Location: Chan’s Chinese Restaurant, 1005 SE Third St., Bend; Chan’s of Redmond, 615 NW Sixth St., Redmond

Hours: 11:30 a.m. to 9 p.m. Monday through Thursday, 11:30 a.m. to 10 p.m. Friday, noon to 10 p.m. Saturday, noon to 9 p.m. Sunday

Price Range: Lunch from $3.95 to $6.95, dinner from $6.50 to $10

Alcoholic Beverages: Full service in Bend, beer and wine in Redmond

Kids’ Menu: Yes

Reservations: Yes

Credit Cards: Visa, MasterCard, Discover

Contact: 389-1725 Bend, 548-1418 Redmond

Some people judge their success by counting their money. Lap Chan listens to his customers.

And there are many. Chan’s has carved a strong niche among Chinese restaurants in Central Oregon.

”I focus on building a strong relationship between me and my customers,” Chan said. ”If any customer is not happy, something’s bothering me.”

A native of Canton, China, Chan arrived in America when he was 27. He moved to Eugene, took some business courses and began working at a restaurant. He liked the work.

So in 1986, he and his wife, Hong, and his mother and father plunked down $15,000 for a little restaurant east of the Cascades in Bend.

They began building a reputation for Szechuan, Hunan and Cantonese cuisine.

In 1990, they expanded. That same year, sister Yee and her husband, Kai, opened Chan’s of Redmond. Chan notes that they have remodeled the Bend restaurant and kitchen to make the decor more appealing to the customer and more efficient for the employees.

All subscribe to Lap Chan’s philosophy and unstinting work ethic.

”I don’t mind working hard,” he said. ”I believe quality talks, goodwill talks, honesty talks.”

Lap Chan said his latest specialties are the ”new version dishes”: fillet of sole with green beans, ginger cilantro chicken and shrimp and triple Szechuan (beef, chicken and shrimp). They’re prepared without cornstarch to reduce carbohydrates and are wok-seared.

He also recommends the Chan’s Special Gourmet Dinner, aimed at four or more people who can’t decide what to order. The cooks make the decisions. Other unique dishes include Dragon and the Phoenix (sauteed shrimp and sliced chicken with garden vegetables and Chan’s white wine sauce).

In Redmond, try the spicy green beans in garlic sauce or the Peking shrimp.

”A restaurant business is like a little tree,” said Lap Chan. ”You water it, fertilize it, and this little tree will be looking good and growing forever.”