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First generation Chinese-Americans, Andy Fung and Hon Lung Siu wanted to bring freshly prepared authentic Chinese inspired dishes to the tables of families across America. Bringing time honored recipes and ages of experience between them, everything started and ended with the wok and its fire. They focused on the freshness of the ingredients and the quality of their dishes while maintaining a great value. Soon thereafter the first Rice Garden restaurant was opened in Long Beach, California in 1994.