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Fong's Tea Garden

Fong’s Tea Garden - Chinese Restaurants in Boise

Fong's Tea Garden. Photograph taken in 1980. Margolies, John, photographer. Fong's Tea Garden, W. Idaho Street, Boise, Idaho, 1980. Library of Congress, LC-DIG-mrg-00157

Fong’s Tea Garden opened in 1938 on the ground floor of the Adelmann building located on the corner of Capitol Boulevard and Idaho Street. Opened by Ben Fong, the restaurant was initially known as Fong’s Noodle House and Tea Garden. Prior to opening his own establishment, Ben Fong worked as the chef at the Idanha hotel and at Shang Hai Low. The grand opening of the restaurant was celebrated with gifts of flowers from friends and an elaborate, architectural cake representing a Chinese restaurant complete with pastry figures and flags of both the United States and China. Over the course of four decades, the restaurant underwent a few remodels and slight name changes. In 1955, neon lights were added to the top of the tower in order to, as the Idaho Statesman reported, “…give the café a pagoda effect at night as well as during the day.” Also in 1955, the café expanded to include a gift shop where patrons could purchase imported ceramics, China, bamboo, and other items. Fong’s Tea Garden remained a staple in downtown Boise until the early 1980s.

Chinese restaurateurs found success in Boise as Chinese cafes gained popularity in the city during the 1890s and continued to flourish throughout the twentieth century. In addition to Fong’s Tea Garden, Shang Hai Low, Palace Café, Bamboo Gardens, and House of Louie are just some of the restaurants that have called Boise home over the last century.

“So even with a population of 60,000, there were at least four competing Chinese restaurants within a three-block radius. There was my dad’s restaurant, the Bamboo Gardens, on Capitol Boulevard and Main Street, and then there was the Shang Hai Low, which was actually in the Chinatown complex where we grew up, and then down the street was Fong’s Tea Garden, owned by Benny Fong, and then a block away, the partners that used to partner with my dad, opened the Golden Dragon and became a competitor against my dad.” – Katheryn Fong, on Chinese restaurants in Boise, City of Boise oral history project

Fong's Tea Garden Mandarin Chicken Recipe

For those readers hoping to revisit the nostalgic flavors of Fong’s Tea Garden, The Idaho Statesman published the following Mandarin Chicken recipe in 1977 claiming they “Got the secret straight from the cooks at Fong’s Tea Garden & Jade Lounge.”

Ingredients

  • 1 egg
  • 1/3 teaspoon baking soda
  • 1 cup flour
  • 1 cup water
  • 1 chicken cut into small pieces
  • Shortening for frying
  • Soy sauce
  • Apple cider
  • Corn starch or flour
  • Grated carrot (optional)
  • Parsley (optional)
  • Rice (optional)

Preparation

  • Begin by making a batter. Beat the egg and combine it with the baking soda, flour, and water. Add pepper and soy sauce to taste and allow the batter to sit for one hour.
  • Dip the chicken pieces into the batter and deep fry them in the shortening over medium heat.
  • Combine soy sauce and apple cider to taste and bring to a boil. Add corn starch or flour until the mixture thickens to the desired consistency. Pour the mixture over the fried chicken and serve.
  • Serving suggestions: Chicken may be served over rice or garnished with grated carrot or parsley.
References

For a complete list of references, please contact artsandhistory@cityofboise.org and mention "Fong's Tea Garden".