Many students at
Still a student at UNLV, owner Terry Zhang opened this restaurant in April of this year, with the hope of bringing authentic
“Fine restaurants featuring real Szechuan food have always been hard to find in this area,” explains Terry, “I want people to know more about what real
Before opening up Jugoo, Terry had to scout the local market, take extensive surveys, and then use the data to pin down what direction he wanted his restaurant to go in. His research indicated that his potential customers were looking for a restaurant that was not only ethnic but also kept their dishes authentic. Thus, he decided to create a casual dining eatery with an emphasis on
Eschewing the loud colors and
Food is the main focus at Jugoo. To many people,
The large selection of menu items showcases the quintessential dishes of the
“The customers come here for these authentic dishes. We always make sure to have what they are looking for, and that I hope they could appreciate the unique culture in
Then explore further by digging into some entrees, such as Ma Po Tofu and Szechuan Style Spicy Chicken. Terry strongly recommends Ma Po Tofu, one of the more popular dishes in
Szechuan Style Spicy Chicken is an enormous dish packed with chopped stir-fried chicken and mildly blackened dried peppers which are tossed in to enhance the fragrance. The spicy kick of Jugoo’s version is tamed to meet the dietary restrictions and not overwhelm the taste.
Craving for something less spicy? Classic Kung Pao Chicken is a nice try. Although Kung Pao Chicken is ubiquitous with its presence on the menu of nearly every Chinese restaurant, Jugoo’s chef approaches it in a classic and real
The menu explains the chef has skillfully represented what is served in his homeland. A bite of any dish is all it takes to realize how much skill it took to make it.
The chef, once studied cooking at the Culinary Institute in
Aside from the extensive menu items, some seasonal dishes are made available every two weeks. New cold dishes, such as Cold Noodles, and Tofu with Shallot, are added to the menu in the summer months for those looking to cool down while dining. Steamed and stewed dishes as well as hot pot are also available to suit the different needs of customers.
Terry also added General Tso’s Chicken and Sweet and Sour Chicken among other dishes to also cater to those diners looking to balance their meals with Americanized Chinese favorites.
Targeting a larger audience does not mean taking pork belly and kidney off the menu. Terry finds that Chinese and American customers don’t often develop a fondness for
“It is not an easy task, but I’ll keep trying to show them the best of
Opening a restaurant was not a part of Terry’s original career plan. As a student majoring in restaurant management, he spent a lot of time practicing in upscale restaurants and hotels. But, inspired by his classmates and teachers, Terry decided to go ahead and take a shot at running a restaurant. He has done a lot of work to make sure Jugoo is successful. One creative method he used was to train the staff by offering incentives, e.g., giving out extra benefits such as insurance to the staff and providing them a stake in the restaurant. The strategy has worked as everyone works hard to keep customers satisfied.
Running a restaurant is more tiring than many may think. When Terry’s classmates return home or go on vacations during summer break, he has to continue to run the restaurant and figure out what further improvements can be made. Rolling up his sleeves to join workers in the kitchen, Terry isn’t afraid to put in the extra effort required to make Jugoo successful.
Jugoo Chinese Restaurant
Location:
Phone: 702-433-0452
Offers: Dine-in, Take-out
Cuisine: Authentic Chinese cuisine
Signature Dishes: Hot-pot Fish Fillet, Szechwan Style Spicy Chicken, Szechwan Stir-fried Lamp, Double Cooked Pork Belly, Ma Po Tofu…
Year of Establishment: 2011