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BocBoc Chicken Delicious
Permanently Closed
My Chinatown Restaurant Was on the Brink of Collapse. Then the Community Stepped In. | Bon Appétit
"BocBoc had a rocky start because people were unfamiliar with our restaurant. So we handed out samples—my husband gave it his all to get people to try something new. A taste was all they needed to start lining up. Soon we had a lot of regulars. They loved the fried chicken breast since it could be used in wraps and salads. We made around $2,500 a day in sales. Customers always came back." - ByRuth Li, translated by Er Li Peng and interviewed by Elyse Inamine
