An Interview with Lucky Bamboo

Below is a four-part Instagram interview between Jack Mok, Vanderbilt student, and the owners of Vanderbilt’s favorite Lucky Bamboo.

Part 1 Caption: [1/4] "When we took over, the place was already a Chinese restaurant. All the décor was already purchased for us, but it wasn’t maintained very well. Whenever it rained, there would be leaks all over the banquet hall. People didn’t want to come here at night – the area didn’t seem safe. The Nations wasn’t an up-and-coming neighborhood, the surrounding businesses weren’t here yet, and property values were low. The area was no Green Hills. Business wasn’t amazing then. Customers weren’t spending large sums of cash here, and we mostly fed blue collar workers. We officially opened in November of 2013. The date is easy to remember since we opened for Thanksgiving that year. I chose Thanksgiving because I wanted to serve Chinese international students. Many of them can’t go home during the holidays, and the restaurants around town are usually closed. We opened for them."

Part 2 Caption: [2/4] “A team of three designed the menu: the chef, me, and Jack. It was difficult to serve authentic Chinese food at first. People didn’t know what dim sum was and why we were bringing the carts around. It was also hard to find ingredients. Preparing Chinese dishes is complex and requires a lot of costly supplies that aren’t always available in Nashville. We had to order ingredients like doubanjiang from wholesalers in New York and Atlanta. Things have changed since then – we can buy produce from K&S and some meat from American wholesalers, but we still have to purchase a lot of supplies from out of state. From the very start, we had to have Chinese American dishes like lo mein and General Tso’s Chicken to be profitable. People recognize Sichuan and Guangdong dishes now, but back then, people only recognized General Tso’s. Even if we didn’t need the money, Lucky Bamboo would still offer Chinese American dishes. People expect certain tastes when they come to a restaurant. As the restaurant owner, creating a positive dining experience isn’t about what I want, it’s about what the customer wants.”

Part 3 Caption: [3/4] “We knew when we first opened that we wanted to host traditional Chinese banquets here. Weddings, birthday parties, graduation dinners, even concerts. We hosted everything from guzheng performances to American rock parties! I think I still have a photo. On the first Monday of every month, we used to host a dinner party with the Chinese Arts Alliance. They invited people who were curious about Chinese cuisine and culture to come together and try our food. People of all backgrounds were here, not just for the food and culture, but as an opportunity to socialize and make friends.

COVID put a stop to all the banquets and parties. The pandemic had a serious impact on our business. Financially, we couldn’t shut the restaurant down. So we had a lot of people come into the restaurant everyday, and we were scared. If the chef, house staff, or their family members got sick, it would be really bad for the restaurant.

We started doing a lot of delivery orders, and I was firm about having people put on face masks when they entered the restaurant to pick up their orders. Once, someone said that I should be the only one keeping my mask on, that it was the Chinese virus. And I thought then that COVID has nothing to do with me or Chinese people. I’m not wishing illness or death on others. In times like these, we should be looking for ways to keep one another healthy and happy.”

Part 4 Caption: [4/4]
“Two years ago, I visited and asked you some questions. Do you remember telling me about a Chinatown in Nashville?”

“Yes, of course! I said that I hoped that Nashville could have a Chinatown like New York or California. First of all, it would make getting ingredients a lot easier! But I also think that having a Chinatown in Nashville would create a place for Chinese students to belong and have a taste of home. And it would be a really great opportunity for American customers to learn more about Chinese cuisine and culture.

My customer base has really changed since we first opened. People recognize dim sum dishes and Sichuan specialties now, and many of them can use chopsticks proficiently. I feel very close to all my customers, they honestly feel like friends to me. I’m from Hong Kong, and we treat our friends like family. If there’s something that I can ever do for my family that’s within my power, I’ll do it.”
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Joyce Jiang is the owner of Lucky Bamboo China Bistro, a Chinese restaurant serving authentic Sichuan, Guangdong, and dim sum dishes at 5855 Charlotte Pike Ste B, Nashville, TN 37209.