Experience evident in cuisine at Wok 175

Longtime chef puts American touches in Mandarin-style food

Restaurant profile

May 31, 2001|By Jody Vilschick | Jody Vilschick,SPECIAL TO THE SUN

Busy Dobbin Center has a busy Chinese restaurant, Wok 175, tucked behind the fast-food joints. "We've owned Wok 175 since 1991 - about three years after it opened," owner Billy Wong said.

Wok 175 brings decades of experience in cooking Chinese cuisine, according to Wong. "Our head chef is my father-in-law," he said. "He's been a chef for 40 years - 30 of which in Columbia restaurants."

According to Wong, the restaurant serves Americanized Mandarin-style food and a variety of dishes in other styles. "We include a lot of broccoli and other American vegetables," Wong said. "But we also occasionally add other dishes, such as Portuguese Chicken," which has a curry sauce.

Chef's specialties include Five Taste Shrimp or Chicken (breaded jumbo shrimp or chicken sauteed with water chestnuts, garlic and scallions in a hot sauce on fresh steamed broccoli); Szechuan Steak Kew (choice filet mignon and sauteed fresh vegetables with a hot, tangy sauce) and Velvet Shrimp (jumbo shrimp marinated with broccoli, water chestnuts and mushrooms in a white sauce).

In addition to Sweet and Sour Pork and Moo Shu Pork (shredded pork, mushrooms and cabbage served with four pancakes), the menu offers Shredded Pork Szechuan Style (shredded pork with water chestnuts, celery and carrots sauteed in a hot, spicy garlic sauce); Hunan Pork (slices of pork with fresh broccoli, bamboo shoots and mushrooms in the chef's spicy hot pepper sauce), and Double Fried Hot Pork (slices of pork cooked twice with cabbage).

There's also Bean Curd Home Style (pieces of bean curd, chopped pork, cabbage, bamboo shoots, green peppers, carrots, mushrooms and scallions) and Ma Po Bean Curd (hot bean curd, chopped pork, green peas and mushrooms).

Seafood dishes include Ginger Shrimp (jumbo shrimp cooked with onion in a hot ginger and tomato sauce); Scallops in Tangy Sauce (fresh scallops sauteed with water chestnuts, celery and carrots in a Szechuan sauce); Shrimp and Chicken Combination (baby shrimp and chicken with seasonal Chinese vegetables), and Double Dragon in Lobster Sauce (lobster and jumbo shrimp in a white sauce).

Chicken dominates the menu, with entrees such as Governor's Chicken Kew (chunks of boneless chicken, sautM-ied with fresh broccoli, bamboo shoots, mushrooms and carrots in a hot sauce); Curry Chicken; Moo Goo Gai Pan (sliced chicken breast with mixed vegetables), and Lemon Chicken (fried chicken filet covered with the chef's lemon sauce).

There are also beef dishes such as Double Winter Beef (sliced beef tenderloin with mushrooms, bamboo shoots and snow peas in a brown sauce); Pepper Steak, and Orange Beef (hot, sliced tender steak sauteed in a Szechuan orange sauce).

"We take our customers seriously," Wong said. "We try to serve the best Chinese food around."

Wok 175

Where: Dobbin Center, 6365A Dobbin Road, Columbia, 410-730-7410.

Prices: Appetizers: $1 to $3.95. Entrees: $6.25 to $13.95.

Hours: 11 a.m. to 10 p.m. Tuesday through Friday, 11 a.m. to 11 p.m. Saturday; 11:30 a.m. to 9 p.m. Sunday.

Credit cards: Visa, MasterCard, Discover, American Express.

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