01x06 - Legacy or Loyalty

[bunniefuu]

[narrator] Previously
on Chef Dynasty:
House of Fang.

[Kathy Fang] A few months ago,
I started a grand expansion
plan for Fang.

This one is a version
of my dad's shrimp packets
from House of Nanking.

[all applauding]

[Kathy] You could say
we got off to a rocky start.

There isn't anyone
actually greeting the guests
in the front.

You need to focus
on identifying the VIPs.

Isn't everyone a VIP, though?

[Lillian] Yes, everyone is.

Don't make me have
to choose between
the two of you.

We're, like, at max capacity.

[Kathy] But I was able
to set my sights
on even grander goals.

[woman] Kathy is hosting
multiple events at the same
exact time.

It is insane.

-[woman] How are you, Kathy?
-[Kathy] Honored to meet you.

Honored to meet you.

[Kathy] We have a super,
high-end event
happening in Napa.

But I didn't realize
that one misstep...

-I'm gonna have
to close Fang.
-What?

I never close my place.

[Kathy] ...could set
everything I have been
building in major jeopardy.

I have to think about it
if you are the right person

gonna be taking
my legacy business.

What?

Now, I need to try
to reclaim my legacy
and prove to my dad

that moving forward
does not mean
dishonoring the past.

I'm Kathy Fang,
I'm the chef and owner

of esteemed and hottest
Chinese restaurant
in San Francisco, Fang.

In this city, my father,
Peter Fang is the godfather
of Chinese cuisine.

Dad came from Wolfgang Puck.

That's pretty nice.

[Kathy] He owns the famous
House of Nanking,
just down the street.

[all cheering]

[Kathy] While most kids
grew up playing games,

I spent my childhood
studying cooking

and learning the secrets
of his success.

Get ready for service.

Today I'm a chef
that takes a lot of risk.

The only thing more fiery
than the food is my staff.

I can promise you
one thing, there is never
a dull moment at Fang.

♪ I'm a legend in the making ♪

♪ Life is hard
As you make it ♪

♪ What you want
Gotta take it ♪

♪ But I always find a way
I don't care what you say ♪

[Kathy in Cantonese]

[Peter speaks indistinctly]

[in English] Okay.

[in Cantonese]

[in English] Dad, have
a little conversation
with you when you're done?

[Peter in Cantonese]

[in English] Okay.

I haven't spoken to my dad
since the Napa event.

Things have been
very tense between us,

but I've always been the one
who needs to go break the ice.

I just don't want any
animosity between us.

Just so you know,
um, the Napa event
went really well.

It was a successful
offsite event.

You close my restaurant
that day.

I didn't come here
for a fight about that.

All the guests loved the food,
so it's good, right?

It's good for the Fang brand,
it's good for House of Nanking
it's good.

I don't care is new brand,

I only care is my own brand.

There's something else
I wanted to tell you as well,
that is very exciting.

I just received a letter
from the city of San Francisco

recognizing House of Nanking
as a legacy business.

This is officially?

[Kathy] Officially,
yes, the city.

House of Nanking now is
considered a landmark,
a historical place.

I think this milestone is
huge for House of Nanking.

I really wanna throw
a large party.

-A party.
-Yeah.

The fact that we're now
a historical place.

These days,
these young people
always a party,

party, and now it
become a fancy party.

We don't party all the...

Don't worry about it,
let me put something together.

[Peter] Okay, hmm...

-[Kathy] Dad?
-Oh, no, we see, we see.

Uh, that's okay, okay,
but not too big.

[woman 1] Hi.

[woman 2] This is one
of my favorites.

[woman 3] Hey.

[server] Let me go
and serve it up for you.

Welcome to Fang.

I feel like I should probably
do something a little bit
more traditional.

-Okay.
-So I'm thinking of, like,
chili oil poached fish?

Ooh, okay.

I am still in the course
of getting into my dad's
good favor,

so I thought it would be
a good idea to create
a dish in honor of my dad.

And so this is a take
on a popular Szechuan,
uh, fish dish.

That's going to be
our Fang special
for tonight.

And hopefully he can see
that, you know, I obviously
think very highly of him

and I'm gonna name
a dish after him.

And I think customers
would probably enjoy
that as well.

-I would enjoy it too.
[laughs]
-[Kathy] That's right.

So I'm gonna make this
and then cut, like,
some ginger, some scallions.

I'm gonna grab some fish.

We're gonna poach this fish.

Traditionally, they cook
that whole thing in oil,

'cause it's called
chili poached oil.

I'm doing a take on that,
right, I'm not gonna
poach it in oil.

-I'm gonna poach it in water.
-Yeah.

So here, the fish has
been poached as you can see.

Yeah, it's still, like,
it's tender.

-It is.
-Yeah.

-It's nice and tender.
-It's almost, like,
clear, yeah.

-All right, I'm gonna create,
like, a chili oil, um sauce.
-Okay.

So we've got chili flake
red pepper in here.

A touch of our seasoned soy,
then you'll just add a little
curry powder to season.

There's a lot of depth
to this and, like it's
not super spicy,

but it has, like, a lot
of good aromatics to it,

especially with that,
um, curry powder.

Ooh, and then topping it
with the scallions.

[Kathy] Onions.

Here you go, I'm gonna
call this Peter's Chili Oil
Poached Fish.

All righty.

[Krista] The colors
and everything looks
really good and vibrant.

Mmm, that's really good.

-This is delicious.
-But do you think
it's good enough

to, uh, win some points
with my dad?

[server] All right,
here you go.

-[man] Thank you so much.
-[server] You're welcome.

Ladies and gentlemen,
we have a special today
that I want to push.

This dish is actually
a little bit more traditional

than some of the other dishes
that I've been doing.

This one is actually
going to be for my dad.

You know, things have been
a little rocky with him,

I wanna get
on his better side.

Um, so I made a dish
called Peter's Chili Oil
Poached Fish.

-Okay.
-That's sweet.

[Kathy] This is
a Szechuan-inspired dish.

-What kind of fish is it?
-A sea bass.

Just filet, no bone
and finished the dish
with chili oil.

I want you to, like,
sell the [bleep]
out of this dish, okay?

-Yeah, let's go.
-[Kathy] Thanks, everyone.

You can just open
that little window there,
you see the little...

We have Peter's, uh, Chili Oil
Poached Fish, it's made out
of bass, you wanna try that?

-Chili Oil Fish is
the best thing you've had?
-[woman] It was excellent.

-It was really good.
-Oh, thank you.

We do have a special today,
it is Peter's Chili Oil
Poached Fish.

This is our newest
fish dish, you guys wanna
try it out?

He's mad, but just
as I thought,
he can't keep himself away.

House of Nanking has
been open for over
33 years.

Fang has been open
for over 13 years.

And let me tell you,
if there's any dish at Fang

that my dad does
not recognize...

-[Peter] What is this?
-It's the special.

...he will spot it
from a mile away.

Hi, Dad.

Yeah, looks like you're
pretty busy today.

Yeah, today is very busy,
actually we had

a full house
and a party downstairs.

We got a new dish today
that I created.

-What is it?
-Called Peter's
Chili Oil Fish.

-Peter's?
-Yeah, um...

-You named by me?
-Yeah, I named it
after you.

Yeah, I wanted
to make something
a little bit more traditional.

It doesn't looks
like my style.

It's very traditional
ingredients,
traditional dish,

the method of cooking
is a poached white fish.

-You thought of this
as a traditional dish?
-Yeah.

-[Peter] Named by me?
-Yes.

You don't like the dish?

Believe me, my dad is
being extra special
right now.

He enjoys the dish,
I can tell,

but he just doesn't
want to admit it.

He's still angry
and he doesn't wanna

give me that satisfaction
of saying, "Oh,
that was good."

'Cause he's upset.

-I mean, I named it
after you, yeah.
-Oh, no, no, no...

If you wanna name by me,
you should tell me
before you do this.

My customer may be thinking
that Peter created that dish.

I know you liked the dish,
I made it, actually,

to your liking,
I know what you like.

We've been selling it,
a lot of people like it.

Little too sour for me.

And what is the red color?

-The red color is chili oil.
-[Peter] Tomato?

No, no, no, chili oil,
a little bit of soy.

[exclaims]

-Well, I thought you would
actually like that.
-Huh, no.

All right, hmm.

[Lillian] Hi, Welcome to Fang,
right this way.

Mom needs to stop
worrying about small
little tasks here and there

and she need to worry
about managing the door.

-Hey, Long.
-Yes.

Did you not happen
to see the group
that just walked by?

This table wasn't done yet,
this is for the VIP,

you know, like, there's
so many other things I have
to take care of, right?

-I mean, this had to be done.
-This is your domain
and you're supposed to greet

every single guest
that comes through.

But the domain is also VIP
and for the reservation.

Reservation is now,
so I had to set this up.

-I'm sorry.
-You should always put
priority to the guests.

-And it doesn't matter
if they're VIP or not.
-Yes, it does.

-You say that all the time.
-There were
guests waiting there.

Yeah, but you always say,
"VIPs, get ready for VIPs."

-That's, like, your thing
all the time.
-Every guest is a VIP.

Oh, I used that line on you,
now you're using that on me?

You are raising your voice
and there's guests
all around here.

Because you're coming at me.

-Why don't you--
-I'm not coming at you.

I'm just asking you why
you didn't actually notice
any people walking in.

I have tried to work with her.
At this point now, she has
pushed me against the wall.

And I had to fight back.

Is this what you're here for?

-Just to watch me?
-[Lillian] No.

But it's the only thing
that I notice that continues
to be poor.

Because you only watch me.

No, I watch everyone.

It's the only thing
that is subpar
in this restaurant.

[Long] All right, Lillian,
what can I do
to make you happy?

'Cause it's about you.

This is not about me,
it's about ensuring

that the restaurant gets
better and continuously
improves.

Okay.

I have tried to make
this work for months.

I have tried to point out,
like, what he's doing wrong
and how he can improve,

but nothing is sticking
and if it was my decision,
he would already be out.

Hey.

Long seriously just had
another public outburst.

I know we talked
about this in Napa,
but this is an issue.

It gets to the point where
it's so unprofessional

and the guests are
just looking at him.

[Kathy] Honestly, I don't
like hearing this.

It happening once
was already bad,
twice is...

I think you should really
consider letting Long go.

He continues to show us that

he's incapable
of handling this position.

This is not as easy
as Lillian may think
it's going to be.

Long has been with us
for a very long time,

he's been very loyal
and super hard working,

but I'm afraid
Fang has just been
growing too fast,

and the expansion
is happening very quickly.

It may be a little bit

above what Long can handle.

This is gonna be kind
of a tough thing, so...

And I'm really struggling
with this because

I feel like we've been
giving him a lot of time

to bring him up to speed,

but he's not quite
hitting the mark.

All right, I got it.

I don't know
what I'm gonna do.

It's a very big decision.

I'm gonna have to sleep on it.

Um, the train is moving,
so yes.

-All right. Thank you.
-All right.

♪ I shine brighter ♪

♪ I shine brighter ♪

I have extremely
exciting news.

House of Nanking
just got recognized...

-Amazing.
-...as a legacy business.

We are now considered
a landmark in San Francisco,

we're like
a historical business.

-Oh.
-Like, you can't change
the facade,

keep everything the same.

Can we do a party?

Uh, that is exactly
why I brought this up.

How about like a huge gala

that where we celebrate it
and invite, like,

all the notoriety?

I would love that,
but my dad's
never been to a gala

-in his life.
-Really?

The closest thing
to a gala is a wedding.

How about
we do a block party
and close off the street?

You're gonna close off
the street for this?

It's easy, just get a permit.

[Lillian] I have connections.

I can get a permit today,
tomorrow, yesterday,
just tell me when.

For the block party,
I'm thinking red carpet,

outdoors, civic dignitaries,

I'm thinking of all
the special touches

that'll make it
great for Kat,
I mean, this is my jam.

I'm just imagining dragons
performing on the street,
it's gonna be beautiful.

-Can we just talk about
the food for a second?
-Yes.

Because that is what my dad's
gonna be most concerned about.

I wanna do all,
like, the classics,

like, Nanking Sesame Chicken
with the yam,

the Potstickers
with the Peanut Sauce,

like, the House Noodles
with the signature
black sesame sauce.

-That all has to be on there.
-I love it.

-Cheers.
-Cheers.

Cheers to celebrating
House of Nanking
being recognized.

-Let's do this.
-Cheers.

-For Michelin.
-Forty years, so impressive.

♪ Living my life
on my own way ♪

♪ Chasing my dreams
nobody can stop me ♪

What are you working on?

I'm working on the 181
Freemont Cooking Class.

Aren't you so excited?

That I booked this for you?

I have to say, hiring Lillian
is one of the best things

I've done so far in helping me
with my expansion plans.

She's booked me on something
I never even dreamed of.

Doing a live, in person, cooking
lesson with powerful CEO women.

They're super creative.

They totally care about
health, wellness,

trying the best things
including food,

and having, like, incredible
unique experiences.

The pressure of doing an event
like this is that

these women probably have
private chefs

I'm sure many of them travel
all over the world

and eat food from
all different places

and have a very
elevated palate.

I have to offer something

that's completely unique
that's not out there.

I'm thinking actually of doing
clean Asian cuisine.

Oh!

Chinese food has a bad rap.

Most people think of it
as being greasy.

As being take out food.

And so I want to show them how
healthful Chinese cooking can be

and how easy it can be
as well.

This is like
Chrysthanthemum leaf.

It actually helps
with bloating.

And then we've got bean curd
soaked in tofu.

It's been pressed
and marinated with spices.

-You can take a bite out of it.
-Okay.

Yeah. Kinda of meaty, right?

I want to finish it.

I'm just concerned that they
might not take to it.

Right? They might be like
"This is so plain."

No. Do what you do best, and I
think it's going to go well.

You do have to meet their
expectations.

They are, you know, booking you
for this awesome experience.

But, I think you can do it.

You think?

[Laughter]

I like the high vote
of confidence.

All right. I gotta
think about this then.

♪ Dance dance dance dance ♪

♪ Shake shake shake shake ♪

♪ Watch us get right into it ♪

♪ Let's have a dance
battle in the stands ♪

♪ Let's have a dance
battle in the stands ♪

♪♪

Today it's all about you
being a chef entertainer.

I have to be an entertainer?

Yes.

These are super high end clients
and they...

typically are used to very
top notch service, right,

so my cooking class has
to be at the same level.

It's more like a fun experience.

All right.

-Wow.
-Where do we go?

-Come here.
-Oh, my god.

Oh, it's the one.
Yes, Yes. Here we go.

-Hey!
-Hi!

This penthouse is everything.

I imagine Christian Grey
living here.

-Yes.
-It's amazing.

This is insane.

The penthouse is listed
for 47 million dollars.

I think the chair is 10,000.

I want to know how much the
toilet was. I sat on that.

Ooh!
[giggles]

Well, look at you Kathy.

-Looking good.
-Hi!

-Cute.
-Hello, ladies.

All right. As I mentioned,

it's a very high end cooking
class, so keep the wine flowing.

Kristy, please do the glassware

and then, I will take Katie
downstairs.

-Okay...okay.
-Okay, great.

[Chatter]

How are you?

Hi. Good to see you.

Hi! Oh, my gosh.
It's so nice to see you.

I love their outfits.
I thought they were very
fashionistas.

They tried to sell me
a piece of art downstairs,

and I don't think they realized
who they were talking to,

and they told me "Oh, you can
have this for $250,000."

I thought "Wonderful."

Yes! You looked the part.

-I guess I look the part.
-That's good.

Okay, ladies.
Chef Kathy Fang is so excited.

Let's do it.
Come follow us.

♪♪

Welcome to our grand penthouse.

Wow!

-I love it.
-Look at this.

You don't see views like this
anywhere else.

My favorite part of the home-
all the wine you want.

-Oh my goodness.
-Wow.

This is really spectacular.

Hello. Pleased to meet you.
Kathy Fang.

I wish I could say
welcome to my kitchen.

[Laughter]

We're going to get very cozy
tonight.

and be eating some very
delicious

healthy Asian food.

[Cheers]

I'm going to leave you,
but please save me something

to eat because this looks
really good.

We've got aprons for you guys.

Okay, in front of you we have
the menu for tonight.

How often do you guys actually
cook at home?

Couple of times a month.

Yes. That counts.
That's great.

My Noni, she literally used to
say when I was a kid

"If you don't learn how
to cook nobody is going to want
to marry you."

And I was like "Oh my gosh."

Okay. I've heard
that one before.

It's true. Hey, it worked.

Do any of you have
private chefs?

I do, actually.
I have a private chef.

He's from St. Petersburg
and he's 6'1".

[Laughter]

She's like 6'1", from St.
Petersburg and he cooks for me.

I'm like, are you putting him
on the market?

You have a bowl of
soaking tofu here.

I'm going to have the ladies
pass around our little tray.

We're going to cut up
the green onions.

We'll need this one to be
a little thinner.

A little thinner.

You wanted thinner, I'll give
you thinner, baby.

And then it's going to go right
on top of the tofu.

I literally just want to
hang out with you

so I can learn
to chop properly.

[Chuckles]

Now, we're going to pick up
the ponzu.

We're going to pour that
over the tofu

and you guys get to enjoy the
first course.

-Yum.
-Okay now, how easy
was that dish?

That was super easy.

So good.

Oh my god.

It's organic. It's high
in protein, low in fat.

It's really good for you.

Okay, so we're all going
to contribute

in making this soup together.

These...

These are chrysanthemum leaves.

This is great if you want to
debloat. For cellulite.

Amen.

We're going to cut up
the mushrooms.

We like to call it
"seafood mushroom"

because it actually has flavors
of seafood.

What I have in here is dashi.

It's a dry tuna,
and we're going to pop it into

a hot tub of water.

Beautiful.
Right here.

Pop it in.

-Let that...
-Oh, that is fast.

We're blanching it.

Blanch it.

You know Blanch.
Do it, Blanch.

My boyfriend is going to be
shocked

to see that
I'm actually cooking.

Wait. I need to document it

because he might not believe it.

He'll propose.

It's a secret.

Ready? Woo!

Yes!
[various cheers]

Blanch! Blanch! Blanch!

Pull back the wine.

Pull back the wine.

We're on the cusp
of rich girls gone wild.

Come on up with your bowls.

All of you just cooked very
traditional Chinese food.

Be sure you eat all of
the Goji berries.

Wow. Tastes so clean, indeed.

Canceling the burger
I had earlier.

It's called balance.
Harmony.

Okay. And we're done with
all the cooking.

[Cheers]

We're coming around
with the plates.

Everybody grab a plate.

Go ahead. Dig in.

Mm. So what are your thoughts on
clean Asian cooking?

I would do this
over juicing any day.

Yes!

And, it doesn't take very long.

Everything just was prepared
very quickly.

Lean and mean fighting machine.

Lean and mean.

Lean and mean fighting machine.

How do you like this?

Oh, yes!
Yes!

♪♪

♪ Look around ♪

♪ All around ♪

♪ Way to go ♪

♪ But we've got
the whole world ♪

Most kids grew up
going home right after school,

not me.

I would spend all of my time
at the restaurant.

I was making sauces
at, like, age eight

because I would just watch
my dad and ask him,
"Oh, how do you do this?"

Anytime that I'd go home,

I would actually think about,
"Oh, I wanna make that
dish that my dad was doing."

We got the Sesame Chicken.

[Peter] Okay, good.

I also got the House Shanghai
Noodle Chow Mein.

-That's, uh--
-Maybe we can do
the fried rice?

Yeah.

A lot of people
don't know this,

but my dad actually built
everything in the restaurant
when he first opened it.

I remember him picking
berry like colors
and telling me,

"Oh, this is a very
modern look."

My dad not only thinks
about every detail,

but he, like,
does everything himself.

I remember fried rice
is one of the first thing

you taught me
how to cook out of the wok.

Still, to this day,

that fried rice,
the scent, the taste

is like, "That's my childhood
in a nutshell."

It's perfect.

[Peter talking]

[Peter talking]

So we gotta
a great moment, huh?

When the father,
daughter together again.

I know, I know.

This is just like
when I was young,

when I was here
every single day.

See?

Mmm-hmm.

-Time pass fast.
-Lots of late,
late night.

Yeah.

All right, we have,
like, an hour to get ready.

Oh, wow, there's a lot.

You can move
the two carts into
the, actually, outdoor patio.

-And then we'll just
bring everything else.
-Okay.

[Lillian] Oh,
these are pretty.

-Okay
-Just take
that over there.

You have no idea
how strong I am.

First of all, setting up
and loading in
an event is my jam,

but this is so crazy
to pull this off

in the middle of Chinatown
in San Francisco.

-Josh, you cut your
sleeves off today?
-Yeah, I'm trying to--

Good thing you guys
are showing off the g*n

just to unwrap
some bubble wrap.

We're in the final push now,
and the cherry on top,

we just need the guests
to arrive and have fun.

[Kathy] We gotta start getting
the food out,

-people are starting
to line up now.
-[Peter] Oh.

[Kathy] Beautiful!

Hand me a smaller tray
to pass.

Very hot.

-Mmm, so good.
-[exclaims] See?

I remember walking down
to the restaurant

and having potstickers
as snacks.

It's quick and easy,

and my dad has
the best potstickers.

-Welcome!
-Hi, welcome.

-Thank you.
-[man] Can I grab
one of these?

Sure. Of course.

[Peter] Enjoy the flan.

Thank you for supporting us.

Congratulations
on your legacy.

Thank you.

These are Nanking's
famous pork dumplings.

One for you.
Yeah, they're going fast.

[Christy] We also have a house
of Nanking famous chow mein.

But I also have to
remind myself

what a privilege it is to be
a part of this team

and to witness
what Peter had created.

Sesame chicken.

Kat and Peter are truly
a force to be reckoned with.

I know they
have their moments,

but they push each other
and I'm just to happy

to be here
to witness all of this.

Ugh. Just brought
tears to my eyes.

Thank you very much
for coming.

We're here to celebrate
the fact that

we got recognized
as a legacy business.

My parents
have worked very hard

day and night here.

[audience clapping
and cheering]

Good afternoon, everyone.

And congratulations.

We in San Francisco have
over 300 businesses

that are designated
"Legacy business,"

meaning that they have
survived San Francisco

and thrived in San Francisco
for over 30 years.

You should really
give yourself a round
of applause for that

because I know how hard it is.

[crowd cheering]

My dad.

[crowd changing] Peter! Peter!
Peter! Peter! Peter!

And my mom.

[crowd cheering]

[Peter speaking]

Without these supporters,

House of Nanking
won't be able to stay here
for over 30 years.

That's what I think.

I had no idea he would
change his mind so quickly

and say that I would be
taking over. Like...

I was totally
not expecting that.

Maybe this event is really
turning my dad around.

[crowd cheering]

[Kathy] Being recognized
as a legacy business

is clearly a huge honor
for my family.

Uh, my parents,
Peter and Lily,

they emigrated here
from China...

[shaky breath]

...with less than
$40 in their pocket.

[sniffles] Um...
[sighs, sniffles]

I actually remember my dad
and my mom working

three to four jobs,
like, back to back.

When they came
to San Francisco,

the first place that they
stepped foot in was Chinatown.

[sniffles] This has
always been their home.

My dad found a way
to make dinners

by purchasing duck necks

because a lot of times
it gets thrown out.

People don't want it.

And so we go
at the end of the day

and ask for it.

And he would turn that
into a full meal.

And, like, throw a little bit
of vegetables in it and

maybe a little tofu
and it becomes one big pot.

[crowd claps]

[drums rapping]

[instrumental music]

This is the fourth time my dad
has ever hugged me in my life.

So I did a good job.

♪ One on the level
I love to channel ♪

♪ Don't need a face
to make me feel better ♪

♪ The streets are bright
the night is mine ♪

♪ My light don't die
when times are tight ♪

[Kathy] I called this
meeting to get some clarity.

I've always seen Long
as someone who's very open

to any sort of direction
that I give him.

The one thing I know is that
something has to change.

The last couple months
have been not the smoothest.

That's just putting it
kind of lightly.

There's still this sort of
awkwardness that's going on.

There's tension.

And that's just
not really working

for the team,
for the restaurant.

It's not working for me.

I want to know
what your thoughts are

on all of this.

You know,
the way I trained here,

you know, start from
the bottom to the top.

Mop the floors.
Doing all the table work.

Your dad
does that all the time.

Lillian comes from Michelin
star, you know, whatever.

Expecting this high-end
type of training,

but I was
never trained like that.

I'm following the rules of how
the kitchen and the front end
and the back end runs.

I feel judged by Lillian.

She has all these
expectations for me,

but she's never taken me aside

and taught me
how to do these things.

Uh, Lillian essentially
told me that

she's instructed you
many times

to do certain
maitre d' responsibilities.

One of them being
greeting the customers
when they first enter.

Like, I agree with her.

Do you think
greeting customers

is outside of your role?

You see how the restaurant is.

Sometimes it's so busy,

I can't just
stand in front and serve

while all this
commotion's going on.

So, I'm kind of damned
if I do, damned if I don't.

He's basically
saying to my face that

"I don't want to do that."

We brought in Lillian
to elevate Fang

to get to, like,
the Michael Mina echelon.

We do need to start learning
how to do things differently.

I think her suggestions,
what she's saying we should do

are all valid.

And I don't see why
that's something

we can't all strive
to try to accomplish.

So, is it something
that you don't want to fix?

What do you envision
for your future at Fang?

You know...

I had a vision
when you brought me on.

Um... It was out of trust.

[sighs]

And I was always...

very grateful for that.

And I would dream, like,

"Oh, one day I can,
like, start running this."

But now bringing in Lillian,

it's just like...

I don't know anymore,
to be honest.

I feel like in the long run,
Long has always imagined

me hanging over everything to
him to manage the restaurant.

And now it doesn't
seem that way.

It seems like Lillian
has come in

and taken over that position.

And maybe even pushed him
out of the picture.

I think he feels like
he's being pushed down.

I try my best
to work with her,

but it's just like,
I don't know.

Okay, well,

all this is putting me in
a very difficult position.

I'm torn because Long has been
with us for so many years.

This is going to be a very
hard decision for me to make.

I have a lot
of thinking to do, then.

Yeah. It sounds like I have
a lot to think about, as well.

♪ Don't matter
how far away it seems ♪

♪ I know I can have
my wildest dream ♪

♪ Even when
I'm feeling so along ♪

♪ I can make it happen
on my own ♪

[Kathy] This is nice.

Nice, huh?

Oh, look.
He's trying to get bugs.

-Do you see that?
-[Peter] He got a fish, huh?

[Kathy] Doesn't walking
through this make you think,

"Oh, retirement
might be good, right?"

-[Peter] No.
-[both laugh]

After the block party,
I feel like my dad and I are

actually in
a pretty good place.

However, we still have a lot
we have to discuss.

Isn't it nice to come out?

-You can come out
and not be always working.
-[Peter] Mmm.

I know.

I'm sorry, everything's ready.

This is sencha, dango

and the dorayaki.

-Thank you.
-Here you go.

[Kathy] It's so nice.

-Mmm. It's good.
-Mmm. Mmm.

What did you think
about the block party?

It's good. It's wonderful.
It's wonderful.

-I did good?
-You did a good.

-You did a good.
-Okay.

[both chuckle]

I don't think we've made
that much sesame chicken

and house noodles
and fried rice
and dumplings ever.

They used to that kind
of thing, so they like it.

No Nashville fried
pot stickers?

-Oh, no, no, no.
-[laughs]

Well, at least
this is one event

that my dad is pleased with
that I've thrown.

Mark it on the books.

I know things have, you know,

been a little
awkward between us.

A little rougher than usual.

You know, recently
I've been doing

a lot of these fancy events
and fancy parties.

But I want you to know that
tradition, our family legacy,

everything about
House of Nanking

is always going to be
my top priority.

I will never do anything to
jeopardize House of Nanking.

What you and mom created,

it is the most important
thing for me.

Fang would not be around
if it wasn't for that.

I'm very happy to hear that.

So you are really
Peter's daughter.

Yeah, I am.

Our restaurants
and our partnership

is my number one priority.

Father and daughter.

-Yes.
-All right?

-I'm very happy to hear that.
-I just want you

because I know
you keep thinking
that I'm, you know,

straying and straying and
doing all this fancy stuff,

but I'm not going to
ever lose sight of that.

That's the most
importing thing.

[Kathy] I don't even want
my dad to think that

I have lost sight of where
all this comes from.

Right? Like, none of this,
Fang, me becoming a chef,

none of this would have
happened if it wasn't
for House of Nanking.

I'm gonna try this one.

Looks like there's
black sesame on it.

-Here. You go ahead.
-Oh. Mmm, Mmm.

[Kathy] The rice cake.

[Peter] It's very sticky.

Mmm.

Mmm.

There's another thing
I want to talk to you about.

Long has been with us
for a very long time.

-Mmm-hmm.
-And, uh, you know,

he was doing well, um,
in the earlier time frames,

but Fang is growing
very rapidly, now,

and it's, it's sort of
outgrown Long.

-And so, um...
-So, what?

I'm thinking about actually,
possibly letting him go.

Well, actually Long's a pretty
hard-working people.

He's very loyal
to my restaurants.

Yeah, I mean, I know that.

You know what? Send him to me.

I will train him.

I like a hard-working people.

-You want to take Long?
-Yeah.

Send him to me. I train him.

You want Long. Okay.

That's not something
that I expected.

-I'll train him.
-Okay.

So then are you going to
hire another one?

Another fancy people?

I mean, we need to find
a maitre d'.

We need a people to help you.

It doesn't have to be
fancy people

with fancy ideas.

Manager has to know
the restaurant.

Knows everything.

Not just a suit and tie

that stands in the front
like a model.

We don't need that.

[Kathy] I don't know.
We'll figure it out.

Is everything okay between us?

If you want to make this work,
everything will be good,

you have to make some of
these amazing change.

To make this partnership work,
I'm gonna have to...

Yeah. You have to.

You mean, Fang needs
to make major changes?

Yeah.

[Peter] In the last
few months,

I let Kathy do some things
she wants to do.

But you said
you're gonna change
just a little bit of this

now I found
that you changed this

and then you later on this.

Oh, this is too much.
You have to stop.

I'm not quite sure
what you mean by

"making big changes at Fang."

To me, it sounds like
you want me to

undo some of the major changes
that I've done at Fang

-as of late.
-Yes.

Um, okay.
I did not expect that.

Clearly, I can see my dad
is still very unhappy

that Fang closed
for the Napa event.

No. I never
close my place. Okay.

-What?
-No, no, no, no.

I feel like he's
really taken this to heart

and maybe I have
really crossed the line
too far with him.

I pushed too hard.

This is not good.

It feels awful.

I don't know what to say
in this moment.

But what I do know is,

I've come too far
to go backwards.

Mmm. Now this feels awkward.

Maybe we should
just enjoy this tea.