Wang's Chinese

One of the latest newcomers to the restaurant scene is Wang's Chinese.

Wang's occupies the space where Montie's Revenge Tex Mex was - at the 2nd George St. entrance to Yorktown Square (opposite Pierre's).

Mark Wang (ex. Fortune Wok) and his lovely wife Rachel started their business just a few weeks ago and are switched on & dedicated to offering fresh produce cooked from scratch. The menu isn't the traditional one that offers a huge multitude of dishes, instead, a very well balanced menu covering the favourites and some. I really like this attitude towards menus, generally ensuring the freshest of ingredients & locally sourced produce. A Chinese menu isn't complete without its take on Sang Choy Bau.

The one pictured here was exceptional, particulary as the meat was chicken. Ordinarily chicken mince wouldn't be the first choice for this dish - pork & veal being more popular & flavoursome, but my word with the clever seasoning, the dish packed some punchy flavour. Well constructed with a glossy finish, the taste was fabulous indicating a real knowledge of traditional Bau. I was particularly impressed when I tasted the hoisin element quickly realising it was indeed home made & not sourced from a bottle. Highly recommend this dish. Two of these little beauties cost $14.50 which in my opinion is a good & fair price.

Our next share plate, Salt & Pepper Squid, ticked all the boxes. Crisp & crunchy, non-oily & cooked to perfection - the squid was melt in mouth & perfectly seasoned.

Upon the owner's recommendation, we chose the Deep Fried Duck in Plum Sauce. Although slightly resembling Sweet & Sour, the plum flavour shone through & the duck was amazingly tender, having been marinated in soy sauce & special herbs & seasoning, prior to being coated & deep fried. No bones in this baby - just pure joy in every bite. And, a very generous serving at that.