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Robin Schaffer reporting
Chon Saan palace started in 1974 as a small family restaurant working hard to cope with their start up in a country that itself was starting up.

But what began as a struggle on Douglas Jones Street in 1974 has developed into a thriving restaurant that will celebrate 40 years on Monday July 14th. In that time the restaurant has mirrored the changes and accomplishments of the country it calls home.

When we sat down with the restaurant owners to find out the key to their longevity. Their answer? Family and hard work, and a love for their country.

Armando Chang, Founder - Chon Saan
"I love Belize and I work hard me and my wife to make a little money and for the children and so. The more I work in Belize, the more I get to like Belize, so I stayed in Belize for a long time. I open a restaurant and another one - continue working hard all the time."

That hard work was most needed in the 70's when ingredients were in low supply in what at the time was a British colony. It took more than a little resourcefulness to circumvent the everyday challenges of starting up in pre-independent Belize.

Armando Chang, Founder - Chon Saan
"Everything was hard to buy and we work from morning to night, sometimes to 1-1:30 hard work. Everything was hard to buy in those days; hard to buy beer, chicken, beef, shrimps - everything was scarce. Slowly by slowly Belize was getting better and better to get more things to buy. Before we sell a lot beers - sometimes in the night me and my wife makes potato chips .25 cents a bag - drinking beer and eating potato - boca."

Li Mark Chang, Manager - Chon Saan
"Belize has progress over the years. I've been working at Chon Saan for 20 years now. Of course from when I just started in the family restaurant to today is two different things. Of course there is changes every day."

The emphasis on hard work goes hand in hand in hand with the value for family, since, one of the things which makes Chon Saan so unique is its strong family base which has held the restaurant together.

Armando Chang, Founder - Chon Saan
"Sometimes when they were little, we work late, he and my next daughter likes to come down in the restaurant to peep - he gets sleepy and then he goes under the counted to sleep. When 1 O' clock, me and my wife back the daughter go to the second floor, finish work and he stays downstairs and we even forget him until after a quick shower, I say where is the other boy - I went down to get him. In those time I work hard."

Li Mark Chang, Manager - Chon Saan
"In every business, once the family works together there is good times and there is also bad times, but of course the good exceed the bad by far. I don't only cook at work, I cook at home too. I like to cook, my father cooks everyday also, so we have a ritual, we would come in the morning and we would have early breakfast brunch and then in the afternoon I would go home and my wife would cook for me and then in the night time I would do the cooking, so it's a shared responsibility."

As for the food, it can vary from the quick and spicy, to the delicately prepared Chinese specialties known to attract customers from all walks of life. So where does this very diversified menu come from?

Li Mark Chang, Manager - Chon Saan
"Well that all depends on all what we have what comes in fresh. Like sometimes we would get in fresh Jew Fish, sometime we get in fresh hog fish, or we get on octopus, so it all depends on whatever comes then we started build from there."

Armando Chang, Founder - Chon Saan
"First we didn't have so much fish. Right now my wife makes more dishes and we get more popular and the people like it. The flavor I mix all the chicken, all the meat and everything and somebody else cooks."

Now that Chon Saan has reached its 40 year landmark, will its success continue?

Li Mark Chang, Manager - Chon Saan
"Well I mean he is already retired. In terms of me I have been working here for 20 years now and hopefully we could continue the name and our next goal would probably be for 50 years and then after we will try to work for 75 and it God gives us the opportunity we will see hopefully it could continue."

To celebrate its anniversary, Chon Saan will be giving a 10 percent discounts on all purchases next week Monday July 14th,

And while 40 years is a rare feat in the restaurant business, Dit's on King Street probably still holds the longevity record for Belize City: it has been open for over 60 years.