Why: Two months ago Tang’s Wok Chinese food welcomed in new ownership. The family restaurant occupies a modest strip mall space on Southeast 164th Avenue and McGillivray Boulevard. It is a convenient stop for Chinese food to-go or an easy stop for lunch or dinner in under an hour.
What I tried: My dining companion and I settled on the special plate appetizer, which includes barbecue pork, one egg roll, four crab puffs and four fried shrimp; the chow fun made with roast pork, wide rice noodles, green onion, white onion and bean sprouts; and the teriyaki chicken and rice. We opted not to have the complementary tea and soup with our meal because the afternoon of our visit was on a hot day. Having ridden our bikes to the restaurant, we preferred ice cold water.
All the items in the appetizer were tasty and not overly greasy. The barbecue pork was doused in a teriyaki sauce, and the crab puffs were filled with a bit of imitation crab and cream cheese. The egg roll was generously filled with a cabbage mixture, and a sweet sauce for dipping accompanied the plate. The plate could easily be shared among three people.
Of the two entrees, we both liked the chow fun more than the teriyaki chicken. The simple combination of a few ingredients and the delicious, wide, folded and chopped rice noodles with a minimal but adequate amount of rich, salty sauce was unlike anything I have had before. Considering its name, it really was fun to eat, and it is most certainly a dish that will bring me back to Tang’s Wok.
Dining Out Review: Tang’s Wok
Hours: 11 a.m. to 9 p.m. Tuesday through Friday. Noon to 9 p.m. Saturday and Sunday. Closed Monday.
Where: 16209 S.E. McGillivray Blvd., Vancouver.
Telephone: 360-604-0341.
Health score: Tang’s Wok received a score of 35 in January. The restaurant has not been inspected under new ownership. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
The chicken teriyaki consisted of two half chicken breasts with rib meat that were cross cut several times, smothered in sauce and sprinkled with sesame seeds atop a bed of rice. The downside to this dish was the sauce, which was extremely sweet. My dining companion said the sauce tasted like it was meant for pancakes.
We enjoyed our dining experience at Tang’s Wok and likely will be back, but we will avoid dishes with teriyaki sauce.
Atmosphere: Cafeteria-style chairs set at tables for two to six people fill in the dining room with plenty of elbow room for semi-private conversation. A band of mirrors between the top of the oak-tone wainscot and ivory painted walls makes the space feel larger, and several folding screens soften the dining room-to-kitchen transition toward the rear. Several plants add a touch of life and greenery.
Menu highlights beyond what I tried: The menu is populated with standard kung pao, sweet and sour, cashew, broccoli and sesame favorites that you would expect to find, and there are plenty of vegetable dishes and soup choices. Pot stickers may be ordered fried or steamed. The shrimp mushroom noodle soup sounded intriguing, as did the almond chicken. A few curry dishes are on the menu, as well as several fried rice and egg foo young options.
Other observations: Table service is polite, friendly and attentive. Although the decor is not modern, it is very clean and comfortable. Takeout is available.
Cost: Appetizers cost $2.75 to $7.95. Soups are $1.50 to $6.75. Beef dishes cost $8.45. Pork and chicken dishes are $8.25. Shrimp dishes are mostly $8.75. Vegetable dishes are $7.25. Fried rice and lo mein are $6.25 to $7.95. Egg foo young costs $7.25 to $8.75.
