<http://schema.org/description>
"Restaurateur Raymond Wong might be considered a grandfather of Chinese food in Detroit and Windsor, having brought some of the regional cuisines of China into an area that was used to Cantonese food &amp;mdash; egg drop soup, chop suey and egg foo yung. After 40 years of owning and working in a succession of eateries, he has now found a home at Midtown Shangri-la offering sushi, dim sum and Chinese and Thai dishes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.metrotimes.com/detroit/eastern-grace/Content?oid=2197418>