Today we’d like to introduce you to Vicky Mense.
Vicky, we appreciate you taking the time to share your story with us today. Where does your story begin?
I immigrated from Taiwan and have always loved cooking—especially for my Jewish husband and our circle of friends. Over the years, I kept hearing the same comment: “Your delicious food never leaves us feeling heavy or bloated—you should open a restaurant. That encouragement became the spark to inspire my venture.
In 1991, I opened my first restaurant at the Beverly Glen Center near Mulholland. Five years later, I moved into the heart of the coveted Beverly Hills Triangle and established Xi’an Beverly Hills. We’ve proudly thrived in this neighborhood for almost 30 years.
The vision for Xi’an was simple: offer authentic Chinese cuisine with a focus on fresh, healthy ingredients at moderate prices. The restaurant quickly became known for its warm, welcoming atmosphere, and today it bustles with generations of families and loyal patrons. Always friendly and accommodating, our team treats guests as if hosting them in their own homes. Over time, we’ve built a strong online presence and a flourishing takeout business, which proved especially vital in recent years. None of this would have been possible without the unwavering support of our local government, business partners and the Beverly Hills community. Yes, community is everything! We’re deeply grateful, and excited to continue serving this beloved, tight-knit city for many more years to come.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Starting a business as an immigrant comes with inherent hurdles, and launching a restaurant even more so. The challenges are three-fold:
First, navigating the complex and ever-changing landscape of local, state, and federal regulations—everything from permits to taxes. They constantly evolve year to year.
Second, understanding and adapting to our eclectic, diverse clientele. Beverly Hills is a dynamic mix of cultures and generations, and hospitality here means staying attuned to constantly changing and elevating expectations.
And finally, the biggest shift I’ve experienced has been the modern day employment culture. The workplace is very different from when I started versus today, and has been a challenging learning curve for me. When I started, the employer-employee dynamic was much more hierarchical and as practiced in other cultures—especially compared to traditional norms in Asia. Over the past few decades, it transformed into a partnership. Employees seek more than just a paycheck; they want to feel emotionally invested in the business as a collaboration.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I am very hands on. Recipe consistency and quality control are non-negotiable for me. Our Orange Chicken tastes exactly the same today as it did when we first served it in 1996—and that’s something I’m proud of.
I also love collaborating with our chefs to develop new menu items and fusion-style creations . In the front of the house, I work closely with the team on service standards and ensuring we meet the unique needs of our guests. With our round tables and family-style presentations, we are a go-to destination for special occasions, celebrations, and everyday meals alike, as well as off-site catering for private dinners and public events.
Longevity in this business isn’t luck—it’s the result of constant involvement, attention to detail, and a willingness to evolve. I firmly believe in these principles as the key to sustaining a successful, enduring business—of any type . We have fed four generations of clientele for almost 30 years for a reason!
Can you talk to us a bit about the role of luck?
Chinese food isn’t new—but the perception of it has evolved. When we opened Xi’an in the late 90s, we saw growing demand for lighter, healthier fare and dining options. We responded by adapting and fine-tuning our original recipes: less oil, less sauce, less salt—without sacrificing flavor. The intentional shift resonated with guests who didn’t just dine with us occasionally, but returned weekly, even daily. We ultimately curated a clientele devoted to savoring the simplicity and freshness of our dishes.
Yes, we were fortunate to open at the right place and time. But luck alone isn’t enough. Sustainability comes from consistency, adaptability, and the resilience to weather an unforgiving industry and unpredictable economic climate. That’s what has kept us thriving—and what will carry us into the future.
Pricing:
- $25-$45/person
Contact Info:
- Website: https://xianbeverlyhills.com
- Instagram: https://instagram.com/xianbeverlyhills
- Facebook: https://facebook.com/xianrestaurant
- Twitter: https://x.com/xianbevhills
