However, even more important than rankings, according to Chow, is the personal connection that so many people have with Sang Kee. Over the past 40 years, Sang Kee has garnered an excellent reputation both in and outside of Chinatown-it’s often cited as one of the best Chinese restaurants in the city. The restaurant is known for its Hong Kong–style barbecue meats, like roast pork and duck that sizzle with an umami flavor, tangy barbecue ribs, and traditional stir fries like beef chow fun.
Sang Kee was founded in 1980 by Henry Chow's father, Michael Chow, making it one of the oldest Chinese restaurants in Philadelphia. Now, after over a year of operating during the pandemic, Chinatown restaurants worry that lingering racist sentiments will continue to affect their bottom line.
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And a Yelp study conducted from February through November of 2020 found that consumer interest in restaurants located within Chinatowns in New York, Los Angeles, San Francisco, and other cities has trailed those in other zip codes, demonstrating that the economic effects of the virus split along racial lines. About 10% of Asian American businesses are in the restaurant industry, a greater proportion than for any other racial group. Out of all racial groups, Asian Americans were most likely to be unemployed long term in 2020, in part because they’re employed by industries heavily impacted by pandemic closures, like food service. Nationwide, Asian American businesses have faced declining sales, higher unemployment rates, and anxieties about racial discrimination. Before the first confirmed COVID–19 case in the United States, and long before many businesses and schools were shut down, racist, xenophobic, and otherwise ignorant attitudes about the origin of the virus were already decreasing the foot traffic in Chinatown. While many businesses are struggling to stay afloat during the pandemic, restaurants in Chinatown were the first to feel this hit.
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“But I also think strategy and investments in technology and about how to get through things like the COVID–19 pandemic.” “Sometimes I’m a dishwasher, sometimes I pick up the phone for take–out, sometimes I'm a cashier, sometimes I'm a construction worker,” Chow says.
Now, his title of general manager doesn't even come close to capturing the role that he plays at Sang Kee. More than 15 years later, after going through the traditional route of attending college and pursuing a career in consulting, Chow is back at the family business. In high school, Henry Chow (C ’10) helped out around his parents’ restaurant, Sang Kee Peking Duck House.
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