|  | History
CWen Dah Tai (Uncle Tai) began learning the cooking trade at the young age
of 12 years. After working for more than 10 years with master chefs throughout
China, Taiwan, Japan, and the Philippines, he returned to America in 1967 where
Craig Claiborne and many others gave him the title of one of “New York’s
finest chefs”. Uncle Tai then moved to Houston in the year 1979 and opened
his own restaurant there. It was quickly recognized locally and soon nationwide.
Being so successful with his first, he opened a second restaurant in the Dallas
Galleria. And it branched off into two more; the third in Boca Raton (1987), and
the fourth in Atlanta (1992).
Here in Coppell
The
restaurant in the Dallas Galleria eventually closed. Finding a smaller shop in
Coppell, Uncle Tai’s was reopened in the Dallas city area. The restaurant
is in a much smaller environment, but the freshest foods are still served here.
This small diner is now run by James himself and his wife Nancy. James still carries
the duty of monitoring and working in the kitchen while Nancy works up front with
customers and delivery. |
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