Location: 909 NW Bond St., Bend

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

Price Range: $4.50 to $7.25 for lunch, $5.95 to $11.95 for entrees at dinner

Alcoholic Beverages: Full service

Kids’ Menu: Yes

Reservations: Accepted

Credit Cards: Visa, MasterCard, American Express

Contact: 389-5154

An old Bend favorite has undergone a makeover.

The black walls and red carpet are gone. The menu received an overhaul. Even the name changed.

Double Happiness Chinese Restaurant, formerly Eddie’s Canton, became the lone option for Chinese cuisine in downtown Bend. The restaurant’s owner and manager hope customers will experience double the happiness.

”Every customer that has come in so far has been satisfied,” said Harry Wong, the restaurant’s manager.

Wong and owner Fun Wai Ng took over the establishment at the start of 2005. They spent a month remodeling the restaurant and kitchen, as well as sprucing up the menu, before opening the doors again last February.

The duo brings with them a wealth of restaurant experience.

Ng came to the United States from China in 1992. He arrived in Bend and worked in another local Chinese restaurant before buying Eddie’s Canton.

Wong has spent more than 30 years in the restaurant business. He immigrated from China in 1972 and lived in Arizona and California before coming to Bend.

In California, Wong ran Chinese restaurants in San Diego and Newport Beach. He said he served many famous customers during that time. His favorite, John Wayne, never dined without cowboy boots and cowboy hat, Wong said.

At Double Happiness Chinese Restaurant, Wong said customers will see their experience in action.

Ng devised a menu that contains a variety of Cantonese, Mandarin, Szechwan and Hunan dishes. Cantonese cuisine, Wong said, is known for mild, vegetable-laden entrees. Mandarin is spicy, Szechwan is spicy and sweet, and Hunan is sweet, he said.

At lunch, the restaurant selects two dishes for the daily $4.95 specials. The rest of the lunch menu is $5.25. Lunches come with soup, egg roll or crab puffs and steamed rice or pork fried rice.

Dinners are served with steamed rice. Part of the menu is divided into styles for pork, chicken and beef like Hunan, Kung Pao and Mongolian. There are also vegetable, noodle and soup options.

Then there is the selection of specialty dishes. They include the double happiness (shrimp and chicken sauteed with vegetables and served sizzling on a hot platter) and black pepper sizzling beef (beef cooked with green peppers, red peppers and onions in a brown sauce).

Dinnertime diners can also choose from eight combination plates or a Canton or Mandarin dinner, the most expensive being $11.95. The Canton and Mandarin dinners include soup and an appetizer.

Wong said he is expert at helping diners navigate the menu. Whether it’s ordering for a large group or narrowing down the choices, Wong said he knows how to create the perfect Chinese meal.

”I never make a mistake,” he said with a smile.

”Some people say, ‘I want sweet and sour pork and sweet and sour chicken.’ I never agree to that. I’m good at finding a selection that they will like.”

That goes for diners with specific concerns, as well. People with food allergies or an aversion to spicy food can ask Wong to assist with ordering their meal.

The restaurant advertises on its menus that it uses only vegetable oil in cooking and that no MSG is added to the food.

It also boasts an upstairs banquet room that can seat about 50 people for large parties or special occasions. The restaurant does takeout orders but doesn’t deliver.

Ng and Wong hope people want to experience the new take on downtown Bend’s only Chinese restaurant.

As Wong said, ”We cook the way the customers like.”