Bringing an unparalleled dining experience, The Qing is laid out using multiple traditional Chinese aspects at the forefront of its design. Chan Wai Keong, founder of The Qing composing an idea to create a heritage restaurant with modern interior, after making a trip to China for a holiday.
Understanding Chinese restaurants to usually be busy and lively, his idea for a fine-dining concept with elevated flavours would not resonate with the usual ambience of the same kind of eatery. In response, he managed to create an amalgamation of dynamic proportions, creating a fine dining experience for every Malaysian to enjoy when they visit The Qing.
Entering the locale, it was hard to misrepresent the feature they were going for. Ravishing in deep sapphire blue leather seats, the choice of the symbolic colour was to represent the element of spring in Chinese culture, brimming over with vigour and vitality.
The addition of a ginormous Chinese bonsai at the stairwell, which leads to more seating areas, was sophisticated and enlightening. With the belief that bonsai lifts spirits and creates a harmonious balance, it was certainly a sight for sore eyes when making our entrance.
Moving to the upstairs seating area which can seat approximately 40 people, we were entranced by the illuminated goldfish swimming on the ceiling of the restaurant. The various seating options from private booth to round table were complemented by the opulent lighting through the ceiling-high windows.
Another acute detail with the colour palette of the upstairs dining area, yellow was chosen to represent royalty, taking inspiration from the first emperor in China, Huangdi, who was also known as the 'Yellow Emperor'.
A fun feature for two private rooms is a karaoke system in each room, provided in accompaniment with a large flat screen television.
As all the dishes of The Qing are pork-free, the establishment has clearly set out their intentions and hope for the future, as a welcome spot to all Malaysians to enjoy the flavours of their delectable Chinese cuisine.