This as-told-to essay is based on a conversation with Jack Ng, founder of NGMA Group. It has been edited for length and clarity.
I grew up on a rice paddy in China, with no running water or electricity. The idea of coming to America felt like going into space. It was a dream that was almost unimaginable.
Then, when I was 12, it became reality. My uncle owned a Chinese restaurant in Washington and sponsored my parents for work visas. I was the only one of my five siblings who was still a child, and I immigrated with my parents while my two brothers and two sisters stayed behind.
Other than my cousin, it felt like I was the only Asian kid in the whole school district. I spoke no English and often fell asleep in class. I couldn’t help it, as I listened to the teacher speak for six hours in a language I didn’t understand. Eventually, I learned English through work and friends, but I still didn’t graduate from high school.
I learned from other immigrants on the boats
I started working at my uncle’s restaurant as soon as I arrived in the US, and at 14, I got my first job outside the family. I always worked hard, but I didn’t really have an education. I knew I needed to save money and start my own company.
That led me to Alaska, to the Bering Sea, to be a deep-sea fisherman. It was really hard work. Every time I left the dock, I’d be severely seasick. I worked 12 hours on, 12 off every day for three months at a time. But when I came back from those three months, I had about $15,000 in my bank account. That was a lot of money at the time.
On the boats, I worked with other immigrants: Vietnamese, Mexicans, and Filipinos, many of whom were older than me. They taught me to work hard and not complain, but I also knew I didn’t want to be doing this type of labor for long.
My siblings came to the US and worked in my restaurant
After two years, I had about $60,000 in the bank. I used that to open my first restaurant, China City, when I was 21. It was a bit more upscale than my uncle’s restaurant, but not too different. By that time, my siblings had immigrated to the US, too. We all bought a house together, and rode to work in the same car.
Courtesy of Jack Ng
The first year was difficult, and we didn’t make much money. Still, opening that restaurant felt like I had achieved my American dream.
After two years, we started a second location, on the water in a tourist town. We had white linens and a more upscale feel. We started getting very positive reviews and making more money. I went to the best restaurants in Seattle, learning from other chefs whenever I could.
I hope my son takes over my businesses
Today, I’m 48. My company, NGMA Group, owns five restaurants in Washington, and in 2025, we did more than $13 million in sales. I’ve built a good team around me and have financial security that allows me to travel back to China when I want. I could retire, but that doesn’t sound fun.
One of my sisters still works for me, but my other three siblings have left the business to pursue their own opportunities. I think differently about business than my siblings do because I’ve been in the US longer. I spend more on branding and marketing, for example, which isn’t the right choice for them.
My son is 22 and works in one of the restaurants. I hope that one day he’ll take over the business, but first he needs to get a college degree. He also needs to work in the kitchen for at least a year. It’s one thing to know how to run a business, but if you’re going to have a restaurant, you also need to know how to cook and wash dishes. You have to always be ready to jump in and work hard.
