Wong Wok House At Berkshire Ave

I like Wong Wok. It is not the best chinese food in the world but it's a solid neighborhood choice. We've been getting take out from here around every other month for over a year. It's been very consistant in terms of food quality and it's always ready when promised. They have booth seating and a full bar,

The owner (the lady behind the counter) is very likeable and, with all due respect, comical. She is always running around frantically, always rushed (not to mention the language barrier). She's always been very friendly (in a rushed fashion). She's just fun to see in action.

I picked up dinner at Wong Wok House very recently. Located at the corner of Bay St and Berkshire Ave, this casual Chinese restaurant offers full service dining (booth seating) and takeout service, which seems to be popular here. Wong Wok also has another location on Sumner Ave.

I looked over the menu before ordering, The menu offerings include standard Chinese dishes, as well as Chow foon noodles, curry rice noodles, and moo shu dishes. I did not see General Gau's or General Tso's chicken on the menu, but they serve up General Ching's chicken which is chicken chunks with a tingling hot sauce and broccoli. 26 Lunch Specials/Combination Plates ($3.95-$6.95) on Mon-Sat and 16 Dinner Combination Plates ($7.95-$8.95) are offered here. See the menu and prices at <a href="/redir?url=http%3A%2F%2Fwww.wongwokinc.com&s=0c67337f4a6a749ff784001a74bb992a043dacc97036595f126276368d52d663" target="_blank" rel="nofollow">http://www.wongwokinc.com</a>

I decided on Dinner Combination 2 ($7.95): Pork Lo Mein, Pork Fried Rice, & Fried Shrimp. The food was ready in about 10 minutes after ordering. The portion of food was HUUUGE!!! The square takeout box was packed and piled with big mounds of pork lo mein and fried rice and 2 fried shrimp on top.

The food was very good and tasty, not too greasy. The generous portion of lo mein noodles were cooked firm with tender roast pork strips, but not much vegetables in the mix. The fried rice (tan) had a firm texture with roast pork chunks, sprouts, and scallions. The fried shrimp were wrapped in thin spring roll wrappers and deep fried crispy, served with duck sauce for dipping.

I barely made a dent in eating the generous amount of food (too much). There was enough leftover food for 2 more dinners.