Striking South Carolinian Szechuan

A buffet-style restaurant located in the heart of the business area of Georgetown, South Carolina, Szechuan Restaurant is like a comet across the sky- bright, shining and constantly in motion.

The owner, Kwoks Chung, immigrated to the United States in 1989, bought the restaurant in 2001, and has established Szechuan as a consistently excellent eatery in the eclectic Georgetown area. Despite many challenges, the restaurant has blossomed and become a favorite of the local community.

Fact Sheet:

-Name: Szechuan Restaurant
-Location: 1923 High Market St.  Georgetown  SC 29440
-Cuisine: Americanized Chinese food, Szechuan cuisine
-Capacity:  40
-Signature Dish: Pop Corn Shrimp, Cat Fish
-Drinks: Wine, Soft Drinks, Milk, etc.
-Desserts: Pudding, Cake, etc.
-Year of establishment: 2008
-Phone: (843) 527-1219

The Scene

The area ensures a constant stream of customers, and the advantageous location has helped reap the benefits of constant commerce.

Immersed in the tender and relaxed ambience provided by soft lights, customers will feel at home while dining at Szechuan Restaurant. The decorating scheme follows two simple rules: simplicity and cleanliness.  “We don’t pay much attention to the decoration design, so that the food quality and sanitation standard can be fully conducted with our [full] attention and efforts.”

The dining area is about three thousand square feet and though large, is simple and warm in its decorations. The restaurant is furnished with tables adorned with a light blue marble material that’s easy for cleaning and can fit 5-8 patrons a piece. The walls are simply decorated with Chinese crafts hung on the wall such as Chinese knot, artistic Chinese paper cutting, and Chinese paintings. Cultural elements like these are visible throughout the dining area and create a welcoming atmosphere for the customers. There is a line of bamboo set at the front door, for the use of welcoming our guests. Chinese traditional music, such as zither, tea-art style music is softly played while customers are enjoying Szechuan’s delicious food.

Those who first sample the food at Szechuan Restaurant are likely to become repeat customers. Before the current management took over the restaurant, the building was already a well-established eatery with a strong following. But instead of letting business slide, the restaurant has been revamped and soared to new heights under the tutelage of the new ownership.

The Food

Szechuan Restaurant serves Americanized Chinese food to appeal to the greatest variety of customers and clients. No matter what your background is, you can find something to like on the menu. By offering a diverse array of cooking methods the chefs are prepared to satisfy different customers’ tastes. Stir-frying, steaming, boiling and frying are all used in the preparation of dishes.  Of all the different tastes on their menu, sweet is the main characteristics of Szechuan cuisine.

The most popular dishes on the menu are the Popcorn Shrimp, String Beans, and Cat Fish. Customers are fascinated by their flavors. The Popcorn Shrimp is a crunchy dish that is curiously prepared with homemade popcorn. The String Bean entree is cooked with a plethora of ingredients including garlic, beef oil, essence of chicken, pepper, etc. As for the Cat Fish, it’s prepared with the house’s homemade sauce. The secret of the enticing flavor is that it is prepared with an additional process compared to other restaurants- but this part of the recipe is a house secret.

The Tofu with Shrimp is a tasty, healthy, and also distinctive dish prepared in a Chinese way. It is one of the many healthy dishes currently on the menu. Customers are also welcome to offer healthy suggestions or ask for dishes to be prepared in a special way for them. But the truth is that most of the dishes at Szechuan Restaurant are healthy; almost every dish is prepared fresh and every dish contains many vegetables. The restaurant also offers brown rice, a healthier alternative to white rice. Both vegetables and brown rice are helpful for losing weight or keeping healthy.

But like many restaurants facing a changing economy, the restaurant has had to overcome some challenges. One particular difficulty the restaurant faced was trying to turn a profit when confronted with the rising cost of ingredients due to inflation. However, the management has chosen not to increase the price of dishes. Thus, they have chosen to spare the customers from the financial burdens that the restaurant has encountered. Still, manager Chung concedes that their prices are a bit higher than their competitors, but customers remain loyal to the restaurant because the higher price is warranted by higher quality dishes.

The Service

Located in the heart of South Carolina, it is not only the menu that has been shaped by the tastes of the local population. The staff consists of many local members of the community. “We hire local people to work in our restaurant. By doing this, we can provide more convenient and considerate service for the local customers without [fighting a] language barrier,” explains Mr. Chung.

The staff members know the needs and wants of the customers because they are part of the community as well. They are warm and considerate when the customers first step into the building. If they are a first-time diner, the waiting staff will patiently explain to them the many menu items offered at the restaurant.

Sanitation is key to a restaurant’s image and is also an important element of service. All of the dining and kitchen areas are very clean due to frequent cleaning shifts. Staff members are personally responsible for certain aspects of the restaurant’s hygiene, insuring an efficient workforce and a clean restaurant.

The staff and the owner have a great rapport and treat each other with respect and friendliness. Speaking of his staff, Mr.Chung beams: “They are all very happy in our restaurant without any complaint. I often visit them on some special days, such as Thanksgiving Day.”

The owner’s management style is simple and effective: “Attitude is important in a restaurant’s daily management. The key thing I care and value is whether the staff and customers in my restaurant are happy.” 
         
Owner

The owner’s story is perhaps best expressed in his own words: “I came to America in 1989, suffered a certain period of hardship at the beginning. I worked in the Chinese restaurant for several years. And in 2001, I took over this restaurant which was opened in 1981.” Not content to rest on his laurels, the owner plans on moving the restaurant to a new location soon, perhaps even as early as next month. It’s in the same area too, so returning customers won’t have to journey far.

As important as his restaurant is to him, the owner cites family as the important aspect of his life. “I have a big family which is the source of my happiness. I am aware of the importance of balancing my work time and family time.” 

So far, the balance has ensured a healthy dualism in his life between work and play. He looks forward to continue to make the bonds of family grow stronger while continuing to improve his restaurant.

Message from the owner:

“I am a down-to-earth person; I just like to do the practical things, and I am always happy with my current status. Be at peace with myself, have a good attitude towards everything. I think that’s the secret of my success.”