Sweet Willie
May 19, 03, 8:04 am
Was at my brother’s house this weekend doing some work on an apartment building w/my nephew when, while working, our conversation turned to food. My brother, a now long time Cincinnatian, had mentioned he had dined at this place called King Wok and the food was very good. My nephew goes to the U. of Cincinnati and lives only a few blocks from the restaurant also stated it was very good. OK, that is what we are having for dinner.
King Wok is your typical Chinese restaurant, not much in terms of décor and it turns out if very close (two blocks) to the U of Cincinnati.
One is give two menus, the large one encompasses most of King Wok’s offerings, and the small one is where most of the seafood specialties are.
We ordered boneless spareribs & BBQ spareribs for an appetizer. I think the boneless spareribs were much better, but they still could have used more sauce. We also ordered the steamed dumplings. They were good, but were the overly doughy kind of dumpling so I have to take off some points there.
What reservations I had about the main courses not being good after the so-so appetizers were easily put to rest when I bit into the lobster w/garlic sauce. A heavy soy sauce infused w/lots of garlic/ginger. Wow! They also do the lobster w/an XO sauce, which we will try next time.
Another dish we had was the tilapia which was steamed and served with subtle ginger and scallion sauce. Which was quite tasty.
General Tso’s chicken (my nephew’s favorite) did please us all and had more of a kick than other General Tso’s chicken we’ve had.
Beef w/broccoli was the last dish, a subtle dish that offered a nice point of differentiation from the powerful flavored dishes above.
King Wok has seafood tanks that they take the live lobsters 1 1/4lb up to 3lb’ers or the tilapia.
We ordered a dish of the Chinese Spinach, which was sautéed w/sesame oil, very good.
Service was very prompt.
King Wok
203 W. McMillan St.
Clifton Heights area of Cincinnati
Phone:513- 723-1999
11 a.m.-11 p.m. Monday-Saturday and noon-10 p.m. Sunday
King Wok is your typical Chinese restaurant, not much in terms of décor and it turns out if very close (two blocks) to the U of Cincinnati.
One is give two menus, the large one encompasses most of King Wok’s offerings, and the small one is where most of the seafood specialties are.
We ordered boneless spareribs & BBQ spareribs for an appetizer. I think the boneless spareribs were much better, but they still could have used more sauce. We also ordered the steamed dumplings. They were good, but were the overly doughy kind of dumpling so I have to take off some points there.
What reservations I had about the main courses not being good after the so-so appetizers were easily put to rest when I bit into the lobster w/garlic sauce. A heavy soy sauce infused w/lots of garlic/ginger. Wow! They also do the lobster w/an XO sauce, which we will try next time.
Another dish we had was the tilapia which was steamed and served with subtle ginger and scallion sauce. Which was quite tasty.
General Tso’s chicken (my nephew’s favorite) did please us all and had more of a kick than other General Tso’s chicken we’ve had.
Beef w/broccoli was the last dish, a subtle dish that offered a nice point of differentiation from the powerful flavored dishes above.
King Wok has seafood tanks that they take the live lobsters 1 1/4lb up to 3lb’ers or the tilapia.
We ordered a dish of the Chinese Spinach, which was sautéed w/sesame oil, very good.
Service was very prompt.
King Wok
203 W. McMillan St.
Clifton Heights area of Cincinnati
Phone:513- 723-1999
11 a.m.-11 p.m. Monday-Saturday and noon-10 p.m. Sunday