DINING FEATURE
BY GEORGE WIEBE
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Dishes to try
1 Beef in garlic sauce ($19.50): Beef, celery and onions are cooked in garlic and served with buns.
2 Sweet skinned duck ($22): Duck with a crystal sugar crust is served with chili dipping sauce.
3 Stir fried pea shoots with garlic ($17): Pea shoots and garlic are served alongside a bed of white rice.
PHOTOS BY GEORGE WIEBE COMMUNITY IMPACT NEWSPAPER
Hu’s Cooking Chef creates new meals from traditional Chinese avors J ohn Hu worked as an architect in the Houston area for more than 20 years. In March 2019, restaurant. “It took us two to three months to nd a location, another two months to renovate it, then boom, we opened up,” Hu said. Hu emigrated from Taiwan in
Hu said. “The climate there is often wet and cold sometimes, so the avor over there is spicy,” Hu said. Later additions to the menu include Taiwanese-inspired cooking with a “milder” taste. “The two most important things for the restaurant are customer service and the avor, and the last three years have proved we did it right,” Hu said. As patrons leave Hu’s restaurant, they often thank him and the rest of the sta for their experience. “We were very successful the last three years because of the custom- ers,” Hu said. “We have very loyal customers.”
he made a career move, becoming a restaurateur with the opening of Hu’s Cooking in Houston’s Old Braeswood neighborhood. “I used to work in Sugar Land, and there was a Chinese restaurant in the area, [Cooking Girl],” Hu said. “The owner and I became good friends, and I was actually helping at that restaurant.” Hu said he scouted Cooking Girl’s Texas Medical Center location when it expanded, and he assisted in the remodeling of the building. After that, he said a friend approached him about opening his own
John Hu is the owner of Hu’s Cooking.
Hu’s Cooking 2502 W. Holcombe Blvd., Houston 713-660-0020 www.huscooking.com Hours: Sun.-Wed. 11 a.m.-3 p.m., 5-9 p.m.; Thu.-Sat. 11 a.m.-3 p.m., 5-11 p.m.
the late 1980s, joining his sister in Houston. Chef Wang Yu developed the menu at Hu’s Cooking, incorpo- rating many of the avors core to central Chinese cuisine. The main avors in the food come from the west China area, Hu said. Yu, originally from China’s Sichuan province, created a menu of his own, adapting the ingredients rather than mimicking traditional dishes. Sichuan avor is character- ized by its oily and peppery taste,
MCCLENDON ST.
W. HOLCOMBE BLVD.
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