The elaborate spread available at Rong Cuisine which opens on March 10 at Quayside Mall in twentyfive.7.
FOODIES in the Klang Valley can finally get a taste of Loon Sing Group’s signature Fuzhou and Canton fare with Rong Cuisine restaurant opening today at Quayside Mall, located within the vibrant township of twentyfive.7 in Kota Kemuning, Shah Alam.
After three successful branches in Nilai and Johor Baru, this will be the first Rong Cuisine outlet in the Klang Valley. It is also the group’s first branch in a shopping mall – leveraging on Gamuda Land’s reputation as one of the leading developers in the industry.
Rong Cuisine in Quayside Mall – the latest mall to open in the Klang Valley – will meet the growing demand for delectable Chinese cuisine as well as banquet offerings in a comfortable mall setting.
The Rong Cuisine signature dish Buddha Jumps Over The Wall can be customised to suit individual taste.
Cooking up a rich heritage
Rong Cuisine is part of the Loon Sing Group, founded by Chef Sia Say Tee who began learning the culinary arts from his father since he was 10 years old.
To refine that knowledge, he left his hometown of Bukit Pelanduk in Negeri Sembilan to work in Singapore to master the art of dim sum and Cantonese food.
He returned to Malaysia to open his own restaurant offering Fuzhou cuisine. As the business grew, Chef Sia only took on reserved orders to ensure quality control of his dishes.
Chef Sia Boon Kong, Fuzhou culinary master and second-generation owner of the Loon Sing Group.
As the iconic founder passed away, the business was left to the hands of his son, Chef Sia Boon Kong, who has over 40 years of culinary experience under his belt.
Chef Sia had a different vision from his father’s business model, which is to make their signature dishes more affordable to everyone.
He established his own farmland in Negeri Sembilan in 2012 to begin sourcing his own supply chain for seafood to ensure the freshness of his ingredients. Approximately 70% of the ingredient supply is utilised amongst the Loon Sing Group while the remaining is supplied to industry peers.
Despite the challenges of the Covid-19 outbreak, Chef Sia has proven himself to be a defining factor in the company’s resilience by quickly adapting and shifting his focus to their a la carte menu during the pandemic, which enabled them to achieve a RM1mil increase in sales last year.
To further strengthen the business, the group appointed executive chef Gozun Lee, who brought with him a wealth of experience in the F&B industry from his experience with the Genting Group and Oversea Restaurant.
Get a taste of Rong Cuisine’s Spanish Iberico ribs.
Classic with a twist
Epicureans can indulge their palates with a wide range of dishes from the Rong Cuisine menu, specially designed and curated by Chef Sia who was heavily involved in the menu development.
The star dish of Rong Cuisine is hands down their classic Buddha Jumps Over the Wall. With the price ranging from RM50 to RM400 per bowl, diners can order whichever option that suits them.
Other signature dishes at Rong Cuisine include the crispy and savoury roasted goose, Spanish Iberico pork rib, the award-winning Dong Po Pork (braised pork belly) and the appetising deep-fried prawn ball.
Quayside Mall in Kota Kemuning, Shah Alam, houses the first Rong Cuisine outlet in the Klang Valley.
Exclusive to Rong Cuisine, Loon Sing Group will be introducing the extravagant Flaming Goose that is cooked at the table with fragrant Chinese wine, mushrooms and a generous serving of goose sourced from their farm in Nilai.
Diners can also hand-pick their own fresh seafood while placing their orders. The live seafood options range from fish, lobsters and crabs to abalone, oysters, geoducks and clams.
In addition to the a la carte menu, customers can also opt for dim sum or steamboat.
To further enhance the premium dining experience, Rong Cuisine has three VIP rooms that are equipped with karaoke sets, for the benefit of guests seeking private rooms away from public spaces post-lockdown. All VIP rooms have proven to be in demand and were fully booked despite not being open to the public yet.
