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THIS RESTAURANT IS CLOSED Chef Wang Restaurant Review: Peeking into the small, Chinese red foyer is deceptive. You need to venture all the way in and down the corridor to discover the glamorous little bar (made for sipping martinis or, better yet, Dom Perignon) and the expansive dining room. The hard surfaces and semi-industrial motif are typically Belltown, but the effect here is arty and sleek, with red concrete floors, polished wood tables and booths and whimsically futuristic light fixtures. Live jazz is perfectly at home on weekends. Owner/chef Bobby Wang is usually visible in the gleaming exhibition kitchen finishing each dinner plate with diminutive bald eagles or swans sculpted from vegetables. Wed do leap frogs for the wok-smoked frog legs, and happily devour General Tsos crispy chicken in a sweet, hot, garlic and ginger sauce. Minced squab rolled in lettuce leaves is an elegant starter, but others, like the vegetable satay, are dull and we have found that lobster, generously portioned and served over pea vines in a crab-laced sauce, can be mushy. Persnickety eaters might try Chef Wangs mix-and- match option, which lets you choose meat, shrimp or chicken, the vegetables and the sauce. Its nothing fancy, just good and filling fare.