Learn all about this dynamic food destination.
Cedric Angeles
Within the past two decades,Houstonhas been recognized increasingly for its ethnic diversity.
By some measures, it ranks first in the nation.
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But when I was growing up in this car-dependent city, it wasnt always so apparent.
Every Asian kid who grew up in this city has core memories here.
The neighborhood boomed in earnest in the 2000s.
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Buddhist and Taoist temples welcomed local worshippers.
Today, Bellaire Boulevard is seen not only as a Chinatown but an Asiatown noted for its great plurality.
The buildings grand Paifang archway and sloping Xie-Shan roof still stand out amid the sea of flat-topped strip malls.
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The complex houses dozens of small businesses, from a Vietnamese record store to a beef-jerky vendor.
On a normal Sunday, it serves 1,000 or more diners.
We were the first big Cantonese banquet-hall restaurant on Bellaire, Yang says.
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I think thats what makes it iconic.
Its about passing on tradition in a way.
Now, I have a lot of American customersWhite, Mexican, and Black.
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They all try [pho], and they love it, he notes.
As long as my customers are happy, thats what keeps me working hard.
It just hits the spot, especially if you add a fried egg, he says.
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This is what made us famous.
While Don has been busy pursuing medical school, his brother, Nathan, has joined the family business.
My parents business put me through undergrad and medical schools.
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Thus, a new dish was born.
The biggest change since those days is that people are excited to try it.
They go out of their way to visit.
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He might be described as the reigning king of Asiatown, operating seven distinct restaurant concepts in the neighborhood.
Trans eclectic but personal portfolio reflects his careers roundabout journey as well as his own cross-cultural upbringing.
With a pool hall and several bars, its also the heart of activity later in the evening.
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She notes it stays open until 2 a.m. on the weekends to cater to folks out on the town.
The price per diner is $33, but note that theres a 90-minute window to eat.
The original Kim Son was launched downtown in 1982 by the La familys matriarch, Kim Su Tran La.
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Her son Tri La now helms the family business with three of his six siblings.
She comes to the restaurant every Saturday for lunch, he adds.
If she sees anything wrong, shell let us know.
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But shes very happy.
Theres a sense of familiarity.
We have customers who walk in and know exactly where they want to sit, because its their table.
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The final product is topped with your choice of fruit, jellies, condensed milk, and more.
The way we make shaved ice is extremely labor-intensive.
nuiceusa.com, 9889 Bellaire Boulevard, Suite 112-A, (713) 771-7771
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