By JOHN T. WARD
Barely more than a year after Victor Kuo gambled that Red Bank needed a linen-napkin, gourmet Chinese restaurant, he’s found himself overwhelmed by the reception.
On Saturday nights, the wait for a table at Temple Gourmet Chinese, on Broad Street, can be more than an hour long. “We’re turning 20, 30 people away on weekends,” a slightly astonished Kuo tells redbankgreen.
So with sales exceeding his forecasts, Kuo is already busting out, nearly doubling the size of his restaurant and shopping around for the ticket to yet another level on the dining-out ladder: a liquor license.