THIS RESTAURANT IS CLOSED Wang's Garden
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THIS RESTAURANT IS CLOSED Wang's Garden Restaurant Review: There's a Korean cast to Wang's menu, especially evident in the parallel Korean labeling of many of the dishes, but the house-made kimchi is about the only other way you'd notice. And you have to ask for it. Do so when you order the very Chinese-sounding noodles with chop suey and soup; it's a mixture of just about everything. Water dumplings, a poetic rendition of the usual steamed product, come with an array of superb sauces, including one of fermented jalapeño, ginger and onion. Use this sauce on everything but dessert. And forget dessert, furthermore. Stir-fried, minced chicken is meant to be eaten in lettuce wraps with a little ground chile and soy vinegar. And a stir-fried tofu with scallion and bamboo shoots has its own personality. Abundant attitude doesn't characterize the restaurant's interior. But there's attitude aplenty in such dishes as the special cold plate, a mix of stir-fried pork and vegetables with cool sea cucumber and jelly fish. Lemon shrimp would ordinarily rate a yawn, but it's raised from dreaded dullness by thinly sliced lemon, among other features. Wandering through Wang's Garden accordingly becomes an exercise in picking its best posies, to indulge in a little poetry of our own.