Local Chinese restaurant offers traditional dishes, dessert options
UTD has seen a lot of growth over the years,
so it should come as no surprise that the area around the university is always
developing. Despite the almost seasonal changes, I’m excited to revisit a
classic Richardson restaurant, Jeng Chi.
Seemingly
small and unassuming, Jeng Chi sits near the center of Chinatown, preceded by a
row of imposing stone sculptures. Red paper lanterns shine down on the seating
area’s dark hardwood, creating a soft glow throughout.
Looking
over Jeng Chi’s selection, I was immediately struck by the variety of tastes
they could appeal to. Their juicy steamed dumpling, kung pao tiger shrimp and
jellyfish with cucumber made Jeng Chi stand out to me as a location where
anyone, regardless of their experience with Chinese food, would feel comfortable.
Starting with an appetizer of marinated tofu and a green onion pancake, I was
immediately struck by how light both were. With their own uniquely subtle and
salty flavors, the two were the perfect way to ease myself into the evening.
As the main courses came out, I was struck by
Jeng Chi’s simple showmanship. Contained within a regular bamboo steamer, the
small juicy steamed dumplings appeared with a cloud of steam. I had high
expectations for this signature dish, and I wasn’t disappointed. Hand-made in
house, each dumpling wasted no space, filled with a delicate balance of pork
and soup. The mapo tofu, filling its container to the brim, was overflowing
with a variety of spices and sauces, combining perfectly with the silky texture
of the tofu. Jeng Chi’s dishes stood out to me visually, not in a traditionally
flashy manner, but in the simple commitment to flavor made apparent from the
moment they’re set down.
General
manager and co-owner Janelle Teng talked about Jeng Chi’s history as a small
family business, and her role in helping it grow to its current size. Teng said
they eventually outgrew their original location in the Chinatown Shopping
Center.
“Over
the first couple decades, the restaurant became more successful. They knocked
out a wall one way and made the kitchen bigger. Some years later, they knocked
out a wall another way and made the dining room bigger,” Teng said. “The
business was doing very well starting around 2011-2012, and it was time to grow
but there were no more walls to knock out.”
Founded
in 1990 by Yuan and Mei Teng, Jeng Chi originally sold only dough items, such
as steamed buns and noodles. Now serving a largely expanded menu, Teng said the
restaurant seeks to appeal to a diverse customer base while maintaining their
authentic cooking.
“The
menu is my mother-in-law’s menu. We brought it with us from the original
restaurant and these recipes all harken back to her family,” Teng said. “It’s
her family’s cooking, and so the roots are there with my mother-in-law’s
family.”
Teng
said that because the restaurant serves such a diverse audience, it was
important for them to be able to accommodate various dietary restrictions.
Alongside their regular menu, Teng said their separate vegetarian and allergen
menus helped ensure a safe and comfortable experience for diners.
“I
worked very hard to make sure that we are transparent with the menu ingredients
so our customers can make good, safe decisions for themselves and their
family,” Teng said.
Jeng
Chi, derived from a Chinese family name, loosely translates to “House of Joy.”
Now as co-owner alongside her husband Francisco, Teng said she hopes to honor
both the legacy and name of the restaurant.
“I
want (customers) to remember how amazing their meal was,” Teng said. “That the
food was prepared perfectly, that their service staff treated them kindly and
efficiently and that they leave with that sense of joy and satisfaction, that
they’re happy with this is where they spent their time with their family or
coworkers.”
With
the growing success of Jeng Chi, Teng said they hope to expand to a second
smaller location, more similar to the original Jeng Chi from 1990. As the
business continues to grow, however, Teng said they are determined to keep the
same hands-on, family run operation going for years to come.
“We
do have some young family members that are involved with the family business,”
Teng said. “ I have been really fortunate to curate a management team that have
worked with me for six years or more.”
At
first glance, Jeng Chi’s elegant and thoughtful interior struck me as that of a
location beyond my means. My time there has shown me that behind its stunning
decor and increasing success lies a caring restaurant, truly committed to
honoring their guests.
“My mother and father-in-law have put down
some really amazing roots for us … They are well respected in the community,
and I hope that we have honored them by being able to provide the environment
and the staff to share our food with more people today than ever before,” Teng
said. “I have the most respect for all that they have done and all that they
continue to do for us, and I hope that the mutual respect shows here in the
restaurant. I hope that radiates back out into the community.”
As a response to recent developments
surrounding COVID-19, Jeng Chi has temporarily halted dine-in eating, offering
instead a weekly menu of Grab and Go options, including bento boxes, dumplings
and soups. Open from 11 a.m. to 9 p.m., Teng said the restaurant would continue
operating for as long as the government would allow them to.