This tradition still lies in the hands of myself, who came to Miami in 2008 and opened Qianlong in Doral. I am the youngest restaurateur, Yony Moy, followed the steps of my grandfather Chin Yen and father Federico, opening five more restaurants and keeping a culinary and family enterprise alive for what today spans over six decades. Cook to perfection, close to 100 Pecking ducks would be sold out in a daily basis. We were responsible for having brought Peking duck to Venezuela from New York, a dish previously unavailable in the Latin-American country. We utilized our business acumen for innovation and culinary traditions, becoming pioneers in their own right. Moy Chin Yen aided by his sons, expanded into United States, opening House of Moy in New York as well as another venture in Houston. The place where presidents dined also offered a relaxing and warm atmosphere becoming a landmark place for families to gather and enjoy freshly cooked Cantonese meals. The location became known as “the restaurant of the presidents” due to the liking the country heads of state took to it. Over the years, El Palmar became more than a restaurant and our family became major players in the Chinese cooking in Venezuela. Although originally a steakhouse, the service quickly switched to Chinese food, and soon turned into a sample in the Venezuelan capital. Only two years later, our family opened El Palmar (The Palm Grove), in the capital city of Caracas. Shortly after, we opened the first of many restaurants, called Los Farolitos (The Beacons), in Maracaibo. After working in the food industry in China, my grandfather Moy Chin Yen and our family emigrated to Venezuela in 1957. Our family has a long culinary heritage, which started in the Canton Province. Deeply rooted in the flavorful Chinese culinary heritage and committed to absolute customer satisfactions, all dining enterprises have been embraced by generations in search of quality ingredients freshly cooked to order. Since then, we have owned and operated a number of restaurants in the United States and Venezuela. Qianlong follows a tradition born in China, when our Moy family started working in the food industry before emigrating in 1957.
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