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Ho Chin and Ellen Yang describe their family histories and immigration to the U.S., settling in in the U.S., and trying American food for the first time. Ho Chin discusses the transition from teaching to owning a restDurant, and learning the management aspects of the business. He discusses his successful career and supporting his children, his legacy, and how popular tastes in Chinese cuisine have changed over time.

Vivian Ku, owner of the fast-casual Taiwanese restaurant Pine & Crane, talks about her journey to opening up her restaurant and the decisions she made along the way. She particularly details how her family’s background and her grandmother’s cooking influenced what dishes she puts on her menu and what type of restaurant she wishes to run. Her belief in the family values behind the Chinese food culture continues to drive her down the path as a restauranteur.

In this interview, Wong family representatives, David, Nancy, and their mother discuss their early lives in Colorado, move to California and LA, their lives in San Francisco at school and at their grocery store, and family history of paper sons. This interview was conducted in English with few conversations in Toishanese.