Red Lotus Bistro
“Cooking has always been a way for me to be creative, but more importantly, it connects me to my family, my culture, and my roots.” Anthony Chung opened Red Lotus Bistro in April 2020, just one week after Salt Lake City was hit with a wave of closures and uncertainty due to the pandemic.
Red Lotus was born in a time unlike any other. “Not fun. It was definitely hard,” he admitted. COVID-19 forced him to rely solely on takeout, but a small patio offered a glimpse of normalcy, allowing people to gather, albeit cautiously, to enjoy a meal outside. What followed were months of unimaginable challenges. In addition to COVID-19, heightened tensions around Asian hate and Black Lives Matter protests brought the National Guard into the downtown area forcing businesses to shut down. “It was a crazy five to six months, but we made it out of it.”
Anthony’s story begins long before Red Lotus, shaped by his parents’ remarkable journey. “Our roots run back to China, but my parents grew up in Vietnam,” he explained. After the Vietnam war, his parents fled their homeland, seeking refuge in the United States. “It was difficult for them. They came here not fluent in English, had to learn the culture, and adapt to everything. It was completely different.” Anthony grew up in Utah, where he often found himself one of only a handful of Asians in school. “I went to an all-white school - there were maybe four of us.”
Anthony is no stranger to perseverance. “My parents have been in the restaurant business for over forty years.” As a child, Anthony learned the value of hard work by helping in his parents’ restaurants. “I did everything - refilling water, bussing tables - but I also watched my dad cook. He was a magician with the wok. He made it look so easy, but it took me a while to get the hang of it.” While Anthony honed his skills under his parents’ guidance, he eventually felt the urge to go out on his own. “For a minute, I wanted to venture out,” he reflected. In 2012, Anthony opened his first restaurant in Millcreek. For eight years, he poured his energy into that space, pushing himself before selling it and deciding to return to downtown Salt Lake. “I came back to rejoin my parents, and we opened Red Lotus together.”
Today, Anthony and his father work side by side in the kitchen where Anthony continues the traditions passed down to him. His mother, as always, manages the finances. “She is better with the money than I will ever be,” he said with a laugh.
The Red Lotus menu is a beautiful reflection of Anthony’s Chinese and Vietnamese heritage, as well as his creative spirit. Signature dishes like beef noodle soup, a traditional Vietnamese broth, and the Pon Pon Chicken, inspired by Hong Kong barbecue, showcase his love for bold flavors. For vegetarians, he recommends the Lotus Delight, a medley of fresh vegetables tossed in a garlic ginger sauce, complete with a satisfying crunch from lotus root. “It tastes a little like water chestnuts,” he explained. Then there are the drinks - monthly specialty creations like December’s Christmas Margarita, a sweet, fruit-flavored cocktail with a sugar-coated rim - and desserts like the ever-popular Fried Nana, deep-fried bananas paired with vanilla bean ice cream, whipped cream, and a sprinkle of cinnamon.
Anthony’s creativity does not stop with the kitchen. Collaborations, such as “potstickers and paint nights” with his wife Allison’s business, A Genie’s Dream, are a perfect example of their shared vision. The two met at a barbecue, where Anthony was immediately drawn to her. “When she walked in, there was this aura about her. I had to get to know her.” Their connection grew slowly, naturally, and over eight years, the couple built not only a relationship but also a foundation of ideas. “We bonded over YouTube videos of LED slides,” he recalled with a grin, “and that sparked so many more ideas.” Anthony proposed in a gazebo at a floral animal sanctuary, surrounded by strangers who stopped to watch as he kneeled. “She probably knew it was coming. She has strong intuition.”
Married in Cabo in 2023, the couple continues to build on their shared dreams, with plans for a joint fusion project already in the works. “We always knew this would happen,” Anthony said with excitement, hinting at what is to come.
Despite the challenges of inflation, business slowdowns, and the ever-changing landscape of downtown Salt Lake, Anthony remains grounded in what matters most. “Hard work pays off. It teaches you how resourceful you can be, and it shows you a lot about life and people.” For now, Anthony carries the torch his parents lit decades ago, with his father still by his side and his own passion for cooking as strong as ever. “I try to take over more so my dad can retire soon. He has been in this business for so long, he has earned that rest.” For Anthony, his final thought perfectly captured his journey: “It comes with burns and other frustrations in the kitchen, but I love cooking. It is where I am meant to be.”
