The Los Angeles Times gives several accounts of Kowloon in the 1960s. Joan Winchell and Lois Dwan wrote articles or snippets about different aspects of the popular Cantonese restaurant. The restaurant’s impact was clear, and impressive to many. Joan Winchell praised the restaurant for its reputation and appearance and suggests Kowloon is the best Cantonese food in California. Lois Dwan explains the origins of George Lim’s restaurant, and how he originally understood French cooking and went to China to learn Cantonese cuisine. Dwan explains how Lim originally owned Normandie but decided that French cuisine was not what he wanted to pursue in life.
Much of their background is, indeed, covered in their quite voluminous menus (almost like scrapbooks), which included newspaper clippings and certificates celebrating their time with the restaurant.
The restaurant also had an extensive tiki cocktail menu and offered a prix fixe "South Seas Supper" dinner menu that was served each evening from 10PM to close.