Located in Bartow, Florida, Hong Kong Chinese Restaurant does the most business during hurricanes. Connie Wu recalls her parents’ restaurant was still taking orders during Hurricane Irma in 2017, even as the lights went out and the army rolled up to their door. “They had to order food,” Wu says. But Christmas was always a close second. “Other than the hurricanes, Christmas would be the busiest.”
Wu, now a junior at New York University, spent much of her childhood under a faded grid of stock photos depicting the dishes offered on the menu. Her parents have owned Hong Kong Chinese Restaurant since 2002; when she didn’t have school, she’d work rigorous 12-hour shifts — from 10 a.m. to 10 p.m. — taking orders from behind the restaurant’s green marble countertop or working in the kitchen. On Christmas, once the lunch rush started, business wouldn’t slow down until late into the evening. The restaurant usually stayed open past its normal operating hours to accommodate the extra orders, making about three times the revenue it would normally make on other (non-hurricane) days. Wu recalls not being able to eat lunch until 4 p.m. on Christmas Day, “but we usually never finish. We just don’t have time to eat lunch,” she says.
On Christmas, the restaurant made about three times the revenue it would normally make on other (non-hurricane) days.
Once they finally closed, the Wus would return home to a late-night Christmas hot pot, a Fuzhounese seafood spread prepared by one of the siblings sent home earlier in the evening. When they’d sit down, Wu says the overwhelming feeling among the family was relief, tinged with exhaustion. “We’re like, ‘Oh my god, I can eat now,’” she says.
Christmas is one of the busiest, and most profitable, days for Chinese restaurants, to the point of becoming a cliche. They’re often the only lit storefronts on Christmas in otherwise empty neighborhoods, offering a haven to those who don’t celebrate or those simply looking for somewhere to eat: American Jewish diners, in particular, have been dining in Chinese restaurants on Christmas for over a century.
As the setting for others’ Christmas celebrations, these businesses can become points of cultural significance in their communities, or at the very least, personal significance for many of their diners. However, for the owners, the Christmas rush — and the long, hectic hours on Christmas Day — usually means sacrificing traditional holiday celebrations with their own families. (Wu says the only presents she’d receive on Christmas were from a regular customer who would stop by with gift cards and chocolate.) Instead, they form traditions born out of necessity, whether alternative Christmas celebrations at odd hours, or eschewing the holiday altogether. And for the generation of kids who’ve grown up in Chinese restaurant families, they’re now afforded the opportunity to choose how they celebrate: what they keep, what they leave behind, and what they adapt.
Curtis Chin, former Chinese restaurant child at Chung’s Cantonese Cuisine in Detroit and author of Everything I Learned, I Learned in a Chinese Restaurant, recalls eating Church’s fried chicken and Little Caesars pizza late on Christmas Eve with his mother and five siblings. They’d wait for their father to close the restaurant and return home, just after midnight, before opening presents. “We weren’t the type of family that woke up in the morning to open the presents,” Chin says. “We’d wake up, and then we would go to the restaurant to work.”
Roger Liu’s Catholic family would spend their Christmas mornings at church before returning home for a quick celebration. “We’d do the Christmas tree present thing, and then my parents would go off and start working,” Liu says. On busy days, Liu and his siblings would join their parents at Tony’s Hong Kong Restaurant, which opened in December 1989.
As Liu and his siblings got older, the practice had to change. “It became a little bit of a bummer,” he says. So, while they’d still attend church on Christmas morning, the Lius started celebrating Christmas on the 26th. Over the years, they expanded their celebration, blocking off the entire period from the 26th to New Year’s for family time. Somewhere within those six days, the Lius would drive an hour and a half from Battle Creek, Michigan, to Detroit to spend the day at the mall and buy Christmas presents for each other.
Liu’s parents retired and sold the business in 2014, but the offset Christmas tradition continues. “From Christmas to New Year’s, it’s pretty much Liu time,” he says.
Liu happened to marry into another restaurant family. His wife, Joanne Liu, grew up in a small Chinese takeout place in West Roxbury, Massachusetts, alongside her three siblings. New China Garden wasn’t particularly busy on Christmas — the busiest days were the Super Bowl and New Year’s Eve — but the family was at the restaurant on Christmas Day nonetheless. While the parents cooked, the four kids worked the front of the house, manning the takeout window, answering the phone, and preparing the prepackaged duck sauce and soy sauce.
Because Christmas was just another workday, Joanne Liu never really celebrated during her childhood, something she kept to herself throughout middle and high school. Growing up in a predominantly white neighborhood, “I didn’t want to stand out even more than I already did,” Liu says. Rather than celebrating a half-hearted Christmas, her family poured extra effort into Thanksgiving, the one day each year the business wasn’t open. “No one was going to a Chinese restaurant for Thanksgiving.”
To this day, the Lius gather from across the country to eat a big Thanksgiving dinner, a mixed spread of Chinese and American dishes, including Hong Kong-style lobster, steak, and the traditional turkey, all largely cooked by Joanne’s mom, Siu, who was New China Garden’s primary chef. Siu starts by putting the turkey in the oven at 11 p.m. the night before Thanksgiving and cooks the rest of the feast through the night.
Kenneth Wan, Liu’s younger brother, says, “We felt like it was two holidays in one with all the turkey, mashed potatoes, stuffing, but then also, all these really classic, almost banquet-style Chinese dishes.”
Wan and his siblings now make their own contributions on Thanksgiving. As a preamble to their mother’s feast, they’ll get together and fold wontons, either for a soup or for crab cheese wontons (known as crab rangoon on the East Coast). Last year, Wan cooked up steaks he bought from a butcher, and the year before that, he cooked a Cantonese-style lobster. “I’m usually doing a big protein,” he says. “I’m the chef, so everyone expects me to make something a little bit more grand.”
Despite growing up in a restaurant, Wan decided to become a chef after spending two years in an investment banking job in New York City. Liu remembers Wan telling their mother about a six-month culinary program in Lower Manhattan. “I recall my mom saying, ‘If you go into restaurants, you won’t have a holiday,’” Liu says.
Wan graduated in 2010 and worked his way through various New York City kitchens before opening his own restaurant with his wife, Doris Yuen, in 2023, a tradition-inspired Chinese restaurant in Denver called MAKfam. MAKfam serves familiar flavors with a twist, like málà mozzarella sticks or corned beef fried rice. Much like the food he serves, Wan makes another departure from experiences of his childhood: He closes on Christmas. In fact, he closes from Christmas Eve to New Year’s Day.
“It sucks to think about my parents, they didn’t really have that option. But, we did it as a family. We were there too.”
That period between Christmas and New Year’s, which some might recognize as the Liu Christmas, is Wan’s favorite time of year. “I feel like everyone’s life is kind of on a pause,” he says. After spending years missing his fair share of holidays and celebrations, Wan wants to spend more time with his family. “I definitely appreciate that entrepreneurial spirit of just being open all the time, but if we don’t have to, then let’s try to enjoy our time with each other. That’s something that we’re trying to instill in our family.”
Wan acknowledges that he can afford to close on holidays — including a week in November for Thanksgiving — due to the success of MAKfam, which received a Michelin Bib Gourmand in 2024. “I feel like I owe it to myself, right? I have the opportunity to close, and I’m not in the position where I have to stay open to meet my margins,” Wan says.
“It sucks to think about my parents, they didn’t really have that option,” he says. “But, we did it as a family. We were there too.”
Joanne Liu now runs a nonprofit called Asian Girls Ignite, which creates a space for Asian girls in Denver to connect. She also started Mile High Asian Food Week, which supports Asian-owned restaurants in Denver, as an homage to her parents. Now in its third year, the event gives restaurant owners a chance to gather, talk, and build community. “I find myself creating things I wish I had when I was younger,” she says. “Imagine what it would have been like if [my parents] had people to talk to about owning a restaurant.”
It can be easy to draw a hard line between celebration and work, but that line is blurred in a family-owned restaurant. While many Chinese restaurant families have found their own ways to celebrate and develop traditions around their work hours, the work is its own tradition. When Wan thinks about the years he spent working on Christmas day, he says, “I wasn’t too upset because I spent Christmas with my family. We were all together, working on the family business.”
Working on Christmas is undoubtedly a sacrifice, but a certain community develops in these businesses, be it the staff in the kitchen or the diners at the tables, when it feels like the rest of the world is doing something else. Growing up in a town where the Chinese community was sparse, Roger Liu grew to know the other Chinese families operating restaurants in the area. During the holiday season, he found himself at many of their staff parties.
The Lius’ Christmas staff party was a potluck dinner. Roger Liu’s father would cook a lobster or some other seafood dish and members of the staff would bring their own dishes along with their families. In its earlier days, many of the kitchen staff either moved to Battle Creek from Chicago or were brought over from China and sponsored by Liu’s father. The parties were one of the few times that Liu would meet the staff’s kids. “You would actually see them and get to know them,” Liu says.
At Chung’s in Detroit, many locals found community in the restaurant itself — having debuted in 1940, it had already been serving food for decades when Chin was born in 1965. His parents kept the business open even as crime rose in the neighborhood. “What I didn’t realize was that my parents were keeping that restaurant open for the people of Detroit, because so many businesses were closing down,” Chin says. Since publishing his memoir about growing up in Chung’s, he’s talked to people across the country who recalled meals and memories there. “In some ways, our customers were my parents’ family, too, right? They saw them as the Detroit family.”
So come Christmastime, Chin’s mother would decorate the restaurant with a Christmas tree in the lobby, complete with empty presents underneath that kept getting stolen — Chin would slip little nasty notes in these empty boxes for the thieves. It also had a plastic blue-and-white electric menorah, for the Jewish side of this found family.
As Chung’s became a part of its customers’ traditions on the holidays, spending time there became its own tradition for the Chins. He remembers playing with the dreidels that their regular Jewish customers brought them. “That was always nice, this notion that these two non-Christians connected,” Chin says. In those moments, working at a Chinese restaurant during the holidays could still “feel more like a family get-together.”






