Twist of fortune
Two entrepreneurs found their calling in China in their American roots, dishing out sweet-and-sour pork, crab Rangoon and crunchy cookies full of sage advice to eager expats and even locals, Wu Yiyao discovers in Shanghai.
In cosmopolitan Shanghai, finding a restaurant that caters to nostalgic expat stomachs may not seem difficult. But how about those who grew up with Chinatown cuisine packed in takeout boxes with disposable chopsticks and fortune cookie?
Fung Lam and David Rossi, a pair of United States entrepreneurs who met at a hospitality program at Cornell University, sensed something was missing when they came to Shanghai in 2012-the "Chinese food" they grew up eating, like General Tso's chicken, chow mein, crab Rangoon and sweet-and-sour pork.
