What’s New: Wang’s North Park
Housed in the historic J.C. Penney building, Wang’s maximizes all 40,000 square feet, leveraging the historic structure, high ceilings and open space, while creating an intimate, warm feel for diners with tucked-away tables for cozy dining, dusted with earthy elements and Asian décor.
Not for the bland at heart, Executive Chef Richard Torres caters to Chinese food cravings with a menu built on spicy, sweet, and savory profiles, and teases taste buds with small plates made from fresh ingredients. Must-try starters include Egg Drop Soup ($4), Edamame Hummus with Wonton Chips ($6) and Lamb and Rosemary Dumplings (4 for $6).
Entrée dishes are categorized into Fire, Umami, Sweet, Greens and Noodles & Rice. Popular favorites include Sauteed Eggplant in your choice of spicy or mild ($8); Garlic Noodles with sweet garlic sauce and chili pods ($8); Sesame Crusted Chicken topped with pineapple sweet and sour sauce ($14); and Asparagus and Mushroom Beef stir-fried in oyster sauce ($12). End the night with more than a fortune cookie with a sweet treat like Green Tea Ice Cream or Banana Spring Rolls, a fruity take on an Asian classic.
Head in for happy hour from 4 to 6:30pm daily, with $3 select appetizers, $3 select house wine and beer, and $5 select cocktails. End a rough work day with the Long Duck Dong cocktail, a concoction made with ginger vodka, lemongrass, cucumber, lemon juice, simple syrup and a splash of soda; or the North Park Orchard, a spicy, sweet blend of blood orange vodka, orange and lime juices, and serrano chili.
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