The numbers don’t lie. Walk into Three Fold Noodles and Dumpling Co. — the new fast-casual eatery specializing in authentic, northeastern China dishes — during lunchtime and you’ll be greeted by a line anywhere from 10 to 30 people deep. But fear not, with a limited menu featuring steamed dumplings, noodle bowls, steamed buns, and sides like seasonal slaw, in a cafeteria-style setting, wait times are often short. Simply put, reviews thus far have been overwhelmingly positive and we know why.
The women behind this food frenzy are owner Lisa Zhang and her daughter, director of business development Rebecca Yan. Believe it or not, this is their first venture inside the restaurant business.
“Three Fold is a window to Chinese food culture and traditions, with a special focus on pastry. I’d like people to see a good blend of western and eastern food culture. For example, we’re serving eastern food in a western atmosphere while cooking in an American kitchen. My hope is that Three Fold will be a place where one can find a moment of joy and relaxation in our hustle bustle and stressful world,” says Zhang.
While Zhang oversees the food side of things, Rebecca Yan mans the front of the house, making sure things are running smoothly. As expected, the first few months of operation have posed some challenges.
“Turning a fine cuisine into a fast-casual menu item isn’t easy. We want to provide quick service without jeopardizing the quality and carefulness in handling each dish. One of the toughest challenges is to embed this standard into our staff,” says Yan.
Besides great food, there is another added dimension to the Three Fold dining experience that lies within Zhang’s background in science.
“Yes, I have a bachelor of science degree in chemistry. It’s a major influence in not only the kitchen but also in how we set up the business. For example, we decided to use only biodegradable disposables to prevent our customers from consuming chemicals when dining, but not at the expense of jeopardizing the environment. The disposables costs us over $1.20 per meal — seen as an arm and a leg in this industry — but we’re upholding this direction to benefit the lives of our customers even if it’s minor in the grand scheme of their daily lives,” says Zhang.
This attention to detail translates to all aspects of the business, from the beautifully classic interior, to delicious dumplings, to fair and affordable prices. The combination of these factors has led to a big turnout from the Little Rock community.
“To be honest, it’s been a surprise for us that we’ve been welcomed so well in the past few months. As a foreign cuisine, I thought that it’d take a while for people to accept and become fans,” says Zhang.
And believe it or not, Zhang doesn’t cook with recipes, instead striving to teach her staff that Chinese cooking is often based on a sense, rather than a standardized recipe. There are no thermometers or timers, and workers are taught to identify the taste and doneness.
First-timers can expect to see a trifecta selection of pork, chicken and vegetables paired with steamed dumplings, noodle bowls, or steamed buns, as well as side dishes of taro chips and seasonal slaws, like carrot and celery. Dishes come served with a small cup of dipping sauce, available in multiple levels of spiciness according to personal preference. There is also a simple kids menu featuring noodle bowls, pan-fried dumplings and mini steamed buns.
“Our menu is based off of this traditional, daily food consumed by people in Northern China. We’ve kept the traditional flavors but have invented a new work/service flow and threw in a few business secrets in the mix,” says Zhang.
And what does her daughter think?
“Lisa’s cooking is very simple, but always has surprising results and is embedded with amazing flavors,” says Yan.
So far, Little Rock agrees.
Yin and Yang with Rebecca Yan
Soirée: What were you doing before opening Three Fold?
Rebecca Yan: I focused on my media company, after graduating from the University of North Carolina.
SO: Be honest, what’s it like working with your mother?
RY: Tougher than working with anyone else, as she’s a person that holds high standards with everything that she does.
SO: Did you grow up watching your mom cook?
RY: Cooking is a gene in this family. Actually, I normally don’t watch her cook, but assist her. Lisa’s cooking is very simple, but always has surprising results and is embedded with amazing flavors.
SO: Whose idea was it to actually start a restaurant in Little Rock?
RY: Of course it’s the “little chef’s” idea. She’s had this idea and has studied and planned for it for several years.
SO: Can diners expect to see any menu additions or “specials” in the near future?
RY: Most definitely. We will be introducing new variations on main entrées (noodles, dumplings, and buns) seasonally.