Food writer Eddie Lin pays tribute to a chef who embraced the multiethnic mixture of L.A. after immigrating to Baja.
Iconic bakeries, mom-and-pop shops, and lots of dim sum.
Roy’s Chinatown restaurant Chego opened in 2013, which soon became the poster child for gentrification in the area. Roy explores what he would have done differently as he retraces his steps through some of the neighborhood’s beloved establishments like Hop Woo and Phoenix Bakery. He also meets newcomers to the neighborhood Pearl River Deli and Endorffeine.
David Chan and Geraldo Tan visit Hop Woo and Pearl River Deli in Chinatown for char siu noodles.
In its nearly three decades as a staple in LA’s Chinatown, Hop Woo restaurant rarely closes its doors. But 2020 was different. Hetty Chang reports for the NBC4 News on Thursday, March, 2021.
In this week’s installment of “In the Weeds,” sisters Mary and Kelley Liang share the story of their parents, Lupe and Judy, opening Hop Woo in Chinatown. The couple immigrated from China to Mexico, separately, where Lupe cooked at his uncle’s Chinese restaurant. Upon moving to California and opening Hop Woo, the Liangs’ strategy was to be able to provide for their parents and keep the girls out of the business and get an education. The sisters describe how they’re stepping in during the pandemic to help their mother and father, assisting with tech support and applying for the Payroll Protection Program.
Rooted in both racism and marketing, historic immigrant enclaves grapple with a crippling pandemic, rising rents, and uncertain futures.
The coronavirus recession could wipe out minority-owned businesses, fueling displacement from historic ethnic neighborhoods.
Copyright © 2022 Hop Woo BBQ & Seafood
Restaurant- All Rights Reserved.