scallop with Australian asparagus\" width=\"1024\" height=\"768\" \/> Stir fry Canadian scallop with Australian asparagus[\/caption][caption id=\"attachment_288\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-288\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-2-1024x768.jpg\" alt=\"Shark fin\" width=\"1024\" height=\"768\" \/> Steamed Shark fin ready to be serve with sauces[\/caption][caption id=\"attachment_289\" align=\"aligncenter\" width=\"1024\"]<img class=\"size-large wp-image-289\" src=\"https:\/\/3thanwong.com\/wp-content\/uploads\/2017\/04\/shark-fin-1024x768.jpg\" alt=\"Shark fin\" width=\"1024\" height=\"768\" \/> A finish product - shark fin topped with superior sauce[\/caption]<p>\u00a0<\/p><p>With his dear wife\u2019s condition deteriorate, Chef Keong decided to retire from the culinary industry with the last business day on 2014 January 28<sup>th<\/sup>. Chef Keong dear wife passed away after battling the cancer for a decade on 2015 September 29<sup>th<\/sup>.<\/p><p>Today, on the year of 2017, as a retiree he spend most of his time at home looking after his grandchildren. He still do have a habit of waking up in the wee hours, driving through the morning traffic to meet his friends at some coffee shop around Pudu area for a glass of\u00a0local hot\u00a0coffee and breakfast.<\/p><p>Even today, sometimes\u00a0we still do receive some phone calls from our customer looking to make a table reservation only to have them disappointed.\u00a0There is still request from friends (customer turned friends) asking Chef Keong to serve again as they dearly misses his cooking.\u00a0Chef Keong says that <em><i>if I want to let it go, I will let all of it go.<\/i><\/em><\/p><p>\u00a0<\/p><p>This conclude the brief life event of Keong Kee Restaurant (\u5f3a\u8bb0\u9762\u98df), famously known as \u5f3a\u8bb0\u5927\u6811\u5934 or \u5f3a\u8bb0\u751f\u867e\u9762\u00a0(Keong Kee Sang Har Mee), a legacy of Chef Keong also known as Ah Keong \u963f\u5f3a.<\/p><p>\u00a0<\/p><p style=\"text-align: center;\"><em>In loving memories of Mdm. Leong May Leng<\/em><\/p>","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1377,93,44],"tags":[53,54,67,45,46,50,52,51,48,49,47],"class_list":["post-256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","category-biography","category-blog","tag-53","tag-ah-keong","tag-biography","tag-history","tag-keong-kee-restaurant","tag-keong-kee-sang-har-mee","tag-legacy","tag-sang-har-mee","tag-48","tag-49","tag-47"],"_links":{"self":[{"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/posts\/256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/comments?post=256"}],"version-history":[{"count":0,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/posts\/256\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/media\/281"}],"wp:attachment":[{"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/media?parent=256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/categories?post=256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.3thanwong.com\/zh\/wp-json\/wp\/v2\/tags?post=256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}