Tommy and Frank Wong discuss their experience coming to America from Hong Kong with their three brothers and working in a variety of restaurants before starting their own. The brothers lived across the US in Texas, Kansas, and San Francisco until they started their own restaurant in New Orleans. Tommy offers an interesting explanation of the history of Chinese food in America as well as how he worked to blend the styles and flavors of Chinese and Louisiana cuisine into what he considers to be the highlights of both. Frank similarly offers some recipes and explains the influence of local Louisiana cuisine on his cooking. He concludes by discussing some of his family’s charity work and urging Chinese restaurants to be supportive of one another and not be too competitive.