Frying Fish: The Refreshing and Lively Taste of Life 

Frying Fish
(425) 643-1234
1915 140th Ave NE, Bellevue, WA 98005

For people who are scattered around the world amid their arduous pursuit of a better life, nothing has a greater pulling power to gather them together than fresh and lively food. 

Leo, the owner of Frying Fish, had originally worked as an assistant chef at his friend's restaurant for quite a time after coming to the U.S. That experience inspired him to open his own restaurant. After careful considerations and meticulous preparations, he launched Frying Fish in Bellevue on January 9, 2015. The location was selected based on considerations of its proximity to a number of top-class office buildings, corporations and parking spaces that offer large population flows and potential customers who are attracted by the offerings of the restaurant. 

Adopting a Chinese style decoration, the restaurant offers a clean, spacious and cozy environment, and is adorned by paintings of various styles. Light music is often played to create a relaxing atmosphere for diners. All the dining tables, chairs and utensils were personally selected by Leo himself, a man so attentive to details that he even spent time visiting other restaurant to find out what tableware they were using. All these efforts are made for the purpose of bringing the best service to customers. 

The restaurant offers authentic, traditional Sichuan dishes. The Sichuan Spicy Whole Fish, one of the signature dishes of the restaurant, is made of fresh fish meticulously selected to ensure a tender and creamy texture. The fish is cut into thin slices and marinated with salt, egg albumen and other seasonings. After that, the slices would be placed on a plate, waiting to be poured over by sizzling oil. The result is delicious fish slices that melts instantly in your mouth and gives you a fresh and fragrant flavor mixed with tingly numbness owing to the Sichuan pepper. The Boiled Fish with Sichuan Pickles, on the other hand, perfectly blends the freshness of fish with the saltiness of the pickles. Even the thick, delicious soup is extremely appetizing, not to mention the oily, tender and daintily fish slices. The fishy smell is completely eliminated by marinades and seasoning. The cooking procedure of boiling preserve to the fullest extent the original freshness of fish. Leo has a sense of proud achievement for being able to create the first Seattle-based restaurant that offers fresh fish, whose Sichuan Spicy Whole Fish series has already become a highly popular specialty in the area. Leo gives particular attention to the healthiness and nutrition of the restaurant’s dishes. Oil and salt are kept at their minimum levels, and a pot of chicken soup, a special ingredient for cooking other dishes, is stewed on a daily basis. Part of the dishes are prepared in the form of steaming or boiling in order to preserve the authentic flavors of ingredients. Coarse cereals like purple, brown and sticky rice that are good for the metabolism of human body, are offered as staple food. Leo exerts personal control over the quality and standard of all processes from ingredient purchase to cooking to the final offering. Even the chef of the restaurant were specially hired from China who has more than 4 decades’ worth of experience in making Sichuan Food. These efforts couldn’t have been done without Leo’s dedication to bringing the most authentic and traditional Sichuan food to diners in Seattle. 

The restaurant appoints dedicated staffers to clean their areas every morning and evening. Strict sanitation and environmental standards are maintained to ensure the restaurant is in a good condition before and after its operation of the day. In addition, a thorough cleanup is carried out on a weekly basis to eliminate any potential hygiene problem in hidden corners. 

Presently, the restaurant's team is staffed by 18 employees. A team leadership has been established to facilitate work arrangement and collaboration. In normal cases, Leo is particularly careful not to put too much pressure on his employees. He routinely organizes team and recreational activities in order to build a strong culture of collaboration in the team. Further, the everyday sentiment and condition of employees is also a matter of concern for Leo, who always treat them like his own family and friends in order to create a harmonious work environment to let everybody comfortably fit in. To ensure service quality, every employee is required to fulfill to the fullest extent their own responsibilities and provide services with smile. Employees are not allowed to conduct their work with personal sentiments to avoid any damage to the image of the restaurant or making a bad impression to customers. Additionally, employees are also required to provide prompt feedbacks whenever customers encounter problems or have questions. All these procedures are supervised by the team leader. Once customer complaints occur, the restaurant would voluntarily give back 10% of its tips and try its best to cater to customer needs. 

Due to its authentic flavors, reasonable pricing, considerate services and its cooperation with many local travel agencies, the restaurant operated by Leo has become a must-go place for tourists in Seattle who crave for authentic Sichuan food. Despite his satisfaction with the restaurant’s operation, Leo is considering finding a larger space for its new restaurant, where an open kitchen would be erected to allow diners to gain an insight to the entire process of food making. With respect to the future of his business, Leo says that he prefers to keep a solid pace and strive to do the best even on the smallest things towards fulfilling his grand blueprint.