Legin
利晶
The first major large size Chinese restaurant, known for banquet halls that hosted countless family celebrations and community events
Legin (利晶, “Prosperous Crystal”) operated for 17 years, once being touted by the Portland Chinese Times as the largest Chinese restaurant on the West Coast. Its success was built on the entrepreneurial savvy of Vietnamese Chinese immigrants.
In the mid-1900s, the northwest corner lot of SE Division and SE 82nd Avenue was known for its country club and bowling alley—long before it became a landmark for Asian cuisine. This site would later transform into a bustling hub for community events and celebrations under the name Legin.
Before Legin, a smaller venue called Lung Fung (龍鳳, Dragon & Phoenix) Restaurant operated on the site from 1988 to 1992, introducing dim sum to southeast Portland with popular items like the quickly sold-out Cocktail Buns (雞尾包) and dim sum crafted by a Seattle chef, all while hosting performances by renowned musicians.
In 1995, a group of Vietnamese-Chinese immigrant businessmen formed a partnership and purchased the Lung Fung property. They also acquired the adjoining bowling alley building at a very affordable price, expanding it into the largest banquet hall in the region. Thus, they established Legin, which became a symbol of community and success.
Legin Restaurant quickly established itself as a vibrant hub for celebrating milestones, honoring cultural traditions, and nurturing community bonds within Portland's growing Asian community. From elaborate weddings to bustling cultural festivals, the restaurant's raised stage and expansive banquet hall provided an essential gathering space. Accommodating over 500 guests, the banquet hall became the premier venue for significant events among Portland's Asian residents, solidifying Legin’s esteemed reputation along the West Coast.
Notably, the Portland Chinese Times frequently hosted Lunar New Year celebrations at Legin, complete with performances and seated audiences of dignitaries and community members, all surrounded by traditional festive delicacies. With its expanded space, the banquet hall was believed capable of hosting up to 1,000 guests.
Legin’s popularity was further underscored by the frequent sight of eager customers lined up outside its renowned BBQ Bar. The iconic "glass-box" display prominently featured mouthwatering specialties like whole roast ducks and savory Char Siu—Hong Kong-style roasted pork—displayed enticingly over thick chopping blocks, becoming a memorable culinary landmark for Portlanders and visitors alike.
At the BBQ station, Legin staff expertly weighed customers’ orders, swiftly chopping roast fowl and carefully packing them into to-go boxes. Inside the banquet hall, multiple pushcarts stacked with steaming bamboo baskets navigated the bustling restaurant. Staff called out the names of an array of savory and sweet dim sum selections, further adding to the lively and inviting atmosphere. Legin’s popularity was undeniable.
By the late 1990s, Legin had distinguished itself with an unmatched level of activity and scale among Chinese American restaurants in Portland. To sustain such a large operation and ensure its continued success, Legin’s business partners developed a strategic business model rooted in industry experience and expertise. The keys to their success were:
Experienced Team: Legin recruited seasoned chefs and managers, many from Los Angeles, bringing a wealth of industry knowledge. Many of these individuals continued their careers in Portland’s restaurant scene, including the owner of HK Cafe and chefs at Excellence Cuisine.
Strategic Partnerships: The restaurant’s owner team included partners with extensive experience in both restaurant management and food distribution, forming a complementary and effective business network.
Management Expertise: Efficient kitchen operations, skilled service staff, and streamlined food procurement were key elements of Legin’s success. A former food distribution business owner within the partnership played a crucial role in optimizing supply chain management. As the business became a smooth and profitable operation, one of the partners, Mr. Siou Bounketh (Mr. Kwok 郭先生), became the sole owner until 2012.
When Portland Community College offered to purchase the property, it marked the end of Legin’s journey. Development pressures and shifting neighborhood dynamics ultimately led to the restaurant’s closure, but its legacy endures in the memories of its loyal patrons.
Eventually, the success of Legin was challenged by the evolving landscape of the Jade District. According to the 2010 Census, Southeast Portland had become the city’s most culturally and ethnically diverse area, with many new immigrant entrepreneurs establishing businesses of their own. At the same time, Portland Community College (PCC) relocated from its former site—now the Fubonn Shopping Center—to a new campus adjacent to Legin. This development resulted in restrictions on Legin’s much-needed parking space, significantly impacting both its bustling dim sum service and popular banquet hall events.
Though Legin closed its doors in 2012, its impact continues through the redevelopment of an adjacent site into Legin Commons, a project led by APANO in partnership with Portland Community College and Our Just Future. Designed to provide affordable housing and community spaces for the growing Jade District, Legin Commons ensures that the site remains a hub of cultural and social activity. This mixed-use development offers affordable apartment units alongside community-serving spaces to support local businesses and nonprofits, much like Legin once did as a cornerstone of the neighborhood.
This redevelopment reflects APANO’s commitment to preserving the cultural and social history of Portland’s Asian American community. By establishing Legin Commons, APANO, Portland Community College, and Our Just Future continue the legacy of Legin Restaurant—ensuring that the site remains a place where people can gather, connect, and celebrate for generations to come.
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