Somebody (Mitch, maybe?) suggested the Golden Wok downtown, so yesterday, I went there for dinner, and left quite happy.
I started with hot and sour soup. The first thing I wondered as I took my first sip was whether the chef forgot to add the vinegar. There was no “sour” detectable. But the stock was rich, there wasn’t too much cornstarch, and as soup, it was extremely good.
I had spotted House Special Pan Fried Noodles on the menu. I wondered if this was what I thought it was, so I asked the waitress. She confirmed, and I ordered it. Chao mian, the progenitor of chow mein, is a Chinese dish in which the noodles are stir-fried with the other ingredients. In Hong Kong, the noodles are fried separately in a layer until the bottom is crunchy. They are flipped over onto a plate, crunchy side on top, and a combination of meats and vegetables stir-fried in a brown sauce, is poured over the top. The sauce softens the noodles, so you get a little bit of crunch and soft, carmelized noodle together.
This is what the Golden Wok’s pan fried noodles are, and I ordered it. The brown sauce was just a tiny bit sweeter than ideal, but that’s a small criticism. It was very good. I will be going back. A lot. Maybe even tonight.
Entries (RSS)
Yeah, that was probably me. I’ve grown less fond of it since they put in the television sets & otherwise let the decor go downmarket, but when I lived in town it was my favorite Chinese place. Still remarkably cheap given the quality of the food. But the tv sets… geeze, if I wanted to watch TV, I’d stay at home & eat in front of the set.