Jumbo Seafood is a restaurant-chain in Singapore specialising in seafood. First opened in 1987 with an outlet at the East Coast Seafood Centre, it opened an additional five both in the city and in the suburban areas of Serangoon Gardens and the Singapore Indoor Stadium, with its newest outlet opening in SAFRA's National Service Resort and Country Club at Changi Coast Walk.
The restaurant chain actively promotes dishes like the chilli crab, sotong you tiao, crispy baby squid and sambal kangkong as Singaporean dishes, and works with the Singapore Tourism Board to promote the chilli crab as a significant local dish.
Thursday, September 18, 2008
Jumbo Kingdom
Jumbo Kingdom consists of the Jumbo Floating Restaurant and the Tai Pak Floating Restaurant , renowned tourist attractions in Hong Kong's Aberdeen Harbour. Over 30 million visitors have visited Jumbo Kingdom, including , John Wayne, Tom Cruise, Chow Yun Fat and Gong Li. There is also a Jumbo Kingdom Manila in Manila Bay, Philippines. Jumbo Kingdom is part of Melco International Development Limited , a company listed in the Hong Kong Stock Exchange.
The Jumbo Kingdom was established in October 1976 by Dr. Stanley Ho after four years and over 30 million were spent to design and build it.
In 2000, two tugboats brought one of the floating barges from the Aberdeen Harbour to the mouth of the Manila Bay, and was rebranded as the "Jumbo Kingdom Manila". Much of the original ancient Chinese imperial palace style renovation has been retained.
The Jumbo Kingdom recently went through a major multi-million dollar renovation, which transformed it into a theme park on the sea including dining, shopping, sightseeing and cultural attractions.
* Topdeck: A restaurant and bar located on the topdeck of Jumbo which serves western cuisine. Topdeck is managed by Cafe Deco Group.
* Dragon Court: Dragon Court is a fine dining Chinese restaurant which serves authentic and innovative Cantonese cuisine located on the first deck of Jumbo. The interior design of the restaurant is a mixture of Ming Dynasty and contemporary Chinese.
* Cooking Academy: A Chinese culinary school taught by the chefs of Jumbo Kingdom.
* Sampan Dining: Visitors can experience the nostalgic Hong Kong dining experience from a bygone era, the seafood meal on a sampan.
* The Chinese Tea Garden
* Pier Plaza
* Bronzeware Exhibition
* Wine Garden
History
The Jumbo Kingdom was established in October 1976 by Dr. Stanley Ho after four years and over 30 million were spent to design and build it.
In 2000, two tugboats brought one of the floating barges from the Aberdeen Harbour to the mouth of the Manila Bay, and was rebranded as the "Jumbo Kingdom Manila". Much of the original ancient Chinese imperial palace style renovation has been retained.
The Jumbo Kingdom recently went through a major multi-million dollar renovation, which transformed it into a theme park on the sea including dining, shopping, sightseeing and cultural attractions.
Jumbo Kingdom Hong Kong’s Attractions
* Topdeck: A restaurant and bar located on the topdeck of Jumbo which serves western cuisine. Topdeck is managed by Cafe Deco Group.
* Dragon Court: Dragon Court is a fine dining Chinese restaurant which serves authentic and innovative Cantonese cuisine located on the first deck of Jumbo. The interior design of the restaurant is a mixture of Ming Dynasty and contemporary Chinese.
* Cooking Academy: A Chinese culinary school taught by the chefs of Jumbo Kingdom.
* Sampan Dining: Visitors can experience the nostalgic Hong Kong dining experience from a bygone era, the seafood meal on a sampan.
* The Chinese Tea Garden
* Pier Plaza
* Bronzeware Exhibition
* Wine Garden
Gallery
Jimmy Chung's (restaurant)
Jimmy Chung's is a restaurant chain in Scotland, which began in Aberdeen. A buffet, the restaurant operates an all-you-can-eat menu featuring starters, main courses and desserts.
The restaurant refused service to a disabled and mute five-year-old child in 2003 when they went to the Aberdeen restaurant for a celebration dinner. The family had reserved the table for a special occasion, but when they arrived, the family claimed that they were brusquely told that there was no room in the restaurant for the child's wheelchair.
According to statements given by the founder of the restaurant and available security footage, multiple franchises of the chain were targeted by protection gangs.
In 2005, the chain suffered a loss of business when they opened in October due to a series of internet postings making the allegation that the chain was cooking seagulls instead of chicken. Inspections of the restaurant's facilities prior to the allegations on internet forums found that each restaurant was in compliance with all relevant food and safety regulations.
The restaurant refused service to a disabled and mute five-year-old child in 2003 when they went to the Aberdeen restaurant for a celebration dinner. The family had reserved the table for a special occasion, but when they arrived, the family claimed that they were brusquely told that there was no room in the restaurant for the child's wheelchair.
According to statements given by the founder of the restaurant and available security footage, multiple franchises of the chain were targeted by protection gangs.
In 2005, the chain suffered a loss of business when they opened in October due to a series of internet postings making the allegation that the chain was cooking seagulls instead of chicken. Inspections of the restaurant's facilities prior to the allegations on internet forums found that each restaurant was in compliance with all relevant food and safety regulations.
Hakkasan
Hakkasan is a leading high-class restaurant in the of London, England, at Hanway Place. The restaurant was created by Alan Yau, also behind the Wagamama restaurant chain and the newer Yauatcha restaurant, also in London. The multi-million interior was designed by the French designer Christian Liaigre who has fused distinctly modern aesthetic with traditional Chinese motifs.
The restaurant gained a Michelin star rating in 2003.
The British magazine released its sixth annual global ranking of the in April 2008. Hakkasan was rated 19th in the list, with a total of five London restaurants listed.
In January 2008 Alan Yau sold a majority share in Hakkasan and has opened a new restaurant, this time Japanese; Sake No Hana, located in St James', London.
Previous Chinese London restaurants awarded a Michelin star have been Lee Ho Fook in Soho , Poons of Covent Garden , Tiger Lee in Earls Court , and The Oriental at the Dorchester .
The restaurant gained a Michelin star rating in 2003.
The British magazine released its sixth annual global ranking of the in April 2008. Hakkasan was rated 19th in the list, with a total of five London restaurants listed.
In January 2008 Alan Yau sold a majority share in Hakkasan and has opened a new restaurant, this time Japanese; Sake No Hana, located in St James', London.
Previous Chinese London restaurants awarded a Michelin star have been Lee Ho Fook in Soho , Poons of Covent Garden , Tiger Lee in Earls Court , and The Oriental at the Dorchester .
Formosa Cafe
The Formosa Cafe is a restaurant and bar at 7156 Santa Monica Boulevard, West Hollywood, California that has a long history of patronage from movie stars and movie industry people. The restaurant used to be a trolley car. Just east of The Lot Studios , generations of movie stars such as Humphrey Bogart and Clark Gable have eaten meals at the Cafe since it was opened in 1934. It is located on Santa Monica Boulevard, , in Los Angeles, just over the border from . Legend has it that Frank Sinatra spent many nights at the Formosa in the 1950s, pining over Ava Gardner.
The bar has been operated by the same family since its opening in the 30s. It is currently owned by the grandson of the original owner.
In the 1990s it was threatened with demolition or removal when its lease expired. Due to concerted citizen and preservationist efforts the restaurant was preserved in its present location as a landmark. Celebrity sightings are still common.
The interior and exterior of the Formosa Cafe can be seen in the movie ''''. Other movies shot here include The Majestic and Still Breathing .
It has been described as an "unimpressive, brick-red building with white & black striped awnings, it sits in a particularly faded section of Hollywood, near the corner of Santa Monica & La Brea Boulevards - a corner where hookers have been known to peddle their services even in broad daylight." This is no longer true since the City of West Hollywood has cleaned up this area and the new West Hollywood Gateway shopping complex has been built in the same block.
The following are notable patrons to the Formosa Cafe:
The bar has been operated by the same family since its opening in the 30s. It is currently owned by the grandson of the original owner.
In the 1990s it was threatened with demolition or removal when its lease expired. Due to concerted citizen and preservationist efforts the restaurant was preserved in its present location as a landmark. Celebrity sightings are still common.
The interior and exterior of the Formosa Cafe can be seen in the movie ''''. Other movies shot here include The Majestic and Still Breathing .
It has been described as an "unimpressive, brick-red building with white & black striped awnings, it sits in a particularly faded section of Hollywood, near the corner of Santa Monica & La Brea Boulevards - a corner where hookers have been known to peddle their services even in broad daylight." This is no longer true since the City of West Hollywood has cleaned up this area and the new West Hollywood Gateway shopping complex has been built in the same block.
Notable Patrons
The following are notable patrons to the Formosa Cafe:
Flower Drum
The Flower Drum is a notable multi-award winning Chinese cuisine restaurant in Melbourne, Australia.
It has reached the Restaurant Top 50 several times, ranking it as one of the world's finest restaurants. The Flower Drum is widely regarded as a Melbourne institution.
It is frequently booked months in advance.
It is located just off in Market Lane in the precinct of the Melbourne CBD.
It is owned by Eric Lau.
It has reached the Restaurant Top 50 several times, ranking it as one of the world's finest restaurants. The Flower Drum is widely regarded as a Melbourne institution.
It is frequently booked months in advance.
It is located just off in Market Lane in the precinct of the Melbourne CBD.
It is owned by Eric Lau.
Fairwood (restaurant)
Fairwood is a fast food chain offering Chinese and Western food at affordable prices. Founded in December 1972 in the Tsuen Wan district of Hong Kong, its current headquarters are located in North Point. Since that time, the company has grown to 88 restaurants all over Hong Kong and 11 locations in Mainland China including major cities such as Shenzhen, Guangzhou and Beijing. Behind Café de Coral, Fairwood is the second largest fast food chain in Hong Kong and serves over 100,000 customers each day.
In addition to a visual redesign, Fairwood reformulated and improved its signature dishes and released them under the "Ah Wood" brand. These dishes included such favorites as curry beef brisket and baked pork chop over rice. Fairwood also banned smoking in all of its restaurants, a first for any fast food chain in Hong Kong at the time. It wouldn't be until January 1, 2007 for Hong Kong to institute a public smoking ban.
However, ever since Fairwood was 'rebranded', some people have complained of unpleasant odours coming out the entrances.
On March 2007, Fairwood announced its plans to increase its restaurant count to 100 in Hong Kong and to 30 in Mainland China by 2010. This expansion will be accompanied by a marketing campaign featuring celebrities in order to attract a more youthful crowd. In addition, Fairwood will expand its menu in its Mainland outlets to better cater to local tastes.
In 2008, Fairwood opened its first Beijing franchise restaurant at Joy City（西单悦城）located in Xidan.
Other Changes
In addition to a visual redesign, Fairwood reformulated and improved its signature dishes and released them under the "Ah Wood" brand. These dishes included such favorites as curry beef brisket and baked pork chop over rice. Fairwood also banned smoking in all of its restaurants, a first for any fast food chain in Hong Kong at the time. It wouldn't be until January 1, 2007 for Hong Kong to institute a public smoking ban.
However, ever since Fairwood was 'rebranded', some people have complained of unpleasant odours coming out the entrances.
Expansion
On March 2007, Fairwood announced its plans to increase its restaurant count to 100 in Hong Kong and to 30 in Mainland China by 2010. This expansion will be accompanied by a marketing campaign featuring celebrities in order to attract a more youthful crowd. In addition, Fairwood will expand its menu in its Mainland outlets to better cater to local tastes.
In 2008, Fairwood opened its first Beijing franchise restaurant at Joy City（西单悦城）located in Xidan.
Dong Fang Ji Bai
Dong Fang Ji Bai is Yum! Brands' fusion of the KFC business model with Chinese cuisine. Chinese food is served exclusively, but the chain focuses on the elements of Chinese cuisine that are more quickly and easily prepared. This excludes some dishes, such as dumplings. Soft drinks are eschewed in favor of traditional Chinese drinks. However, unlike most Chinese fast food, Dong Fang Ji Bai uses consistent recipes and preparation methods between restaurants. The restaurants are designed to resemble Chinese homes; for instance, the dining tables are similar to offering tables found in many homes.
* The chain's name is a reference to a poem by Su Shi.
* In Singlish, Dong Fang Ji Bai literally means Eastern Vulva.
Trivia
* The chain's name is a reference to a poem by Su Shi.
* In Singlish, Dong Fang Ji Bai literally means Eastern Vulva.
Crystal Jade Culinary Concept Holdings
Crystal Jade Culinary Concept Holdings is a restaurant-chain serving Chinese cuisine based in Singapore. The group has restaurants in Asian countries, including Indonesia, Malaysia, Thailand, Hong Kong, People's Republic of China, Japan, Vietnam and South Korea. The group has restaurants and in the city, Singapore Changi Airport and the suburbs, including Jurong, , Toa Payoh, , and Tampines.
The company was founded in 1992 at the now defunct Cairnhill Hotel by Alfred Leung, who has since left to open Imperial Treasure. It opened its flaship restaurant known as Crystal Jade Palace at Ngee Ann City a year later, serving exquisite Cantonese cuisine. That same year, it opened Crystal Jade Kitchen at serving affordable Cantonese cuisine, such as noodles, jook, cze char and roasted meat. It opened its first overseas outlet in Indonesia. The group expanded its group of restaurants during the late 1990s opening more outlets across the island.
The group expanded into the suburbs and opened restaurants at Causeway Point and Holland Village in 1999, with the latter being known as "Seafood Kitchen". It was then when dim sum was brought into their "Kitchen" brand restaurants. Long queues started to form at the restaurants during that period of time, and waits can be as long as an hour during peak periods. It opened the Crystal Jade La Mian Xiao Long Bao outlet serving Lanzhou style la mian, jiaozi, xiao long bao and northern style Chinese cuisine. Bakeries were also opened, usually inside a Crystal Jade restaurant, selling Hong Kong-style bread.
Crystal Jade opened a and Cantonese restaurant at in the early 2000s, and a high end Shanghainese cuisine at Ngee Ann City, which now serves food from the Jiangnan region as well. During the 2000s, the chain expanded in Indonesia and throughout Asia. The chain also opened a restaurant at Ngee Ann City and The Centrepoint.
The company was founded in 1992 at the now defunct Cairnhill Hotel by Alfred Leung, who has since left to open Imperial Treasure. It opened its flaship restaurant known as Crystal Jade Palace at Ngee Ann City a year later, serving exquisite Cantonese cuisine. That same year, it opened Crystal Jade Kitchen at serving affordable Cantonese cuisine, such as noodles, jook, cze char and roasted meat. It opened its first overseas outlet in Indonesia. The group expanded its group of restaurants during the late 1990s opening more outlets across the island.
The group expanded into the suburbs and opened restaurants at Causeway Point and Holland Village in 1999, with the latter being known as "Seafood Kitchen". It was then when dim sum was brought into their "Kitchen" brand restaurants. Long queues started to form at the restaurants during that period of time, and waits can be as long as an hour during peak periods. It opened the Crystal Jade La Mian Xiao Long Bao outlet serving Lanzhou style la mian, jiaozi, xiao long bao and northern style Chinese cuisine. Bakeries were also opened, usually inside a Crystal Jade restaurant, selling Hong Kong-style bread.
Crystal Jade opened a and Cantonese restaurant at in the early 2000s, and a high end Shanghainese cuisine at Ngee Ann City, which now serves food from the Jiangnan region as well. During the 2000s, the chain expanded in Indonesia and throughout Asia. The chain also opened a restaurant at Ngee Ann City and The Centrepoint.
City Wok
City Wok is a chain of Asian-themed casual restaurants in California, United States, and often the subject of parody on the animated TV series ''South Park''.
The name is perhaps derived from Universal CityWalk, a popular tourist attraction at Universal Studios. There is a restaurant on Ventura Boulevard in Studio City, perhaps the first restaurant to open. Other stores are located in Coachella, Palm Desert, Thousand Oaks, Orange, and San Diego.
Currently the chain plans to open more restaurants in the San Francisco Bay Area, North Carolina, and Florida.
On the animated comedy television series ''South Park'', a Chinese man named Tuong Lu Kim owns a City Wok, and due to his stereotypical East Asian accent, calls it "Shitty Wok." He has been quoted as saying, "Wercome to Shitty Wok, wan' try our shitty pork" as well as "Herro, wercome to Shitty Wok may I take-a order pree?" However, on the few episodes that were broadcast in syndication, Tuong Lu Kim says "chitty" rather than shitty.
The name is perhaps derived from Universal CityWalk, a popular tourist attraction at Universal Studios. There is a restaurant on Ventura Boulevard in Studio City, perhaps the first restaurant to open. Other stores are located in Coachella, Palm Desert, Thousand Oaks, Orange, and San Diego.
Currently the chain plans to open more restaurants in the San Francisco Bay Area, North Carolina, and Florida.
Parody
On the animated comedy television series ''South Park'', a Chinese man named Tuong Lu Kim owns a City Wok, and due to his stereotypical East Asian accent, calls it "Shitty Wok." He has been quoted as saying, "Wercome to Shitty Wok, wan' try our shitty pork" as well as "Herro, wercome to Shitty Wok may I take-a order pree?" However, on the few episodes that were broadcast in syndication, Tuong Lu Kim says "chitty" rather than shitty.
Chinese Gourmet Express
China Garden Restaurants
China Garden is a family owned restaurant located in . Locations include Findlay, Ohio and Ottawa, Ohio.
Its two top competitors within the area is Red Pig Inn and Henry's, both located in .
Its two top competitors within the area is Red Pig Inn and Henry's, both located in .
China Coast
China Coast was a casual dining restaurant specializing in Chinese food. Founded in 1990 in Orlando, Florida, the company began a rapid and ill-fated national expansion in 1993, ultimately resulting in its demise. At the time of its closing in 1995, China Coast operated 51 locations in the United States.
Restaurants were typically located in mall outparcels. Unfortunately for the chain, China Coast attempted to enter markets that were saturated with well-established family-owned Chinese restaurants that offered comparable food and service at lower prices. Operational issues stemming from the rapid expansion attempt ultimately made it difficult for China Coast to compete with the market incumbents.
China Coast restaurants served moderately-priced American Chinese cuisine. Dishes included moo goo gai pan, pork lo mein, beef & broccoli, and sweet and sour pork. A lunch buffet was eventually dropped in favor of complimentary appetizers that included egg rolls, its proprietary China Coast bread, marinated vegetables, and crispy noodles. The appetizers accompanied all entrees in a similar fashion to the signature appetizers at sister chains Red Lobster and Olive Garden.
China Coast was founded by General Mills, which ultimately spun the chain and sisters Red Lobster and Olive Garden to Darden Restaurants, Inc. in 1995 under the name Darden Restaurants.
Target markets
Restaurants were typically located in mall outparcels. Unfortunately for the chain, China Coast attempted to enter markets that were saturated with well-established family-owned Chinese restaurants that offered comparable food and service at lower prices. Operational issues stemming from the rapid expansion attempt ultimately made it difficult for China Coast to compete with the market incumbents.
Food
China Coast restaurants served moderately-priced American Chinese cuisine. Dishes included moo goo gai pan, pork lo mein, beef & broccoli, and sweet and sour pork. A lunch buffet was eventually dropped in favor of complimentary appetizers that included egg rolls, its proprietary China Coast bread, marinated vegetables, and crispy noodles. The appetizers accompanied all entrees in a similar fashion to the signature appetizers at sister chains Red Lobster and Olive Garden.
Ownership
China Coast was founded by General Mills, which ultimately spun the chain and sisters Red Lobster and Olive Garden to Darden Restaurants, Inc. in 1995 under the name Darden Restaurants.
Celeste Imperio
Celeste Imperio is a famous Chinese restaurant in El Salvador. It was founded in 1994 and served as one of the pillars of modern Chinese food in this small Central American country. The most attractive characteristic of this Chinese restaurant is the Chinese style fa?ade, which resembles those of ancient Chinese palaces. To date, this is the only Chinese style fa?ade in El Salvador. Famous dishes from this restaurant are Chow Mein, Cantonese style rice, Chop Suey and fried . The flavour and style of many of the dishes were modified to suit the taste buds of Salvadorans.
Celeste Imperio was founded in 1994. The cooking style of Celeste Imperio is based on the Cantonese style tradition from the small town Jiu Jiang in Guandong province. However, seeing the need of making Chinese food appealing to Salvadorans, the restaurant modified some of their cooking styles, naming it Chinese-Salvadoran. Although there are a few modifications, the dishes still have the distinctive taste of the Cantonese style cooking. Many Salvadorans were attracted to the taste of this new hybrid cooking style and made Celeste Imperio their favourite place for a family dinner or lunch. Later on, as years passed, many other Chinese restaurants like Dragon Dorado, Royal, Diamante de China and Mandarin Garden came to resemble the Chinese-Salvadoran cooking style. Celeste Imperio is located at Nueva San Salvador, Ave. Boqueron.
Origins
Celeste Imperio was founded in 1994. The cooking style of Celeste Imperio is based on the Cantonese style tradition from the small town Jiu Jiang in Guandong province. However, seeing the need of making Chinese food appealing to Salvadorans, the restaurant modified some of their cooking styles, naming it Chinese-Salvadoran. Although there are a few modifications, the dishes still have the distinctive taste of the Cantonese style cooking. Many Salvadorans were attracted to the taste of this new hybrid cooking style and made Celeste Imperio their favourite place for a family dinner or lunch. Later on, as years passed, many other Chinese restaurants like Dragon Dorado, Royal, Diamante de China and Mandarin Garden came to resemble the Chinese-Salvadoran cooking style. Celeste Imperio is located at Nueva San Salvador, Ave. Boqueron.
Yung Kee
Yung Kee is a restaurant located on Wellington Street in the Central District of Hong Kong. Founded by Kam Shui Fai in 1942 from a ''dai pai dong'' streetside café, it has developed into a Hong Kong institution centered around their world-renownedhttp://www.yungkee.com.hk/award/award-e.html roasted meats, most notably the and . While Yung Kee has both a dine-in and take-out sections, with a premium being charged for dine-in. The quality and consistency are mostly uniform according to critics, but many locals claim a continuing deterioration in both food quality and service standards over the past decade or two.
Yauatcha
Yauatcha is a restaurant in Broadwick Street, Soho, London, England, specializing in dim sum.
The restaurant was created in 2004 by Alan Yau, who previously created the Wagamama and Busaba Eathai restaurant chains and the more expensive Hakkasan restaurant, also in London. Like Hakkasan, Yauatcha has gained a Michelin star rating, in 2005.
In April 2005, the British magazine released its fourth annual global ranking of the and Yauatcha was rated 43rd in the list .
In January 2008, Yau sold a majority interest in Yauatcha and Hakkasan to Tasameem, part of the Abu Dhabi Investment Authority.
Previous Chinese London restaurants awarded a Michelin star have been Lee Ho Fook in Soho , Poons of Covent Garden , Tiger Lee in Earls Court , and The Oriental at the Dorchester .
The restaurant was created in 2004 by Alan Yau, who previously created the Wagamama and Busaba Eathai restaurant chains and the more expensive Hakkasan restaurant, also in London. Like Hakkasan, Yauatcha has gained a Michelin star rating, in 2005.
In April 2005, the British magazine released its fourth annual global ranking of the and Yauatcha was rated 43rd in the list .
In January 2008, Yau sold a majority interest in Yauatcha and Hakkasan to Tasameem, part of the Abu Dhabi Investment Authority.
Previous Chinese London restaurants awarded a Michelin star have been Lee Ho Fook in Soho , Poons of Covent Garden , Tiger Lee in Earls Court , and The Oriental at the Dorchester .
Wong Kei
Wong Kei is a famous restaurant in . No exact figures are known but it is estimated to be one of the largest Chinese restaurants in the UK with seating for around 500 diners, second only to Mr Chu's China Palace in Kingston upon Hull.
Wong Kei is situated at 41-43 Wardour Street, which used to belong to Willy Clarkson , a famous theatrical wig maker and costumier, as attested by the 1966 blue plaque on the facade.
It was designed by the architect H. M. Wakley. Inscriptions record that the wig-making business was established in 1833, that Sarah Bernhardt laid the foundation stone of the present building in 1904 and Sir Henry Irving the coping stone in 1905. Street directories show that Clarkson's occupied the premises from 1905 until 1940.
The building contains four storeys and a garret. The front, with a width of three broad windows, is designed in a style combining Baroque and art nouveau forms, realised in brick and green stone with buff stone dressings. The doorway is centred between display windows, and at either end of the ground floor an pilaster with garlanded capital supports a great bracket-stop upon which stands a large urn with a tall conical top.
The outer windows of the three floors above are in canted bays faced with green stone and contained in tall recesses, three storeys high, with stone surrounds finished with segmental pediments broken to receive small iron-railed balconies serving a pedimented dormer behind, and beneath each balcony is a large foliated .
On either side of the flat-headed central first-floor window is a , one inscribed 'Estb. 1833', the other 'Rebt. 1904'. From the centre of the second floor is suspended on wrought-iron brackets a double faced clock inscribed 'Costumier Perruquier' on both sides. On either side of the door metal plaques record the visits of Bernhardt and Irving mentioned above.
In 1972, another Chinese restaurant, called Lee Ho Fook occupied the ground floor of the building.
The address is also used by a distributor/wholesaler established in 2000 called Aarton.
In 2004, the restaurant was refurbished and the staff lost their usual white shirts for red or black branded t-shirt sporting the slogan "upstairs downstairs" in reference to how customers are allocated seating positions. These T-Shirts are also available for sale. The waiters tend to sit parties upon their group size e.g. single diners are seated in the ground floor front dining area , parties with children are seated in the ground floor back area and business party groups are almost always seated in the smarter first floor area. Most of the seating is shared and requests for non-shared seating are often ignored.
Diners are provided with chopsticks, a napkin and a Chinese soup spoon; if a knife and fork is needed it has to be requested. On every table there is plastic plate with a small bottle of soy sauce, and a glass of a condiment with a small steel spoon. Every customer gets a free pot of Chinese tea with unlimited refills. To request a refill, one leaves the teapot lid open.
The current restaurant is spread over five floors, from the basement up to the third floor. The kitchens are on the top floor with food being transferred using small food elevators. Sections of the building, the rear of the first floor and the top floor are only opened at the busiest times.
Restaurant security is also very well coordinated through an internal telephone system. In case of an incident, large numbers of waiters will appear in the area of the incident within seconds.
Wong Kei is popular with locals and tourists, serving Chinese food at low prices. Its reputation has been built despite the rudeness and bad behavior of its waiters and sharpness of the service - in fact, these are considered by most regulars to be part of the experience but the general opinion is that this service has mellowed in recent years.
Customer opinions of this restaurant are very varied. Online feedback made about Wong Kei illustrates this. Most online negative feedback appears to be come from one-off customers whereas positive feedback appears to be coming from more regular customers. Wong Kei is not your average restaurant by any means and has an almost cult following.
Most regular diners would agree that this restaurant has very authentic Hong Kong/Chinese cuisine from a variety of regions. There are always numerous Chinese/Hong Kong origin customers here. The menu is extensive and expanded by the fact that ordering off the menu is allowed. The amount of choices must run into the thousands.
The usuals are all there: Duck with Pancakes, Prawn Crackers, Spring Rolls, Sesame Seed Prawn toast, Chicken and Sweetcorn soup, Singapore Fried Noodles etc.
The most popular and better Menu choices at Wong Keis however are just one plate meals based around rice and noodle dishes with meat or vegetables. Noodles come in the plain, fried, Ho fun or Udon types. The most popular include Monks Vegetables, Barbecue Pork , Crisy Pork, Roast Chicken , Roasted Duck, Shredded Duck, Stewed Pork and Beansprout, Beef and Tomato, Beef with Vegetables, Pork Chop, etc.
The fact that some of the sole meats i.e. Crispy Pork are served cold may surprise new customers. As do the egg-based dishes, which although popular with the Oriental customers, may not be as well-cooked as Western tastes are used to.
Other options include the Congee meals. The Deep Fried Chilli Salt Squid is also a very popular choice as are the many tofu-based menu items.
The noodle-based soups are also widely eaten. They are often so large that many diners just go for a soup alone as a meal.
The Building
Wong Kei is situated at 41-43 Wardour Street, which used to belong to Willy Clarkson , a famous theatrical wig maker and costumier, as attested by the 1966 blue plaque on the facade.
It was designed by the architect H. M. Wakley. Inscriptions record that the wig-making business was established in 1833, that Sarah Bernhardt laid the foundation stone of the present building in 1904 and Sir Henry Irving the coping stone in 1905. Street directories show that Clarkson's occupied the premises from 1905 until 1940.
The building contains four storeys and a garret. The front, with a width of three broad windows, is designed in a style combining Baroque and art nouveau forms, realised in brick and green stone with buff stone dressings. The doorway is centred between display windows, and at either end of the ground floor an pilaster with garlanded capital supports a great bracket-stop upon which stands a large urn with a tall conical top.
The outer windows of the three floors above are in canted bays faced with green stone and contained in tall recesses, three storeys high, with stone surrounds finished with segmental pediments broken to receive small iron-railed balconies serving a pedimented dormer behind, and beneath each balcony is a large foliated .
On either side of the flat-headed central first-floor window is a , one inscribed 'Estb. 1833', the other 'Rebt. 1904'. From the centre of the second floor is suspended on wrought-iron brackets a double faced clock inscribed 'Costumier Perruquier' on both sides. On either side of the door metal plaques record the visits of Bernhardt and Irving mentioned above.
In 1972, another Chinese restaurant, called Lee Ho Fook occupied the ground floor of the building.
The address is also used by a distributor/wholesaler established in 2000 called Aarton.
Current Establishment
In 2004, the restaurant was refurbished and the staff lost their usual white shirts for red or black branded t-shirt sporting the slogan "upstairs downstairs" in reference to how customers are allocated seating positions. These T-Shirts are also available for sale. The waiters tend to sit parties upon their group size e.g. single diners are seated in the ground floor front dining area , parties with children are seated in the ground floor back area and business party groups are almost always seated in the smarter first floor area. Most of the seating is shared and requests for non-shared seating are often ignored.
Diners are provided with chopsticks, a napkin and a Chinese soup spoon; if a knife and fork is needed it has to be requested. On every table there is plastic plate with a small bottle of soy sauce, and a glass of a condiment with a small steel spoon. Every customer gets a free pot of Chinese tea with unlimited refills. To request a refill, one leaves the teapot lid open.
The current restaurant is spread over five floors, from the basement up to the third floor. The kitchens are on the top floor with food being transferred using small food elevators. Sections of the building, the rear of the first floor and the top floor are only opened at the busiest times.
Restaurant security is also very well coordinated through an internal telephone system. In case of an incident, large numbers of waiters will appear in the area of the incident within seconds.
Reputation
Wong Kei is popular with locals and tourists, serving Chinese food at low prices. Its reputation has been built despite the rudeness and bad behavior of its waiters and sharpness of the service - in fact, these are considered by most regulars to be part of the experience but the general opinion is that this service has mellowed in recent years.
Customer opinions of this restaurant are very varied. Online feedback made about Wong Kei illustrates this. Most online negative feedback appears to be come from one-off customers whereas positive feedback appears to be coming from more regular customers. Wong Kei is not your average restaurant by any means and has an almost cult following.
Menu
Most regular diners would agree that this restaurant has very authentic Hong Kong/Chinese cuisine from a variety of regions. There are always numerous Chinese/Hong Kong origin customers here. The menu is extensive and expanded by the fact that ordering off the menu is allowed. The amount of choices must run into the thousands.
The usuals are all there: Duck with Pancakes, Prawn Crackers, Spring Rolls, Sesame Seed Prawn toast, Chicken and Sweetcorn soup, Singapore Fried Noodles etc.
The most popular and better Menu choices at Wong Keis however are just one plate meals based around rice and noodle dishes with meat or vegetables. Noodles come in the plain, fried, Ho fun or Udon types. The most popular include Monks Vegetables, Barbecue Pork , Crisy Pork, Roast Chicken , Roasted Duck, Shredded Duck, Stewed Pork and Beansprout, Beef and Tomato, Beef with Vegetables, Pork Chop, etc.
The fact that some of the sole meats i.e. Crispy Pork are served cold may surprise new customers. As do the egg-based dishes, which although popular with the Oriental customers, may not be as well-cooked as Western tastes are used to.
Other options include the Congee meals. The Deep Fried Chilli Salt Squid is also a very popular choice as are the many tofu-based menu items.
The noodle-based soups are also widely eaten. They are often so large that many diners just go for a soup alone as a meal.
Star Seafood Floating Restaurant
The Star Seafood Restaurant, formerly named as the Treasure Floating Restaurant, is the only restaurant built with granite taking on the shape of a ship berthing along shore.
It is situated at the eastern shore of Shing Mun River near the junction of Siu Lek Yuen Road and Tai Chung Kiu Road. It provides Cantonese dim sum, cuisines and seafood.
Image:Ming Sing Seafood Restaurant View2.jpg|Full view
Image:Ming Sing Seafood Restaurant Enterance.jpg|Lion entrance
Image:Ming Sing Seafood Restaurant View1.jpg|Decorations
It is situated at the eastern shore of Shing Mun River near the junction of Siu Lek Yuen Road and Tai Chung Kiu Road. It provides Cantonese dim sum, cuisines and seafood.
Gallery
Image:Ming Sing Seafood Restaurant View2.jpg|Full view
Image:Ming Sing Seafood Restaurant Enterance.jpg|Lion entrance
Image:Ming Sing Seafood Restaurant View1.jpg|Decorations
Shun Lee Palace
Shun Lee Palace is one of several New York City Chinese restaurants that claims to have invented the popular dish General Tso's chicken. The owner claims that crispy sea bass and orange crispy beef were also invented at the restaurant; but as with General Tso's chicken, this claim is uncorroborated. . It is located at 155 E 55th St. between Lexington and 3rd Avenues, and opened in 1971. This site is known as Shun Lee East.
They have a second restaurant, called Shun Lee West , which is attached to a less expensive sister restaurant, the Shun Lee Cafe, at 43 West 65th Street near Lincoln Center. It serves such dishes as Szechuan Alligator, which the menu describes as "crispy chunks of tender alligator showered with Szechuan sauce".
In a 2003 interview, proprietor Michael Tong estimated that 70% of his customers are Jewish and that he goes out of his way to accommodate them - including being open on Christmas and catering to Kosher customers.
They have a second restaurant, called Shun Lee West , which is attached to a less expensive sister restaurant, the Shun Lee Cafe, at 43 West 65th Street near Lincoln Center. It serves such dishes as Szechuan Alligator, which the menu describes as "crispy chunks of tender alligator showered with Szechuan sauce".
In a 2003 interview, proprietor Michael Tong estimated that 70% of his customers are Jewish and that he goes out of his way to accommodate them - including being open on Christmas and catering to Kosher customers.
Sea Hi Famous Chinese Restaurant
Sea Hi Famous Chinese Restaurant is a famous restaurant in the heart of Toronto's Jewish enclave. The restaurant has been at the Bathurst Street location since the 1950s. The interior is decorated like the typical chop suey style of the 1950s and 1960s.
It has been featured in a 2005 movie Where the Truth Lies.
It has been featured in a 2005 movie Where the Truth Lies.
Rice King
Pick Up Stix
Pick Up Stix is a "" restaurant chain that serves fresh Asian cuisine through corporate-owned restaurants and franchises in California, Nevada, and Arizona. Pick Up Stix restaurants serve both dine-in and take out customers, and Pick Up Stix offers offsite catering and some delivery services. Pick Up Stix also supplies meals to public and private schools as part of the Pick Up Stix School Lunch Program.
Southern California consumers have consistently scored the company high for the freshness of the meals and the convenience of the many locations throughout , San Diego, Los Angeles, and the . Pick Up Stix' cook-to-order process allows guests to customize each entree, and the company pioneered the offering of both brown and white rice options to health-conscious guests. In the June 2008 issue of San Diego Magazine Pick Up Stix was named the "Best Takeout" in San Diego.
__FORCETOC__
The first Pick Up Stix restaurant was opened in Rancho Santa Margarita, California in 1989 by Asian-American entrepreneur Charles Zhang. In July 2001, the company was acquired by Carlson Restaurants Worldwide, a unit of the Carlson Companies.
Pick Up Stix was the first large-scale, cooked-to-order Asian-themed chain concept to penetrate the California market. All Pick Up Stix food is cooked-to-order over high-heat burners using traditional woks. Pick Up Stix is headquartered in San Clemente, California and owns and operates its own food-processing facility, allowing fresher produce to be used in its stores.
In early 2008 26 Pick Up Stix restaurants were closed in California, Nevada, and Arizona in order to "focus on stronger markets".
Southern California consumers have consistently scored the company high for the freshness of the meals and the convenience of the many locations throughout , San Diego, Los Angeles, and the . Pick Up Stix' cook-to-order process allows guests to customize each entree, and the company pioneered the offering of both brown and white rice options to health-conscious guests. In the June 2008 issue of San Diego Magazine Pick Up Stix was named the "Best Takeout" in San Diego.
__FORCETOC__
History
The first Pick Up Stix restaurant was opened in Rancho Santa Margarita, California in 1989 by Asian-American entrepreneur Charles Zhang. In July 2001, the company was acquired by Carlson Restaurants Worldwide, a unit of the Carlson Companies.
Pick Up Stix was the first large-scale, cooked-to-order Asian-themed chain concept to penetrate the California market. All Pick Up Stix food is cooked-to-order over high-heat burners using traditional woks. Pick Up Stix is headquartered in San Clemente, California and owns and operates its own food-processing facility, allowing fresher produce to be used in its stores.
Closings
In early 2008 26 Pick Up Stix restaurants were closed in California, Nevada, and Arizona in order to "focus on stronger markets".
Pei Wei Asian Diner
Pei Wei Asian Diner is a restaurant chain in the United States. Owned by P. F. Chang's China Bistro , it is primarily located in the Southern United States, and offers a modest selection of freshly prepared Asian items influenced by the cuisines of China, Japan, Vietnam and Thailand. All of Pei Wei's dishes are made to order and offer customization.
Pei Wei offers different menu items and a different dining atmosphere than its parent, P.F. Chang's. Pei Wei features a counter service, where guests order from a cashier, and the food is brought out to the table, a style known in the industry as . Pei Wei has a dedicated door in the restaurant and cashiers to offer take away food orders.
Pei Wei Asian Diner, Inc. is headquartered in Scottsdale, Arizona. PFCB planned and developed Pei Wei in early 2000. As of September 2007, there are 136 Pei Wei Asian Diners in 22 states: Florida, Arkansas, Texas, Oklahoma, Kansas, Missouri, Tennessee, North Carolina, Virginia, Maryland, Pennsylvania, New Jersey, Connecticut, Ohio, Michigan, Minnesota, New Mexico, Colorado, Arizona, Utah, Nevada, and California.
Pei Wei offers different menu items and a different dining atmosphere than its parent, P.F. Chang's. Pei Wei features a counter service, where guests order from a cashier, and the food is brought out to the table, a style known in the industry as . Pei Wei has a dedicated door in the restaurant and cashiers to offer take away food orders.
Pei Wei Asian Diner, Inc. is headquartered in Scottsdale, Arizona. PFCB planned and developed Pei Wei in early 2000. As of September 2007, there are 136 Pei Wei Asian Diners in 22 states: Florida, Arkansas, Texas, Oklahoma, Kansas, Missouri, Tennessee, North Carolina, Virginia, Maryland, Pennsylvania, New Jersey, Connecticut, Ohio, Michigan, Minnesota, New Mexico, Colorado, Arizona, Utah, Nevada, and California.
Panda Express
Panda Express is a restaurant chain serving . It operates mainly inside the United States of America, in shopping malls, supermarkets, airports, train stations, s, theme parks, college campuses and The Pentagon. It is one of the largest such chains of Chinese fast food restaurants in the United States.
In 2004, the company began opening stand-alone restaurants with drive-through windows. Panda Express has 1,054 restaurants covering 37 U.S. states and Puerto Rico, as well as 2 locations in Japan .
The chain offers a wide variety of food such as , Beef with Broccoli, Mandarin Chicken, and Kung Pao Chicken. Combo meals are served with fried rice, steamed rice, chow mein, or mixed vegetables. No is added to any of the items at Panda Express after it has been delivered to the restaurant.
Panda Express is headquartered in , California. It is a faster, more casual equivalent of the more upscale Panda Inn, from which the chain concept was derived.
The Panda Restaurant Group, parent company of Panda Inn, Panda Express & Hibachi-San, was founded by Andrew and Peggy Cherng and Andrew's father, Master Chef Robert Cherng, all of whom used to live in the Yangzhou region of China's Jiangsu province. They started their first Panda Inn restaurant in 1973 in , California.
In 1983, Donahue Schriber Real Estate, the manager of the Glendale Galleria, invited the Cherngs to develop a fast-food version of Panda Inn for the Galleria's food court, and Panda Express was born. The chain has steadily expanded across the United States since then.
In 2007, The Panda Restaurant Group had annual sales of over $1 billion and over 13,000 employees.
In 2008, Andrew Cherng and his wife, Peggy, were the recipients of the 2008 City of Angels Award, given by the LAX Coastal Area Chamber of Commerce, for their contributions to the greater Los Angeles area.
With 1,054 locations, it is the largest Chinese fast food restaurant chain in the United States. It is also one of the few fast-food chains in the United States to pay its employees significantly more than federal- and state-mandated minimum wages.
The company's highest revenue location, bringing in over 4 million annually, is located at the Ala Moana Center food court in Honolulu, Hawaii.
Panda Express does not offer vegetarian entrees. According to their corporate web, Ian Lauder most of their entrees contain a chicken base that is used as a flavor enhancer, even the mixed vegetables.
* The company is referenced in 's April Fool joke in 2005. Blizzard announced a new feature for their game World of Warcraft which would allow players to order food inside the game through a company named "Pandaren Xpress".
* In 2002 the movie Eight Crazy Nights, features Panda Express and their famous orange chicken. The panda logo was also brought to life.
* Panda Express was referenced in the 2007 movie Knocked Up as being similar to Yoshinoya Beef Bowl.
* In 2007 a Panda Express box appears in a scene of the Chuck TV series episode #2, "Chuck vs. the Helicopter."
* Hibachi-San, one of the Panda Restaurant Group family of restaurants, appears in the movie Bad Santa
* In an episode of , the Lopez family had Panda Express takeout.
*Panda Express was referenced in the movie Rush Hour with Chris Tucker, saying he would leave Jackie Chan at the Panda Express.
*Panda Express is often shown in the US television series The West Wing as late night food for staffers.
*In 2008 a Panda Express carry out box can be seen in the movie Hancock after a fight between Will Smith and Charlize Theron emerge.
*In one season of America's Next Top Model, One of the contestants incorrectly noted, while she was in Japan, that the only Japanese food she had ever eaten was at Panda Express. Unfortunately, she didn't realize the Panda Express only serves Americanized Chinese Cuisine.
In 2004, the company began opening stand-alone restaurants with drive-through windows. Panda Express has 1,054 restaurants covering 37 U.S. states and Puerto Rico, as well as 2 locations in Japan .
The chain offers a wide variety of food such as , Beef with Broccoli, Mandarin Chicken, and Kung Pao Chicken. Combo meals are served with fried rice, steamed rice, chow mein, or mixed vegetables. No is added to any of the items at Panda Express after it has been delivered to the restaurant.
Panda Express is headquartered in , California. It is a faster, more casual equivalent of the more upscale Panda Inn, from which the chain concept was derived.
History
The Panda Restaurant Group, parent company of Panda Inn, Panda Express & Hibachi-San, was founded by Andrew and Peggy Cherng and Andrew's father, Master Chef Robert Cherng, all of whom used to live in the Yangzhou region of China's Jiangsu province. They started their first Panda Inn restaurant in 1973 in , California.
In 1983, Donahue Schriber Real Estate, the manager of the Glendale Galleria, invited the Cherngs to develop a fast-food version of Panda Inn for the Galleria's food court, and Panda Express was born. The chain has steadily expanded across the United States since then.
In 2007, The Panda Restaurant Group had annual sales of over $1 billion and over 13,000 employees.
In 2008, Andrew Cherng and his wife, Peggy, were the recipients of the 2008 City of Angels Award, given by the LAX Coastal Area Chamber of Commerce, for their contributions to the greater Los Angeles area.
Overview
With 1,054 locations, it is the largest Chinese fast food restaurant chain in the United States. It is also one of the few fast-food chains in the United States to pay its employees significantly more than federal- and state-mandated minimum wages.
The company's highest revenue location, bringing in over 4 million annually, is located at the Ala Moana Center food court in Honolulu, Hawaii.
Panda Express does not offer vegetarian entrees. According to their corporate web, Ian Lauder most of their entrees contain a chicken base that is used as a flavor enhancer, even the mixed vegetables.
In popular culture
* The company is referenced in 's April Fool joke in 2005. Blizzard announced a new feature for their game World of Warcraft which would allow players to order food inside the game through a company named "Pandaren Xpress".
* In 2002 the movie Eight Crazy Nights, features Panda Express and their famous orange chicken. The panda logo was also brought to life.
* Panda Express was referenced in the 2007 movie Knocked Up as being similar to Yoshinoya Beef Bowl.
* In 2007 a Panda Express box appears in a scene of the Chuck TV series episode #2, "Chuck vs. the Helicopter."
* Hibachi-San, one of the Panda Restaurant Group family of restaurants, appears in the movie Bad Santa
* In an episode of , the Lopez family had Panda Express takeout.
*Panda Express was referenced in the movie Rush Hour with Chris Tucker, saying he would leave Jackie Chan at the Panda Express.
*Panda Express is often shown in the US television series The West Wing as late night food for staffers.
*In 2008 a Panda Express carry out box can be seen in the movie Hancock after a fight between Will Smith and Charlize Theron emerge.
*In one season of America's Next Top Model, One of the contestants incorrectly noted, while she was in Japan, that the only Japanese food she had ever eaten was at Panda Express. Unfortunately, she didn't realize the Panda Express only serves Americanized Chinese Cuisine.
P. F. Chang's China Bistro
P.F. Chang's China Bistro, Inc. is a restaurant chain founded in 1993 offering American Chinese cuisine in an upscale atmosphere. The elaborate décor is designed to give the impression of a village, with many restaurants in the chain displaying life-size replicas of the famous Xian . The chain is based in Scottsdale, Arizona. The initials "P.F." stands for the founder of the chain, Paul Fleming, while the "Chang" is derived from Fleming's co-developer, Phillip Chiang. , P.F. Chang's maintains 133 restaurants in 34 states.
Pei Wei Asian Diner offers freshly prepared Asian items influenced by the cuisines of China, Hong Kong, Japan, Vietnam, and Thailand. , there are 136 Pei Wei Asian Diners in 18 states.
The company, along with MBH Architects, has received several architectural awards for restaurant designs. These include its locations in , , Fort Worth, Texas, , , and , California.
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Other chains owned by P.F. Chang's
Pei Wei Asian Diner offers freshly prepared Asian items influenced by the cuisines of China, Hong Kong, Japan, Vietnam, and Thailand. , there are 136 Pei Wei Asian Diners in 18 states.
Awards
The company, along with MBH Architects, has received several architectural awards for restaurant designs. These include its locations in , , Fort Worth, Texas, , , and , California.
Reviews
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Mughal Mahal
A reputed and popular Indian Restaurant & Catering Services Company having a chain of Restaurants in the entire state of Kuwait & Lebanon.
Mughal Mahal is specialised in Mughalai, Chinese Cuisines. They have 8 branches within Kuwait.
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Board of Local Administration
Khalid Jumaiyan
Saad Hussain Mubarak
Board of Operating Directors / Partners
Ashok Kumar Kalra - Managing Partner
Jatinder Suri - Business Partner
Mukesh Kumar - Business Partner
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http://www.mughalmahal.com
Mughal Mahal is specialised in Mughalai, Chinese Cuisines. They have 8 branches within Kuwait.
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Management
Board of Local Administration
Khalid Jumaiyan
Saad Hussain Mubarak
Board of Operating Directors / Partners
Ashok Kumar Kalra - Managing Partner
Jatinder Suri - Business Partner
Mukesh Kumar - Business Partner
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Website
http://www.mughalmahal.com
Maxim's Catering
Maxim's is Hong Kong's largest food & beverage corporation and restaurant chain. Founded in the 1950s by entrepreneurial brothers S.T. Wu,James T. Wu, HL Wong, St Lam, Yk Lai and other shareholders, the Hong Kong-based company operates a diverse range of food outlets, including bakeries, fast food shops, and restaurants offering a variety of , , Southeast Asian and Western cuisines. The company also provides catering services to specific industrial and commercial businesses as well as schools and hospitals throughout Hong Kong. In addition, Maxim's is a partner with in operating Starbucks outlets in Hong Kong, Macau, Shenzhen and Guangzhou. It is 50% owned by Dairy Farm International Holdings Limited.
At present, Maxim's operates over 420 branches, employing 12,800 people and serving more than 480,000 customers per day. With regards to its wide range of catering services, Maxim's also offers a series of products tailor-made for specific festivals, most notably mooncakes during the lead-up to the Mid-Autumn Festival, ''Nian gao'' or glutinous rice cakes at Chinese New Year, and roast turkeys at Christmas. Maxim's mooncakes have been awarded the "Q-Mark" certificate of excellence along with an internationally approved HACCP certificate confirming its quality. Incidentally, it has continuously achieved the highest sales volume in Hong Kong of any mooncake supplier for the past nine years .
Maxim's official aim is to be a "company of three benefits" ; the "three benefits" refer to the employee, the customer and the employer - all three are to be equally well-served by the company.
Maxim's originally started out in the 1950s under the name of "Hong Kong Caterers". In December 1956, Maxim's opened its first restaurant and nightclub in the basement of the old Lane Crawford Building . It proved an instant success and soon became Hong Kong's premier night-time gathering spot. The world-famous rock-and-roll group The Platters performed at the restaurant's opening, and in 1960 The Beatles also performed there during a visit to Hong Kong.
In the mid-1960s, with the opening of new nightlife venues in the form of the Mandarin Oriental and hotels, S.T. and James T. Wu converted their Maxim's outlets into upmarket coffee shops, opening 20 different branches within a period of two years. The first branch of Maxim's Cakes opened in 1966 in Tsim Sha Tsui's Ocean Terminal, alongside a very successful Maxim's restaurant named "Maxim's Boulevard".
In 1970, Maxim's appointed Annie S.C. Wu to bring its catering services to Osaka's Expo '70 under the banner of "Jade Garden", providing the Hong Kong Pavilion with classic Cantonese delicacies, such as Dim Sum. Jade Garden earned widespread critical acclaim for its services, and within the very next year the first of Maxim's Chinese Restaurants, also named "Jade Garden", was opened on the fourth floor of Tsim Sha Tsui's Star House. Pioneering a brand new management approach of "Chinese food with Western standards of service" and taking the lead in adopting modern, wholly merit-based hiring practices, Jade Garden did more than live up to the expectations created at Expo '70. In light of this success, more Cantonese restaurants soon followed. These include Maxim's Chinese Restaurant, Maxim's Palace, Serenade Chinese Restaurant and Guangzhou Garden, among others.
In 1972, the first Maxim's Fast Food outlet was established. Since then it has become one of Hong Kong's representative fast food shops.
Between 1970 and 1980, Maxim's restaurants expanded to include brands that served regional cuisine from different parts of China. Examples include Chiuchow Garden, Peking Garden, Hunan Garden and Sichuan Garden. At the same time, the company was the first in Hong Kong to use Kobe Beef in its two newly-opened upmarket Japanese restaurants.
In 1980, when flights opened up between Mainland China and the United States, the Civil Aviation Administration of China realised that there was a problem - there had been no previous air catering agreements with American companies. The Hong Kong branch of the Xinhua News Agency swiftly recommended Maxim's Group to the CAAC, but this proposed Sino-foreign joint venture soon encountered some difficulties. In the end the CAAC asked for advice from the Central Government leader, Deng Xiaoping, to which he replied, "Does Mr. Wu know how to make bread? If he does then let him do it!" As a result, Maxim's Catering obtained the right to manage the CAAC's food operations, becoming the first Sino-foreign joint venture and earning the coveted license number 001.
In 1982, Maxim's Cakes opened branches in every MTR station, pushing new boundaries. By 1988, every station on the Kowloon-Canton Railway also had a branch.
In 1986, half of Maxim's company shares were sold to , but the Wu family still possessed the right to make strategic decisions; this position has been retained up till now. As a consequence, more branches of Maxim's various brands and restaurants have been opened in properties owned by Hongkong Land, such as Jardine House, The Landmark, Exchange Square and the World Trade Centre , spurring rapid growth.
In 1992, Maxim's attempted to expand northwards to Guangzhou, but as the market conditions were not ripe, the business was withdrawn. A member of the third generation of the Wu family, Michael Wu, entered Maxim's Group at the age of 21.
In 1998, Maxim's launched a new restaurant series named m.a.x. concepts, which manages restaurant brands such as MAX, Cellini, Mecca, Thai Basil, eating plus, Mezz, café Landmark（formerly La Terrazza）and Emporio Armani Caffé. Complementing this new wave of contemporary restaurants are revolutionary modern Japanese restaurants Kiku and Miso. Maxim's existing range of Chinese restaurants were also updated with new, innovative dishes and the dining environments were also revamped with state-of-the art utensils and decor.
In January 1999, as a Hello Kitty craze swept through Hong Kong, Maxim's partnered with Sanrio and opened three branches of the new Hello Kitty Café in Tsuen Wan and Kowloon. After the craze passed, Maxim's did not continue its partnership with Sanrio and all three branches were closed. In July the same year, Maxim's Restaurant and Café Yoyo in Causeway Bay's Hong Kong Building were closed down. The site where they formerly stood is now Causeway Place.
In the Year 2000, Michael Wu became a Maxim's board member and general manager. Maxim's opened an Ultraman Café in Shatin's New Town Plaza, which was then converted into a Beijing restaurant after two years of operation. In May, Maxim's successfully brought Starbucks Coffee culture to Hong Kong, partnering with to form Coffee Concepts Ltd.. Within the first two months of operation, Starbucks outlets were already making a profit. In two years' time, 30 new branches were opened throughout Hong Kong, and in late 2002 Starbucks expanded to Macau and Shenzhen. The travel magazine Condé Nast Traveler named Thai Basil as one of the "World's 60 Best New Restaurants".
In 2002, to celebrate the 40th anniversary of the Hong Kong City Hall, the building's eateries underwent a large-scale renovation. Foyer Bar was converted into Deli & Wine, Theatre Café became Maxim's Restaurant, and the signature Maxim's Restaurant became Maxim's Palace.
In 2003, Maxim's co-founder S.T. Wu died at the age of 92. The same year, Maxim's Cakes launched a new brand, simply bread, and Peking Garden in Central's Alexandra House was reopened after more than a year of renovation. Designed by a Chilean architect, the renovated Peking Garden is notable for its eclectic, arresting decor featuring bronze and dark wooden touches as well as walls painted an unmistakably Latin shade of red. With the spread of the SARS epidemic to Hong Kong, Maxim's business dropped by 40%, but business in its coffee shops and bakeries actually increased and profits were made in these sectors.
Since then, Maxim's has continued to expand its operations. In 2004, a new restaurant outlet, rice paper, was opened, ushering in a new wave of French-Vietnamese restaurants. During the same year, Maxim's Fast Food began producing ready meals and appetisers to be sold in 7-11 and Wellcome supermarkets. When Starbucks Coffee celebrated its fifth year of operation in Hong Kong in May 2005, there were already 50 branches across the SAR, far exceeding the required amount outlined in the partnership contract.
As of 2007, there have been three new additions to Maxim's Group. Maxim's bought Genki Sushi in early 2006, and the company introduced renowned American restaurant to Hong Kong the same year. Maxim's has also teamed up with famous Australian chef Geoff Lindsay, creating the restaurant Pearl on the Peak in the newly-renovated Peak Tower.
* To celebrate the 50th anniversary of the founding of Maxim's, company chairman Mr. James T Wu invited all 12,800 employees of the company to a banquet meal in November 2006. 800 people were served at each banquet, which took place four times a day for the occasion. According to the South China Morning Post, it took no less than four days and 16 feasts to feed them all.
* Maxim's success in Hong Kong spawned the creation of an independent Chinese bakery of the same name in Vancouver, Canada. It is currently the largest chain of Chinese bakeries in the city.
* Maxim's Catering was named after the Parisian restaurant Maxim's de Paris.
* Cantonese cuisine
** 8 Happiness
** Jade Garden
** Maxim's Chinese Restaurant
** Maxim's Golden Court Restaurant
** Maxim's Palace
** Serenade Chinese Restaurant
* Regional Chinese cuisine
** China Fragrance
** China Red
** Festive China
** Hunan Garden Restaurant
** Peking Garden Restaurant
** Shanghai Garden Restaurant
** Sichuan Garden Restaurant
** Chiuchow Garden Restaurant
* Maxim's Mooncakes
* Cakes/bakeries
** Maxim's Cakes
** Maxim's Deluxe
** simply bread
* Fast Food
** Café Express
** can.teen
** Deli-O
** Maxim's Delight
** Maxim's Express
** Maxim's Fast Food
** Maxim's MX
** qian shao bai wei
* Catering Services
** Hong Kong Disneyland Market Home Bakery
** Hong Kong Disneyland Plaza Inn
**Dutch Kitchen Ltd.
**Hearty Meal
* Starbucks Coffee
*Genki Sushi
**sen-ryo
* m.a.x. concepts
**café Landmark
**Café Muse
**Deli & Wine
**eating plus
**Encore
**EXP
**Kiku
**
**LIAN
**little Basil
**Maxim's Restaurant
**Mezz
**Miso
**Pearl on the Peak
**rice paper
**Simply Thai
**Thai Basil
**Guangzhou Garden
**Hoi Yat Heen
**Jade
**The Jade
**Jasmine
**JASMINE
**The Square
At present, Maxim's operates over 420 branches, employing 12,800 people and serving more than 480,000 customers per day. With regards to its wide range of catering services, Maxim's also offers a series of products tailor-made for specific festivals, most notably mooncakes during the lead-up to the Mid-Autumn Festival, ''Nian gao'' or glutinous rice cakes at Chinese New Year, and roast turkeys at Christmas. Maxim's mooncakes have been awarded the "Q-Mark" certificate of excellence along with an internationally approved HACCP certificate confirming its quality. Incidentally, it has continuously achieved the highest sales volume in Hong Kong of any mooncake supplier for the past nine years .
Maxim's official aim is to be a "company of three benefits" ; the "three benefits" refer to the employee, the customer and the employer - all three are to be equally well-served by the company.
History
Maxim's originally started out in the 1950s under the name of "Hong Kong Caterers". In December 1956, Maxim's opened its first restaurant and nightclub in the basement of the old Lane Crawford Building . It proved an instant success and soon became Hong Kong's premier night-time gathering spot. The world-famous rock-and-roll group The Platters performed at the restaurant's opening, and in 1960 The Beatles also performed there during a visit to Hong Kong.
In the mid-1960s, with the opening of new nightlife venues in the form of the Mandarin Oriental and hotels, S.T. and James T. Wu converted their Maxim's outlets into upmarket coffee shops, opening 20 different branches within a period of two years. The first branch of Maxim's Cakes opened in 1966 in Tsim Sha Tsui's Ocean Terminal, alongside a very successful Maxim's restaurant named "Maxim's Boulevard".
In 1970, Maxim's appointed Annie S.C. Wu to bring its catering services to Osaka's Expo '70 under the banner of "Jade Garden", providing the Hong Kong Pavilion with classic Cantonese delicacies, such as Dim Sum. Jade Garden earned widespread critical acclaim for its services, and within the very next year the first of Maxim's Chinese Restaurants, also named "Jade Garden", was opened on the fourth floor of Tsim Sha Tsui's Star House. Pioneering a brand new management approach of "Chinese food with Western standards of service" and taking the lead in adopting modern, wholly merit-based hiring practices, Jade Garden did more than live up to the expectations created at Expo '70. In light of this success, more Cantonese restaurants soon followed. These include Maxim's Chinese Restaurant, Maxim's Palace, Serenade Chinese Restaurant and Guangzhou Garden, among others.
In 1972, the first Maxim's Fast Food outlet was established. Since then it has become one of Hong Kong's representative fast food shops.
Between 1970 and 1980, Maxim's restaurants expanded to include brands that served regional cuisine from different parts of China. Examples include Chiuchow Garden, Peking Garden, Hunan Garden and Sichuan Garden. At the same time, the company was the first in Hong Kong to use Kobe Beef in its two newly-opened upmarket Japanese restaurants.
In 1980, when flights opened up between Mainland China and the United States, the Civil Aviation Administration of China realised that there was a problem - there had been no previous air catering agreements with American companies. The Hong Kong branch of the Xinhua News Agency swiftly recommended Maxim's Group to the CAAC, but this proposed Sino-foreign joint venture soon encountered some difficulties. In the end the CAAC asked for advice from the Central Government leader, Deng Xiaoping, to which he replied, "Does Mr. Wu know how to make bread? If he does then let him do it!" As a result, Maxim's Catering obtained the right to manage the CAAC's food operations, becoming the first Sino-foreign joint venture and earning the coveted license number 001.
In 1982, Maxim's Cakes opened branches in every MTR station, pushing new boundaries. By 1988, every station on the Kowloon-Canton Railway also had a branch.
In 1986, half of Maxim's company shares were sold to , but the Wu family still possessed the right to make strategic decisions; this position has been retained up till now. As a consequence, more branches of Maxim's various brands and restaurants have been opened in properties owned by Hongkong Land, such as Jardine House, The Landmark, Exchange Square and the World Trade Centre , spurring rapid growth.
In 1992, Maxim's attempted to expand northwards to Guangzhou, but as the market conditions were not ripe, the business was withdrawn. A member of the third generation of the Wu family, Michael Wu, entered Maxim's Group at the age of 21.
In 1998, Maxim's launched a new restaurant series named m.a.x. concepts, which manages restaurant brands such as MAX, Cellini, Mecca, Thai Basil, eating plus, Mezz, café Landmark（formerly La Terrazza）and Emporio Armani Caffé. Complementing this new wave of contemporary restaurants are revolutionary modern Japanese restaurants Kiku and Miso. Maxim's existing range of Chinese restaurants were also updated with new, innovative dishes and the dining environments were also revamped with state-of-the art utensils and decor.
In January 1999, as a Hello Kitty craze swept through Hong Kong, Maxim's partnered with Sanrio and opened three branches of the new Hello Kitty Café in Tsuen Wan and Kowloon. After the craze passed, Maxim's did not continue its partnership with Sanrio and all three branches were closed. In July the same year, Maxim's Restaurant and Café Yoyo in Causeway Bay's Hong Kong Building were closed down. The site where they formerly stood is now Causeway Place.
In the Year 2000, Michael Wu became a Maxim's board member and general manager. Maxim's opened an Ultraman Café in Shatin's New Town Plaza, which was then converted into a Beijing restaurant after two years of operation. In May, Maxim's successfully brought Starbucks Coffee culture to Hong Kong, partnering with to form Coffee Concepts Ltd.. Within the first two months of operation, Starbucks outlets were already making a profit. In two years' time, 30 new branches were opened throughout Hong Kong, and in late 2002 Starbucks expanded to Macau and Shenzhen. The travel magazine Condé Nast Traveler named Thai Basil as one of the "World's 60 Best New Restaurants".
In 2002, to celebrate the 40th anniversary of the Hong Kong City Hall, the building's eateries underwent a large-scale renovation. Foyer Bar was converted into Deli & Wine, Theatre Café became Maxim's Restaurant, and the signature Maxim's Restaurant became Maxim's Palace.
In 2003, Maxim's co-founder S.T. Wu died at the age of 92. The same year, Maxim's Cakes launched a new brand, simply bread, and Peking Garden in Central's Alexandra House was reopened after more than a year of renovation. Designed by a Chilean architect, the renovated Peking Garden is notable for its eclectic, arresting decor featuring bronze and dark wooden touches as well as walls painted an unmistakably Latin shade of red. With the spread of the SARS epidemic to Hong Kong, Maxim's business dropped by 40%, but business in its coffee shops and bakeries actually increased and profits were made in these sectors.
Since then, Maxim's has continued to expand its operations. In 2004, a new restaurant outlet, rice paper, was opened, ushering in a new wave of French-Vietnamese restaurants. During the same year, Maxim's Fast Food began producing ready meals and appetisers to be sold in 7-11 and Wellcome supermarkets. When Starbucks Coffee celebrated its fifth year of operation in Hong Kong in May 2005, there were already 50 branches across the SAR, far exceeding the required amount outlined in the partnership contract.
As of 2007, there have been three new additions to Maxim's Group. Maxim's bought Genki Sushi in early 2006, and the company introduced renowned American restaurant to Hong Kong the same year. Maxim's has also teamed up with famous Australian chef Geoff Lindsay, creating the restaurant Pearl on the Peak in the newly-renovated Peak Tower.
Trivia
* To celebrate the 50th anniversary of the founding of Maxim's, company chairman Mr. James T Wu invited all 12,800 employees of the company to a banquet meal in November 2006. 800 people were served at each banquet, which took place four times a day for the occasion. According to the South China Morning Post, it took no less than four days and 16 feasts to feed them all.
* Maxim's success in Hong Kong spawned the creation of an independent Chinese bakery of the same name in Vancouver, Canada. It is currently the largest chain of Chinese bakeries in the city.
* Maxim's Catering was named after the Parisian restaurant Maxim's de Paris.
List of brands under Maxim's
* Cantonese cuisine
** 8 Happiness
** Jade Garden
** Maxim's Chinese Restaurant
** Maxim's Golden Court Restaurant
** Maxim's Palace
** Serenade Chinese Restaurant
* Regional Chinese cuisine
** China Fragrance
** China Red
** Festive China
** Hunan Garden Restaurant
** Peking Garden Restaurant
** Shanghai Garden Restaurant
** Sichuan Garden Restaurant
** Chiuchow Garden Restaurant
* Maxim's Mooncakes
* Cakes/bakeries
** Maxim's Cakes
** Maxim's Deluxe
** simply bread
* Fast Food
** Café Express
** can.teen
** Deli-O
** Maxim's Delight
** Maxim's Express
** Maxim's Fast Food
** Maxim's MX
** qian shao bai wei
* Catering Services
** Hong Kong Disneyland Market Home Bakery
** Hong Kong Disneyland Plaza Inn
**Dutch Kitchen Ltd.
**Hearty Meal
* Starbucks Coffee
*Genki Sushi
**sen-ryo
* m.a.x. concepts
**café Landmark
**Café Muse
**Deli & Wine
**eating plus
**Encore
**EXP
**Kiku
**
**LIAN
**little Basil
**Maxim's Restaurant
**Mezz
**Miso
**Pearl on the Peak
**rice paper
**Simply Thai
**Thai Basil
**Guangzhou Garden
**Hoi Yat Heen
**Jade
**The Jade
**Jasmine
**JASMINE
**The Square
Manchu Wok
Manchu Wok is a Chinese fast food chain in the United States and Canada, similar in concept to Panda Express. Despite the name, the menu does not feature any dishes from traditional Manchurian Cuisine and instead is mostly comprised of American Chinese cuisine and Canadian Chinese cuisine. The first store was opened by Hong Kong immigrants in 1980 with the first location in Peterborough, Ontario, Canada. The 200 store chain operates primarily in mall locations. It is owned by Hong Kong based Cafe de Coral Holdings Ltd..
In 2003 and 2004, it expanded its operations to San Rita, Guam and Okinawa, Japan, respectively. It also has location on a U.S. Army garrison in Korea.
In 2003 and 2004, it expanded its operations to San Rita, Guam and Okinawa, Japan, respectively. It also has location on a U.S. Army garrison in Korea.
Kuo Yuan
The Kuo Yuan was a restaurant on Willesden High Road, Willesden, London, England, played an important part in the history of Chinese cuisine in the . In particular, it was the first restaurant in the UK to serve dishes, including Peking Duck. Peking Duck is now served at most Chinese restaurants the UK.
It was established in 1963 when a group of Chinese restaurateurs managed to convince the Chinese ambassador's chef, a Mr Kuo from Beijing, to defect. A visit by Princess Margaret and Lord Snowdon, the Posh and Becks of their day, put both the restaurant and Chinese food on the map. It was also recommended by Egon Ronay.
It was established in 1963 when a group of Chinese restaurateurs managed to convince the Chinese ambassador's chef, a Mr Kuo from Beijing, to defect. A visit by Princess Margaret and Lord Snowdon, the Posh and Becks of their day, put both the restaurant and Chinese food on the map. It was also recommended by Egon Ronay.
Kim Son (restaurant)
Kim S?n is a family owned chain of restaurants in Houston, Texas, that serves both Vietnamese cuisine and Chinese cuisine.
Kim S?n was originally founded in Vinh Long, Vietnam, by the family matriarch Kim Su Tran La. When the came to South Vietnam, Kim and her family fled Vietnam in 1979 to Malaysia. In 1980, the family received approval to join relatives already in the United States. The family re-established the restaurant in Houston's Downtown in 1982. Kim and her husband Son oversee all the restaurants with their sons Tan, Tri, Tony, Tao, and daughter Tina.
The restaurant has an extensive menu of Chinese and Vietnamese dishes, serves weekend Dim Sum and quickly became a success. In 1993, the La family opened a new $2 million, 22,000 square foot restaurant and banquet facility that was built catty-corner to the original location. At the time it was the largest Chinese restaurant in the State of Texas. A location formerly existed at 7531 Westheimer at Hillcroft, but it closed.
The success of the restaurant has led to the opening of two additional full service restaurants. One in Stafford, Texas, and the new 35,000 square foot restaurant and ballroom at Bellaire and Wilcrest Boulevards in Houston. Both new locations are located in southwest suburbs that have thriving Asian communities. The company has also opened as several smaller outlets in Houston with limited menus called "Little Kim S?n."
The chain has become one of the best known restaurants in the State of Texas and has received accolades from such prestigious magazines as Bon Appetit, Esquire magazine, and Food & Wine.
In 2005, the La family opened Asia in conjunction with the new L’Auberge du Lac Hotel & Casino in Lake Charles, Louisiana.
Kim S?n
* 2001 Jefferson Street Downtown Houston Opened 1993
* 12750 U.S. Route 59 Opened 1999
* 10603 Bellaire Boulevard Opened 2006
Little Kim S?n
* University of Houston
* American General
* Union Square Food Court
* Texas Medical Center Commons
* BP Building
* Cullen Building
Former Kim S?n Locations
* 7531 Westheimer
Former little Kim S?n locations
* First Colony Mall
Kim S?n was originally founded in Vinh Long, Vietnam, by the family matriarch Kim Su Tran La. When the came to South Vietnam, Kim and her family fled Vietnam in 1979 to Malaysia. In 1980, the family received approval to join relatives already in the United States. The family re-established the restaurant in Houston's Downtown in 1982. Kim and her husband Son oversee all the restaurants with their sons Tan, Tri, Tony, Tao, and daughter Tina.
The restaurant has an extensive menu of Chinese and Vietnamese dishes, serves weekend Dim Sum and quickly became a success. In 1993, the La family opened a new $2 million, 22,000 square foot restaurant and banquet facility that was built catty-corner to the original location. At the time it was the largest Chinese restaurant in the State of Texas. A location formerly existed at 7531 Westheimer at Hillcroft, but it closed.
The success of the restaurant has led to the opening of two additional full service restaurants. One in Stafford, Texas, and the new 35,000 square foot restaurant and ballroom at Bellaire and Wilcrest Boulevards in Houston. Both new locations are located in southwest suburbs that have thriving Asian communities. The company has also opened as several smaller outlets in Houston with limited menus called "Little Kim S?n."
The chain has become one of the best known restaurants in the State of Texas and has received accolades from such prestigious magazines as Bon Appetit, Esquire magazine, and Food & Wine.
In 2005, the La family opened Asia in conjunction with the new L’Auberge du Lac Hotel & Casino in Lake Charles, Louisiana.
Locations
Kim S?n
* 2001 Jefferson Street Downtown Houston Opened 1993
* 12750 U.S. Route 59 Opened 1999
* 10603 Bellaire Boulevard Opened 2006
Little Kim S?n
* University of Houston
* American General
* Union Square Food Court
* Texas Medical Center Commons
* BP Building
* Cullen Building
Former Kim S?n Locations
* 7531 Westheimer
Former little Kim S?n locations
* First Colony Mall
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