From China to Long Island: The story behind Mógū's success
Mike Wang, owner of Mógū, immigrated to the United States from China when he was 8 years old. His parents later opened a Chinese restaurant in Massapequa, where Wang spent much of his childhood watching them work long hours while helping support the family business.
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A Long Island business owner is reflecting on how his family’s immigrant journey inspired a growing restaurant brand as Asian American and Pacific Islander Heritage Month comes to a close.
Mike Wang, owner of Mógū, immigrated to the United States from China when he was 8 years old. His parents later opened a Chinese restaurant in Massapequa, where Wang spent much of his childhood watching them work long hours while helping support the family business.
Although Wang eventually pursued a career in medicine and specialized in cardiothoracic surgery, he said he felt called to return to his roots by combining his family’s culinary traditions with his passion for health and wellness.
That vision became Mógū, a Chinese-American restaurant concept that focuses on fresh ingredients and less oil. Wang says the restaurant also operates with a fully electric kitchen.
One of the restaurant’s signature innovations is “SAM,” a wok-based cooking system that Wang invented himself.
He says the technology helps ensure consistency by controlling factors such as heat, airflow and mixing for each dish.
Since opening, Mógū has expanded to six locations across Long Island.
Wang says he takes pride in being Chinese American and hopes the restaurant allows him to share his culture and heritage in an authentic way with customers.
“It gives me a chance through Mógū to share my cultural experience and my cultural heritage in a really authentic and sincere way,” Wang said.
