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Yucca De Lac

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Palo Alto, CA

Food & Hospitality

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Work Culture at Yucca De Lac

Our Story

Our History

In 1950 an aspiring young man named Shing Kee Pang opened his first restaurant with just five tables in the district of Shatin, Hong Kong. In honor of his native village in China known for its bright red maple trees, he names the restaurant FUNG LUM, meaning "maple grove."

Throughout the 1930's and 40's, Shing Kee learned to infuse merits of regional Chinese flavors in his cooking from his travels after leaving Fung Lum village with his wife due to the Chinese civil war. Shing Kee's unique culinary ideas quickly made FUNG LUM very popular around Shatin and he soon found himself purchasing adjacent units to accommodate more diners. Following his initial success, Shing Kee eventually opened 11 more restaurants-four in Hong Kong; one in Taipei, Taiwan; one in Ipoh, Malaysia; and five in California at Universal City in Southern California, Campbell in the South Bay Area and three at San Francisco International Airport.

The year 1963 was especially meaningful with the opening of Shing Kee's centerpiece in Hong Kong, the renowned garden restaurant YUCCA DE LAC. His dream was to combine the Western culinary flavors that were starting to flow into Hong Kong with his fresh Asian ingredients, all to be enjoyed outdoors in natural tranquility. A perfect location was soon found for this restaurant in the rural hillside of Ma Liu Shui overlooking Tolo Harbor. Inspired by the scenic panoramic views, he names the restaurant YUCCA DE LAC, derived from "yucca" the evergreen plant and "de Lac" meaning "by the lakeside."

As YUCCA DE LAC's reputation grew so did the legions of sophisticated diners drawn to its unique food and surroundings. Affluent residents from downtown Hong Kong began making the long trips to enjoy afternoon tea and dinner on the restaurant's garden patio. Tourists from around the world soon made it a travel destination and local celebrities and politicians became regular customers. Even the burgeoning Hong Kong movie industry made the restaurant's garden a popular backdrop for its black-and-white Cantonese movies throughout the 1960's and 70's. And nearly 50 years later YUCCA DE LAC remains a vivid experience in the collective memories of a generation of Hong Kong residents.

Our restaurants have always been family-own and run, and now our third-generation of family members are proud to bring this highly celebrated restaurant outside of Hong Kong for the first time. On behalf of the Pang family, welcome to YUCCA DE LAC at Stanford Shopping Center.

Our Culinary Philosophy

To promote healthier meals, we use organic or naturally produced meats, produce, rice and noodles whenever possible and only extra-virgin olive oil in our wok fried and pan fried items. We never add MSG or preservatives to our food. Our dishes are made for sharing with your party of friends and family, and we encourage you to do so in order to enjoy the widest variety of our dishes.

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