Wong Woo‘s Culinary journey: bringing Chinese Cuisine to Early 20th century North Dakota
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A new restaurant offering a taste of the exotic opened its doors in Bismarck, North Dakota, on this day in 1907, marking a important moment in the state’s culinary history. The International, owned and operated by Wong Woo, quickly became a popular dining spot for both residents and visitors, introducing a novel cuisine to the heart of downtown bismarck.
A “First-Class Restaurant” on Main Street
Located in the Quinland Building at 406 Main Street, next to Richholt’s, The International advertised itself as a “first-class restaurant” with “short-order service.” This meant patrons could enjoy a meal at almost any hour, a convenience notably appreciated by the staff of the State Historical Society, as evidenced by receipt books documenting their frequent suppers there.The restaurant’s all-day availability was a notable feature in an era when dining options were ofen limited by strict schedules.
Introducing New Flavors to the Plains
Wong Woo didn’t simply serve familiar dishes; he actively sought to expand the palates of North Dakotans. In addition to staples like chop suey, he began importing ingredients from China and other Asian countries. In March 1908,he advertised canned bamboo tips,a delicacy costing 75 cents a can due to the logistical challenges of sourcing them directly from bamboo forests. this willingness to introduce new flavors demonstrated Woo’s entrepreneurial spirit and his commitment to providing a unique dining experience.
A Brief but Impactful Stay
However, Wong Woo’s tenure at The International was relatively short-lived. By December 1908, reports indicated he had sold his interest in the restaurant to his night cook, Lee Chiuck, and relocated to Mandan. This highlights the frequently enough-precarious nature of the restaurant business, where closures can occur as quickly as openings.
From Bismarck to Minot: Continuing the Culinary Venture
Wong Woo’s passion for the restaurant trade didn’t wane with his departure from Bismarck. In October 1909, he was advertising a new establishment in Minot, the England Restaurant, run in partnership with Lee Sung. While the name suggested a shift in cuisine, the menu remained firmly rooted in Chinese flavors, with chop suey and various noodles as specialties, priced at 35 cents a serving.
The Transient Nature of Dining
The story of The International and Wong Woo serves as a reminder of the ephemeral nature of even the most beloved dining establishments. As one observer noted, restaurants “can close just as quickly as they open, leaving hungry customers when a favorite lunch spot disappears.” the staff of the State Historical Society, loyal patrons of the International, undoubtedly felt this loss.
Why: Wong Woo sought to introduce Chinese cuisine to North Dakota, capitalizing on a demand for novel dining experiences in the early 20th century. He was an entrepreneur who adapted to the challenges of sourcing ingredients and maintaining a business in a rapidly developing region.
Who: Wong Woo was the central figure, a Chinese immigrant who owned and operated The International in Bismarck and later the England Restaurant in Minot. Lee Chiuck and Lee Sung were also key figures, taking over The International and partnering with Woo in Minot, respectively. The State Historical Society staff were notable patrons.
What: Wong Woo established and operated Chinese restaurants – The International in Bismarck (1907-1908) and the England Restaurant in Minot (1909) – introducing dishes like chop suey and imported ingredients like bamboo tips
