"In 1928, Huang's great-grandfather opened Tai Kee Wonton's original location in Hualien, Taiwan. The business skipped a generation with the unfortunate passing of his daughter. Huang's mother and aunt inherited the restaurant and ran it together for several years. Huang moved to the U.S. with his mother and his sister, Heidi, in 1990. Then, in 2008, the family opened Tai Kee Wonton on Saratoga Avenue, a San Jose neighborhood with heavy traffic near the border of Santa Clara."
"Tai Kee's wontons have a thin, delicate skin that provides a silky mouthfeel. The texture of the skin is achieved by folding, flattening and slicing sheets of dough. "People nowadays prefer to use a machine," Huang said in a recent interview. "But we still insist that manual is better quality for the food.""
""I'm getting older," Huang said. "My philosophy is that I want to provide a traditional food to people so they know what it looked like 100 years ago." He's using the same recipes his great-grandfather did when he started"
Tai Kee Wonton operates in North San Jose and serves meticulously crafted pork-filled Taiwanese wontons with a thin, delicate skin. The thin skin is achieved by folding, flattening and slicing sheets of dough rather than using machines. The business traces back to 1928 in Hualien, Taiwan and moved across generations to the South Bay after family relocation to the United States. Chef Anthony Huang has practiced the family wonton technique for more than 45 years, learning from relatives starting at age 15, maintaining strict quality control and using ancestral recipes to preserve traditional flavors. The restaurant fills with families enjoying wonton soup, spare ribs, and pork feet.
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