i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.ned for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.ned for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.d for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are l

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.d for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are l

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.d for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are l

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.ned for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.ned for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.r 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are looking for speci

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district. over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are looking for s

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.d for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are l

i am kevin wong. i am the manager. in 1989 we move from chinatown to richmond district.ned for a bit, over 29 years. we carry products from thailand, japan, indonesia, vietnam, singapore and india. we try to keep everything fresh daily. so a customer can get the best out a bit. >> normally during crab season in november, this is the first place i hit. because they have really just really fresh crab. this is something my family really likes for me to make. also, from my traditional chinese food, i love to make a kale soup. they cut it to the size they really want. i am probably here once a week. i'm very familiar with the aisles and they know everyone who is a cashier -- cashier here i know when people come into a market such as this, it looks like an asian supermarkets, which it is and sometimes it can be intimidating. we don't speak the language and many of the labels are in chinese, you may not know what to buy or if it is the proper ingredients for the recipe are trying to make. i do see a lot of people here with a recipe card or sometimes with a magazine and they are