Ribbon Cutting at Kungfu Kitchen

A new restaurant, Kungfu Kitchen, will be opened on September 10, 2024, at the old address of Peter Chang in downtown Rockville. The new owner will bring a new look, brand new dishes, brand new refreshments, brand new decorations, and brand new tables and chairs (three upgraded turntable round tables can accommodate up to 45 people for a party at a time). The new restaurant not only has Sichuan cuisine, but also Hunan cuisine, Huaiyang cuisine, Cantonese cuisine, and other cuisines, suitable for foodies of all tastes to taste!

MingYang Fang, the owner of Kungfu Kitchen, was born in a small mountain village in the Central Plains of China. At the age of 15, he came to Jiangnan alone to learn culinary skills from his master. He is an expert at Huaiyang cuisine, Sichuan cuisine, and Hunan cuisine. He has served as the chef in many star-rated hotels in Jiangsu and Zhejiang. He was recommended by the training to work and study in a well-known local restaurant in Toyama Prefecture, Japan for one year. During this period, he integrated Chinese food into this restaurant and was loved by local diners. After that, he went to South Korea to work, study and exchange for three years. In 2013, he and his wife Aixia Wu came to the United States. Through the introduction of a friend, he followed the famous chef Peter Chang. He joined Peter Chang's restaurant group and served as the chef of Peter Chang's restaurant for 11 years. The couple followed Peter Chang until Kungfu Kitchen opened in 2024. He is passionate about cooking and constantly creates new recipes to provide customers with high-quality food. Kungfu Kitchen is very strict in the selection of ingredients. All ingredients are carefully selected organic ingredients, with less oil, less salt and health as the core, and cooked with the taste of the ingredients themselves, without adding any MSG.

Kungfu Kitchen also specially equipped several high-end teas, including Xinyang Maojian from Henan, Enshi Yulu from Hubei, Anji White Tea from Anhui, Lichuan Black Tea from Hubei, and Jinsi Huangju from Wuyuan, Jiangxi. The taste is particularly fragrant and rich, and it is refreshing when you drink it. When you meet friends over tea, discuss business or get together with friends, pour a cup of good tea to show the host's warm hospitality.

Boss Fang is a young chef who is emerging in the Greater Washington area. He is also the father of three children. He specially created a new type of composite duck, which combines Beijing roast duck and tea duck. The ducks he selected have thin skin, less fat and more meat. After smoking, the bloody smell of the duck is eliminated, and the meat is relatively tight. With the addition of wraps and seasonings, the taste is very good.

His wife, Ms. Wu, also loves the catering industry. She is good at making appetizers, snacks, and tea drinks. She also created a variety of unique dishes for the new restaurant.

Welcome new and old foodies to come and taste and book a party!