A Taste of Hong Kong in Michigan

A Taste of Hong Kong in Michigan

by Cuiyin Zhang

“Making a profit is not my main reason for running Yang Hong Kong Buffet,” says the owner, Chunfei Yang, “It enables me to keep my whole family together, giving me peace of mind and allowing me to be more concentrated on my business.”

Located right next to the West Mall in Marquette, Michigan, Yang Hong Kong Buffet, the winner of “Top 100 Buffets” in the 6^th Annual Award Ceremony of Top 100 Chinese Restaurant in USA, has been dishing out authentic Oriental cuisine since opening in 2003. The restaurant can easily serve more than 170 customers in its 6,000 square feet area. The convenient location benefits from a large population of in the nearby residential areas. Yang Hong Kong is a favorite among the local residents and stays ahead of the fierce competition.

The interior of Yang Hong Kong, which consists of a big hall and a party room that seats 50, is nicely maintained, bright and inviting, and features traditional Chinese décor. Chinese paintings, wooden dadoes and woodcarving screens are visible throughout the restaurant. There’s also an elegant crystal pendant hanging over the buffet bar in the center of the restaurant.

As for the décor, Yang decided to keep the ambiance low key. He wants to provide a fresh and comfortable feeling for his customers. “I am a person who places strong emphasis on family ties,” Yang says, “Thus everything in the restaurant together creates a homey and harmonious atmosphere.”

The Use of Sauce

To better cater to mainstream’s preference, the restaurant has modified traditional Chinese cuisine into Americanized Chinese cuisine. Customers come from all over the area to sample the array of Japanese, Chinese, and American dishes offered on the menu and served in Yang Hong Kong’s four buffet bars. No matter which meal is ordered, each dish fully represents the essence of time-honored Chinese culinary art.

According to Yang, a successful dish depends on the appropriate use of sauce. The special homemade sauce at Yang Hong Kong proved its longevity by maintaining its distinct taste over these years. The sauce is skillfully prepared and features a distinctive lighter taste that differentiates it from other American and Chinese restaurants nearby.

Among the over 100 distinct offerings, the chicken dishes are often sold out quickly and seemingly, they receive much higher acclaim by customers. The top selling dishes of Yang Hong Kong are the Chicken w. Broccoli, Black Pepper Chicken and Sweet & Sour Chicken. Yang chooses chicken leg meat to prepare General Tso’s Chicken. “Compared with chicken breast, chicken leg has a chewier texture which is best prepared by frying,” Yang explains.

Health conscious diners haven’t been overlooked. Yang has reduced the sugar and salt content throughout his menu with her customers’ health in consideration. There are staff members that are specially appointed to watch over the buffet bars. Food which is out for too long is replaced with fresh items.

‘A Plus’ Service

Yang has a clear operational approach and sticks to quality food and personalized service. “We never sacrifice quality for profits,” he says. Other than food, providing the most satisfactory service is also Yang’s pursuit. Yang Hong Kong Buffet operates smoothly thanks to a dedicated owner and potent management team. Most of them have worked in the restaurant since the grand opening six years ago.

The word “home” is mentioned many times by Yang throughout the interview. “It’s not exaggerating when I say that customers can think of our restaurant as their own kitchen; we can serve whatever they like,” Yang said. “I believe that the best way to maintain a relationship with customers is to treat them like family. I will try my best to treat them well and make them happy.” Yang is open to helpful suggestions from his loyal customers, taking the appropriate measures to improve services.

Yang has been working in the Chinese food industry for years. Years of experience have enabled him to polish up his ability to run such an upscale buffet restaurant. “Seeking to survive in the U.S. is extremely hard, which requires unrelenting effort,” said Yang.

Setting Down in New York

Arriving in New York in 1989, Yang worked as an interior decorator. He did projects for Chinese restaurants, from where he accumulated experience in the interior design for Asian restaurants. Later, he opened his own decoration company in 1992. Throughout that period, he found chances to discuss the industry with those restaurateurs and befriended some of them, who were of great help to him when he opened his first restaurant in 1999.

In 2003, Yang opened his third buffet restaurant—Yang Hong Kong Buffet.

Yang Hong Kong Buffet has successfully won the hearts of customers as well as the staff. “I am sincerely grateful to everyone who ever helped me along the way” he says. His motto is to enjoy what you're doing, be down to earth, and learn to inspire employees. In the future, he plans on opening a Japanese restaurant.

Location: 3060 US Highway 41 W Marquette, MI 49855

Phone: 906-226-9989