Since its establishment in 1982, Jim Long Restaurant has been making achievements from generation to generation. Currently, the crucial duty of the family business falls upon Guo Zi Xian, the person in charge of the third generation, to make the historically prestigious dishes, such as Pipa duck, iconic Malaysian cuisines. In addition to the great reputation which attracts tons of food-lovers to visit, Jim Long Restaurant always keeps abreast of the changes throughout 30 years, showing the entrepreneurial spirit of diligence.

Located near the federal highway spanning from Johor Bahru to Kuala Lumpur, Jim Long Restaurant has been an old brand in Senai that attracts old and new customers. To inherit and further expand the family business, Guo, unlike others of his age, was determined to sustain his predecessors’ legacy. He stated that the cooking methods of ducks must not be streamlined, as they are the crucial elements of the lingering flavor.

Behind the promising pipa duck hides the great effort of chefs throughout the generations. Guo stated that the most distinctive trait of his pipa duck is the palatable sauce, smeared in the stomach of the duck to marinade thoroughly. When you take a bite, sourness, sweetness, and spiciness spread over your mouth. Later, you’ll be indulged into nostalgia by its texture. This is what differentiates the pipa duck in Jim Long restaurant from those in the market.