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the third year, May says, they were able to take a day off.
The Maos, with some parttime help, run the restaurant on their own. They say that has helped them hold down on personnel costs and, in turn, has allowed them to keep their prices low as well.
The dinner menu, May says, is larger, and the meals are more expensive to account for the larger portions. Traditional Chinese dishes are available, as well as combination dinners, beer, wine and other drinks.
But the specialty of the house, she says, is her husband Yu’Ken’s Mandarin or Szechuan dishes. May mentioned in particular his Subgum Wor Bar, a combination of lobster meat, chicken meat, roast pork, ham served with mushroom, water chestnut, bamboo shoot, mini com, snow peas, and deep fried rice.
A reporter’s favorite is Kang Pao Chicken, which is served at
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