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This story will be updated with additional information.Dr Carmel Harrington said the COVID-19 crisis has led to an increase in the number of people suffering from mental illness and in many cases this is resulting in not being able to fall asleep or staying asleep at nightġ. to 1:30 p.m., both at the universal funeral of Chung Wah at the Alhambra. and a memorial service for May 11 from 12:30 p.m.
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They also oversee merchandise, post on social media and apply for pandemic-related relief grants.Ī wake is scheduled for May 10 from 3:00 p.m. Over the years, Liang and his wife welcomed two daughters, Mary and Kelly, who continue to help run the restaurant and have worked to modernize Hop Woo’s offering with vegan products. The restaurant, which serves traditional Cantonese cuisine such as grilled pork, roast duck, noodle soups, and stir-fries, became so popular that it expanded and eventually moved to its larger current location, opening multiple outposts throughout Los Angeles (currently the only location). When Hop Woo opened, the operation was modest - a 1,000-square-foot restaurant with just eight tables - and located near its current Broadway location. The couple opened their own restaurant in 1993. In the early 1980s, the Liangs moved to Los Angeles, where the young chef worked at restaurants in the San Gabriel Valley. Co-founder Yening “Lupe” Liang, a community figure, died Sunday, his family said. It was also in Rosarito that he met Judy, his future wife and business partner, who had also emigrated from China.Ī pedestrian walks past the Hop Woo restaurant on Broadway in Chinatown May 3. Rosarito had a lasting impact on his entrepreneurial journey, his acquisition of the Spanish language, and the recipes that would become some of Hop Woo’s more unusual and jalapeño-spotted dishes. In 1978, Liang moved to Mexico to cook and manage an uncle’s restaurant in Rosarito Beach, which inspired him to pursue his own dream of opening a restaurant. There he learned the art of curing and cooking meat in the Siu Laap style, which he would use decades later in his own Los Angeles restaurant. By the age of 11, he was cooking and caring for his younger siblings on a regular basis, and at 15 he was apprenticed in a Cantonese kitchen in Hong Kong. According to an autobiographical recipe book published in 2020, Liang started cooking at the age of 7 or 8 in Yan Ping, a village in China’s Guangdong province.
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Liang was born into a family of farmers and cooks, including a mother who fed hundreds a day in a cafeteria. His years of cooking and conversing in Mexico inspired Liang to add Spanish to Hop Woo’s now trilingual menu to signal LA’s Latin community that they are welcome. Yening “Lupe” Liang, the chef and co-owner of Hop Woo BBQ & Seafood, who wanted Cantonese cuisine to be accessible to all and is credited with being the first restaurateur in Chinatown to offer his menus in Spanish, died on Sunday at 61 years old, his family announced.įor nearly three decades, guests from all backgrounds have sat late into the night to lobster platters, noodles, spicy brine shrimp and sizzling beef while Liang cooks and wife and co-founder Judy welcomes and serves guests.