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Solving the Chinese Puzzle

Henry Leung helped stock many Chinese restaurants in New York with fine wine. Now he's headed for Napa Valley
Nick Fauchald
Issue: September 30, 2004

Henry Leung can trace his passion for wine back to a September night in 1976, when he was a young waiter at David Keh's legendary Chinese restaurant on Manhattan's Upper East Side, David K's. It's a story the affable 57-year-old restaurateur tells often: "The New York Times food critic was in dining with a few friends," Leung recalls, "and David told me to give him the wine list and offer his party any bottle they desired, on the house.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2004.

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