FROM humble beginnings to a multi-restaurant establishment cherished by locals and expatriates alike, Porto Romano’s story is one of passion, resilience and an unwavering commitment to flavour and quality.

This year, the Mediterranean restaurant celebrates its 20th anniversary.

Its journey began in 2005 at City Square, which now stands as The Intermark, along Jalan Tun Razak in Kuala Lumpur.

“After befriending an Alba­nian chef, we thought, ‘Why not start an Italian restaurant,’” said restaurant founders Eddie Wong and his wife, Sonila Hajderasi.

“That sparked the idea of Ristorante Porto Romano,” said Wong.

“We didn’t have much capital to begin with and City Square offered a decent rental rate.

“The outlet was a mere 660sq ft with cramped space for the bar and kitchen.

“Luckily, there were the office crowd and expatriates who supported the business.”

The strategic opening of the Taman Tun Dr Ismail branch in 2006 was a move that cemented Porto Romano’s reputation.

Its rustic charm and inviting ambience quickly made it a neighbourhood favourite.

Following this success, Porto Romano expanded to Mont Kiara in August 2008, extending its culinary reach.

Linguine with River Prawns.

However, the closure of City Square necessitated a move to Ampwalk in Jalan Ampang in October 2008.

Wong said the location was not ideal.

“Luckily, The Intermark management, which took over City Square, asked us to return in about 2011 and we agreed almost instantaneously,” he said.

Today, Porto Romano restaurants serve a range of cuisines including Italian food.

The newest addition, Chicken Peri-Peri, highlights the establishment’s continued innovation while staying true to its roots.

In 2014, the founders took up a shoplot adjacent to the Taman Tun Dr Ismail restaurant to set up Romano Wine Bar, which offers a cosier, more intimate setting.

The company is the sole importer of several ranges of wines from different Italian regions including Marche and Veneto.

Each restaurant’s decor also reflects the couple’s vast travels.

Espresso cups of different Italian coffee brands, old racquets, artworks and antiques can be found on the walls.

Let’s also not forget Wong’s love for seashells.

Vintage ashtrays are tucked beneath a glass panel atop a wooden barrel used as a table.

Serving trays bearing myriad alcohol brands are displayed neatly on the wall, with each piece telling a story.

Wong said one of the challenges was staffing.

“Hiring and retaining good staff has always been very difficult,” he said.

“Our cooks are thoroughly taught recipes and our ground staff are meticulously trained.”

When asked about the secret to the brand’s longevity, Wong’s answer was simple: “It is definitely passion and enthusiasm.”

He said the couple liked the restaurant business and were grateful to meet new people along the way who quickly became friends.

“We celebrate with them,” he reflects, highlighting the strong community built around their restaurants.

“Ultimately, we want to be remembered as a place that people love to come and dine with their loved ones – a place to celebrate, where countless birthday parties, wedding dinners and anniversary celebrations have been hosted.”