About Us

Chef Sia Say Tee of Loon Sing Restaurant started learning cooking from his father since he was 10 years old. In order to learn greater skills and knowledge, he left his hometown and worked in Singapore. 
In his early stage of learning, Chef Sia learned the Cantonese food. Later he changed to another restaurant and learned some Dim Sum making skills there.

After spending some time in Singapore, Chef Sia managed to acquire the skills as a master chef. In order to help his father in-law in the restaurant business, Chef Sia returned to Bukit Pelandok and started his new cooking life there.

Few years later, Chef Sia set up his own restaurant and focused on Fuzhou food. He put so much efforts and traveled 20 kilometers away to Seremban to buy raw materials everyday.

The name of Loon Sing became famous and the business grew gradually. In order to promote its quality food service, Loon Sing only focus on reserved orders nowadays. 
The most memorable event of Loon Sing was the 2nd International Hokkien Gathering Dinner. Prime Minister Dato’ Seri Dr. Mahathir Mohd. was also one of the V.I.P. guests. Loon Sing utilized air, sea and earth routes to equip the Pulau Langkawi Masturi Exhibition hall. More than one hundred of staffs were involved in that event.

Chef Sia has involved in cooking for over 40 years and still keen in learning new recipes and knowledge. He sees competition as the stage for him to upgrade himself and achieve his own vision.

Loon Sing Restaurant will keep putting efforts on studying and promoting Fozhou food to serve all better. 


隆盛佛跳墙大酒家东主施社帝师傅10岁开始就跟随父亲走进厨房,当时的他对厨艺有着莫大的兴趣和抱负。为了学习更高的厨艺功夫,他不惜离乡背井,只身到新加玻的一些餐馆从学徒做起。

在开始拜师学艺的阶段,施师傅学的不是福州菜,而是世界最流行佳肴之一的广东菜。不久后,施师傅蝉过别枝,转到别间酒楼学习点心制作。

在新加玻学艺一段日子后,施师傅的煮炒功夫已称得上担当主厨的水平。施师傅未成家前,为了协助未来岳父的餐馆业务,唯有放弃寻求更高的厨艺,回到BukitPelandok展开新环境的厨艺生活。

这种生活直到施师傅成家后提升到更高层次的境界,另起炉杜即在老家开档煮炒福州小食,做个小老板。当时的隆盛酒家是做门市生意的。那个时候,施师傅凡事亲力亲为,每天风雨不改驱车前往数二十公里外的芙蓉买菜。

隆盛的招牌在施社帝各种宴会的酒席订单源源而至,为了应付连接而来的酒席,开始不做门市生意,只做预约套餐。 
隆盛酒家最得意之作是荣誉承办第二届世界福建恳亲大会的全场宴席,当时首相拿督斯里马哈迪医生也是座上嘉宾之一。这场盛大隆重的宴会,迫使隆盛酒家以海陆空三路进军PulauLangkawi的Masuri国际展览中心。出动的员工也有百多位,包括现场聘请的临时员工在内。

施社帝师傅40多年来都敬业乐业,依然还保持兴趣浓厚,主要原因还是要参加比赛,有太多学习的对象了。他把世界烹饪大赛看成是一个舞台,就好象武侠小说里的“武林大会”一样,虽然不是争个“厨林盟主”荣誉;但是不断地比赛,就可以达到自己的要求,而在比赛中得奖,将能够满足那种难以言喻的成就感。

隆盛酒家将会继续秉着发扬福州菜的精神,精心研究、改良再改良,改革创新,以期把福州菜在保留原有味道之时,再更上一层楼。