This summer is going to be different for Cindy Chung. After closing down the joint restaurant and inn she spent the past three decades running, she says she’s going to be busy having tea with all the customers who are sad to see her go.
After almost 30 years of serving locals and visitors in Niagara-on-the-Lake, Ginger, the intimate Mary Street restaurant, officially shut its doors on June 15, along with Orchid Inn.
Chung, a NOTL resident, is retiring at age 70, after delaying her plan to do so for five years due to COVID-19.
She opened Ginger in 1997 and, in 2006, expanded the family-run operation by adding the Orchid Inn — a small, country-style inn located on the same property.
The small staff of five — Chung, her two sons Thane and Seth Garth and cooks Adam Bobro and Phil Wall, who’s been there since day one — will all be leaving with the closure.
Since announcing the closure in a June 7 post on the restaurant’s Facebook page, Chung said customers have been happy for her retirement but emotional about seeing her and the establishments go.
“They always say: Happy for me and sad for them,” said Chung in an interview.
“We are sad too, in a way, because it’s a long time.”
Chung did not disclose how much she sold the business for and chose not to share the names of the new owners, but confirmed they are based in Niagara and will officially take over on June 30 and plan to continue operating an inn and restaurant.
“Like we used to do,” she said, adding that she’s not sure if the name Ginger will stay, though it’s more likely they’ll choose a new one.
But none of the existing staff will be staying.
“I think they will take a little break and decide what to do,” she said. “It will be completely new management and new people working, as far as I know.”
Chung said there was something special about running a business in NOTL — a small town where, over the years, she got to know many people personally.
“I become a friend,” she said. “And then I promise to have tea with so many of them.”
The town also became a home for her family. Both of her sons, chef Thane and manager Seth, grew up in the community and worked at Ginger. Still, she never expected them to take over.
Running a small business is a lifestyle, she said — and with her sons now raising young families, she wanted them to have other options.
Chung said her favourite memories of running Ginger and Orchid Inn weren’t grand events, but the ordinary, everyday moments.
One that stood out, though, came during the pandemic, when locals went out of their way to order takeout and support the restaurant through difficult times.
“That was really nice of them,” she said.
And none of it would have been possible without the people who worked beside her, she added.
“All of them are very, very devoted and nice — and work hard. I have to thank them,” she said.
To Chung, customers became more than just diners or guests.
“I appreciate their business and I appreciate their friendship,” she said, adding that in the final weeks before closing, she truly felt that appreciation returned.
“We know how much we will be missed — and it is good to know,” she said.
The restaurant tried to seat as many people as possible during those final weeks, but there just weren’t enough tables for everyone hoping to enjoy one last meal at Ginger, she said.
As for what’s next, Chung plans to spend the summer having tea with friends and customers — just like she promised. And when winter comes, she hopes to be somewhere in Hong Kong.
While she’ll stick to cooking the simple, home-style dishes her granddaughters love, the heart of Ginger’s menu will live on through her son, chef Thane, she said.
“The menu is from my son, Thane,” said Chung.
