WTOP Writes article about the Peking Gourmet<\/h3><\/span><\/div><\/div><\/div>While D.C. works to revitalize Chinatown and preserve its history, Tsui\u2019s restaurant, which his son George Tsui now owns, has been drawing guests from around the region, and the globe, for almost 49 years.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
When he opened Peking Gourmet Inn in a small Falls Church, Virginia, strip mall nearly five decades ago, Eddy Tsui had a simple vision. The key to any successful restaurant, he believed, is food and service. The food has to be consistent, rather than leaving returning customers wondering why their meal tastes different than it did during a previous visit. The service has to be stellar, with an emphasis on relationship-building rather than putting a plate down on a table and walking away.<\/p>\n<\/div>
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<\/span><\/div><\/div><\/div>![](\"https:\/\/www.pekinggourmet.com\/wp-content\/uploads\/2023\/05\/GALL3.jpg\" "\\"Presidents")
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<\/span><\/div><\/div><\/div><\/div><\/div>They\u2019ve never spent money on advertising, relying more so on word-of-mouth and appearances from a series of high-profile guests. On the restaurant\u2019s walls, there are photos of former President George W. Bush, Lara Trump, Supreme Court Justice Sonia Sotomayor, countless generals and lawmakers and Washington Capitals star Alex Ovechkin. A large round table sitting behind a bulletproof window is reserved for VIPs, but George\u2019s vision is to make everyone feel like one.<\/p>\n
\u201cCustomers return, and I get to know their name and get to know each other, just like a good friend,\u201d George said. \u201cThat is my best part of my business.\u201d<\/span><\/p>\nHe said the restaurant strives for consistency, which he often stresses over. He organizes weekly meetings with kitchen staff and servers to review customer feedback and address any lingering concerns. The restaurant has had the same chef for 38 years, George said. His father decided that because they had the land, they should use it to grow key ingredients that create distinct flavors. On a farm in Purcellville, they grow Chinese jumbo spring onions that are used in the restaurant\u2019s signature dish, Peking duck. They also grow garlic sprouts, which are often stir fried with pork, chicken or shrimp.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
\u201cMaintaining the quality of the food is one of the most difficult things,\u201d George said. \u201cYou come in, all the dishes, you like it. If the next time you come in, and order the same thing again, if it\u2019s different you will feel, \u2018Huh, it\u2019s changed.\u201d That thing is the most difficult part, to maintain the qualities.\u201d<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.pekinggourmet.com\/wp-content\/uploads\/2023\/05\/WIDE6.jpg\" "\\"PEKING")
<\/span><\/div><\/div><\/div><\/div><\/div>But Mei Wang, who started as a server and is now a manager, said the emphasis on service helps them uphold their reputation too. In many restaurants, Wang said, servers put a plate on the table and leave. At Peking Gourmet Inn, servers wrap the duck and strategically determine when to set food down. Their focus, she said, regardless of whether it\u2019s a return customer or well-known guest, is making sure \u201cif you come into our restaurant, we want you to enjoy the food, enjoy the service.\u201d<\/p>\n
Even during the pandemic, when restaurants in Virginia weren\u2019t allowed to serve seated guests, George said there was a line wrapped around the corner for takeout. They often get reservation requests well in advance, sometimes from callers as far away as Korea. Over the summer, as they talk to guests, wait staff learn many are visiting from out of town. But there are many regulars, too. As diners in the D.C. region face an increasing number of choices, George said their fundamentals set them apart. They\u2019ve never considered opening a second location, and continue to execute his father\u2019s vision.<\/p>\n
\u201cMy father had a principle \u2014 concentrate on one (restaurant) at one point,\u201d George said. \u201cWhen you put your service and food and everything in one focus at one point in one restaurant, your result will be better. That\u2019s actually true.\u201d<\/p>\n
While D.C. works to revitalize Chinatown and preserve its history, Tsui\u2019s restaurant, which his son George Tsui now owns, has been drawing guests from around the region, and the globe, for almost 49 years.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
When he opened Peking Gourmet Inn in a small Falls Church, Virginia, strip mall nearly five decades ago, Eddy Tsui had a simple vision. The key to any successful restaurant, he believed, is food and service. The food has to be consistent, rather than leaving returning customers wondering why their meal tastes different than it did during a previous visit. The service has to be stellar, with an emphasis on relationship-building rather than putting a plate down on a table and walking away.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>They\u2019ve never spent money on advertising, relying more so on word-of-mouth and appearances from a series of high-profile guests. On the restaurant\u2019s walls, there are photos of former President George W. Bush, Lara Trump, Supreme Court Justice Sonia Sotomayor, countless generals and lawmakers and Washington Capitals star Alex Ovechkin. A large round table sitting behind a bulletproof window is reserved for VIPs, but George\u2019s vision is to make everyone feel like one.<\/p>\n
\u201cCustomers return, and I get to know their name and get to know each other, just like a good friend,\u201d George said. \u201cThat is my best part of my business.\u201d<\/span><\/p>\n He said the restaurant strives for consistency, which he often stresses over. He organizes weekly meetings with kitchen staff and servers to review customer feedback and address any lingering concerns. The restaurant has had the same chef for 38 years, George said. His father decided that because they had the land, they should use it to grow key ingredients that create distinct flavors. On a farm in Purcellville, they grow Chinese jumbo spring onions that are used in the restaurant\u2019s signature dish, Peking duck. They also grow garlic sprouts, which are often stir fried with pork, chicken or shrimp.<\/p>\n<\/div><\/div><\/div><\/div><\/div> \u201cMaintaining the quality of the food is one of the most difficult things,\u201d George said. \u201cYou come in, all the dishes, you like it. If the next time you come in, and order the same thing again, if it\u2019s different you will feel, \u2018Huh, it\u2019s changed.\u201d That thing is the most difficult part, to maintain the qualities.\u201d<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div> But Mei Wang, who started as a server and is now a manager, said the emphasis on service helps them uphold their reputation too. In many restaurants, Wang said, servers put a plate on the table and leave. At Peking Gourmet Inn, servers wrap the duck and strategically determine when to set food down. Their focus, she said, regardless of whether it\u2019s a return customer or well-known guest, is making sure \u201cif you come into our restaurant, we want you to enjoy the food, enjoy the service.\u201d<\/p>\n Even during the pandemic, when restaurants in Virginia weren\u2019t allowed to serve seated guests, George said there was a line wrapped around the corner for takeout. They often get reservation requests well in advance, sometimes from callers as far away as Korea. Over the summer, as they talk to guests, wait staff learn many are visiting from out of town. But there are many regulars, too. As diners in the D.C. region face an increasing number of choices, George said their fundamentals set them apart. They\u2019ve never considered opening a second location, and continue to execute his father\u2019s vision.<\/p>\n \u201cMy father had a principle \u2014 concentrate on one (restaurant) at one point,\u201d George said. \u201cWhen you put your service and food and everything in one focus at one point in one restaurant, your result will be better. That\u2019s actually true.\u201d<\/p>\n<\/span><\/div><\/div><\/div><\/div><\/div>