There is nothing even remotely Chinese about Wang's kitchen. That's what struck us at first sight. None of the red lantern and dimly lit interior, one usually associates with a Chinese restaurant. Not even a Mr Wang to welcome us at the door!

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Published: Mon 10 Apr 2006, 2:09 PM

Last updated: Sat 4 Apr 2015, 4:23 PM

But we consoled ourselves with the thought that he was more likely to be supervising the kitchen.

So we headed to a corner table, where we had the effect of dining alfresco what with only a glass separating us from the pavement.

In the interest of doing a thorough review, we decide to go the whole nine yards and began with the starters, Spicy fried chicken and Shanghai crispy vegetables.

The chicken—boneless bite size pieces marinated in chilly sauce and deep fried was simple and good. The vegetables too, were the once-you-start-you-have-to-finish-kind, though some of them, turned out to be more batter than vegetables.

By this time my sweet corn chicken soup had also arrived. Not too thick with lots of corn and cubes of chicken, it was a pretty good indication of what was to come.

For the main course we opted for Wang's sizzler, since the fest was on and were suitable impressed when the dish came sizzling from the kitchen. Lots of prawns and squids and surprisingly chicken too —don't think I have come across a mixture of seafood and chicken before—it came along with a bowl of Chinese fried rice. But for the burnt cabbage, the sizzler was great.

The noodles-rice combo recommended to us also proved to be a good choice. Tomatoes and coriander gave the dish a unique taste in keeping with the restaurant's Indo-Chinese fusion theme.

Though we were too full for desert, we were cajoled into trying their fried ice cream. Four- five balls topped with honey and nuts came our way.

We popped one in the mouth and it was only then that the true essence of the dish came out. The experience has to be felt to be believed— a cool sensation as you bite into the small scoop of ice cream wrapped in a coconut coated batter which has been fried for just under 10 seconds.

Altogether a good meal in a contemporary setting. The restaurant serves a mean garlic sauce, the best we've had so far. And instead of Mr Wang we were told a Nepali chef was heading the kitchen!

Average price for a meal for two: Dh150

Wangs Kitchen

Al-Mateena Street


Ph: 2653637

City Times visits restaurants anonymously and pays for its own meals

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