“Teddy Wong” to the cowboys.
He married Chinese spice to Texas fire — and a legend stuck.
Teddy Wong’s is where craftsmanship meets swagger: fine-dining quality with the buzz of a great night out.
Founded by Lori and Kevin Cates and Chef Patrick Ru, Teddy Wong’s brings handmade perfection and high energy to every city we call home.
Our Story....
Teddy Wong’s story is one of pursuing dreams and exploring diverse cultures, particularly through food.
Growing up in a remote Chinese village, Wang Lao Xiong always dreamed of the Wild West. He eventually ventured to Texas, and his strong work ethic secured him a job on a ranch along the Chisholm Trail, where his fellow cowboys nicknamed him Teddy Wong.
One night, missing the flavors of home, Teddy prepared a campfire feast of dumplings and dim sum, blending local Texas ingredients with traditional Chinese spices and cooking methods.
His fellow cowboys were amazed by the delicious and unique flavors, and word of Teddy’s campfire cooking spread throughout the ranches.
Teddy continued to develop and expand his culinary skills, eventually making him a local legend.
Teddy’s legacy lives on through our restaurant, Teddy Wong’s Dumpling and Wine, and our Executive Chef and Dumpling Master, Patrick Ru, both of whom honor the blending of Chinese and Texas cultures through distinctive cuisine and warm and inviting hospitality.
We hope you enjoy your dining experience at Teddy Wong’s as much as the cowboys of Teddy’s generation.
Xièxiè
(Thank You in Mandarin)
Before the Name
Every restaurant begins with an idea.
Ours started with a question: what happens when Chinese technique meets Texas heat — not as a novelty, but as a way of cooking and welcoming people?
The answer wasn’t trend-driven or nostalgic. It was about clarity. Handmade food. High heat. Dishes meant to be shared. A room that feels alive. Hospitality that’s warm, confident, and unforced.
Before there was a name, there was a point of view.
The Legend
Teddy Wong isn’t a real person.
He’s a name created to hold a philosophy.
“Teddy” suggests approachability — something familiar, easy to say, easy to remember. “Wong” anchors the food in its roots. Together, the name became shorthand for a very specific balance: Chinese technique shaped by Texas fire.
The legend exists to describe a spirit, not a biography. It allows the restaurant to be grounded without being nostalgic, confident without being loud, and bold without explanation.
Teddy Wong is the story told on the plate, in the room, and at the table.
The Stewards
Teddy Wong’s is owned and led by two sets of partners, working together with shared standards and distinct responsibilities.
Patrick Ru is a partner and co-owner, and the culinary authority behind Teddy Wong’s. His role is uncompromising. Dumplings are made by hand. Peking duck is seasoned and roasted with the same care and precision — crisp-skinned, balanced, and deeply flavored. Heat is handled with purpose. Technique matters, but generosity always comes first. Nothing leaves the kitchen unless it earns its place.
Lori Cates and Kevin Cates are partners and co-owners, responsible for the restaurant’s vision, operations, and growth. Their role is to protect the experience — how the restaurant feels, how it functions day to day, and how it expands without losing its character.
This is an owner-led restaurant, not a concept handed off or diluted through distance.
The Promise
What you experience at Teddy Wong’s today is the result of that shared stewardship.
The menu is meant to be ordered generously. The room is designed to feel alive. The cooking is rooted in technique but never fussy. Standards are enforced by ownership, not delegated.
Whether it’s your first visit or your tenth, the promise is the same:
confident food, warm hospitality, and a place that feels unmistakably itself.
That’s Teddy Wong’s.