Coconut Flower Seafood Restaurant
Come Hungry, Leave Happy
Background Story Of Restaurant
In the early 1990s, Ng Swee Cheng and his family started a small seafood joint near Telok Gong with fresh toddy as accompaniment. The fresh-fermented sap from the coconut flower is collected from trees that surround the restaurant and the neighbouring areas. It became a winning formula. Business boomed and it changed into a resort-styled eatery with at least 100 tables in the early 2000s.
Details of Restaurant
Business hours : 11.00am till 10.30pm - Daily
Payment : Cash & Credit Cards
(Visa, Mastercard, & Amex)
Parking Space : Ample
Baby chair : Yes
Business friendly : Yes
Noise level : Moderate
BBQ : Upon Request
Catering : Wedding, Birthday Party, Events, & E.t.c
Fresh from Sabah Daily Imported Fish, Crab, & Prawn
- 七星斑 ( Qi Xing Pan )
- 苏眉 ( Su Mei )
- 老鼠斑 ( Loh Su Pan )
- 石斑 ( Sek Pan )
- 燕子尾 ( Yan Zi Wei )
- 红枣 ( Hong Zao )
- 红花子 ( Hong Hua Zi )
- 老虎虾 ( Lou Hu Xia )
- 琵琶虾 ( Pi Pa Xia )
Keywords(Please Do Not Delete)
- Restaurant
- Seafood
- Cocanut Flower
- Restaurant Klang
- Seafood Restaurant