Appetizers: Chop Chop Wok mindful of diners’ budgets
Fusion and upscale food all you like, but there’s something about a plate of Mongolian beef, orange chicken or any of a dozen other timeless Chinese classics that’s unbeatably satisfying.
And it’s just such classics that make up the menu of Chop Chop Wok, 6812 W. Cheyenne Ave.
Hsin-Yun “Leo” Lin and his wife, Jenny, have owned the restaurant for about eight months, and Leo Lin says it already is developing a loyal clientele of neighborhood residents.
Such loyalty may stem partly from the fact that all of Chop Chop Wok’s dishes are prepared in-house, Lin says.
It also could have something to do with the eatery’s approach to economic conditions. Lin says his prices are “like 10 percent lower” than comparable restaurants.
Most of the entrees on the restaurant’s Chinese menu — there’s also a Japanese-inspired menu with such offerings as sushi, teriyaki boxes and bowls, and tempuras — are available in small or large portions.
Some diners “just don’t eat much,” Lin says. “If you have, like, three or four people, you can (order) two large entrees.”
Chop Chop Wok offers a lunch special Monday through Friday from 11 a.m. to 2:30 p.m. The $4.95 price covers “almost every dish on our menu,” Lin says, and each order comes with fried rice, an egg roll or crab rangoon, and a choice of soup or soda.
Chop Chop Wok is open daily from 11 a.m. to 10 p.m. The dining room seats about 20, and reservations aren’t required.
Starters: Crab rangoon, six for $3.75; barbecued spare ribs, four for $5.95
Soups: Won ton soup, $1.10 small or $3.95 large; house special soup (won ton, beef, shrimp, chicken, vegetables and noodles), $6.95
Entrees: Chicken egg foo young, $5.45 small or $7.75 large; General Tsao’s chicken, $5.45 small or $7.75 large; Mongolian beef, $5.45 small or $7.75 large; hot and spicy shrimp, $5.95 small or $8.55 large
Extras: Pu pu platter (egg roll, crab rangoon, chicken wing, chicken skewer, spare ribs, jumbo shrimp), $4.50
Desserts: Fried Chinese doughnuts, 10 for $2.50
Information: 658-2467
By JOHN PRZYBYS
