The Sunnyvale Sun

Dining

Photograph by Brian Connelly

Chau Ha (left) and Kam Yim Wong have owned and operated The Bay Fish and Chips since 1989. The Wongs pride themselves on the consistent flavor of their seafood.

Bay Fish is the fast food place a fin above the rest

By ANNE GELHAUS

When Kam Yim Wong and his wife, Chau Ha Wong, bought The Bay Fish and Chips in 1989, the eatery was already firmly established at Sunnyvale's Civic Square.

According to Kam, however, some residents have yet to discover the place, tucked in the back of the strip mall at El Camino Real and Hollenbeck Road.

"People will come in and say they've lived here for 25 years and didn't know we were here," Kam says.

Before the Wongs bought the business, Chau Ha was making pot stickers out of their home and selling them to the restaurant's former owners. When the owners decided to sell, they asked the Wongs to take over operations.

In the 17 years since, the Wongs have weathered many economic ups and downs, including the dot-com bust in 2000 that affected many Silicon Valley restaurants. Kam says he and his wife have managed to survive slowdowns by keeping their overhead low: They've never employed anyone outside the family.

"If I hire even one person, we'd have to jack up the prices, so we try to do all the work ourselves," Kam says. "We don't take vacations too often."

This hands-on style has allowed the Wongs to develop personal connections with their regular customers.

"We have customers who have been coming in since we opened," Kam says. "They're more like friends. When they leave, they come up and say goodbye."

By running the restaurant themselves, the Wongs also maintain tight control over the menu. Chau Ha is a kitchen staff of one, and she keeps her recipe for the batter that wraps the deep-fried fish a secret even from her husband. Kam says having only one cook in the kitchen means consistency in the flavor and flakiness of the fillets.

"It's different from fast food because you order it, then we cook it," he adds. "You need to give customers what they pay for."

Customers at The Bay Fish and Chips get value for their dollar. Fish and chips plates run $4.19-$9.19, depending on the number of fillets ordered. Those who want another seafood with their fries can order clams, oysters or prawns for $5.39-$8.69. Those who want something other than fries with their seafood can substitute fried zucchini, mushrooms or artichokes, steamed rice or coleslaw for a minimal charge.

Keeping the menu flexible and the prices low may have contributed to the restaurant's longevity in an area that has seen a lot of turnover. The Wongs can list the businesses that have come and gone in Civic Square over the years.

"We've seen lots of changes," Kam says, adding that he's also observed one constant in almost two decades of serving up fish and chips. "Friday is still our busiest day."

The Bay Fish and Chips, 826 W. El Camino Real, Sunnyvale, 408.732.5665. Monday-Thursday, 11 a.m.-8 p.m.; Friday, 11 a.m.-9 p.m.; Saturday, noon-8 p.m.