ABOUT US
Our story goes back over 40 years ago, where it all started in the street restaurants of Hong Kong. The techniques and recipes of our signature dishes have been mastered through the years and made their way to New York City.
1958
Our owner and his parents originate from China. During the father’s years in China, he perfected many styles of authentic Chinese recipes while working as a chef. The family decided to migrate to Hong Kong in 1958.
1964
Inspired by the street food scene of Hong Kong, the father opened his own street restaurant in 1964. Dai pai dong, as they are commonly referred to in Hong Kong, are street food stalls which played a quintessential part of Hong Kong’s food culture in the 1950s and 60s.
1980
The restaurant continued flourishing until the 1980s. During this time, street restaurants began to shutdown due to stricter regulations. Our owner’s father continued to gather experience through cooking at many different restaurants until he perfected his recipes of Cha Siu (roast pork), dim sum, and clay potted rice.
Modern Day
In his father’s days, Roast Pork and Roast Duck were roasted using the deep well technique. The ducks were hung inside of a clay oven, roasted over a wood fire. Today, our restaurant uses modern day technology and advanced cooking techniques to replicate the olden day deep well process while keeping the same authentic quality and taste. Although new technology and techniques are available to everyone, our family recipe perfected throughout many years is what creates our special taste.
Our authentic clay pot rice is cooked and infused with Chinese sausage to give a rich flavor. While cooking, the vegetables and meats lay on top of the rice and flavorful juices slowly drip and sink into the rice for a mouthwatering end product.
Our Bamboo Pole (Zhusheng) noodles are a traditional local dish of the Guangdong Province of southern China. They are traditionally made with no water and duck eggs, instead of chicken eggs, to give a stronger egg flavor. The dough is kneaded using a thick bamboo pole. A person sits on one end of the pole while the other end is fixed onto the table, creating a seesaw motion and pressing the dough until it becomes an evenly thin sheet. This process gives the noodles a unique toughness. The thin sheet of dough is then cut up into thin noodles or wonton skins.
