Collaboration set to improve operations and menus at group’s restaurants

(From left) Cheung, Wong and Tan at the press conference to announce the collaboration between Grand Imperial Group and The Travelling Duck. — LOW LAY PHON/The Star

GRAND Imperial Group, a prominent player in Malaysia’s food and beverage (F&B) industry and renowned for its Chinese fine dining experience, is collaborating with The Travelling Duck to improve its operations and menus.

“After the Covid-19 pandemic period, we need an expert to help streamline and revamp our kitchen operations and enhance the overall dining experience at our restaurants,” said Grand Imperial Group managing director Datuk Tony Wong Nam Loong at a press conference.

On the decision to join forces with The Travelling Duck, a company best known for its Roasted London Duck dish, he said both parties had a shared history.

“Cheung Wing Shing, The Travelling Duck’s chief executive officer was the founder of Grand Imperial Group.

“With his experience spanning over 40 years, we trust he will significantly enhance the quality of our culinary offerings,” said Wong.

Cheung said there were plans to introduce innovative dishes and to foster culinary talents within the group’s kitchens, with an eye on expanding the group’s number of restaurants.

When asked about potential international expansion, Wong said if opportunities arose, they were open to exploring markets beyond Malaysian borders, such as Singapore and the United Kingdom.

“However, we will take it cautiously, taking into consideration the market response.

“The partnership between Grand Imperial Group and The Travelling Duck holds immense potential for culinary innovation and growth,” added Wong.

Also present was The Travelling Duck director Datuk Tan Choon Kiat.

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