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Some dishes at Wang's, and a menu question


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Some dishes at Wang's, and a menu question

Luther | Apr 23, 2007 04:47 AM

The first two dishes are, I understand, listed in the Chinese on the back page. I only knew about them from CH. But there's a translation somewhere out there (as shown on some websites). If you ask for an extra menu, do you get an English translation of the untranslated stuff on the back of the menu?

* Salt and pepper pork chop is different from the usual Canto version (I like the version at Kantin) and more similar to the one at Taiwan Cafe, but with different spicing. The Wang's version has the floury crispness of the TC version, but instead of a 5-spice-salty-jalapeno seasoning, it's got a powerful blast of white pepper. Underneath, instead of shredded lettuce, is a wacky pile of diced onions, garlic, carrot, and multicolored hot peppers. A nice change from the usual.

* Smoked tofu with pork doesn't have any perceptible smoke flavor. A better description would be "pressed tofu with pork." The brown sauce is very savory and contains some nice spice flavor (including star anise, I think). I scarfed it down despite a slight grittiness in the sauce, like some starch had been added for thickening but hadn't been completely cooked out.

* Shanghai choy with black mushrooms (in the regular veg section) isn't afraid to get in your face with the garlic (so much chopped garlic!) and the salt (the last couple pieces of mushroom were nearly inedible). I like.

This was my first Wang's meal without their trademark dumplings, but it was good. It had the feel of very honest, salty, greasy home cooking.

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