Post #609157 by MCharles on Wed, Oct 5, 2011 3:54 PM

Wan-Q was a long time family favorite, and when my father was a young attorney just starting out, he was contacted by a restaurant owner who had just opened his restaurant, and who reported the landlord, after having 9 failed restaurant tenants, was harassing him for more money. My father then helped him and stopped the landlord. We used to go there, and Benny would try and comp the dinner. My father always refused, and said if Benny wanted to do something, cook a dish for us. The almond duck, which Benny cooked, was like no other.

We started eating there in the early 1950's, when Wan-Q was a single room, and continued going there as it expanded. I remember how proud Benny was of the additional rooms and the waterfalls, and how he had tried to depict his memories of China landscapes (which I don't think he ever returned to visit). I can remember as a child going through the bar (with all the waterfalls) and being transported far away from West LA.

The Chinese chicken salad (jar du gai) was also better than anything I have had (the recipe ultimately appeared in the LA Times) and was seemingly similar to the New China Moon recipe in old Chinatown. I can remember it coming on a dish, covered by a metal cover, pressed into a mound, with snow peas and shredded chicken covering the lettuce.

Many of the items (highly exotic by 1950's and 1960's standards) are now recognizable as such dim sum staples as har gow, sui mei). The egg rolls and foil chicken are still some of the best I have had.

Benny and his wife Maime were always gracious hosts, and their tradition continued with their children. This style of restaurant, with the obvious pride in operating, is sorely missed.