When you walk into a restaurant there is only so much you can see and hear and learn in the short time you will eat and drink there. Some will see more than others. But there is a character and a culture and a personality to the Hunan Inn that should be revealed to the readers of the Suburban Journals.
There is no doubt that the new owners of the Hunan Inn, near the Barn of Lucerne at Kehrs Mill and Clayton Rd, are flipping some mighty fine, delicious and somewhat different meals out of their woks. You will also see that restaurant itself is spotless and newly renovated. But there is much more to this place than just what meets the palate or the eye at first glance.
Frank Chang and his brother, Bruce, took over the Hunan Inn in October 2006. Frank has cooked all over America, even in Alaska. He has cooked in some of the finest Chinese restaurants, learning the fine art of his craft. In Palm Springs, California Frank worked at a gourmet Chinese restaurant where he cooked for Kirk Douglas. In Los Angeles he worked for a restaurant where he cooked for Jackie Chan.
"You don't just expect the boss to pay you big money," says the sinewy-muscled Frank. "I was supposed to be at the restaurant at 10:30. I would get there at 9:00 and call the boss and say 'I can't get in; where are the keys.'"
Frank has also run catering operations and upscale, gourmet Chinese food kitchens.
"I worked for one place that had ten cooks. I tried to get the head chef to teach me but he didn't want to. So one day I brought him a bottle of whiskey and then he told me what he knows," Frank says.
Frank's specialties include House Chicken, House Beef and Salt and Pepper Shrimp.
In one of Frank's previous jobs as head chef, a co-worker pointed out to Frank that a lot of new Chinese restaurants were popping up nearby and the competition was intense. Frank responded by making a motion like he was flipping a wok: "Then we will go to war."
Frank has high expectations for those who work for him and he even expects a lot from his brother and sister who work with him almost every day at the Hunan Inn.
His brother and co-owner, Bruce Chang, may even have higher expectations of himself and others than Frank has, as hard as that is for some to believe.
The Changs come from a family that owned a successful Chinese restaurant in Taiwan. Bruce himself has been a waiter, bartender and second and third chef. The only thing he has not done in the restaurant business is head chef. He also has taken business management classes and is majoring in college in java software. In a previous job he did tech support for a small corporation.
Bruce used his computer skills and his laptop to design the Hunan Inn's new logo, which looks like a digital egg.
"The egg is not meant to symbolize cholesterol," jokes Bruce, who is and looks like he is in perfect health; like his brother, no fat, all muscle and not somebody who you want to get riled, although it is very hard to get him riled, thank God....just kidding...sort of. Bruce explains: "The egg is meant to symbolize newness, rebirth. We don't forget our family's restaurant traditions but we want to build a new foundation on them. We have and excel in the traditional Hunan dishes but we offer lots of new and different stuff that most Americans may not be as familiar with but which I am sure they will love." Bruce says he would also like to gradually bring in some Peking style dishes.
Bruce correctly points out that there are quite a few Chinese restaurants in the Chesterfield and West County areas. The competition is fierce. In order to win that war the Hunan Inn has to be a bit different in it's menu offerings, not the same old same old.Does hunan have the best chinese food in st. louis?
yesDoes hunan have the best chinese food in st. louis?
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