Tag Archives: New Gold Mountain

Preservation of King Fong Cafe

March 3, 2018 by
Photography by Bill Sitzmann

To walk upstairs from 16th Street to the dining area of King Fong Cafe was like passing through a time-warp. Destination: Southern China, more than 100 years ago. Pagoda chandeliers hovered above lavish teakwood tables inlaid with mother-of-pearl. Golden camphor carvings decorated the trim of private booths and tearooms. Silken embroideries adorned walls.

But the cuisine was another sort of time-travel experience. At least until King Fong’s—considered Omaha’s oldest restaurant—closed “temporarily” for renovations in 2016. King Fong’s menu featured old-school Chinese-American dishes such as chop suey, chow mein, and egg foo young.

Back in the early days of Chinese immigration to the U.S., entrepreneurial chefs invented chop suey, chow mein, and egg foo young to appeal to American taste buds. The dishes became staples at Chinese restaurants throughout the United States, but they have gradually faded from Chinese-American menus in recent decades. The trend is evident in New York City’s Chinatown. Likewise among the Chinese restaurants of Omaha.

Omaha-born director Alexander Payne was involved in a company’s purchase of King Fong’s in 2007. He has expressed desire to ensure that a Chinese restaurant remains at the site of King Fong’s for future generations; however, the restaurant remained closed for renovations as this edition of Omaha Magazine headed to press.

Preservation of King Fong Cafe represents a continuation of the last-remaining continuous link to Omaha’s early Chinese community. The restaurant’s founder, Gin Chin, was born in California; Chin’s father was a potato farmer in Stockton who gained citizenship while working as a houseboy for the mayor of San Francisco. Chin eventually left California to open a Chinese restaurant in Duluth, Minnesota. Upon visiting Omaha for the 1896 Trans-Mississippi Exposition, he decided to relocate to Omaha’s relatively more-temperate climate. He opened the Mandarin Cafe and then King Fong Cafe in Omaha.

King Fong’s opened in 1920 at 315 S. 16th St. The building previously housed dining entrepreneur Tolf Hanson’s Cafe Beautiful, an ambitious French restaurant that ended up a financial disaster (the bankrupted Hanson committed suicide in 1909, a year after Cafe Beautiful opened). To remodel the magnificent space, Chin went all the way to Canton (present-day Guangdong province) to retrieve the traditional furniture and décor that would fill King Fong’s second and third levels. Chin even took the boat back to America with his teak tables, chandeliers, and silk embroideries to keep the investment safe.

Subsequent generations of the Chin family would leave the restaurant industry behind. Chin’s son, Carl (the eldest male of eight children), became a chemical engineer and chief chemist for Omaha Public Works. Although Carl personally helped out with accounting at King Fong’s, none of his own children would work there. Among Carl’s five children, his second-eldest son—Dennis Chin—is the only one still residing in Omaha. He became an accountant for Union Pacific before switching careers to education as a Bellevue school teacher/administrator and wrestling coach.

Dennis’s first language was Toisanese—a regional dialect of Cantonese—but says he’s no longer conversational in Chinese. His Chinese-American wife, Betty, grew up in Pittsburgh’s small Chinese community. Her first language was also Toisanese.  Dennis and Betty (who remains bilingual) speak English with each other, their children, and granddaughter. Their household conversations demonstrate how English often becomes the language of familiarity for second and third-generations of Chinese-American families.

Just like the culinary landscape of Chinese-American communities has changed—with chop suey, chow mein, and egg foo young becoming increasingly rare—the linguistic landscape has also changed with subsequent waves of Chinese migration.

Mandarin has replaced Cantonese as the dominant Chinese language in Chinese-American communities. (Cantonese is the regional language/dialect of Guangdong province and the Hong Kong Special Administrative Region, while Mandarin is spoken throughout mainland China and Taiwan.)

Meanwhile, with recent waves of Chinese immigration, the great variety of Chinese cuisine has found more authentic representation in American cities: from Sichuanese (a spicy Chinese cuisine from the interior of the country, available in Omaha at China Garden), to Shandong specialties (available at Blue & Fly in Omaha), and even back south to the Cantonese-speaking region of China with authentic dim sum (available in Omaha at Gold Mountain’s two locations and Grand Fortune Chinese Restaurant).

King Fong’s in 2018

This article was printed in the March/April 2018 edition of Omaha Magazine. Interior photos of King Fong’s published in the September/October edition of Encounter Magazine.

See other Omaha-Chinese content from the March/April 2018 edition of Omaha Magazine:

Year of the Rooster

December 23, 2016 by
Illustration by Matt Wieczorek

Chinese Lunar New Year falls on January 28 this year. The holiday is like Thanksgiving, Christmas, and New Year’s all rolled into a week of celebrations. This year will be my third Lunar New Year in Omaha. Since relocating to the Midwest, I have developed a small go-to list for dishes that taste like home (or at least satiate my appetite until my next return visit to Hong Kong).

When coworkers ask me to recommend “real” Chinese food, I often probe how adventurous they are with eating. Authentic Chinese cuisines do not usually come with a thick brown or red sauce. Sometimes, signature dishes also feature uncommon ingredients. Although I never fancied chicken feet, I know several European Americans who will gobble down the dish (which translates to “phoenix talons” in my native Cantonese language) at any opportunity.

Chinese cuisines vary depending on region. Sichuanese (from western China) is known for its “mala” numbing spice. Cantonese (from Hong Kong and Guangdong) is famous for fresh seafood and dim sum. Dumplings, maybe even more than rice, are beloved in northern Chinese cuisines. You might even say Americanized Chinese food is authentic in its own way, with its distinct flavors and history woven into the story of Chinese migration.

1. Fresh housemade dim sum

I was excited to see barbecue pork and duck hanging on display upon entering Canton House Restaurant during my first visit; the Cantonese diner reminds me of the typical Hong Kong-style café (also known as a “cha chaan teng”). The chef started his career in Hong Kong decades ago and has brought a long list of authentic Hong Kong dishes to his restaurant in northwestern Omaha. Dim sum—bite-size breakfast hors d’oeuvres—are freshly made to order; I highly recommend ordering a variety and enjoying them with a group of friends. Stuffed eggplant, fish slices in congee (rice porridge), and sliced beef with pan-fried rice noodles are among my top three choices.

4849 N. 90th St., No. 1, Omaha, NE 68134



2. Savory Shandong cuisine

Tucked in the corner of a strip mall on 72nd Street, Blue and Fly Asian Kitchen is a homey eatery that is crowded with Chinese students every night. The traditional Chinese menu features a range of quick-fried and fish dishes that are iconic of Shandong cuisine. A bilingual handwritten menu beside the kitchen offers a further selection of seasonal delicacies. The owners are generous in sharing their cultural heritage with patrons; for example, in the last Mid-Autumn Festival, they gave out handmade “mooncakes” to diners to share celebration of the Chinese holiday. I have yet to order anything I do not enjoy at Blue and Fly (and I am definitely a frequent patron). My personal favorites include spicy shredded potato (a cold appetizer), spicy pig intestine (an entrée), and a specialty dessert—caramelized sweet potato.

721 S. 72nd St., Omaha, NE 68114



3. Cantonese-style barbecue duck and barbecue pork buns

Order a Cantonese-style duck (half) to go with a bowl of rice, and you will get an authentic Hong Kong lunch experience. Grand Fortune Chinese Restaurant also has an extensive dim sum menu—the baked barbecue pork pastry and baked barbecue pork bun are must-tries as you may only find the steamed version in other dim sum shops in town. Steamed barbecue pork buns are known as “cha siu bao” in Cantonese. Cha siu bao, pork and shrimp dumplings (“siu mai”), and shrimp dumplings (“har gow”) are regular fixtures of dim sum brunch anywhere in the world.

17330 West Center Road, Omaha, NE 68130



4. Dim sum brunch after church

New Gold Mountain is crowded with families after church on Sundays. The restaurant has an intimate atmosphere. Its fried items—such as salt and pepper shrimp, deep-fried minced pork shrimp dumplings, and crispy fried tofu are all finger-licking good. Meat lovers can try barbecue pork with five spiced beef. The meat platter is a common dinner staple in Hong Kong, and is best enjoyed with a bowl of rice and some stir-fried vegetables.

15505 Ruggles St. No.105, Omaha, NE 68116.



5. Mouthwatering tofu dishes

People may not associate Three Happiness Express with authentic Chinese food. But its kung pao tofu is a good representation of Chinese cooking. The tofu is perfectly fried to form a crispy crust; the dish is not drowned, rather it is drizzled with a light brown sauce. The restaurant’s steamed dumplings are also authentic, as long as you skip the sweet and spicy sauce and dip it in soy sauce. Friends from the neighborhood have professed a deep love for the crab rangoons, Princess Chicken, and Loc’s Chicken Wings (and these dishes are definitely American Chinese inventions).

5107 Leavenworth St., Omaha, NE 68106



6. Classic American Chinese food

Golden Palace has an old-school menu and an Oriental interior design that suggest the restaurant has been passed down through generations. The restaurant serves polished classic American Chinese food. The barbecue back ribs are the absolute bomb.

4040 N. 132nd St., Omaha, NE 68164



7. Unlock the secret menu 

The “secret menu” of Jade Palace offers authentic Chinese cuisines. Even if you don’t read Chinese, pick a protein and ask the server what he/she recommends. The owner suggested we try “water boiled fish”—beware though, the Sichuanese dish is cooked with a lot of red hot chili peppers. The heat index of the fish is a challenge (southerners, like me, are not known for eating spicy). Be sure to discuss the level of spiciness before ordering.

1702 Galvin Road South, Bellevue, NE 68005



8. Hot pot special

China Garden Restaurant has a winter hot pot special. The communal dish is popular in colder months. Select meats and vegetables from a list, and the server will bring a pot of broth and a portable stove for you to cook the food in. The restaurant offers most of the favorites of Sichuanese cuisine. To drink, ask the server if sweet-sour plum juice is available. Other thirst-quenching options include Tsingtao beer and canned Chinese herbal tea, “Wong Lo Kat.”

8315 Tangier Way, Omaha, NE 68124



9. Fusion Chinese food

P.F. Chang’s modern take on Chinese food results in a range of light, savory fusion cuisine. I highly recommend the chicken lettuce wrap.

Westroads Mall, 10150 California St., Omaha, NE 68114



10. Oldest Chinese restaurant in town

The interior design of King Fong Cafe resembles that of Chinese courtyard houses. The wood carvings and chandeliers (imported from Canton, the old name of Guangzhou) are well-preserved—the visual enjoyment is a feast in itself. The restaurant is not only the oldest Chinese restaurant in town, it is the longest-running restaurant in the city.

315 1/2 S. 16th St., Omaha, NE 68102



* Note: King Fong Cafe announced its temporary closure in 2016 and had not announced a reopening date at the time of Omaha Magazine‘s publication deadline.

Another great way to discover new dishes is to ask the server what Chinese customers have ordered. If something looks delicious at another table, ask your server what it is. For anyone looking to celebrate the Lunar New Year with a Chinese feast, please note that restaurants may close during the festival, so check ahead to confirm if they are open.

Authenticity aside, I absolutely love when fortune cookies arrive with the bill. The American Chinese invention (or American Japanese, depending on the origin story) coincides with Chinese affinity for auspicious signs. Happy Lunar New Year! May your fortune cookie bring good luck!

How do you say Happy New Year in Chinese?

“Gong hei fat choi!” That’s Cantonese (the language of Hong Kong and Guangdong).

“Xin nian kuai le!” That’s Mandarin (the official language of mainland China and Taiwan)















…and for a preview of the 2017 Nebraska Chinese Association Lunar New Year Celebration: