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The ‘Open Kitchen’ Concept

A signature feature at every Dragon-i outlet is the open kitchen featuring highly-skilled chefs with surgical masks.

This enables customers to appreciate the skills of the chefs, who hail from various regions of mainland China and bring with them unique culinary expertise and specialized skills.

The concept also helps customers understand the unique preparation process and have the peace of mind in knowing that their food is always prepared in a clean and hygienic environment.

A strong commitment towards hygiene is also reflected in the fact that Dragon-i has been awarded one of the cleanest restaurants by Majlis Perbandaran Petaling Jaya for two consecutive years in 2007 and 2008. Dragon-i’s central kitchen at Damansara Kim is also HACCP-certified by Moody International.

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.


“开放式”厨房概念

在所有笼的传人餐厅,开放式厨房的概念,让所有在餐厅用餐的顾客,都可以一睹我们厨师大展高超技艺的风采。

我们这些来自中国各省各地的名厨,各有所长,所进行的厨房作业方式,更是让人目不暇接,各自精彩。除此以外,开放厨房的作业方式,也可以让顾客们,对厨房的高度清洁和卫生条件,一览无余,安全信心倍增。

在环境卫生的成就方面,笼的传人一连两年(2007与2008)获得八打灵市政厅颁发区内最清洁餐厅的奖项,备受肯定。同时,集团位于Damansara Kim的中央厨房,也获得 Moody International 颁发HACCP证书。

HACCP,既是危害分析与重点管制系统,主要程序用于预防食品工业可能发生的潜在危机,系统中的重点控制功能(CCPs),可以高度杜绝任何危机的出现,广泛被使用于所有高品质的食品生产和准备工业。
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