THE first thing you get when you are seated at this restaurant is a fortune cookie. The welcome is symbolic of the restaurant’s name, D’Fortune Western Cuisine and Cafe.

Dining in the restaurant is a cosy experience as it is designed with soft colours and inviting Asian-inspired decor of wood. A beautiful, dreamy chandelier helms the centre of the ceiling to top off the interior design of the restaurant.

This new restaurant in USJ is a branch of the highly successful outlet in Kepong, which has been operating for the past eight years and is fully packed during weekends.

With a strong emphasis on healthy cooking and eating, the menu features dishes presented in a simple and natural way.

“We don’t use artificial flavouring or colouring because that’s what we are all about. We want to give diners the most natural and healthy food that we can offer,” said owner Kelvin How.

The enthusiasm comes from the owner’s own passion for food as How enjoys cooking and will go long distances just to enjoy authentic local dishes from a particular state.

“The restaurant in Kepong is our central kitchen where we monitor and keep track of all the recipes and sauces.

“This is to ensure quality control so that the dishes will have a consistent flavour in either outlet,” How said.

How’s partner George Yau has more than 30 years of experience in the food and beverage industry and was the key person in designing the kitchen and the menu.

“He designed his own recipes and sauces and other key ingredients so all our recipes are very original. For example, our sauces are all made from scratch using our own methods to give them the extra edge,” he explained.

”We’ve also given the carbonara sauce, using our own special concoction of milk and cheese.”

Among the signature dishes on the menu are Grilled Salmon Steak, Braised Lamb Shank, Chicken Cordon Bleu, Charbroiled Rib Eye, Grilled Marinated Short Ribs, D’Fortune Mixed Chicken and Turkey Sausages, Grilled Dory Fillet, and Seafood Spaghetti.

“We use chilled salmon rather than frozen meat to get a different texture and that helps to bring out the flavours, while the lamb shank takes up to four hours to prepare to get the best results,” How said.

The Chicken Cordon Bleu is prepared by slicing a chicken breast fillet into three layers and wrapping it in cheese before it is fried.

“The sausages are prepared using German recipes to get the authentic taste while the dory fillet is marinated, grilled and then baked with cheese.

“We also take pride in using high quality dory fillets,” he said.

D’Fortune also prides itself on its fresh fruit juices and the signature Honey Lemon concoction that is recommended to all diners.

The restaurant carries an array of imported beer, including Hoegar-deen, Corona and Kanpai.

“We recommend the Lamb Cili Padi to go with the beers. It’s one of our best-selling dishes among the drinking crowd,” How said.

The volume of business at the two restaurants has allowed How to cut down on the price of the food and the service charge has been waived to make things affordable for diners.

Tags: amp, asia, asian inspired decor, braised lamb shank, central kitchen, chicken cordon bleu, cordon bleu, dis, dory fillet, fir, food and beverage industry, fortune cookie, grilled salmon steak, Health, healthy cooking, high quality, ins, juices, kepong, lamb shank, local dishes, recipes, rib eye, short ribs, signature dishes, soft colours, turkey sausage, vic, western cuisine

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