Bumblebee holds hands with a less frenetic past and skips toward a future of traditions that value gentleness and the simple things in life. Our hope is to show our community how easy and satisfying it is to create your own tea ritual and get back to smelling the roses…and eating them too.
The hidden, old bee, her love of feeding people created Sungari, Seres, Sungari Pearl, and now, Bumblebee. A private chef and restaurateur, she has been part of the local restaurant community for over two decades.
"Bumblebee Flowers & Tea is a place to smell the flowers, and enjoy a simple cup of tea in the afternoons; and in the evenings, a special place to cook for our new & old friends."
Wei is our busy cooking bee, a chef with a long lineage to the fine dining scene of old Portland. Trained by Chow Dong Leung, (head chef of the 1980-1990's Chen's Dynasty), former chef of Taiwan's Legislative Yuan, and part of the era when Portland had a plethora of classic Chinese restaurants such as Uncle Chen's, Chen's Dynasty of the 80's, Jade West to more casual places like Marco Polo's, House of Louie, and other small Dim-Sum places in Portland's Old Chinatown. Wei has been a part of our kitchen team since 1999.
Our polished and ever professional bee, Jaycie is our day manager and lead server for Sungari Nights. Her professionalism and fine dining experience are perfect touches to an elegant night.
Kiki is our gentle bee. From doing floral arrangements to caring for our friends and guests, her soft energy has calmed many a ruffled feather. Honest and down-to-earth, she is a favorite with our guests and our team.
Patrick is our garden bee and responsible for our lovely patio garden. Part of our team for ten years, he brings special knowledge of flowers to the outside and the inside, including the lovely garnishes used in our dishes. With experience in fine dining service, he is as attentive to our private dining guests as he is with the plants under his care.
Our attentive bee, Jim has been with us for twenty years. Guests are lucky to be under Jim's watchful eyes. He often knows what guests want before they do, never forgets a name or a face, and remember each guest's specific needs. A true, old school professional, he leads the service team during formal dining events.