A Chinese restaurant that has been portion of the community dining landscape for many years through unique incarnations may be down to its very last couple days.
Jung’s Golden Dragon II, at 3009 Magazine St., could close as early as subsequent week, mentioned proprietor Jung Tan. The kitchen is however pumping out orders of dumplings, shrimp toast and sesame beef, but Tan is already packing bins of mementos that as soon as embellished the partitions.
“It is unfortunate for me, but right after all these decades it is time for me to retire,” claimed Tan, now 71.
She claimed probable new house owners are considering obtaining the restaurant, which could mean the title would go on. On the other hand these future customers are contemplating a dual Chinese and Japanese menu with a sushi bar, which would mark a major change. The restaurant is geared up with a sushi bar, a maintain-above from an earlier organization here, but Tan never ever used it for sushi.
Tan immigrated from China to the U.S. in the 1970s and came to New Orleans to research hospitality and tourism administration at the College of New Orleans. A year following graduating, she opened Jung’s Golden Dragon with her moms and dads in 1977.
For a lot of decades the restaurant was positioned in Metairie, in close proximity to the Clearview Shopping mall, serving a menu of acquainted American Chinese cafe dishes (lemon rooster, egg rolls, broccoli with beef) and much more regular Chinese fare.
Inevitably, Tan commenced introducing more and much more of the conventional dishes, a lot of primarily based on the recipes her mom brought from China. By the time she moved to Magazine Street in 2010, she experienced drastically expanded the menu with a wide assortment of mainly Szechuan design dishes, for a cafe she dubbed Jung’s Golden Dragon II, like a film sequel.
The compact cafe alongside a extend of Magazine Street loaded with shops and other restaurants created a frequent regional clientele.
Quite a few have been browsing Tan in latest days asking her to remain open up. But immediately after 45 a long time in the small business and by means of the complications of the pandemic and ensuing better prices and staffing concerns she mentioned she was prepared to retire.
“I am happy of the standing I created up above the years,” she claimed. “I released Chinese tradition to my consumers as a result of food stuff, that’s what I’ll overlook. And I realized a whole lot as well, from my prospects.”
3009 Magazine St., (504) 891-8280