PRESIDENT AND OWNER, DAVID FONG’S
Ed Fong has spent his entire life in the restaurant industry.
More than 50 years ago his father, David, and mother, Helen,
opened David Fong’s in Bloomington, starting as a four-item
takeout spot and burgeoning into a full-service hospitality
landmark. After his parent’s retirement the business was
passed on to Fong, who oversees the restaurant’s dining room,
two bars, takeout business and banquet areas. A few years ago
David Fong’s was nominated by Bloomington’s residents to be
a historical site, and this year the family accepted Bloomington
Convention and Visitors Bureau’s Spirit of Hospitality Award,
together proving the restaurant’s mark on both customers and
the industry. Outside of the restaurant Fong is an active part
of the community, serving as vice president of the Minnesota
Restaurant Association and as a member of the Bloomington
“I’m proud of the business my parents started. It was never
forced upon me; it was always an option. Growing up I think
I just enjoyed it so much that I decided that would be what I
wanted to do. Being different everyday I come to work is a plus.
It’s certainly not a boring job. There are times when it’s stressful,
but the variety and the people you meet—it’s fun.
“The biggest criticism I get from food critics is that we haven’t
changed in over 50 years. That’s the biggest compliment that
my customers give me. As new palates come into the works and
there’s more variety out there you have to stay somewhat fresh,
but a lot of old favorites are our most popular still. I have customers that haven’t been back here in over 20 years and they come
back and say ‘It tastes the same as it did 20 years ago. I’m happy.’
Those are the customers that are going to bring in new customers; the fact that they know the consistency is there.
“I think [the hospitality industry] has changed a lot over the years
and it’s definitely become a source of information and help
versus I think in the past when my mother and father were in the
business people were a little more protective of the business and
looked at each other as competitors. We’re no longer competitors; we’re really trying to help each other stay in the business.
I think it makes the hospitality industry even stronger.”
INTERVIE WED BY MOLLY SCHELPER