About Us

Wong’s King History

Wong's King Seafood Restaurant

The influential Wong’s King Seafood Restaurant opened back in 2004 in Portland, Oregon. It came to be as a part of a small chain of American-style Chinese restaurants owned by Andy and FuLai Wong.

Both father and son won gold medals at a prestigious international cooking competition back in their home country of China. So it didn’t take time for their venture to rank among the top 3 Chinese restaurants in America by 2010. The gold medal that the founder and executive chef of Wong’s King, FuLai Wong, won was for his braised abalone in oyster sauce.

Wong’s King, for over half a decade, became Portland’s most visited restaurant for their traditional dim sum service. The restaurant’s sheer length of menu, use of exotic ingredients, and its massive waiting list for dining - all proof of the fact that fine Chinese tradition was the essence of the place.

The most delicious pork and shrimp dumplings and the perfectly tender lobsters. Along with delectably exquisite chicken paws, black bean spareribs, and lots more. Wong’s King was notorious for its seafood and rolling carts filled with the most enticingly varied dim sums.

For so many years, the restaurant’s grand, expansive dining room was the ultimate destination for natives, tourists, and people from all walks of life who grew a special liking to the divine flavors of buns, dumplings, and shrimp dim sums.

Portland, Oregon, USA certainly lost a huge opportunity when the Wong’s King Seafood Restaurant decided to close its doors in 2020 due to the COVID-19 pandemic. But their executive chef, FuLai Wong, continues to spread his joy as the ultimate champion of seafood and dim sum in the form of sharing useful cooking information on this platform.

Chef FuLai Wong

FuLai Wong, executive chef of Wong’s King.

His 15 years of professional experience in restaurant kitchens has definitely placed him at the forefront of Chinese cuisine. Being an executive chef at Wong’s King was in itself a huge accomplishment for him. The restaurant’s sheer length of menu, use of exotic ingredients, and the massive waiting list for dining - all proof of the fact that fine Chinese tradition still lives on.

FuLai Wong, despite not having been to any cooking school or institution, can spruce up the most delicious pork and shrimp dumplings and the perfectly tender lobster. Along with delectably exquisite chicken paws, black bean spareribs, and lots more.

His unique expertise when it comes to preparing, shaping, and crafting dim sums is actually a result of his heritage. He grew up in Guangzhou, China - the very birthplace of traditional dim sums. Despite the language barrier, FuLai Wong managed to establish Wong’s King in America that, until 2020, was popular for its 85-percent traditional Chinese menu.

And now what this Dim Sum King has decided to do is set up a resourceful platform from where chefs, cooking enthusiasts, and foodies from all over the world can take inspiration and also the most practical tips for cooking. He also reviews some of the best kitchen/cooking products, so you can prepare the most mouth-watering dishes, no matter how experimental or exotic.

Contact: info@wongsking.com