How Melbourne's 'Old-School' Chinese Restaurants Have Withstood the Test of Time
The enduring success of Melbourne's 'old-school' Chinese restaurants is a testament to the power of tradition and family legacy. Take Betty Yung, for example, who managed to run Fong's Chinese Restaurant while raising four children in the late 1990s.
Fong's, established in 1961 by Betty's uncle Fong Kee Chiu, has been a beloved fixture in Bentleigh East for decades. Betty took over in 1997, and despite her children growing up, the restaurant remains a second home for many.
The secret to their longevity? Quality, consistency, and a family-oriented approach. Betty and her cousin David, her uncle's son, work hard in the kitchen, and the children often help out, making dishes from scratch and providing excellent service.
Fong's two bestsellers, sweet and sour pork and steak with black bean sauce, have been perfected over the years, earning them a solid reputation.
But it's not just the food that keeps customers coming back. It's the experience. Betty's traditional management style, with physical menus and handwritten orders, creates a cozy atmosphere that feels like home.
Further east, in the suburb of Boronia, Kevin Tran has been firing up the wok at Kingsland Chinese Restaurant since 1986. His son, Graham, now helps out, and they've been in the family since 1991. The restaurant's iconic design, with its octagonal window and traditional music, has become a beloved part of the community.
The Tran family's commitment to quality and consistency, along with their multi-generational appeal, has ensured Kingsland's longevity. The restaurant's interior, unchanged since the 1970s, evokes a sense of nostalgia and romance.
Both Fong's and Kingsland Chinese Restaurants have become multi-generational dining spots, with younger families returning to enjoy the dishes they shared with their parents and grandparents. Betty and Kevin's dedication to their craft and family values have ensured these restaurants will continue to thrive for years to come.
