Few restaurants hold the hearts of Central Coast locals like Mee Heng Low, the chop suey restaurant on Palm Street, owned and operated by the Gin Family for over 40 years and still in operation under Chef Paul Kwong. As a young boy growing up in his parents’ restaurant, Mike Gin saw it all up close, and in adulthood he chose to write a family cookbook of original MHL recipes. The first edition sold out quickly, so he teamed up with his nephew, Andrew Gin, to produce a new edition with Andrew’s photography and a fresh look. Mike and Andrew stopped by to talk SLO history, Chinatown, and the Gin family’s famous Black Bean Spare Ribs recipe.
Instagram: @mhlcookbook
Website: mhlcookbook.com

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