Restaurant of the Week (1/26-2/1) Hengry

Opened in late 2024, Hengry 亨记 has quickly turned heads in Alhambra’s dining scene. In just over a year, the restaurant has awakened local taste buds with flavors rarely found on the West Coast. But for owner Leo Au, Hengry is far more than a restaurant—it is the realization of a lifelong dream rooted in family, heritage, and perseverance.

“The story of Hengry begins in my hometown of Guiyang, in Guizhou, China,” Leo shares.

In 1991, Leo’s family opened a tiny restaurant serving just one dish: Miao Sour Soup Fish Hotpot, a recipe learned directly from the Miao people. At the time, no other restaurant in the area offered it. The dish quickly became a sensation, and the restaurant, named Shi Wei Xian (“Food Comes First”), grew from a small shop into a three-story landmark with more than 150 employees. That single dish didn’t just define the restaurant; it shaped Leo’s entire life.

“I grew up in that restaurant,” Leo recalls. “I watched my family work side by side, putting their hearts into every dish. Those memories are deeply rooted in my soul.”

A pivotal moment came in the mid-1990s when Leo’s great-great-uncle, a Chinese American living in Los Angeles, visited Guiyang. Inspired by the family’s success, he encouraged Leo’s father to consider immigrating to the U.S. for the sake of future generations. The decision was not easy.

“It was tough,” Leo says. “But eventually my father said yes.”

Leo’s father left Guiyang in 1996. Two years later, the family sold their beloved restaurant and reunited in Los Angeles. Though they left their hometown behind, they carried with them something far more enduring: their recipes, traditions, and the spirit of Guizhou hospitality.

For years, Leo pursued a successful career in luxury retail, representing brands such as Jaeger-LeCoultre and Vacheron Constantin for over a decade. Yet the pull of his roots never faded. In March of 2023, he made a defining decision, resigning from his corporate career to return to the food he grew up with and honor his family’s legacy.

That dream became Hengry.

Specializing in Guizhou (Qian) cuisine, Hengry introduces diners to a regional Chinese culinary tradition defined by fermentation, balance, and depth, all born from Guizhou’s misty mountains and humid climate. Known for its sour, spicy, and umami-forward flavors, each dish at Hengry tells a story of preservation, craftsmanship, and comfort.

At the heart of the menu is the dish that started it all: Miao Sour Soup. Today, the treasured over-30-years-old family recipe is still served inside.

“Every time I taste it, I’m transported back to where it all began,” Leo says. “It feels just like yesterday.”

Overseeing the kitchen is Head Chef Guangzhi Long, an award-winning culinary master with nearly three decades of experience. Born in Meishan, Sichuan, Chef Long has earned top honors across China, including gold medals at the Sichuan Culinary Skills Competitions. Since moving to the U.S. in 2017, he has led acclaimed kitchens in Arizona and Seattle before joining Hengry in October 2024. Alongside Leo and his mother, Chef Long brings mastery, precision, and cultural depth to every plate.

Striking artwork, contemporary lighting, and sleek wooden tables create an elevated yet welcoming environment where tradition meets modern hospitality. The restaurant also hosts consistent dinner clubs, celebrating milestones alongside its growing community of supporters.

“There have already been so many special moments,” Leo reflects. “I’ve made many friends here, and the community has been incredibly supportive as I carry out my dream. With the previous lack of Guizhou cuisine on the West Coast, it’s been an honor to share my hometown food with this city.”