James D. Watts Jr.

Tulsa World Scene Reporter

Stephen Pingry

Tulsa World Photojournalist

It’s something Dong Chen has noticed more and more in the weeks since she and her husband, chef Qishou Jiang, opened the doors to their restaurant, Hiya Chili.

“We have people come who remember us from Guangzhou, and they are so happy that we are back,” Chen said. “But then, they look through the menu, and they are a little disappointed that it isn’t the same.

“We have had some people ask about dishes that were part of the Guangzhou menu, and my husband can make them special if they want,” she said. “But most people are interested in what we have now, which is more of a spicy, Szechuan-style of cooking.”

Guangzhou, which has also been spelled Guang Zhou, dates back to 2006, when Ming and Bruno W

See Full Page