Lyrical & Tasty Lok Yaun

From the outside, Lok Yaun Restaurant stands surrounded by a cavernous parking lot with four entrances, appears to be a western-styled drive in. What with the old western styled lettering that belies 'howdy folks, cowboy boots, rodeo and cattle'. That is, of the kind 'out west', as in western states of the USA, as opposed to western versus eastern as in, America and China. When you pull up in your flatbed truck or jeep, you see that indeed it's a Chinese American walloping large at 3,500 square feet, eat in or take-away establishment.

Lyrical Chinese Music in a Spiffy Room

Serving up good eats since 1999 you step into a paneled room with flecked tiled floors. The burnt sienna hues are a darker red than orange seen throughout the interior. Light airy colored yellow walls against wide open windows that line the perimeter of the restaurant give it a spacious feeling. The high backed booths remind one of a western diner, especially the color scheme of turquoise against the dark red. The layout consists of 4 rectangle tables; 3 tables seat 6; 1 seats 8 in the party room; 5 square tables; 2 seat 4; 3 seat 2. Two large round tables, each of which seats 10. The remainder of the seating is in the booths. The restaurant has a seating capacity of 126. Except for two round wooden tables, all are painted and glossed in a creamy yellow hue, while the other tables are finished in a glossy dark reddish wood material.

The chairs match the tables. They have a shiny smooth surface. Condiments are laid out on each table. Lyrical Chinese zither and dulcimer music relaxes customers, says owner Mr. Ma. He wants all patrons to feel that way. Perhaps because of the yellow tinted lighting emanating from pendant lamps, as well as strategically placed spots which serve to brighten up darker areas of the room, customers feel energized. Even hungrier than when they first stepped through the door. That's the subliminal message the Ma's are giving off.

Variety is the Spice of Lok Yaun

Lok Yaun Restaurant was recognized as the Top 100 Customers Rated Award winner in the 3rd annual Top 100 Chinese Restaurants Competition, sponsored by Chinese Restaurant News (www.c-r-n.com), in 2006.

Tempting and colorful presentations are eye catching and mouth watering such as the signature dishes of General Tso's Chicken, Special Lo Mein, Mar Far Chicken, Green Bean Beef, Happy Family, Triple Crown, Lemon Chicken, Kung Pao King, Asparagus Chicken and Salt & Pepper Shrimps.

The variety of menu items caters to all tastes and cross-sections of the population. There's a section with Vegetable/Tofu items, a Kids Menu, Party Trays and a Health Food section which has items containing no MSG, oil, low sodium and no cornstarch. In an unusual turn for a Chinese restaurant the owners cater to those with a yen for such American favorites as steaks, hamburgers, grilled cheese sandwiches and fish and chips.

Stirring and deep frying are the main methods of preparation. Yet in order to cater directly to people's dining habits, sweet, sour and savory have been the adopted flavors of choice. Mr. Ma, current owner and chief chef prepares all the sauces with elaborate care. Whether white, brown, Kung Pao or General Tso's sauce, each has a bit of a sweet taste to appease the local population. This is why if you travel around the world, whenever you visit a Chinese restaurant in a foreign country, the taste will inevitably take on that particular country's predominant flavoring.

Preparation in Eugene, Oregon

Every dish is prepared carefully and with great attention to detail. For instance, the Mar Far Chicken is made with handpicked sliced chicken marinated in a homemade sauce, with green onion flakes and sesame seeds. The chicken is deep fried and then served with a sweet & sour sauce. Lemon Chicken is made of premier deep fried chicken breast. Diced into pieces and then topped with freshly made thick lemon sauce. The final taste is really flavorful and puckers the mouth yet still has that hint of sweetness so the tart lemon is toned down a bit. BBQ Roast Pork is also popular. A combination tray with BBQ Roast Pork, Pork Fried Rice, Chicken Sub-gum Chow Mein and Mar Far Chicken is a must-order item on many people's list.

In order for Mr. Ma to continually provide excellent dishes for his customers, he is strict with inventory quality, quantity and how sauce is utilized. Every chef is well-trained and rigorously interviewed by Mr. Ma himself. There are currently six chefs in the kitchen. His method ensures that all of the restaurant’s offerings consistently maintain the same barometer of taste.

Are there any healthy dishes to choose from ARN implored?

Each dish is prepared without MSG. A special section of the menu allows diners to enjoy food without starch, soy sauce, or lard. The chefs use as many healthy ingredients as possible. The primary cooking principle is to use less salt and fat and this is welcomed by a broad cross-section of people: young, health conscious and seniors alike. More recently gluten free options have been added to the menu.

Purchasing Ways and Means

At Lok Yaun, vegetables are purchased daily at the market by Mr. Ma. Meats, seafood and canned ingredients are regularly delivered by trusted suppliers. Mr. Ma does not stock much. By the time the restaurant is closed for the night everything purchases is usually gone. Chinese, Mexican and American Beers are on offer as is wine and soda.

Customers Flock despite Downturn in Economy

If one listens to Mrs. Ma tell it, the reason customer's continue to line up, at busy lunch hours waiting for a table or at dinner has to do with the kindness and care bestowed upon them by her and her husband. Since each customer is well-remembered and treated as part of the extended family, they reciprocate in kind by regularly visiting the restaurant as well as giving gifts at holiday time. Mrs. Ma said, “I've received chocolates, candy, fruit and flowers.” She's proud to share that her customers like her little daughter very much and often ask about her.

Mr. Ma admits that right after 9.11 he experienced the worst downturn. The unemployment rate was very high and during that period customers weren't consuming much at all. It was the toughest period he had to endure. But endure he did and survived quite nicely. As he puts it, “it is because of our excellent quality food first and foremost. Then I believe it is due to putting into practice the advice we receive from customers, like keeping prices lower. Other reasons are high quality staff and their performance, a high hygienic standard and a very good relationship with our customers.

Message from the Owner:

“We want to take this opportunity to give heartfelt thanks to all the customers, most of the citizen in Eugene, for their support over the years. We, a humble family-owned eatery, are able to achieve a growing sale rate even though in financial crisis, thanks to the customers’ consistently support. We are dedicated to preparing tasty food and providing more humanism and friendly service in the future for each of our guest.”

                                                                                      —— Mr. & Mrs. Ma