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The Scene:
Gary Zhu acquired Sampan Café,a faltering gaudily decorated pink Szechuan style restaurant in 2002. Even with all of its hideous shortcomings he saw a jewel in the rough and went in with full knowledge "that success is the outcome of confidence and lots of hard work" with the operative words being "HARD WORK" and lots of it.
Steven Li was only fifteen years old when he emigrated from Fujian Province to this daunting country in 1978. In those early days in the United States, the Li family ran a small takeout restaurant in order to make a living. Naturally......
Way up north in Alaska where the mighty brown bear roams, a bear of another sort is hard at work cooking fine Chinese cuisine.
Cuisine: Different types of Chinese cuisine, seafood
Restaurant Type: casual
Seats/Capacity: less than 200 seats
Offers: take-out
Signature Dish/ House Specialty: Shrimp w. Black Pepper, Sesame Chicken
Desserts: small cakes
Year of establishment: 2004
Message from owner: "Try your best to meet every customer's needs. You will always gain something after giving up something."
What Wok’ N Grill clearly admits is their type of fare that is billed Americanized Chinese! Besides serving up American or Cantonese only, one surefire reason for their success is how they cater to all tastes in middle America.
This is the 3rd establishment in the “888” series of restaurants Ben owns in the Houston area. The other are two are just nine minutes away from 888 Bistro. The owner credits his success to a basic philosophy of selflessness. “Give out first and then you will receive more,”
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