Best Wok really is the best wok for miles around. I think it may be the best "Takee Outee" I have eaten at--for many years for sure hence the high rating for this niche. The first thing to catch your eye are the prices. $5.75 Lunch is insanely priced with shrimp fired rice--yes REAL shrimp, real taste, real fresh. The rice is fantastic and a true hot wok fried rice with green onion, yellow onion, light soy, and good color from the actual quick stir fry. You can taste the Breath of the Dragon--that smoky, woky flavor created only from a true, red hot wok that chars ingredients upon entry into the slightest of sizzling oil which creates the signature smoke and flavor. Anything cooked in a wok this way will create the flavor but you must have an extremely hot wok with plenty of belching fire from below--thus the Breath of the Dragon spewing from the pan and seasoning the dish; a technique not mastered by novices.
The egg rolls and Crab Rangoon wrappers are pure perfection. They are so high in quality that they are actually made with egg--you can taste it. Granted there may be some turmeric added for yellow color or possibly just the tint of a quality egg but you can definitely taste the yolk. And crispy! There is no denying that this pastry recipe has excellent ingredients. Even at room temperature they are super crisp. The rolls have cabbage and minced roast pork. The Rangoon is a savory not sweet cream cheese base balanced with onion and surimi (crab sticks)--fantastic flavor both. For lunch I had the Coconut Chicken. This was not your fake it with mayo crap this was some serious eats. Real sweetened coconut milk base but not sickly sugar tasting; complex seasonings probably made with a dash of fish sauce* which turns a simple sauce into a major complexity. It was a crafted quintessence not just goop. The breast meat was hand dusted in most likely rice flour and quickly fried in the wok thus giving the Breath of the Dragon once more before adding the sauce into the wok as well. The meat was not greasy or tough. All of the flavors come through each complementing the other. Before my 60 mile journey back home I went back for takeout in reusable containers (we love them and have stacks from other places). The Orange Chicken was dusted and fried dark meat this time cooked in the wok with a slightly spicy sweet orange sauce that included julienne of fresh orange peel--exactly what I was hoping for (the mark of quality). Also I got a Shrimp Mei Fun which had a few fresh cut veges and stir fried egg. Again, the smoke from the wok seasoned the dish. Honestly, like I said, I think this may be the best Chinese takeout I have ever had. It certainly beats most buffets and regular in-house establishments; and I like many have eaten a lot of "Chinese" food. Don't expect fancy décor. It has a pretty minimalist interior. It is very clean with friendly counter service. An unused buffet line holds self-serve napkins, flatware, sauces, and fortune cookies. Ask for chop sticks. The adequate seating is all large 4 top tables with commercial padded stack chairs. A self-serve cooler offers both can and bottled cold drinks, water, and iced tea in pint containers. I saw no ice or fountain drinks available. The bathrooms could use a renovation but are clean, tidy, stocked, and fresh smelling. I'd literally drive an hour just to eat here again and presume I will. (*A note on Fish Sauce: a liquid essence of fish used in high end beers, Worcester sauce, steak sauces, Asian sauces, sometimes ice cream, ect. often made from anchovy. It can be found in Asian groceries of various qualities. My favorite is Squid brand. Add a dash to soups, stews, or sauces. It smells awful, tastes great when added, but good Lord if you drink it straight you are a beast. Don't do that. It chemically emboldens flavor without the fish taste. It is a secret ingredient for things you could have never imagined. Now you know if you didn't already--read the labels). read more