Twenty-eight years after he opened his first Chinatown restaurant, Tony Cheng still can claim that his place not only is the busiest in the neighborhood but also attracts the largest number of Chinese diners. What has made Cheng a success with Western and Eastern patrons is his devotion to buying the best available raw materials and paying the salaries required to maintain a kitchen comparable to some of the best in Chinatowns of Manhattan, San Francisco, and Vancouver.
30 MatchesComplete book - no strikesCirca 1980'sYou are buying the exact matchbook shown in the photograph. All shipping and handling charges cover USPS packaging, padded mailing envelope & Tracking.
