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Meet David Wang of Lao Tao in Chinatown

Today we’d like to introduce you to David Wang.

David, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Our adventures began in mid-2015, when the founder and chef David Wang quit his corporate 9-5 job, grabbed everything and everyone he could find, and decided to open a Taiwanese street food inspired spot in the heart of old Chinatown. The upcoming restaurant is small (seats 25), but features lots of unique small bites that you’ve never tasted before. From the traditional “Lu Rou Fan” (slow cooked braised pork belly with rice) to the “Thousand-Year-old Egg with Tofu in Spicy Homemade Sauce”, Lao Tao wants to introduce various authentic dishes to people appreciated food and its culture.

Has it been a smooth road?
Opening a new business is never a smooth path. The most difficult process was renovating the restaurant and finding the right stuff for the first couple of months.

So, as you know, we’re impressed with Lao Tao – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We are a Taiwanese street food inspired restaurant, which specialized in small bites people can find in the traditional Taiwanese Night Markets, and also noodle and rice bowls. We are known of our Beef Ban Mian, which is our take on of the National Taiwanese Beef Noodle Soup, but our version is a hot dry noodle dish. As a company, we are proud of our ethnic background, and also acceptance of diversity. I think what sets us apart from other fast-casual places is we really put our hearts in each dishes, we keep challenge ourselves to the next level.

Let’s touch on your thoughts about our city – what do you like the most and least?
I love the city of LA. All things can happen here, especially the food scene is reflecting the value of our diversity here. The thing that I like the least is the lack of public transportation system and traffic.

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