Dragon-i aims to be the best restaurant operator in the food and beverage industry by adhering to the simple business philosophy of ‘quality and consistency at the right price’.

'Dragon-i Restaurant Sdn Bhd was established in 2004, offering signature dishes such as xiao long bao (Shanghainese steamed meat dumplings) and la mian (hand-pulled noodles), traditional dishes proudly preserved by the Chinese over thousand of years. Each delicacy is prepared by highly-skilled chefs from China using top quality ingredients to ensure authenticity in both presentation and taste.'


Man Fong Lam Sous Chef
(Shanghainese Cuisine)
Born in Jiangsu, China in 1965, Chef Man relocated to Hong Kong in 1986 and made it his permanent home base five years later. Involved in the industry of food and beverage since the age of fifteen, Chef Man garnered long years of culinary experience and expertise, specializing particularly in Shanghainese cuisine, as evident in his past undertaking as the Sous Chef for Shanghainese cuisine in renown restaurants in Hong Kong namely: Xiu Nam Kok Restaurant, Maxim’s Group of Restaurant Ltd, Shanghai Club and Crystal Jade Culinary Concepts Holding in Singapore.


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.