The school year is sadly coming to a close, and the review team is busy with their final food reviews. In this review, the team was accompanied by the Palmerton brothers’ father, “Big Doug”. The guys + 1 decided that one of their final destinations was Wang Jian Lou, a local Chinese or ‘Mandarin’ style restaurant that opened in December, so it is a fairly new establishment. The restaurant has gained a reputation already and is known for its fusion of Chinese dishes referred to as “Elevated Dining”.
Upon entering the restaurant, the size of the dining area is astonishing. Customers see a massive bar area when they first walk in, and the dining areas are in the back. The booths can fit around 6-8 people. In addition, the restaurant is spacious and has multiple party rooms where family gatherings can be held. These rooms alone can seat around 12-15 people in a private area. Reviewers would agree to allow extra points in the final review.
Wang Jiang Lou is already known for their high quality cuisine. Some top menu items include a variety of soups, both hot and cold, lunch entrees such as General TSO’s chicken, Mongolian Beef, Sichuan steak and shrimp, and pan-fried dumplings. They have many popular Chinese dishes to choose from, whether looking to eat light or indulge in something heavier. Some popular side dishes are the braised beef noodle soup, hot and sour soup, lion head meatballs, beef short ribs, and Sichuan wontons.
The team’s favorite items were the Mongolian Beef and General TSO’s chicken dishes. The beef was extremely tender and the chicken did bring some heat, along with a tangy orange sauce on top. The dumplings were the group’s least favorite item, aside from Heselius, who seemingly loved the dumplings. The Sichuan steak and chicken were also filling meals, topped with scorching chili peppers. Palmerton and Heselius were unprepared for the chili peppers’ heat, which added a bit of humor when Heselius visibly broke out in a brief sweat.
Another welcome addition was the amazing wait staff at Wang Jiang Lou. He provided the team with honest food selection tips, even saying some items were not the best, an approach not often given by employees who strive to upsell. The team appreciated his honesty and emphatic personality. Braithwaite mentioned Upon leaving the restaurant, Braithwaite commented that even their water was always topped off. The waiter’s attention to detail made the overall dining experience better than anticipated.
Overall, the size and design of the Wang Jian Lou restaurant was impressive, along with the overall atmosphere. The waitstaff along with the tasty food, makes this spot one the team recommends. As a newer restaurant, we would love to hep them build a stronger following because the team believes they have what it takes to make it in the tough food industry. The restaurant encompasses fine dining, a family atmosphere, and a nice bar scene creating the perfect trifecta.
