What makes a good Chinese restaurant?

I suppose this could be a heated debate for some, but we wanted to share our thoughts on what makes a good Chinese restaurant.

Most Chinese restaurants fall into 4 categories...

 

1. Americanized Chinese: This type of Chinese restaurant is most recognizable by entrées like General Tso's chicken,Sweet and Sour chicken and Chop Suey. Usually the spice level at Americanized Chinese Restaurants is little to none.

 

Wok in the Park Chinatown Sesame chicken.

2. Cantonese: This type of Chinese restaurant is most recognizable by entrées like Curry chicken, Dim Sum and Shark Fin soup. The spice level in most Cantonese Restaurants has some spice, but not overpowering.

 

Wok in the Park Rainbow Trout.

3. Szechuan: This type of Chinese restaurant is most recognizable by entrées like Kung Pao chicken, Ma Po tofu and Eggplant in Garlic sauce. Usually Szechuan Restaurants have a LOT of spice.

 

Wok in the Park Sassy Basil.

4. Shanghai: This type of Chinese restaurant is most recognizable by entrées like Soup dumplings, Drunken chicken andUdon Noodle Soup. Most Shanghai Style restaurants do not use too much spice.

 

Wok in the Park "char siu bau", made-from-scratch, fresh steamed bbq pork, or vegan bbq tofu steamed buns, with ginger-soy & spicy korean ssamjang sauces.

Wok in the Park is inspired by all of these styles of Chinese food but what sets us apart is:

1. No MSG (Monosodium Glutamate). We are very transparent about this and openly advertise it on our menu.
2. Fresh Food. All of our entrees are fresh and made to order. Because everything is fresh, we can easily accommodate Gluten free, Vegetarian and Vegan diets.
3. Weekly Unique Specials. Not just discounted menu items, but Wok in the Park is proud to offer creative and inspired cuisine from our own Chef Jacob.
4. Craft Beer. Wok in the Park offers a well rounded list of traditional and local Craft Beer, Wine and Sake.
5. Entertainment. We love music and Art. Whether it be live Jazz on Saturday nights, Creative murals from Kaz Kuroki, or the owners singing Happy Birthday in 5 part harmony (or 6 part harmony, depending on who is working).

Let us know what you think makes a good Chinese restaurant!

Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.

Chef Jacob's Wok in the Park Subgum Chow Mein recipe.

When people look for Subgum chow mein they usually have an idea or memory of a wonderful time and place where they enjoyed this dish with friends and family; it is a difficult thing to replicate.  Directly translated “sub gum” in Cantonese means “diverse and varied”, whereas in Mandarin “sub” or “sup” means “10” and “gum” means “sticky.”  So altogether we have a diverse and varied combination of 10 fresh ingredients to accompany your preferred protein in a thick sauce creating a delicious, classic dish for you and your loved ones.  It is a house specialty, and everyone has their favorite.

Our recipe heralds from the good ol’ days of the Nankin café which served Minneapolis for 80 years from 1919 to 1999. It was an exciting adventure to go downtown with parents and grandparents for great chow mein.  Many try to duplicate it, but it is each person’s memory that makes it so special. Here is our version of Subgum chow mein...

Ingredients:

(Recipe feeds about 4)

2 cups diced chicken(or protein of choice)

½ cup vegetable oil, (2 tbs if only using veggies, seafood or steamed tofu)

4 cups chicken broth,(or veggie broth)

The “Sup” (or 10):

2 cup celery

½ cup each of the following:

Onion, bell peper, waterchesnut, bamboo shoot, peapod, cabbage, carrot, white mushroom, &  roasted cashews

2 cloves garlic, minced

1” ginger, minced

Sauce(mix together):

4 tbs soy sauce

2 tbs oyster sauce

2 tbs michu rice wine or sherry

2 tbs brown sugar

¼- ½ tsp white or black pepper to taste

4 tbs cornstarch mixed with 6 tbs cool water

(Chopped green onion and extra cashews for garnish, optional)

*Cut all your veggies diagonally, about ½” long and ¼” thick

*Heat oil in wok til bubbly, toss in chicken, stir fry til ½ cooked (just white outside, this is called blanching), 1-2 min

*Turn off flame & pour off excess oil, discard, or save for later

*With the small amount of oil left sauté garlic and ginger, medium heat til fragrant, about 30 seconds, toss with meat, brown a little for roasty flavor

*Add broth, turn up heat to high

*when rapidly boiling add veggies(if too soon veggies overcook)

*as it comes to boil again, add sauce( premix sauce to add quickly)

*when it comes to boil again add cornstarch/water mix, cook for a minute longer to fully incorporate the starch

Total cook time is about 5-7min over high flame, check your chicken to make sure it is cooked through. Serve over crispy noodles with sides of steamed rice.  If you would like to try this dish, but dont want to make it at home come in and let us serve you.  Enjoy a savory trip down memory lane!

 -Wok in the Park

Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.