Wing Heung Noodle Co. is one of the last noodle factories in New York City’s Chinatown. For more than 50 years, Wing Heung has been churning out fresh wheat noodles, dumpling wrappers and spring roll skins using machines dating back to the 1920s.
Meet Kenny Kong. Fifteen years ago, after working in restaurants, hotels and banking, he began helping out in the factory where his father is a co-owner. Now, at 54, Kenny manages his father’s business, producing 2,000 pounds of noodles daily. But he’s facing a crucial turning point: The owners plan to sell the property. Who will carry on the legacy? And will they find a buyer to continue the tradition?
via New York Times
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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