When his family acquired a vacant two-story commercial space near Philadelphia's Chinatown that had once been used as a garage and warehouse by a construction company, Wong, who worked in construction and architectural design, jumped at the chance to open a restaurant.
Initially, Wong envisioned a restaurant serving modern Japanese cuisine, but navigating the bureaucratic building codes took years, and the Japanese chef he wanted to work with ended up moving on to other work.
So Wong changed tack and decided to theme the restaurant around something that was important to him.
Far East Descendant's décor is modeled after the inn that gives the film its title, with a wooden facade, a ceiling made of dark stained wood planks, a bar with a dragon motif burned into the wood, and a dimly lit space with hanging red lanterns.
The second floor has an outdoor rooftop dining space, decorated with martial arts weapons such as spears, swords and nunchucks.
“I thought it would be cool to have an old martial arts vibe in the restaurant,” says Wong, who did some of the interior design himself. “It's basically a hostel and a restaurant, and the chef is a martial arts expert.” [in the movie].”
According to Wong, the name “Far East Descendant” comes from the phrase “descendant of the dragon,” which of course starts with “Fed.”
Wong opened the restaurant in April 2020, just as the COVID-19 pandemic was beginning to spread around the world. Despite not knowing how long the pandemic would last, Wong continued to operate the restaurant, and now the restaurant attracts a diverse clientele, including Asian and non-Asian, young and old.
Wong's parents, who emigrated to the U.S. from Hong Kong in the 1970s, ran a Chinese-American takeout joint, but he had no culinary training. But he had lots of ideas about what should be on the menu at Far East Descendants.
He mainly uses traditional Cantonese ingredients and techniques, with some twists in seasoning and presentation.
In the restaurant Shumeior roast meat, etc. Siuyuk, Or crispy pork belly, Wow MuiSalted plum powder is Wong's favorite ingredient.
“I was dehydrated. [wah mui] “I put it in a spice grinder and turn it into a powder, which I then mix with other spices and sprinkle on the pork belly,” he says.
He also makes ginger-scallion powder by drying ginger and scallions, and a powder he calls “phoenix powder” using dried and ground chili peppers, which he plans to sell commercially in the future.
Wong is also proud of developing his own unique barbecued pork sauce, which uses beets instead of dye to give it its reddish-brown colour.
The restaurant makes beef char siu as well as pork. “Pork is a staple in Chinese cuisine. [people]But there are many people in the United States who don't eat pork for religious reasons, or who simply don't eat it.”
These meats feature on Far East Descendants' Beast Board, a Cantonese version of a charcuterie plate, along with options such as shrimp toast, duck with sour plum and fried sticky rice with shrimp. Lap Cheong [Chinese sausage]Five Venom Fries and seasonal vegetables are also served.
Other menu items include: Mantou – steamed buns stuffed with chicken, pork belly or vegetables – and claypot rice topped with duck thigh, pork belly, steak or barbecued pork seasoned with plum vinegar.
Cocktails are also Chinese-inspired, including a dry rice wine baijiu mixed with mango, amaretto, fresh lime and orange; the Hong Kong Yin Yang, a cold brew coffee with milk tea and a touch of rum; and the Kowloon Mule, made with vodka, ginger syrup, salted plum flavouring and fresh lemon.
The restaurant also serves Master Gao beer from Nanjing and Young Master beer from Hong Kong.
Wong's parents worked hard in the take-out business and advised their two sons not to go into the restaurant industry, but he said they were happy he opened a place like Far East Descendants, which appeals to Chinese Americans who, like him, enjoy Hong Kong movies, Cantonese food and are interested in martial arts.
In the future, Wong plans to organize tasting events and provide immersive experiences with themed menus featuring Hong Kong movies, movie food, and American cinema food. Chachanten and Dai Pai Don.
“We're trying to bring together ingredients, culture and food, and it's not an easy thing to do; it's an ongoing process,” Wong says.
Far East Descendants, 251 N Clarion Street, Philadelphia, USA
