"Most were started by new immigrants in an effort to survive and provide for their children while giving them a chance at a better future. There was generally no expectation of passing them down to their kids. But a new trend has emerged post-pandemic. After decades of working hard for that better life, second-generation Chinese Americans are leaving their professional careers and instead finding fulfillment in taking over what their parents started."
"The pandemic, when Chinatown became a ghost town, spurred Eric and Simon Cheung to return to the family business, too. Hing Lung Meat Company, which their father had owned since the 1990s, was known for authentic Cantonese roasted meats like char siu (roast pork), soy sauce chicken, and classic roast duck (not to be mistaken for Peking/Beijing duck). To help it survive, the brothers launched Go Duck Yourself, an offshoot of Hing Lung Meat Company that focused solely on online and takeout orders."
Many Chinatown restaurants were started by new immigrants to survive and provide for their children, with little expectation of passing them down. A post-pandemic trend shows second-generation Chinese Americans abandoning professional careers to revive and run family eateries. Eugene Lau took over 606 (formerly New Sun Hong Kong), transitioning from a tech career to operate a classic Cantonese restaurant his in-laws ran since 1989. Eric and Simon Cheung returned to Hing Lung Meat Company and launched Go Duck Yourself to focus on online and takeout orders. Legacy eateries such as R&G Lounge and House of Nanking have found renewed life.
Read at www.7x7.com
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