In a heartfelt farewell posted on the restaurant’s Facebook page, Jason Lee, the owner of Long Island Pekin, reflected on the five years of memories created at his Chinese restaurant in Babylon, Long Island. He expressed his deep gratitude to customers for their support, highlighting the many significant moments celebrated within the restaurant’s walls, from first dates and engagements to baby showers and anniversaries.
As he shared the difficult decision to close the establishment, Lee explained that he had always aimed to keep prices low to attract more customers. However, skyrocketing costs for ingredients and rising employee wages made this increasingly challenging. For instance, he pointed out that the price of green beans has surged from $20 per box in 2019 to $50 today, while meat prices have risen by 20 to 30%. This mounting financial pressure, coupled with increasing customer complaints about prices, weighed heavily on him.
Lee also noted that recruiting qualified chefs has become a significant challenge for Chinese restaurants. Many skilled chefs reside in Queens, making the commute to Long Island not only long but also expensive, further complicating operational logistics. For Lee, who recently welcomed his second child, the combination of heightened work and home pressures led him to accept an offer from another restaurant group to take over the lease.
Looking ahead, Lee plans to team up with partners to open two new “quick-service” restaurants that will focus on fast-paced, chain-style operations, aiming to lower costs for customers by reducing service elements.
