Restoran Loon Sing 隆盛佛跳墙大酒家

Spurred On By Challenges
The New Era Of Restoran Loon Sing

The Chinese have an expression phrase literally meaning, "The predecessor had a tough time building-up the family business but the successor does not have an easy time maintaining the inheritance."

This is an ingenious way of expressing how Chef Sia Boon Kong felt when he had to run the restaurant after his father’s demise (late Chef Sia Say Tee) some four years ago. Other restaurateurs sneered at this young man and most had no word of encouragement for him. He worked very energetically as he felt rather humiliated. No one had a thought that he could rise from ashes. He may not outshine his late father’s achievements but Boon Kong has the same trait. He is rather far-sighted and decided it is time to emerge from the kitchen. He bought six acres of land in Nilai and constructed a grand looking restaurant to cater for normal dining, wedding celebrations, huge conferences or a venue for big gatherings.

This spacious restaurant is elegant with seating capacity for 1,600 people (160 tables). As he is prepared to see it as a long-term investment and his passion for the food industry has given him the extra energy to withstand all the grind and grit. Other tradesmen now start to see him from a different angle.

The classy Chinese restaurant has superb concocted creations. Apart from their signature dishes like "Monk Jumps Over The Wall" and "Wine Residue Dong Por Roh", Boon Kong has been dishing out "Pan-fried Lamb Ribs". The simple yet luscious dish of lamb was not well-received initially but now customers return for the same dish as they have learned to appreciate the taste.

We tasted the imported lamb ribs and liked the tender meat oozing with juice. The best point is the no gamy smell as it is a plus factor. Generally in Western dining, hot oil is being poured over the lamb chops or ribs to seal in the juices. The chef improvised on the marinade by using cumin and chilli powder before panfrying them till cooked. It had a burst of flavours with juice retained. We also liked the dish of "Red-braised Pork Knuckle" which had a crunch like sea cucumbers.

The delicious result was simply a display of the chef’s skill. Actually, it was a good gourmet meal!

RESTORAN LOON SING SDN. BHD.
PT 2484, Kws. Perindustrian Nilai 2,
Block D, 71800 Nilai, N.S.D.K.
Tel: 06-799 7787/ 7808/ 7818
Fax: 06-799 3369
Business Hours:
11am-2.30pm, 5.30pm-10.30pm

新隆盛开张了

对生意的人，“创业难守业更难”这句话一点也不假。施文康四年前接手父亲留下来的隆盛佛跳墙大酒家，行内及行外人冷言冷语多于支持，压力只有自己知。当时面临守业或扩充两种抉择，文康毅然选择后者，将该酒家进一步扩充，在汝来买下六亩工业地，短短的四年内兴建一座富丽堂皇的宴会厅兼餐馆，令许多同行大跌眼镜之后对他另眼相看。

这间新餐馆环境优美不在话下，菜色推陈出新才是重点。除了延续该酒家招牌菜“福州佛跳墙”及“酒糟东坡肉”之外，文康在百忙之中不断出国观摩及研究新菜，再将这些新菜推荐给顾客。最近该餐馆推出的一道“南煎小羊排”倍受欢迎。文康强调：「开始介绍顾客这道新菜，大多数顾客会排斥，但是试过之后一再回来，你试过就知。」

纽西兰进口的小绵羊排肉质鲜甜多汁，最重要的是没有骚味。一般西式高级餐厅做法是先将羊排以滚油淋下封锁外层，这样一来烘烤时里面的汁不会流失，保持鲜嫩度。隆盛的中式羊排以少许小茴及辣椒粉腌一腌后煎熟，却一样能够保持羊排内的鲜汁，实在难得。另外一道新菜“红烧元蹄”卖象完美无缺，肉焖得软硬适中而不腻，最难得的是胶质十足，口感如海参。

在施文康领航之下的新隆盛环境优美、食物可口、价格公道，隆盛再次展翅高飞！