Restaurant 3JC 三间庄

History

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The history of meatballs making in Malaysia dates back to the post era of the 2nd World War. There was a person named Khong Zing, originated from the district of Canton, China. He left his homeland to Peninsular Malaya for a better life. He commenced his venture by setting up his business in the heart of Kuala Lumpur, more precisely Jalan Silang.

For some urgent matters, he went home whereof his business had to be taken care by Chan Fatt Kam. As the meatballs are of exceptional taste and quality, Chan does not face much difficulty to expand and further enhance his business.

At the moment the shop was situated in such a way that it was annexed to two other shops at the road junction. Henceforth, the regular customers have named it as "San Jian Chuang", translated as "Three Adjacent Shops". Now the name "San Jian Chuang" is well known and synonymous to meatballs.

Thereafter Chan has passed on the art of making meatballs to Yap See Chiew, the next generation to continue the art and to make available to the public, the exquisite taste of superior and quality meatballs. Yap has then set up his own establishment in Jinjang, Kuala Lumpur of which is known as "Chung Hing". He has further branched out to Petaling Jaya (behind Mak Yee Restaurant) whereof most of the Petaling Jaya folks would patronise it for breakfast, especially weekends. Currently, one of Restaurant 3JC's director is descendant of Mr. Yap. We now have 6 outlets in major shopping mall around Klang Valley.

Restaurant 3JC 三间庄

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