Twenty years ago, in the heart of Hayward, a young couple took a chance on a dream. Sunny and Lulu Ho—he, a Vietnamese refugee who had worked every odd job imaginable, and she, a Thai immigrant who had once been a waitress and a bank teller—decided to open a restaurant together. They called it Red Chili, a name that captured both the heart and heat of their shared heritage.
At the time, Hayward was changing fast—an East Bay city with a growing immigrant community, but few places that reflected the full depth of Southeast Asian cuisine. Thai food had its following, Vietnamese food was beginning to gain recognition—but never together under one roof. That blend, born out of love and practicality, became Red Chili’s signature from day one.
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