![]() It shows a journey from the Chinese Embassy in Washington, D.C., to suburban Richmond, via the Virginia suburbs of Washington, suburban Atlanta, Knoxville, and Charlottesville. locations in a period of about eight years. ![]() Disappearances and movement Ī map, captioned "The restless chef," accompanying a 2012 Washington Post article about Chang has arrows indicating Chang's movements between cooking positions in ten southeastern U.S. One morning in 2003, just days before they were set to return to China, the Chang family left the embassy with plans to settle in the United States. Ĭhang and his family arrived in the United States in 2001, and during his tenure at the Chinese Embassy he cooked for then- Vice President Hu Jintao. After working in luxury hotels and winning national cooking competitions in China, Chang was encouraged to take the foreign service cooking test, earning a two-year contract to work in the Embassy of China in Washington, D.C. He was assigned to work on a cruise ship on the Yangtze river, where he met his wife, Lisa. Peter Chang is a Chinese chef specializing in Sichuan cuisine who is known for his restaurants in Virginia and other states in the Southeastern United States.Įarly life and emigration to America Ĭhang was born in 1963 in a farming village Hubei Province, attending culinary school in. Taste of China, Charlottesville, Virginia (2009 - 2010) ![]() Hong Kong House, Knoxville, Tennessee (2008) Tasty China, Marietta, Georgia (September 2006 - 2007) Call 70.TemptAsian, Alexandria (February 2006 - May 2006)Ĭhina Gourmet/Szechuan Boy, Fairfax, Virginia (May 2006 - July 2006) Red Kimono Japanese & Korean Cuisine, at 790 Station St., is open daily for lunch and dinner, Monday – Thursday 11:30 a.m-10 p.m., Friday 11:30 a.m.- 10:30 p.m., Saturday Noon- 10:30 p.m and Sunday Noon-10 p.m. Dennis Holste, Economic Development Manager, checked on us several times to see if we needed help." Town staff was very helpful to work with and very friendly. "When we arrived, we saw a lot of people walking around.and we noticed there was no Japanese Korean restaurant in the area," she said.Īsked how it was to work with the town concerning permits and inspections, Chea exclaimed, "It was really easy. When they came to downtown Herndon, they knew this was the place. Chea told how the family had spent some time looking for a new location traveling up and down the coast. Patrons can choose to dine at the sushi bar and watch the chefs or at tables and look out over the town center.Īerin Chea of Herndon, the hostess at the Grand Opening, described how her father Yeong Chea, who owns the restaurant, decided to relocate his business and open in Herndon after having other restaurants in the Boston area. The restaurant prides itself most on the creation of its sushi, meticulously prepared with an eye for vibrant artistic color balance by Head Sushi Chef Dongsoo Kim of Centreville and Sushi Chef Zhen Chen of Vienna. With a large assortment of Bento Boxes and other specialties, there is something for everyone. Katsu, a Japanese dish of juicy chicken or pork in a crisp layer of golden panko breadcrumbs is served with its traditional thick savory-sweet sauce. The extensive menu features generous servings of authentic Korean and Japanese favorites, prepared with the freshest ingredients such as Korean Bibimbap, a dish of mixed rice with meat and assorted vegetables and Galbi, grilled ribs. The venue offers a casual dining experience in a beautiful setting. New to Herndon, and located in the walkable historic downtown district, Red Kimono, sets itself apart in the town as the only Japanese Korean restaurant and as having one of the best Head Sushi Chefs in the area, Dongsoo Kim. 27 after hosting a Grand Opening Day buffet of select dishes on Friday, Jan. The Red Kimono Japanese & Korean Cuisine opened its doors to the public on Saturday, Jan. Hyojin Kim of Red Kimono Japanese & Korean Cuisines welcomes Bill Ashton, Herndon Town Manager, Signe Freidrichs, Herndon Town Councilmember (far left) and Dennis Holste, Herndon Economic Development Manager (far right) to the Grand Opening of the restaurant held Friday, Jan.
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