Now run by the third generation of the Lam family, Jing Fong in Manhattan’s Chinatown is a shrine to dumplings, taro cake and pork buns. By Reggie Nadelson In this series for T, the author ...

That shortage can be attributed to weather conditions in a single region of Mexico, according to Donna Lam, executive operations officer for the company. Huy Fong Foods goes through about 50,000 ...

the bare minimum is two weeks, but this could last two or three months,” Lam said at the time. A few months longer than two or three months later, Jing Fong, the largest Chinese restaurant on ...

Truman Lam, Jing Fong’s third-generation owner, confirmed this. He said sales were down nearly 85 percent since the beginning of the coronavirus pandemic—a multimillion-dollar shortfall.

“Does it feel like Jing Fong to you in here?” It’s one of the first things Truman Lam asks, standing in the restaurant’s new, considerably smaller dining room on the edge of Chinatown and Soh ...

Huy Fong Foods goes through about 50,000 tons of chiles a year, used to make its Sriracha, chile-garlic sauce and a sambal oelek. Lam said the Irwindale-based company sources chiles from multiple ...