Local Flavours Celebrating a family legacy

What began as a humble corner eatery on 97 Street and Jasper Avenue has become a lasting tribute to the timeless appeal of Chinese cuisine and family-owned businesses.

Exploring the cultural heritage of Edmonton, you can’t help but be drawn to the rich history and culinary legacies of the city’s Asian community. Nestled in the heart of Edmonton, The Lingnan Restaurant has been a beloved establishment since its opening in 1947.

A family affair

Founded by the Quon brothers, The Lingnan quickly earned a reputation for its exceptional food, warm ambiance and impeccable service. As Chinese cuisine gained popularity in Edmonton, the restaurant expanded and moved to its current location on 105 Avenue and 104 Street in 1963.

“Being a family-owned restaurant here for so many years, I believe, makes us a part of Edmonton’s history,” reflects Miles. “We are as local as it gets. Every dollar we make goes back into the community. We are proud to have our family restaurant in Edmonton. Our family has built so many relationships with our customers many of them are friends now. You can always find the Quons working hard.”

The original Lingnan Restaurant on 97 Street and Jasper Avenue. Courtesy of the Quon Family.

“We always like to say we are generations serving generations.”

Now in its third generation of ownership, The Lingnan is led by Kinman Quon, who started working at the restaurant at 17. Alongside his wife, Amy, and their eldest son, Miles, Kinman continues the legacy of The Lingnan, blending tradition with innovation to ensure the restaurant remains a beloved part of Edmonton’s food scene for years to come.

“Chinese Canadian cuisine is, in its own right, its own cuisine,” explains Miles. “It’s based and traces the first immigrants from China to Canada. The dishes show the struggle and the ingenuity needed by the first immigrants to adapt to Canadian life. It’s authentically Chinese Canadian. Other dishes that come with immigration also are important culturally for Edmonton. Food connects everyone and you can really see it with all the different styles of Chinese cuisines you can find on our menu.”

The Lingnan’s culinary expertise has garnered widespread recognition, earning the restaurant appearances on the Food Network in shows like “Family Restaurant: The Quons” and “The Quon Dynasty.” Its long history is also showcased in the 2013 Royal Alberta Museum’s “Chop Suey on the Prairies” exhibit and the University of Alberta’s Bruce Peel Special Collections(external link). These accolades speak volumes about The Lingnan’s lasting influence on Edmonton’s dining scene and the pivotal role independent restaurants play in shaping our city’s identity.

“Owning a business in Edmonton is truly wonderful,” says Miles Quon. “There are tough times but the restaurant community is strong. There are lots of friendly restaurateurs always willing to help when you need it. From advice on where to get the best prices or when you need mental health support—Edmonton’s restaurant community is awesome.”

The Lingnan’s Signature Dish

In celebration of the Year of the Dragon, The Lingnan is sharing with us one of its signature dishes: the Lingnan Special Fried Rice. This classic dish is a staple of Chinese cuisine, known for its versatility and comforting flavours.

Ingredients

3 ½ cups cooked rice
2 oz. BBQ pork, cooked and chopped into small cubes
2 oz. small shrimp
2 oz. sliced mushrooms
2 oz. green peas
¼ small onion
3 eggs
2 stalks green onion, chopped
2 tsp. chicken broth mix
1 ½ tsp. light soy sauce
1/8 tsp. salt
White pepper to taste
Oil for frying

Method

Beat in eggs, ½ tsp. salt and white pepper.
Heat the pan with oil and scramble the eggs. Set aside.
Fry the BBQ pork, shrimp and mushrooms. Set aside.
Heat the pan with 2 Tbsp. oil. Fry the onion until fragrant.
Add rice to the pan and stir-fry. Add chicken broth mix, light soy sauce, and salt. Sprinkle with a few drops of water. Stir-fry until aromatic.
Add the scrambled eggs, BBQ pork, shrimp and mushrooms to the pan. Stir-fry again.
Add green onions and serve.