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.
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