Decades of Success: How ‘Old-School’ Chinese Restaurants Endure
Chinese restaurants with deep-rooted legacies offer a unique dining experience that resonates across generations. Two establishments, Fong’s Chinese Restaurant and Kingsland Chinese Restaurant, showcase how traditional family-run restaurants endure amidst evolving culinary landscapes.
Decades of Success: Fong’s Chinese Restaurant
Fong’s Chinese Restaurant, located in Bentleigh East, Melbourne, has been a cherished dining spot since its establishment in 1961 by Fong Kee Chiu. This family business has been in the hands of Betty Yung since 1997 and has become a second home for many locals.
- Year Established: 1961
- Current Owner: Betty Yung
- Signature Dishes: Sweet and sour pork, steak with black bean sauce
Betty fondly recalls raising her four children in the restaurant, where they often assisted and built connections with customers. Today, the eatery maintains its tradition of quality and consistency, drawing patrons who appreciate its legacy. “We got the reputation… it stays in people’s mind,” says cousin David, highlighting the restaurant’s enduring popularity.
Kingsland Chinese Restaurant: A Family Tradition
About 30 kilometers away in Boronia, Kingsland Chinese Restaurant has been serving customers since the 1970s and has been family-owned by the Tran family since 1991. Kevin Tran has been running the kitchen for over three decades, with his son, Graham, actively involved in preserving their family’s culinary heritage.
- Year Acquired: 1991
- Signature Dishes: Combination bird’s nest
- Menu Variety: Approximately 100 dishes
Graham, who grew up in the restaurant, describes it as a vital part of his life. He emphasizes the importance of customer relationships, noting that patrons often become like family. “There’s a romance around it,” he says, reflecting on the nostalgic atmosphere that keeps customers returning.
Memorable Dining Experiences
Both Fong’s and Kingsland maintain a commitment to traditional service and homey dining experiences. Betty encourages customers to feel at home, while Graham highlights that the dining experience extends beyond just food, emphasizing personal service.
| Restaurant | Established | Owner | Signature Dish |
|---|---|---|---|
| Fong’s Chinese Restaurant | 1961 | Betty Yung | Sweet and sour pork |
| Kingsland Chinese Restaurant | 1970s | Kevin Tran | Combination bird’s nest |
As trends shift and new dining options emerge, the success of these “old-school” Chinese restaurants lies in their strong community ties. They not only serve meals but create connections that span generations, ensuring that their legacy will continue to thrive.
