One of SA’s oldest restaurants savours new milestone
The tables and chairs have barely changed, original plates from the 1970s are still in use and generations of families continue to walk through the doors.
Yangtze Chinese Restaurant in Blackwood is among one of the state’s oldest operating restaurants marking 50 years in business, marking half a century of Cantonese-style food, family dinners, birthdays and community memories.
Yangtze first opened in 1976 under original owner Jack, who had previously worked in a Chinese restaurant before deciding to start his own business.
At the time, Yangtze was the only Chinese restaurant in the immediate area. The restaurant quickly became busy enough to require two dinner sittings on popular nights.
Named after China’s Yangtze River to represent its Chinese heritage, the restaurant was operated by Jack and members of his family for 25 years before changing hands.
Current owner Jia Huang first arrived under late owner Michael Lee, working front-of-house for five years before eventually taking over the business himself.
Now celebrating 20 years as owner, Jia has watched his own family grow alongside the restaurant. His parents joined him in the kitchen, his sister worked front-of-house and his children grew up around the business.
“It’s something we’re incredibly proud of,” Yangtze manager and the wife of Jia, Lauren Minney, said.
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“Yangtze has been a huge part of our family for 20 years, and seeing it continue through different generations is very special.”
Those generations extend beyond the owners. Customers who celebrated childhood birthdays at Yangtze now return with their own children, while one long-time customer, Selma, now dines with her great-grandchildren.
Yangtze is now among the state’s oldest operating restaurants – La Trattoria in King William Street opened in 1975 while Vietnam Restaurant in Pennington opened its doors in 1984.
Much of the rBlackwood restaurant locals remember also remains intact, including its exposed brick, arched features and original wooden tables and chairs. And customers regularly ask them not to change it.
“The simplicity of the old days,” is something the family still misses.
“Life seemed slower, and there was more time to sit and talk with family, customers and friends.”
The continuity extends to the menu. Satay has remained a favourite throughout Yangtze’s history, while Jia continues to make sauces and stock from scratch, refusing to replace the restaurant’s homemade satay sauce with a pre-made alternative despite the time and money it could save.
“It would completely change the style of our food,” Lauren said.
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“It would change the reason why people keep coming back.”
While some traditions remain non-negotiable, Yangtze has adapted to changing times, weathering COVID-19 with strong support from locals and embracing online delivery platforms.
But decades spent serving the same community have also been bittersweet.
Staff have watched long-time customers grow older, with spouses sometimes returning without their partners and younger generations returning without the parents or grandparents who first brought them there.
“That would probably be the hardest time for us, not financially or anything, but just losing those connections or losing those regulars from the community,” Lauren said.
After five decades, that community remains at the heart of the lessons the family says Yangtze has taught them.
“To always work hard, look after your customers and never forget the community that supports you,” Lauren said.
“When you love what you do, it shows in the quality of your product and the results you achieve.”
Reaching this milestone meant more for the family than just business.
“Yangtze is more than just a restaurant. It’s been part of people’s lives for generations — first dates, birthdays, family dinners and celebrations.
“We’re incredibly grateful to have been part of so many memories, and we hope to continue creating them for many years to come.”
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