A Family Affair
Bo (Richard) + Ling (Far Ling) = Bo Lings
Richard and Theresa spent their teen years working in the family run restaurant, the Dragon Inn, working hard and developing a passion for the art of the restaurant business. With a strong desire to serve the highest quality Chinese cuisine in a fine dining atmosphere, the two young entrepreneurs created the Bo Lings concept in 1981 when they opened their first location at 91st and Metcalf.
The business grew steadily, beyond their imaginations, due to a combination of hard work and authentic dishes created using the best quality ingredients available. Devoted guests have created a demand for locations that cover just about every part of the greater Kansas City area. The second location opened at the Board of Trade building at 48th and Main, and moved to 47th and Jefferson in the historic Skelly building in 2013. Other locations followed: the Lenexa location at 95th and Quivira, Overland Park South at 135th and Metcalf, then Zona Rosa and the City Market.
The Ng family continues to carry on the long-time family tradition. Richard and Theresa’s daughter, Rebecca and husband James son Raymond along with his wife Momoko and many long time employees, still share the principles and a commitment to providing an exciting, updated menu as well as their signature flavors.They still treat guests as if they were family and continue to support their community. Their recipe has been passed down from past generations to those still to come, with tastes from the homeland to the community that is now home, Kansas City.
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It takes many people hard work and dedication to create a fine dining experience for six restaurants. We are very grateful for every employee and family member that has worked with us, and who have shared in our vision of Bo Lings.
Just a Few of Our More Recent Accolades and Awards
For many years, Bo Lings has sustained and enhanced its reputation both regionally and nationally. Our excellence has been reflected by much recognition and many reviews and awards. We invite you to see the full reviews or better yet, come try our fine Chinese cuisine for yourself.
Just a few of our more recent accolades and awards going back to 2001.
|2022 “Best Asian Restaurant, “ Gold award, Ingram’s Magazine|
2021 “Favorite Chinese Restaurant”, Runner-Up, Feast Magazine
2021 “Best Asian Restaurant, “ Gold award, Ingram’s Magazine
2019 “Best Asian Restaurant,” Gold award, Ingram’s Magazine
2019 – “Best Asian Restaurant,” Finalist, The Pitch
2019 “Best Chinese Restaurant”, 435 Magazine
2019 “Favorite Chinese Restaurant”, Feast Magazine
2019 “Best Chinese Restaurant”, Readers’ Favorite, iFamilyKC
2018 “Best Asian Restaurant,” Finalist, Pitch Magazine
2017 “Best Asian Restaurant,” Gold award, Ingram’s Magazine
2015 “Best Asian Restaurant,” Gold award, Ingram’s Magazine
2014 “Best Asian Restaurant,” Gold award, Ingram’s Magazine
2014 “Go for the Food: Dim Sum in the Land of Barbeque,” by Associated Press and published in the Washington Post.
2013 “Best Asian Restaurant,” Gold award, Ingram’s Magazine
2013 “Best Chinese Restaurants in the U.S.” by Travel + Leisure Magazine. 27 restaurants throughout the United States were named. “Since the early 1980s, Bo Lings has been feeding Kansas City upscale, yet authentic Chinese food; the restaurant’s loyal supporters keep coming back (to one of their now six locations, that is) for the personal touch provided by the husband-and-wife team and their hospitable staff; not to mention the fried noodles and sizzling whole flounder. The flagship location (Plaza) remains the most popular, with dishes like hot and sour soup, Gong Bao chicken, spicy Mongolian beef, and pushcart dim sum on the weekends.”
|2011 “Best Asian/Southeast Asian Restaurant” by KC Magazine|
2011 “Best Ethnic Restaurant,” Bronze award, Ingrams Magazine
2010 “50 Favorite Dishes,” Pitch Magazine, rice noodle roll (Chee Cheong Fun)
2010 Voted #2 on the Chinese Restaurant News’ list of “Top 100 Chinese Restaurants in North America,” topping more than 46,700 other Asian eateries. “With these awards we acknowledge those restaurateurs who excel at the overall experience: exceptional food and magnificent service in beautiful restaurants. Bo Lings is an extraordinary example of that level of success,” said Betty Xie, editor-in-chief of Chinese Restaurant News.
2010 “Check Please!” on KC explores Dim Sum, “little bites of love.”
2009 “Best Restaurants” by KC Magazine
2009 “Best Ethnic Restaurant” by Ingram’s Magazine, Bronze Award
2009 “10 Great Places to Welcome Prosperity,” USA Today. “Bo Lings has been providing authentic Chinese food in America’s heartland for more than 30 years. The food is always fresh and good,” Yan says. Owner Richard Ng has six locations throughout the greater Kansas City area. 816-753-1718; bolings.com
|2008 “Top 100 Chinese Restaurants in USA” by the Chinese Restaurant News in category of Top 100 Overall Excellence”|
2008 “Restaurateurs of the Year” by the Greater Kansas City Restaurant Association
2008 “Top 10 Best Foods in KC,” by Restaurant Critic Lauren Chapin in Kansas City Star. “Life is too short to miss out on these tasty symbols of longevity. The name Bo Lings always has stood for at least two things in Kansas City: a striking decor and an ambitious, authentic menu. It is easy to praise their lettuce wraps and fried rice, their egg drop soup and sizzling whole flounder. But noodle dishes, which are revered in Chinese cuisine, are a telling way to judge a Chinese restaurant.”
2008 USA Today Destinations section named Bo Lings as one of the 10 great places to dine on Chinese food in the country.
2005 USA Today Travel Section included Bo Lings as one of “10 Great places to dine on fine Chinese food.”
2004 “Top 100 Chinese Restaurants” by Chinese Restaurant News
2002 Richard invited by the Taipei Economic and Cultural Office in Kansas City to train with top Taiwanese chefs.
2002 Pitch Magazine Best of Kansas City, Best Egg Rolls
2001 Pitch Magazine, Best of Kansas City: Best Vegetarian Dining, Bo Lings Sunday Night Vegetarian Feasts. “Dining here is always a Zen-like experience.”