CEBU, Philippines – This multi-racial cuisine restaurant means personalized service.
The owner, the Malaysian-Chinese Walter Lo is himself the chef.
KK Fine Dining which opened two years ago in Asiatown IT Park in Cebu City has just established a more spacious branch in Parkmall, the newest shopping destination in Mandaue City.
“We cook the way we love to eat and it’s not just all about money for us. We produce good food for our clients so our menu is flexible and can be changed according to their preferred tastes,” said Walter, who hails from Kota Kinabalu, the capital city of Sabah, a Malaysian state, hence the name KK Fine Dining.
His rich experience as a cook enable Walter to produce his affordable masterpiece: a combination of luscious fusion of Malay, Thai, Indonesian, Chinese, Indian as well as European influences to the likes of A and B segments.
One must try these: Pineapple Chicken, a sweet and spicy Thai dish with onions, chillies and torch ginger; Tongporou, the Chinese version of the famous humba; Stewed Fish Head with tofu, Chinese Kinilaw; stewed Native Chicken; Fish ball Soup.and off course their famous Steam Fish with superior sauce.
Walter, a food lover himself, has his unique preparations: fried noodles, curry choices and fried rice.
But Walter sees to it that his menu is flexible depending on the taste and suggestions of clients. He understands perfectly Cebu’ s food market is not an easy market,
“It is the reason why we place a great importance on the feedback of our customers,” he says.
Walter said the new branch in Parkmall has it all, it also serves as the perfect meeting venue. “This place offers a totally different concept of shopping and there is greener, more relaxing atmosphere here.”