Marco Polo Restaurant was established in January 1980 by Dato' Lim Foo Yong, who brought decades of expertise as a hotelier and restaurateur to create a culinary gem. The restaurant remains proudly family-owned and operated, dedicated to presenting traditional Chinese cuisine at its best, paired with exceptional service. Since its founding in 1980, the family has continued Dato' Lim Foo Yong's vision of delivering outstanding Chinese food in a setting that blends casual elegance with fine dining. Initially, the menu focused on classic Cantonese dishes, featuring premium ingredients like abalone, sea cucumber, shark's fin, and fish maw. The preparation methods adhered to traditional styles, inspired by popular dishes from Hong Kong, which at the time set the benchmark for Cantonese cuisine. Over the years, the menu has expanded to include local flavors such as chili and belacan, as well as specialties from other Chinese provinces like Mapo tofu and Peking duck. More recently, fusion dishes have been introduced, reflecting the evolution of Chinese food trends. Despite these changes, the restaurant's core mission remains unchanged: to provide high-quality Chinese cuisine at reasonable prices with excellent service. 富临门酒家始创于1980年，由擅长经营酒店及餐饮业的拿督林芙蓉一手创立。他将数十年的酒店业和餐饮业经验融入其中，打造了一颗餐饮界的璀璨明珠。餐厅至今仍由家族自豪地拥有和经营，致力于呈现最优质的传统中餐，并配以卓越的服务。 自1980年创立以来，家族一直秉承拿督林芙蓉的愿景，为顾客提供出色的中式美食，并在结合优雅与高档的用餐环境中传递独特的用餐体验。最初，餐厅的菜单以经典粤菜为主，精选顶级食材，如鲍鱼、海参、鱼翅和花胶等。烹饪方法严格遵循传统风格，受到当时粤菜标杆——香港热门菜品的启发。 随着时间的推移，菜单逐渐扩展，融入了本地风味，如辣椒和马来盏(峇拉煎)，以及来自其他中国省份的特色菜肴，如麻婆豆腐和北京烤鸭。近年来，餐厅还引入了融合菜品，以反映中餐发展趋势的演变。尽管菜单不断变化，但餐厅的核心使命始终如一：以合理的价格提供高品质的中式美食，并配以优质的服务。