Posted: Wed Nov 14, 2012 6:37 am Post subject: Lucky King Bun Gets Own Facebook Page
Lucky King Bun aka Curry Chicken Bun, a very unique dish where chicken curry with potatoes and thick gravy wrapped inside the gigantic bun, is today officially announcing its Facebook business page at www.facebook.com/LUCKYKINGBUN.
Port Dickson, Negeri Sembilan, Malaysia, November 14, 2012 -- Lucky King Bun aka Curry Chicken Bun, a very unique dish where chicken curry with potatoes and thick gravy wrapped inside the gigantic bun, is today officially announcing its Facebook business page at www.facebook.com/LUCKYKINGBUN.
According to the site owner, the bun is soft with butter taste, and is definitely good for dipping the curry. "The chicken curry is fragrant and not that spicy and it's suitable for everyone we have both locals and foreigners raving about this unique curried meal," says Mdm Lew.
The question is, however, how do you really go about eat this Curry Chicken Bun?
"It's very simple. Once you cut the bun with a pair of scissors in star shape presentation, unwrapped the foil and plastic which is stuff with chicken curry. You may take out the oil depend on your need and it's ready to be served," explains Mdm Lew.
She adds that the eater should next use their hands to "tear off the bun and then dip it into the curry, which will slowly absorb the yummy goodness of the curry." "You can also scoop up the chicken and eat it with the bun," the Curry Chicken Bun spokesperson adds.
The Curry Chicken Bun, created by Mr. Chaw and Mdm. Lew in 1980. Both have been in the cooking industry for more than 30 years.
"Back home, the initial result of the bun was not so convincing. We could only bake one bun at a time," recalled Mr. Chaw, whose passion and believe in cooking only the finest ingredients and freshly made bun every day, quickly raced to 10 buns per day.
But now, buns are churned out by hundreds daily.
Chaw and Lew, who both share a love of cooking and baking, see what they do not as work, but a of love. "What we do is very gratifying to us because we enjoy the time it gives us to make something delicious to share with everyone. That's why we are still in the KITCHEN today," notes Mdm. Lew.
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