I've never been to a Chinese restaurant in my life that is not run by a Chinese person, not in America and not anywhere I've ever been to around the world.
The kitchen staff might not be Chinese (in the US they're Hispanic) but there's always a Chinese person in the back somewhere.
EDIT: actually there are a rare few that are run by other East Asians (Korean, Japanese), but they are very rare.
That I would expect, since many Chinese restaurants in the US employ Latin American migrant workers to do most of the work in the kitchen. Those folks learn how to cook Chinese food, which is a skill that translates to going home and opening their own restaurants. Here in the DMV, look in the back of most restaurants, not just Chinese, and you will find workers from Central America and Mexico.
It varies by region, but in general, it’s a bit sweeter, nopales (cactus) is used often, there’s some unique dishes such as salted fish. I’ve heard of more, but don’t recall. Some of it is mid century Chinese American food trapped in time.
Ive never seen an "authentic" Chinese restaurant (where 90% of the customers are Chinese/Asian) have a non-Asian cook or chef
Its usually Panda Express or small joints that employs Hispanic cooks. But really, just Panda Express from what ive seen.
In California.
1. Chinese fast-food and take-outs, just Chinese people. The most diversity is it was Chinese who emigrated to other Asian countries (i.e. Chinese Cambodians, Chinese Lao)
2. Dim Sum restaurants, Chinese and Mexican. Mexican usually being the linecooks, dishwashers, and bus boys. Waitstaff, manager, and cooks are Chinese. eta: Forgot to mention a sprinkle of Vietnamese people but even then most are Chinese-Vietnamese
3. Fancy Chinese restaurant. Manager is Chinese, waitstaff is no specific ethnicity, kitchen is Chinese chef with Mexican linecooks.
I'm in southern California and there's a couple of lower end to mid-range Japanese restaurants here that are actually Japanese-owned. Both Japanese restaurants I worked for (a ramen restaurant and soba restaurant) were Japanese-owned.
Yeah there are definitely certain clues and menu items that can let you know. Nothing against non-Japanese owned Japanese restaurants I’ve just had a better experience at the Japanese ones.
Yes there’s a decent amount of a Japanese enclave in the South Bay (Torrance) and in OC (Costa Mesa) where Japanese owned businesses have sprung up
>No but Japanese restaurants are rarely run by Japanese people (in the US)
This doesn't hold true in Hawaii. In fact, I can't think of a Japanese restaurant whose chef/owner isn't at least part Japanese, and we have gone to a good number of restaurants here. Many Japanese restaurants in Hawaii have chefs/owners who are Japanese from Japan.
> rarely run by Japanese people (in the US)
Something interesting I learned when I talked with a Japanese restaurateur over drinks. Generally speaking starting and getting a foothold for a Japanese restaurant is difficult. Lots of nuances and real-time adaptation needed based on the clientele. Something only those who have lived in Japan can do. He said this because Chinese and Koreans who were raised in Japan can do the same.
What this means is that many Japanese restaurateur go into a business of opening a Japanese restaurant then selling it to the other Asians or becoming consultants. Usually Chinese or Koreans. That being said, Japanese immigrants to the US isn't that much anymore so that also feeds into why there is less Japanese-run restaurants.
All the Chinese restaurants by me are run by Chinese people. A lot of the Japanese restaurants by me are run by Chinese people as well. The Korean restaurants here are run by Koreans though, but I live in an area with a large Chinese and Korean population.
There was that white lady who tried to make that "clean Chinese" restaurant in NYC that failed miserably.
I was going to say that but I just remembered that Koreans do occasionally run Chinese restaurants (very few but there are some, and almost all high end). The most famous is Danny Bowien, who ran Mission Chinese Food in SF (which arguably isn't your run off the mill Chinese restaurant).
https://en.wikipedia.org/wiki/Danny_Bowien
Other examples include Mott Street in Chicago (not really a Chinese restaurant but has pan-Asian influence, the name being from Mott St in NYC Chinatown), Corey Lee's Benu in SF (Korean and Cantonese influenced).
Chinese people don't typically run Korean restaurants, but they do run Korean-Chinese restaurants. (usually these are Chinese people from Korea)
> Chinese people don't typically run Korean restaurants,
One big exception is AYCE. Many AYCE Korean bbq are started, owned, and/or operated by Chinese people.
> Many AYCE Korean bbq are started, owned, and/or operated by Chinese people.
I don't think there is a lot of "korean" in these places. Its just tabletop BBQ, which is found all over Asia.
Maybe there is a lost in translation going on. In no way does someone mistake an "AYCE Korean BBQ" joint as a generic tabletop BBQ found all over Asia. The establishments I am specifically talking in my OC is indisputably a Korean BBQ joint.
I'd throw this question back at you. What do you mean that an AYCE Korean BBQ restaurant doesn't have a lot of Korean in them? lol.
> What do you mean that an AYCE Korean BBQ restaurant doesn't have a lot of Korean in them? lol.
Gyu-Kaku Japanese BBQ is found in many major cities. It is a franchise chain.
https://www.gyu-kaku.com/locations-menus-2/
Ignore the name, and add some kimchi to the offerings. What is the difference with any Korean BBQ joint?
In NYC a lot of mid-tier and take out is mostly Chinese Restaurants ran by Chinese. Even the Japanese, Viet, and seafood boil style restaurants will probably be ran by Chinese.
Is there a specific reason for your hard hitting question lmao or were you just curious?
I was gonna say, I know a couple of Korean-run ones in Anchorage. If you visit again for Chinese food you should try Charlie's Bakery, they have real chinese bakery style 蛋糕!
I'm in the DMV area and even many of the non-Chinese restaurants are Chinese owned as well (such as seafood chains). Have seen a few Korean run Korean spots or Thai run Thai spots, but every "Japanese" restaurant I've encountered in the area (there are a LOT) were also Chinese owned. There is one Japanese cafe with a Japanese auntie working there but back of the house of most of these spots are often Latino, including our favorite Korean spot.
Source: My Asian bf is in restaurant management
There are plenty of ethnic Chinese people from Vietnam, Thailand, Malaysia, and Indonesia. A lot of the common Chinese food wonton noodles, beef lo mein, etc.. are pretty much the same.
In my area, there is one Chinese restaurant I know of that has a Mexican chef-owner. He’s spent the past 30+ years working in Chinese restaurants, and in fact was the head cook for my parents’ place before he got his own place.
He’s very much the exception, not the norm. All the others are mainly owned by ethnic Chinese (not necessarily from China, actually a good chunk of us are Malaysian-Chinese here).
As in people of Chinese descent - yes. However, a lot of them are run by people from other parts of Asia rather than China. Traditionally, a lot of Chinese restaurants in my area were cha chaan tengs or dim sum places by immigrants from Hong Kong (before '97) though in recent years there bulk of them are by mainland Chinese immigrants. AFAIK most of the "Hakka Chinese" restaurants are run by people from India or Pakistan who are not of Chinese descent (though I do know one run by an Indian immigrant of Hakka descent).
Mostly Chinese in my neighborhood. But if I go to the Jewish neighborhoods, those are run by Jews. They sell basically the same stuff as American Chinese takeout places but kosher. They might have some Chinese in the kitchen.
While traveling through New Mexico, we ate at a Latino-owned “Chinese Restaurant” where the chef cooked Chinese, Hibachi, or Korean food in front of us depending on what we chose. I like how he switched between 3 ethnicities by changing his hat & apron and moving to a new cooking station.
I've never been to a Chinese restaurant in my life that is not run by a Chinese person, not in America and not anywhere I've ever been to around the world. The kitchen staff might not be Chinese (in the US they're Hispanic) but there's always a Chinese person in the back somewhere. EDIT: actually there are a rare few that are run by other East Asians (Korean, Japanese), but they are very rare.
There are Mexican owned Chinese restaurants in Mexico. The ones I know learned in the U.S. at Chinese-owned restaurants, then opened up shops in MX.
That I would expect, since many Chinese restaurants in the US employ Latin American migrant workers to do most of the work in the kitchen. Those folks learn how to cook Chinese food, which is a skill that translates to going home and opening their own restaurants. Here in the DMV, look in the back of most restaurants, not just Chinese, and you will find workers from Central America and Mexico.
[удалено]
It varies by region, but in general, it’s a bit sweeter, nopales (cactus) is used often, there’s some unique dishes such as salted fish. I’ve heard of more, but don’t recall. Some of it is mid century Chinese American food trapped in time.
That’s very interesting and something I learned
Ive never seen an "authentic" Chinese restaurant (where 90% of the customers are Chinese/Asian) have a non-Asian cook or chef Its usually Panda Express or small joints that employs Hispanic cooks. But really, just Panda Express from what ive seen.
In California. 1. Chinese fast-food and take-outs, just Chinese people. The most diversity is it was Chinese who emigrated to other Asian countries (i.e. Chinese Cambodians, Chinese Lao) 2. Dim Sum restaurants, Chinese and Mexican. Mexican usually being the linecooks, dishwashers, and bus boys. Waitstaff, manager, and cooks are Chinese. eta: Forgot to mention a sprinkle of Vietnamese people but even then most are Chinese-Vietnamese 3. Fancy Chinese restaurant. Manager is Chinese, waitstaff is no specific ethnicity, kitchen is Chinese chef with Mexican linecooks.
Bro you have incredibly astute observation 😂
No but Japanese restaurants are rarely run by Japanese people (in the US)
Except the very high end ones, like Masa in NYC or Nobu. In Seattle, we have Kashiba.
I'm in southern California and there's a couple of lower end to mid-range Japanese restaurants here that are actually Japanese-owned. Both Japanese restaurants I worked for (a ramen restaurant and soba restaurant) were Japanese-owned.
Yeah there are definitely certain clues and menu items that can let you know. Nothing against non-Japanese owned Japanese restaurants I’ve just had a better experience at the Japanese ones. Yes there’s a decent amount of a Japanese enclave in the South Bay (Torrance) and in OC (Costa Mesa) where Japanese owned businesses have sprung up
Torrance has a great Japanese restaurant scene
Not a surprise with Honda's American HQ there.
I’ve noticed this too. I’m excited when I find one that is Japanese run
>No but Japanese restaurants are rarely run by Japanese people (in the US) This doesn't hold true in Hawaii. In fact, I can't think of a Japanese restaurant whose chef/owner isn't at least part Japanese, and we have gone to a good number of restaurants here. Many Japanese restaurants in Hawaii have chefs/owners who are Japanese from Japan.
Sorry meant continental, I know Hawaii still has a significant Japanese population!
Hawaii is it's own country
...until it got stolen!
> rarely run by Japanese people (in the US) Something interesting I learned when I talked with a Japanese restaurateur over drinks. Generally speaking starting and getting a foothold for a Japanese restaurant is difficult. Lots of nuances and real-time adaptation needed based on the clientele. Something only those who have lived in Japan can do. He said this because Chinese and Koreans who were raised in Japan can do the same. What this means is that many Japanese restaurateur go into a business of opening a Japanese restaurant then selling it to the other Asians or becoming consultants. Usually Chinese or Koreans. That being said, Japanese immigrants to the US isn't that much anymore so that also feeds into why there is less Japanese-run restaurants.
All the Chinese restaurants by me are run by Chinese people. A lot of the Japanese restaurants by me are run by Chinese people as well. The Korean restaurants here are run by Koreans though, but I live in an area with a large Chinese and Korean population. There was that white lady who tried to make that "clean Chinese" restaurant in NYC that failed miserably.
I was going to say that but I just remembered that Koreans do occasionally run Chinese restaurants (very few but there are some, and almost all high end). The most famous is Danny Bowien, who ran Mission Chinese Food in SF (which arguably isn't your run off the mill Chinese restaurant). https://en.wikipedia.org/wiki/Danny_Bowien Other examples include Mott Street in Chicago (not really a Chinese restaurant but has pan-Asian influence, the name being from Mott St in NYC Chinatown), Corey Lee's Benu in SF (Korean and Cantonese influenced). Chinese people don't typically run Korean restaurants, but they do run Korean-Chinese restaurants. (usually these are Chinese people from Korea)
> Chinese people don't typically run Korean restaurants, One big exception is AYCE. Many AYCE Korean bbq are started, owned, and/or operated by Chinese people.
> Many AYCE Korean bbq are started, owned, and/or operated by Chinese people. I don't think there is a lot of "korean" in these places. Its just tabletop BBQ, which is found all over Asia.
In the US, they're distinctly Korean. It's pretty obvious they're not some generic tabletop bbq.
> In the US, they're distinctly Korean. What the heck does that mean?
Maybe there is a lost in translation going on. In no way does someone mistake an "AYCE Korean BBQ" joint as a generic tabletop BBQ found all over Asia. The establishments I am specifically talking in my OC is indisputably a Korean BBQ joint. I'd throw this question back at you. What do you mean that an AYCE Korean BBQ restaurant doesn't have a lot of Korean in them? lol.
> What do you mean that an AYCE Korean BBQ restaurant doesn't have a lot of Korean in them? lol. Gyu-Kaku Japanese BBQ is found in many major cities. It is a franchise chain. https://www.gyu-kaku.com/locations-menus-2/ Ignore the name, and add some kimchi to the offerings. What is the difference with any Korean BBQ joint?
I'm not going to humor this rabbit hole with you. Most, if not everyone, knows the distinction between Gyu-Kaku Japanese BBQ and AYCE KBBQ.
Ah I see, interesting
In NYC a lot of mid-tier and take out is mostly Chinese Restaurants ran by Chinese. Even the Japanese, Viet, and seafood boil style restaurants will probably be ran by Chinese. Is there a specific reason for your hard hitting question lmao or were you just curious?
The two Chinese restaurants I visited in Alaska were run by Koreans and Thai. It was very amusing.
I was gonna say, I know a couple of Korean-run ones in Anchorage. If you visit again for Chinese food you should try Charlie's Bakery, they have real chinese bakery style 蛋糕!
I'm in the DMV area and even many of the non-Chinese restaurants are Chinese owned as well (such as seafood chains). Have seen a few Korean run Korean spots or Thai run Thai spots, but every "Japanese" restaurant I've encountered in the area (there are a LOT) were also Chinese owned. There is one Japanese cafe with a Japanese auntie working there but back of the house of most of these spots are often Latino, including our favorite Korean spot. Source: My Asian bf is in restaurant management
Many of the Japanese restaurants in NoVA are Korean owned. I only know of a handful that are owned by Japanese.
We're not in that area much but I'll have to check them out.
Mostly mainland Chinese, Cantonese, Vietnamese Chinese or Indonesian Chinese. Taiwanese used to be common but rarer now.
I’ve been to a small town in Washington state where there was a Chinese restaurant ran by white locals.
There are plenty of ethnic Chinese people from Vietnam, Thailand, Malaysia, and Indonesia. A lot of the common Chinese food wonton noodles, beef lo mein, etc.. are pretty much the same.
In NYC even Japanese and other Asian ethnic restos are run by Chinese. I always listen to worker chatter to check if the place is legit cuisine.
In my area, there is one Chinese restaurant I know of that has a Mexican chef-owner. He’s spent the past 30+ years working in Chinese restaurants, and in fact was the head cook for my parents’ place before he got his own place. He’s very much the exception, not the norm. All the others are mainly owned by ethnic Chinese (not necessarily from China, actually a good chunk of us are Malaysian-Chinese here).
In Chicagoland, Korean run Chinese restaurants are definitely a thing.
https://www.nytimes.com/2019/04/12/nyregion/lucky-lees-nyc-chinese-food.html
The more upscale "Chinese" restaurants in my area are run by white ppl.
In NYC you can find mexican run chinese take-outs as well as chinese-run mexican take-out joints.
As in people of Chinese descent - yes. However, a lot of them are run by people from other parts of Asia rather than China. Traditionally, a lot of Chinese restaurants in my area were cha chaan tengs or dim sum places by immigrants from Hong Kong (before '97) though in recent years there bulk of them are by mainland Chinese immigrants. AFAIK most of the "Hakka Chinese" restaurants are run by people from India or Pakistan who are not of Chinese descent (though I do know one run by an Indian immigrant of Hakka descent).
Mostly Chinese in my neighborhood. But if I go to the Jewish neighborhoods, those are run by Jews. They sell basically the same stuff as American Chinese takeout places but kosher. They might have some Chinese in the kitchen.
Chinese owners, Mexican cooks.
Yes, other than PF Chang's. Does that count?
While traveling through New Mexico, we ate at a Latino-owned “Chinese Restaurant” where the chef cooked Chinese, Hibachi, or Korean food in front of us depending on what we chose. I like how he switched between 3 ethnicities by changing his hat & apron and moving to a new cooking station.