Older, traditional Chinese restaurants are disappearing from the San Gabriel Valley at an alarming rate, writes lucaspeterson.
Customers inside Ocean Star restaurant during lunchtime in 2006. The restaurant, which opened in 1982, closed this month.
Although weekends at large dim sum dining rooms see healthy crowds, weekday business can drop off noticeably. “Traditional Chinese banquet spaces aren’t as sought after as they used to be,” Wan said. While the exact reasons are not simple to codify, restaurant owners and diners cited a number of factors in explaining the rash of closures: labor issues, financial challenges and changing consumer tastes among them.
Outside Little Sheep Mongolian Hot Pot in Pasadena. While some traditional Chinese restaurants struggle, hot pot restaurants in the San Gabriel Valley are thriving. , speculation is rife as to the exact reason for the epidemic. One is that the restaurants, many of which were opened by immigrants decades ago, are built on a back-breaking labor model that second- and third-generation residents are unable or simply unwilling to maintain.
In the 19th century, Chinese immigrants to the U.S. arrived primarily from Guangdong province in southern China , particularly the rural Taishan region. Decades later, dim sum halls and the smell of butane had become fixtures of urban Chinatowns. Luxurious Cantonese banquet food — abalone, sea cucumber, jellyfish — was a staple of weddings and special occasions.
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