Black Bamboo, an American‑Chinese restaurant at the corner of Vanderbilt Road and Farmington Avenue, has become a beloved fixture in West Hartford. Founded in 2010 by Sonny Chen, the son of Jackie and Xue Yun Chen, the eatery began as a modest take‑out operation and has grown into a full‑service restaurant that draws families and neighbors alike.
Family Roots and Early Challenges
Sonny Chen, who grew up in the Hartford area, joined his parents’ venture straight out of high school. “We saw a space that was available, and it was only right,” he recalled. “I was also trying to figure out what I wanted to do after school.” From day one, Sonny took on a “front of the house” role, greeting guests, managing the floor, and ensuring the dining experience matched his parents’ kitchen expertise.
Jackie and Xue Yun Chen, the culinary backbone of Black Bamboo, brought generations of Chinese recipes to the menu. Dishes such as house‑made crab rangoons, General Tso’s chicken, and wok‑cooked fried rice showcase the family’s commitment to authentic flavors prepared fresh each day.
Risk, Reward, and Community Support
Running a restaurant, especially as a young entrepreneur, carries significant risk. “Owning a restaurant… you never know. The rent and all the utilities, so nothing in a restaurant is ever promised,” Sonny explained. He noted that his parents’ savings from immigrating in the late 1980s and early 1990s represented a make‑or‑break investment, adding weight to his responsibility.
Local exposure helped the business gain momentum. When nearby restaurateur Billy Grant mentioned Black Bamboo in a charity interview, the resulting article sparked curiosity among diners. “I love Black Bamboo. It’s this new Chinese restaurant that opened not too long ago, and I know they make everything fresh,” Grant said, cementing a lasting friendship with Sonny.
Recognition and the Power of Teamwork
In 2024, the Hartford Business Journal named Sonny one of its “40 Under 40” honorees, highlighting his entrepreneurial spirit and the restaurant’s role in the local economy. Sonny attributes the achievement to his entire team: “Without my parents, without the employees, the dishwasher, dish person, it’s more of my family.” He emphasizes that success is a collective effort, stating, “You can’t always take, take, take. You have to think about where you come from and give back to the community that supports you.”
Black Bamboo’s commitment to community extends beyond the plate. The restaurant participates in local charity drives and encourages patrons to support neighborhood initiatives, reinforcing the family’s belief that a thriving business should also nurture its surroundings.
Looking Ahead
As Black Bamboo celebrates its tenth year, Sonny remains focused on maintaining quality, expanding the menu thoughtfully, and preserving the family‑centric atmosphere that set the restaurant apart. “There is no ‘I’ in team,” he says, underscoring the enduring principle that has guided the Chen family from the first take‑out window to today’s bustling dining room.
Original reporting: NBC Connecticut — read the source article.
