The Middle Kingdom in Cajun Country

The Middle Kingdom in Cajun Country

Fact Sheet:
- Name: Chinese Inn
- Location: 1710 Nicholson Dr. Baton Rouge,LA 70802-8145
- Cuisine: Americanized Chinese Food (Cantonese & Mandarin Cuisine) 
- Capacity: 250
- Offers: Buffet, Take-out, Party Room,  
- Signature Dish: Green Pepper Steak, Teriyaki Chicken on Stick, General Tso’s Chicken, 
- Drinks:  Tea, Milk, Soda , Bear
- Year of establishment: 1971
- Phone: 225-383-1460
- Owner: Yu Tan

You drive up to a replica of a typical Chinese inn with two stone lion statues sitting guard at the entrance. Lions bring auspiciousness, say the ancients. Orange curved roof tiles aligned in a straight row look like an Americanized version of a pagoda's top gone ranch-style. Open the heavy red doors and what you find is an elaborately carved tiger with its jaw wide open. It greets guests atop a chunk of rosewood rock at the entrance of Chinese Inn. One reason the owner chose this creature was to pay homage to the local football team — the Tigers.

The animal is surrounded by the equally ornate trim around the wall dressed with the symmetric maze like decorations typically seen in window casings. A big fat wood carving of a laughing Buddha is sure to put a smile on a sour puss. A painting of a riverside scene at the Qingming festival sets you back in time while a carving of two fairies in gold playing the zither creates an otherworldly atmosphere. One you can never reach because it is as fleeting as the wind that carries those fairies in the air. An arch shaped screen made of silk and lacquered black around the edges contains ancient words of wisdom. This palace like environment contains a modern day piece of To the right of all this plentitude sits a trinket machine where kids can win a little prize. That is if their parents pay the 50￠ for it. Most do because they believe in good luck, even if you have to reach into your own pocket for that piece of good fortune.

Enter the 7,000 square foot buffet area which can seat a whopping 250 guests or visit one of the two party rooms (one seats 80 the other 40 persons) and you will find rosewood tables and screens done in the classical fashion. A soft yellow lighting scheme blends with the heavy woods and dark reds that accent the walls.

100 Ways to Rouse your Taste buds

Owner Yu Tan, serves the local population of college students from nearby Louisiana State University and business owners a menu with over one hundred choices. Although “mostly everything on the menu is ordered” says Mr. Tan, if he had to name a few very popular dishes they would be Green Pepper Steak, Chef's Special Fried Rice, General Tso's Chicken and Teriyaki Chicken on a Stick, though not in that particular order.

The Teriyaki Chicken is prepared using the best chicken legs marinated in a blend of savory sauce overnight. Then they are deep fried in vegetable oil for crispiness. Lastly, the teriyaki sauce is braised over the chicken giving it a rich flavor. Diners who place orders for healthy food are usually concerned about cooking methods. They can demand a particular style, i.e., broiling, grilling or steaming. Some of the better options in this category include boiled Broccoli with Garlic Sauce, Sauteed Mixed Vegetables and String Beans in Garlic Sauce, to name a few.

The buffet concept opens a window to the world of Chinese – Mandarin and Cantonese – delights. The kind Americans are accustomed to. In Louisiana, home of cajun cooking, sweet and spicy are the main tastes that arouse a hungry Baton Rouge populace.  The portions allocated in each bin at the buffet bar are technically controlled with a measurement system that indicates exactly when a dish reaches a threshold. That is when it is replenished with a freshly made new batch.

In and Around the Kitchen

Mr. Tan runs a tight ship regarding sanitation and cleanliness . Meeting and superseding health department standards and expectations is common knowledge around Chinese Inn. The staff are trained in all aspects of maintenance and upkeep continually pushing the envelope. The spotless environment is welcoming. Restrooms, the litmus test of how a restaurant values hygiene, are spanking. The dining areas including the buffet bar are immaculate.

The “family style management” is literal. Mr. Tan, has hired extended family members to round out his roster of  employees. Because of the relative ease in which he can communicate with his staff, small talk is unnecessary. He can get right to the point of what he's thinking. Beating around the bush is not part of the family style. The direct approach enables him to make changes immediately and to respond to situations without a burden.

Failure is the Mother of Success

When Mr. Tan arrived in America in 1990 he began working as a kitchen helper in a Chinese restaurant. That first job taught him to be courageous by keeping his nose to the grindstone he  found the difficult tasks before him one step in the ladder towards a better life.  He worked until the opportunity presented itself to open his own restaurant in Mississippi. As life throws people curve balls, the way they handle it shows what their true worth is. The experience at his own restaurant was a failure. The lack of management expertise caused Mr. Tan to reevaluate his options and build a working business plan.

Ten years after he first stepped on American soil Mr. Tan had a second fortunate chance to run a business on his own. He bought an existing operation — the exact place where Chinese Inn is currently located. First however, he needed to convince the customers that the food was going to be of the same caliber. Second, the service and ambience had to be just as friendly if not more amicable. Third, he needed to prove that his management skills not only improved but could turn a profit to keep the operation up and running.

Nine years later the proof is in the pudding. The takeover of Chinese Inn worked. Retention of old customers is next to 100%. As to the near future, Mr. Tan will maintain the current level of business while planning for expansion once the economy warms up again.