Lessons learnt from father contributes to restaurant's success
“When my father passed down the business to me, he said we have to treat customers well to make sure they keep coming back. He also stressed the importance of cleanliness when running a business, from the front of the shop all the way to the back,” said Phang.
His father Phang Kwi learnt how to make Hainanese chicken rice when he worked at the Kim Hing coffee shop in Jalan Tun H.S, Lee, then known as Jalan Bandar.
The senior Phang then decided to open his own chicken rice stall in 1971 in Pekan Ampang.
“When we were younger, my sister and I would help out at the shop. After I got married, he handed the business over to me and we've been running the business since,” said the 42-year-old Phang.
His sister Phang Kim Lian, 48, said they used fresh raw ingredients to ensure the taste and quality of the food were never compromised.
“We get the chickens from a supplier who already knows our requirements as his father used to supply chickens to our father,” said Kim Lian.
Besides the usual steamed Hainanese chicken dish, they also serve a variety of side dishes like steamed vegetables, braised chicken feet, chicken intestines and fishballs.
Customers can opt for the regular steamed chicken or village (free range) chicken.
“We have regular customers who frequent our restaurant every week. Some of them used to come with their parents during my father's time and now they are bringing their own children to eat our chicken rice,” said Phang.