Get served: D.H. WU
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Indicative of the vast majority of Chinese restaurants, the bulk of their menu is divided up by the primary ingredient featured in each dish and includes chicken, pork, beef, shrimp or vegetarian selections. We tried the chicken with broccoli combination platter (served with steamed or fried rice and an egg roll). This meal includes white meat chicken (a little bit stringy but still decent), bamboo shoots, water chestnuts, broccoli and carrots sautéed in a brown sauce. The portion size was just right, the meal wasn't bogged down by rice, which was off to the side of the main dish, and the preparation and presentation was executed well.
The menu also includes an array of chef specialties ranging from a broccoli trio to general tso's chicken and shrimp to a san sian green bean dish. Their specialty rice bowls, served with a spring roll on top of steamed rice, include the Bã Bã Bowl (jumbo shrimp, beef and chicken stir fried with celery in a oyster sauce), the Jië Jië Bowl (chicken cooked in a honey mustard sauce garnished with fresh steamed broccoli) and the Muï Muï Bowl (slices of beef and sweet white onions served on a bed of lettuce in a spicy brown sauce). These spicy rice bowls are one of their signature offerings. A selection of Cantonese specialties are also available including; fish fillet with black bean sauce, shrimp and tofu, shrimp with ginger and onions and a half roasted duck.
Many of their dishes are available in lunch or dinner portions. In addition there is a selection of combination platters to choose from and lunch specials (served with an egg roll and rice) are offered from 11 a.m. to 3:30 p.m. Monday through Saturday. While many of the dishes are earmarked hot and spicy, you can request the level of spiciness that best suits your pallet's fancy.