Kwong Tung Chai is no stranger to ‘roast duck-lovers’. From its beginning way back in 1988, the secret recipe perfected to make this dish one-of-its-kind, has won over the hearts of many. So much so, Kwong Tung Chai has become the number one destination and landmark for roast duck in Sabah.
How did Kwong Tung Chai gain the fame it has today? Well, it all started from the sheer determination of the second son of the Hon family, Chi Seng who underwent pupilage under the humble owner of a restaurant selling roast ducks in Kuala Lumpur. Initially Hon went to Kuala Lumpur to acquire skills in hair designing but came back with a greater skill in roasting duck. Upon his return to Sabah, he set up his first roast duck shop called Kwong Tung Chai in his hometown, Keningau, Sabah. After 10 years, Hon and his family members settled in Kota Kinabalu and later set up Kwong Tung Chai branches in Kolombong, Inanam, Gaya Street (city centre) and Asia City (city centre), establishing their own roast duck ‘empire’. Hon Mun Fei personally runs the Gaya Street and Asia City branches.
These two branches uniquely cater to their customers with a vast array of different dishes besides roast duck, successfully capturing the taste buds of customers of different races and ages.
