For more than half a century, the Wan family has been serving South Florida one meal at a time. Their story is one of perseverance, family tradition, and an unwavering commitment to hospitality. Today, that legacy continues at Wan's Mandarin House in Fort Lauderdale's Victoria Park neighborhood, where multiple generations of the family remain actively involved in preserving a brand that has become a local institution.

Wan's Mandarin House has been a beloved part of the Victoria Park community for more than 20 years. Before settling in Fort Lauderdale, Christina Wan and her husband, Jason, successfully operated Christina Wan's restaurant in downtown Hollywood. When the opportunity arose to relocate to Victoria Park, they embraced the move and continued building upon the family's reputation for exceptional food and service.

Today, Christina's nephew, Alex Kuk, and her daughter, Courtney Van Leeuwaarde, have assumed ownership of the Victoria Park location as Christina transitions into retirement. While officially retired, Christina, Jason and sister Annie remain a familiar and welcome presence at the restaurant, often stopping by to greet guests and support the family business she helped build.

The family's roots in the restaurant industry stretch back to the 1960s when Alex's great-grandfather, Lee Pong Wan, opened the family's first restaurant in Miami at Southwest 8th Street and 1st Avenue. Over the decades, multiple generations contributed to the family's growing restaurant portfolio, including Alex's grandfather, Davie Wan, Aunt Elizabeth and Uncle Ed, Aunt Christina and Uncle Jason and his father, David Kuk.

"We slowly moved northward," Alex explained. "At one time, we had multiple locations, and the restaurants have always been family run."

That commitment to family ownership remains one of the defining characteristics of Wan’s brand. While many restaurants have changed hands or disappeared over the years, the Wan family has remained steadfast in maintaining both its traditions and reputation.

"Our style is considered New York style," Alex said. "We're American-Chinese with Cantonese influences. We encourage family-style dining and sharing entrees."

For Alex, the restaurant business isn't simply a career — it's part of his DNA.

He grew up working in the family's restaurants, beginning at his grandfather's establishment in Emerald Hills in Hollywood. Like many family business success stories, he started at the bottom, bussing tables, washing dishes, and helping in the kitchen.

Those early experiences provided valuable lessons that would shape his future.

After gaining firsthand knowledge of restaurant operations, Alex ventured beyond the family business to broaden his professional experience. He worked with several respected hospitality organizations, including Loews Miami Beach, Houston's Restaurant, Carrabba's Italian Grill, RA Sushi, and Sushi Maki, serving in both front-of-house and management roles.

His commitment to the hospitality industry extended into higher education as well. Alex earned both a bachelor's degree and a master's degree in Hospitality Management from Florida International University’s Chaplin School of Hospitality & Tourism Management.

"I still go back and teach as an adjunct professor at FIU," he said.

His connection to FIU remains strong. Alex currently serves as a member on the Alumni Board of Directors for FIU's Chaplin School of Hospitality & Tourism Management as well as the University's board, helping guide the next generation of hospitality professionals.

One of his most memorable experiences came through The Food Network South Beach Wine & Food Festival, where he participated as one of the event's original student volunteers.

"I was there in Year One as a student volunteer, and now I go back as a guest chef," Alex said. "It is a full circle moment."

The transformation from student volunteer to featured chef reflects the growth of a hospitality professional who has spent years learning from some of the industry's best.

"Working with the best talent in the world, I think the South Beach Wine & Food Festival is the top event in Miami."

Despite his impressive accomplishments outside the family business, Alex remains focused on what matters most—continuing the Wan family legacy.

"My main priority right now is to keep the family legacy alive," he emphasized. "We are the oldest sit-down Chinese restaurant in South Florida."

Taking over Wan's represented both an exciting opportunity and an emotional decision. Prior to returning full-time to the family business, Alex spent a decade as a partner at Temple Street Eatery in Victoria Park.

"It was hard to leave, and it was bittersweet," Alex admitted. "But this is family."

Today, multiple members of the Wan family remain actively involved in the restaurant's success.

"It is very exciting to bring all of the knowledge that I have learned out there and bring it here," Alex said. "Having the family still here and involved — my mom Annie, my Aunt Christina, and my Uncle Jason and Cousin Courtney — is great. We're all still here."

The family's support network extends beyond immediate ownership, creating a culture that reinforces both accountability and pride.

Helping guide Wan's into its next chapter is General Manager Adrienne Gang, who joined the team after meeting Alex through The Food Network South Beach Wine & Food Festival. Adrienne brings extensive hospitality experience, including teaching chefs how to become successful yacht chefs.

She quickly recognized the unique culture that has made Wan's such a treasured neighborhood gathering place.

"I like to call Wan's the Chinese 'Cheers,' " Adrienne said. "It's like everyone knows your name."

She believes the restaurant's success stems from the strong relationships it has built with generations of customers.

"I feel there's not a lot of places where you achieve the level of consistency with clientele on a regular basis as you do here. It truly is a local place, and you get to build your relationships with people."

For Alex, those relationships are a direct reflection of the team's commitment to hospitality.

"When you come to Wan's, we offer the best hospitality," he said. "The ownership is very hands-on. We are involved in every aspect of this business."

That hands-on approach extends to every detail of the guest experience, from food quality to service standards.

"Now, it is me and my cousin Courtney, who assists more on the back end of the restaurant," Alex explained. "We are representing not just our culture but my family's legacy and reputation by building the brand and maintaining the brand moving forward."

Maintaining that reputation carries tremendous responsibility.

The expectations of guests who have visited Wan's for decades create a standard that cannot be purchased or manufactured overnight.

"The legacy is very powerful," Alex said. "Money can't buy this stuff. Only time and hard work build a strong legacy."

While preserving tradition remains important, Alex also understands the need to evolve with changing consumer preferences.

The restaurant has embraced social media, enhanced its marketing efforts, and introduced mocktails to complement its menu. Some menu items have been refined while others have been highlighted to better reflect guest preferences.

"You have to keep up with the times," Alex said. "We have made a few tweaks, but we still have the core. It's still Wan's."

Perhaps the most rewarding aspect of ownership is witnessing the generational loyalty of Wan's customers. Many guests who first visited decades ago now bring their children and grandchildren.

"There are customers who have been coming to Wan's for three generations," Alex said.

Those relationships mirror the family atmosphere that exists among the restaurant's staff.

"The entire team we have here is amazing. This is our second family. We see them more than we see our own families."

Looking ahead, Alex sees tremendous opportunity for growth. Whether through expanded catering services, additional locations, or other ventures, the focus remains on creating systems and standards that will support future expansion while preserving the values that have defined the Wan family for generations.

For now, however, gratitude remains at the center of everything.

"I am most grateful for the opportunity to be the owner of Wan's Victoria Park and all of the family support," Alex said. "I am also grateful for all of our guests who are still able to come and experience Wan's."

More than 60 years after Lee Pong Wan first entered the South Florida restaurant business, the family's commitment to quality, hospitality, and community continues to thrive. In an industry where longevity is rare, the Wan family's story stands as a testament to the power of tradition, hard work, and the enduring strength of family.