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Wing Lauk, which means "always happy," is celebrating over 31 years
in its current location at Waterfall Plaza in Waterford, MI. Owner Tony
Gee, who is carrying on his family's restaurant tradition, says he has found a
successful formula for what makes the The Gee family is in its third generation of serving great Chinese cuisine to the Metro Detroit area, dating back to 1947 when Tony's grandfather opened the first restaurant at Six Mile and Livernois. Tony Gee is the current owner, having joined the family business when he was 15. In time, he left Wing Lauk to work for several of Chuck Muer's establishments, where he learned about the management aspect. Nine years ago, he returned to help operate the family business. "I've always liked being on the floor, talking to people and running the restaurant," says Tony. "The restaurant business is in our blood. The whole idea is to continue what my parents have built." "We place a high emphasis on using the highest quality fresh products to
prepare great tasting Chinese dishes hot off the wok. The chef and his staff have a combined
48 plus years with us," says Tony. "We strive to continue to treat
our guests to a great dining experience with prompt and courteous service, and a
pleasant ambiance." Wing Lauk restaurant offers many traditional Cantonese, Mandarin, and Szechuan specials, plus American dishes, beer, wine and low-calorie vegetable dishes. We recently started offering a Gluten Free Menu "Try the traditional Tsingtao beer from China," Tony suggests. Tony says the biggest challenge is to continue to entice guests to try new dishes and different preparations. "Everyone has their favorites," he said. "But what we try to do is educate diners to the different preparations and the different tastes. Almost anyone can find a dish that they will enjoy because of the wide selection the menu offers." Most popular are stir fries, items with sauces, Almond Chicken, sweet and sour dishes, and the spicy Szechuans. "We're also coming up with new dishes like General Tsao's Chicken and Orange Chicken. We listen to our guests. If it sounds intriguing, it becomes a special."
It starts with the exquisite ivory carvings, displayed in glass behind the front counter. "They belong to the family. Some came from Hong Kong, some from China," explains Tony. Inside the restaurant, guests will find the traditional Chinese decor, with red and gold colors, Oriental vases, and various paintings. Along with a dim glow of lights, Wing Lauk is a relaxing place to enjoy a traditional Chinese meal. It's a place where diners are comfortable in either elegant or casual attire. The biggest challenge for the future will be continuing to create and introduce new specials, and to continue to look for new ideas, preparations and products, says Tony. "The family made the right decision to locate here two decades ago," he adds. "The area struck us as one with tremendous growth potential, yet with a strong foundation of residential and commercial. This is what we saw over 31 years ago, and that is still the outlook that we have today. We hope to be here for at least another 30 years."
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restaurant work, and plans to stick with
it. "We have a stable menu, and our customers have their
favorites," he said. "We have built a lot of ties with our
guests, and I've seen their kids grow up and now the kids are bringing their own
children to see us. "Most recently we have been selected "Best Chinese Restaurant" by The Oakland Press, 6 years in a row
