Chef Wang's Kitchen

The best Chinese food in Orlando for sure, and maybe even as good or better than the ones in NYC and Bay Area. The food is light and tasty. I never knew vegetable dumplings could be that good! The Singapore noodles were delicious, with a light taste - the curry flavor was not overpowering. I discovered this place only recently, and would go back again and again to explore the whole menu.

Restaurant is well decorated and nice to see some effort was put into it versus the other family style restaurants that are located in the same strip mall. The servers were all very attentive and friendly. We ordered four appetizers and two entrees for four adults and it was more than enough food to satisfy all of us. The portions are a good size and the price is reasonable. It’s definitely a place to come back and to try rest of the menu! I had initially read somewhere that they made hand pulled noodles here but that wasn’t the case when we ordered the Dan dan mein. It may be used in another one of their noodle dishes.

My first time here to this lovely restaurant. My waiter told me they don’t get too many Americans here - ha! This restaurant is tucked away at the back of the shopping center and is not too much to loyal from the outside. The inside is very pretty and clean, though. I had a spicy pork soup with noodles and it was awesome. It was not too spicy so next time I’ll ask them to bring up the heat. Definitely a great first visit and I’m looking forward to next time.

Northern Chinese dishes, such as eggplant with peppers and potatoes (di san xian), a staple from Dongbei in the northeast, Manchurian cuisine that uses potatoes (an incomer from its Russian Siberian neighbor) and wheat instead of rice. The eggplant and potatoes are deep fried, then sautéed in sweet soy sauce and garlic. It’s a beautifully simple dish with a homey, comfort food flavor. Pork dumplings are simple dim sum-sized packets, perfectly pan-fried with crisp wrapping and savory filling. I kept going back to the “special” of cucumber with garlic sauce (pai huang gua), which dresses smashed cucumber segments with sesame oil, salt, rice vinegar and crushed garlic. It has a beautiful crunch, and the surprising combination of bright cucumber and deep sesame and garlic flavors counters spicy dishes perfectly. Chef Wang’s specialties run from sweet and sour shredded potatoes (Dongbei is the home of sweet and sour) to a ginger steamed whole fish. Sichuan styles are represented in dan dan mein, a favorite from Southwest China, hand-pulled round noodles artistically topped with ground pork, hoisin, five spice powder and hot chili oil. There’s nothing al dente about this dish, so the soft texture might be surprising. And for the less daring who might want to refrain from the various dishes made with intestines, there is a very good beef chow fun or kung pao chicken. And a surprising highlight is one of the fried rice choices: particularly good rice with chicken, pork, beef or shrimp that gets even better at home the next day after a hit in a hot pan.