After three successful branches in Nilai and Johor Bahru, foodies in the Klang Valley can finally get a taste of Loon Sing Group’s signature Fuzhou and Canton fare with Rong Cuisine that is opening on 10 March at Quayside Mall, located within the vibrant township of twentyfive.7 in Kota Kemuning.
Not only will this be the first outlet in the Klang Valley, it is also the group’s first set up in a shopping mall, leveraging on Gamuda Land’s reputation as one of the leading developers in the industry. Being the latest mall to open in Klang Valley, the opening of Rong Cuisine in Quayside Mall will meet the growing demand for delectable Chinese cuisine as well as banquet offerings in a comfortable mall setting.
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 just 10 years old. In order to refine that knowledge, he left his hometown of Bukit Pelanduk, Negeri Sembilan to work in Singapore to master the art of Dim Sum and Cantonese food. He then returned to Malaysia to open his own restaurant focused on Fuzhou cuisines. As the business grew, Chef Sia only took on reserved orders to ensure quality control of his dishes.
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.
Chef Sia 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 having to go through challenges brought on by 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 Ala Carte menu during the pandemic, which enabled them to achieve a RM1 million increase in sales last year. To further strengthen the business, the group has appointed Executive Chef Gozun Lee, who brought with him a wealth of experience in the F&B industry formerly serving Genting Group and Oversea Restaurant.
Classic with a twist
Epicureans can indulge their palates with a wide range of dishes from their menu, specially designed and curated by Chef Sia who was heavily involved in the menu development for Rong Cuisine. The star dish of Rong Cuisine is hands down their classic Buddha Jumps Over the Wall – ranging from RM50-RM400 per bowl, diners can order whichever option suits their price range best.
Some of their other signature dishes 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.
Exclusive to Rong Cuisine, Loon Sing Group will also be introducing their 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 handpick their own fresh seafood while placing their orders. Their live seafood options ranges from live fish, lobsters, crabs, abalone, oysters, geoducks and clams.
In addition to the Ala Carte menu, customers can also opt for Dim Sum or steamboat to cater to any kind of craving one might have.
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 even fully booked despite not being open to the public yet.
