![]() ![]() ![]() The only difference is that we used to be open 24 hours a day. Could you please talk about how the restaurant has changed over the years?Įven after all these years, Hop Kee hasn't changed much at all with regards to our day to day operations. Your restaurant has been open since 1968. When I asked them how they knew about us, they said that they had heard about us from a friend. One time, we actually had some tourists from Germany who somehow knew about Hop Kee. Most of them hear about us from word-of-mouth and just decide to stop by on a visit to New York. In total, three generations of customers have been coming here.Īlthough most of our regular customers are from the Tri-State area, we have customers come from all across the U.S. We actually have many regulars who have been coming to Hop Kee for decades! Some people were kids when their parents first brought them to Hop Kee, and now they bring their own kids. We have a large and diverse customer base that includes people of all backgrounds & ethnicities. Who are your customers / what demographic do you cater to? What are some of the most popular dishes from your menu?Ĭrabs Cantonese style with black bean sauce, snails, all the salt and pepper dishes, pan fried flounder, and spring chicken. At the time, the restaurant in Hop Kee’s current location was run by my father’s cousins, so my father took over the business from them, and the rest is history. After working at Wo Hop for a few years, my father and his partners had gained enough experience working in the restaurant industry to open their own restaurant. His first job after immigrating to the US was working as a chef at Wo Hop, another Cantonese style restaurant right next to Hop Kee. What inspired you to start your restaurant?īack in Hong Kong, my father worked in the auto industry. My grandfather on my father’s side had served in the US Army for WWII and did all the paperwork for my family to move to the US. I was only two years old when we made the move, and my younger brother was only one at the time. My family (my father, mom, younger brother, and myself) immigrated from Hong Kong to New York in 1965. My name is Peter Lee, and I am the current owner and operator of Hop Kee Restaurant. Tell us about your business and who you are. ![]()
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