In an August 1984 edition of “Taste of the Town,” D Magazine referred to Joy Inn as “possibly the most popular Chinese restaurant in Dallas,” saying, “this place can seat a regiment and still serve a meal in record time if you say you’re in a hurry. Don’t stray too far from the Cantonese standbys when you order main courses, since the so-called Hunan dishes are hardly recognizable imitations.”
Joy Inn advertised their Grand Opening Week in Dallas Morning News on May 24, 1979. “We invite you to visit our beautiful oriental Resturant (sic) Complimentary drink served with Lunch and Dinner.”
On April 30, 1981, Dotty Griffith, Dallas Morning News food editor, published a recipe for Pork Lo Mein sent from Hubert Wong of the Joy Inn, as requested by a reader:
8 ounces Chinese egg noodles
1 teaspoon salad oil
8 tablespoons peanut oil
1 cup shredded pork
1 cup shredded bamboo shoots
2 cups shredded bok choy
1/2 cup sliced mushrooms
1/2 cup sliced water chestnuts
5 tablespoons soy sace
1/2 teaspoon salt
1/2 teaspoon sugar
Dash black papper
Dash monosodium glutamate
1/2 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 1/2 cup water
View more artifacts from our Chinese restaurants collection: dallasasianhistory.org/restaurants
