The Kowloon Restaurant in Saugus — an iconic staple in the New England food scene — will not be punished for the wild and bloody brawl that went viral at the Route 1 eatery last Thanksgiving Eve.

Kowloon’s reputation as a legendary Asian institution in the Greater Boston food industry has proven to be enough evidence for the Saugus Board of Selectmen to hold off from rescinding its liquor license.

“In the restaurant business, I think Bobby Wong is probably the most respected restaurateur in New England, forget Saugus, Boston,” Selectman Anthony Cogliagno said of the Kowloon’s owners, the Wong family. “They run an impeccable place. This is an isolated incident.”

Selectmen ordered the Kowloon last week to work directly with Saugus Police and Fire to determine the appropriate number of officers and personnel needed at the restaurant on Thanksgiving Eve, purchase and use a professional scanner to check IDs, and to work with inspection services to determine capacity for individual rooms.

The police department serves as the liquor agent for the Board of Selectmen, which issues the liquor licenses in town.

“We’ve always loved to work together with the town, with the police department, the fire department,” Bobby Wong told the board. “We respect everything you guys do. I know it’s not easy. Anything you recommend we’d be more than happy to implement.”

Saugus Police arrested four people in connection to the chaotic fight.

A 32-year-old North Reading woman was charged with two counts of assault and battery with a dangerous weapon (to wit glass bottle) and disorderly conduct, while a 35-year-old North Reading man was charged with assault and battery and disorderly conduct.

Two 19-year-old men, one from Somerville and the other from Lynn, were charged with procuring liquor to someone less than 21 and disorderly conduct. The Lynn man also faced a charge of assault and battery.

Lt. Shawn Flynn, one of the six Saugus police officers working at Kowloon last Thanksgiving Eve, said the incident broke out in the Hong Kong lounge, the restaurant’s main bar. The cause of the fight between the two 19-year-old men and a man and his girlfriend remained unclear during the investigation, he said.

Flynn said he and the other officers had a hard time hearing dispatch over the radio to understand what was going on, prompting the response of additional Saugus and State Police officers.

“I saw a lot of movement, people start filming,” Flynn said. “That’s when I saw and realized that there was probably a fight and made my way over to it.”

“It was crowded,” he added. “When they realized who it was pushing their way through, people cleared out for me.”

Three officers handcuffed one of the individuals in the fight, while Flynn said he held two of the other individuals back and brought them outside to ask questions about what happened.

“The individual in the videos that came out on social media that was shown being hit by a bottle never knew he was hit with a bottle,” Flynn said. “He didn’t tell me he was hit with a bottle. I don’t think he had any idea.”

Saugus Police confiscated 13 fake IDs, Chief Michael Ricciardielli said. He indicated that a few more officers could have been used that night, spreading themselves out a bit more to monitor all doors and entrances.

Overall capacity of the Kowloon is roughly 1,200, Wong said, adding he and his family “always want to keep aisles clear” and they use that as a “benchmark” in monitoring the customer base.

Wong called the 13 IDs confiscated that night on the higher side, as the restaurant averages about one or two a month. The family offers wait staff a $50 reward for every fake ID confiscated, he said.

Ricciardielli said he found only two other disturbances at the Kowloon on Thanksgiving Eve within the past decade, both taking place in the parking lot.

“The management team they have in place is all family so if anything goes wrong within the walls of the restaurant, they’re very concerned about it,” he said. “They work well with (police) to try and solve any issues that come up. They work well on their own – a lot of the time they’ll take a proactive approach.”