09/29/2026
Here's a trip down memory lane and interesting history along with it!
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This is the restaurant where Cashew Chicken with FRIED chicken originated (Springfield Style Cashew Chicken)
Then & Now: Leong’s Tea House, Springfield, Missouri (1965 & 2026)
For generations of Springfield residents, this building meant Chinese food, white tablecloths, hanging lanterns and one dish that would become so closely associated with the city that today it is known simply as Springfield-style cashew chicken.
David Leong first developed and served the Springfield-style cashew chicken at the Grove Supper Club in Springfield in 1963. He had experimented with Chinese dishes that would appeal to Ozarks diners, eventually settling on breaded, deep-fried chicken pieces covered with a brown oyster-based gravy and topped with cashews and green onions. Its popularity helped convince him to open Leong’s Tea House later that same year.
Leong’s Tea House opened at 1036 W. Sunshine Street in 1963, operated by David Leong and his brother Gee. David, a Chinese immigrant and U.S. Army World War II veteran, adapted Chinese cooking to the tastes of southwest Missouri. Fried chicken was already enormously popular here, so Leong combined breaded, fried chunks of chicken with a savory Chinese-style brown sauce, cashews and green onions. The creation became a sensation and helped make Springfield famous for its own distinctive style of cashew chicken.
But the restaurant’s story almost ended before it began.
Just before Leong’s was scheduled to open in November 1963, someone attacked the new restaurant with about 10 sticks of dynamite. The blast damaged the building, and the Chinese lion statues outside were stolen. The Leong family refused to be driven away. They repaired the damage, delayed the opening only briefly, and Leong’s Tea House was soon serving customers. The bombing was never solved.
Leong’s grew into a large, 350-seat restaurant and became a Springfield institution. Springfield-style cashew chicken spread to restaurants throughout the region and eventually far beyond Missouri. What began as David Leong’s attempt to bridge Chinese cooking with Ozarks tastes became one of Missouri’s most recognizable regional foods.
After more than three decades, Leong’s Tea House closed in 1997. But remarkably, the building survived.
In later years the old restaurant became a church. Today, in 2026, the building is vacant and being offered for sale. The current commercial listing describes the 1963 building as approximately 8,928 square feet, identifies it as the original home of Leong’s Restaurant, and says its most recent use was as a church.
So when you pass the now-quiet building at 1036 W. Sunshine, you’re looking at far more than an abandoned former restaurant.
You’re looking at the place where the Leong family overcame a dynamite attack, built one of Springfield’s best-known restaurants, and helped turn cashew chicken into a Missouri tradition.
Some buildings hold more history than their empty parking lots suggest.