Yu Garden, a Chinese-American restaurant nestled in Red River, is approaching its first anniversary on June 19. But for owners Amanda and Jack Yu, the journey in food began long before they opened the doors of their current location.
Originally from Taiwan, Huiming Lee Yu (Amanda) and Chung Yun Yu (Jack) have spent many years working in the restaurant industry. Their passion for cooking was born from their upbringing and family traditions
“My father and father-in-law were from China and were not in the restaurant business but my mom and mother-in-law cooked for us all the time,” Amanda said. This early exposure to home-cooked meals laid the foundation for the couple’s love of food and preparing it for others.
The couple moved to the U.S. to pursue better educational opportunities for their three young children. Their journey brought them to Sedona, Arizona, where friends were living.
Amanda learned English by engaging in conversations with others and paying attention to what they enjoyed eating. While living in Sedona, Amanda and Jack worked at a Chinese restaurant before deciding to move to Belen, New Mexico when their youngest child entered kindergarten, in 2005.
While operating a restaurant in Belen, a customer from Angel Fire suggested they consider opening a restaurant in northern New Mexico. Looking for a change, Amanda and Jack moved once again and have called Angel Fire home for the past 20 years.
“I love it here. The people are so nice and welcoming,” Amanda said.
The couple launched Yu Garden in Angel Fire and later opened a second location in Taos.
“In Angel Fire we were only busy part of the year, so we figured why not try Taos,” Amanda explained.
After closing their Angel Fire restaurant and selling the Taos location, Amanda and Jack weren’t quite ready to retire. On June 19, 2024, they opened Yu Garden in Red River, where they have seen steady business ever since.
“I love our location. This building is almost 100 years old and it has a certain energy to it,” Amanda said.
Jack serves as the main cook while Amanda runs the front of the house and occasionally helps in the kitchen. “We have Mr. John who does all the hard work of keeping the building up and running,” she added.
Married for 33 years, Amanda and Jack say their proudest accomplishments include raising their three children and managing several successful restaurants. Their two sons graduated from Cimarron High School, and their daughter graduated from Taos Academy. The couple now has a granddaughter, who brings joy to Amanda whenever she talks about her.
“My kids got a good education. I also told them that they could grow up to be what they wanted, but to not drink or do drugs,” Amanda said.
The name “Yu” translates to “family,” and that sentiment is evident in everything Amanda and Jack do. Every year, the couple travels back to Taiwan to visit family.
“We’ll close the restaurant and go see family. You never know how long you have, so visiting family is very important to us,” Amanda said.
Yu Garden’s most popular dishes include cashew chicken, Mongolian beef, orange chicken, beef and broccoli, and Mandarin chicken. Amanda also recommends the mushu, which includes a protein of choice with sweet and savory vegetables and egg, served burrito-style.
“Everything we make is fresh. We cook to order and use all fresh ingredients. Nothing is frozen or pre-made,” Amanda said.
When asked what inspires her to keep running a business, Amanda said, “Everybody likes our food so I just keep going and everyone is so nice and supportive of our restaurant. I was able to watch my children grow up [as a business owner] and being able to cook for people makes me happy.”
Amanda and Jack are looking forward to offering sake, beer, and wine beginning in June.
Yu Garden remains a family-focused spot serving freshly made Chinese-American cuisine in a welcoming setting. Visitors are encouraged to stop in, enjoy a meal and say hello to Amanda, who is always happy to serve.
