Wong-derful

Ho Wong - York Street, Glasgow

Family arriving this week spells the beginning of another indulgent period which kicked off with a visit to the Ho Wong.  A Glasgow institution this restaurant has been open for almost 30 years and it seems to still be as popular now as ever.  It’s what I would describe as a traditional Chinese restaurant, with low lighting, starched white tablecloths and dark banquette seating but it has a lovely low key buzz which is just right for a relaxing meal.

Having been sat down and given the menu the great ordering debate started, the only issue with this menu is that it is full of delicious sounding Chinese treats and it takes some time to decide on which ones to go for.  Restraint must be shown as this place is not cheap, especially if you go for some of the divine seafood options.

Starters began with steamed scallops in their half shell served with black bean sauce, fat and juicy they were a testament to fine Scottish shellfish as well as the chef’s delicate touch.   At £4.50 a scallop there was some tussling over each delicious morsel but they were well worth it.  Next up was a more standard dish of salt and pepper spare ribs, a generous portion of salty, tender ribs with a great chilli kick.  Finally, the dish that really stood out amongst the starters was deep fried soft shell crab, done with salt and chilli they were cooked to perfection, sweet and delicious and definitely worth the £8.30 price tag.

Main courses were again shared and more chopstick wrestling ensued…..  Lamb in yellow bean sauce was a little on the sweet side for what is normally quite a savoury dish, served with cashew nuts it was tasty but not outstanding.  Aromatic lamb on the other hand was exceptional, served in the same manner as aromatic or Peking duck the lamb makes a delectable alternative.  Two seafood dishes of garlic langoustine and steamed halibut were also fantastic.  The classic method of steaming the halibut with ginger, spring onion and a little soy was all this beautiful fish needed and the langoustine were unexpectedly hard fried but very good nevertheless.  Accompaniments of fried rice and soft noodles were competently done, although not included with the main courses so be wary when ordering.

Service was very friendly and attentive however we did feel that our food took quite a long time to come out of the kitchen but with such high standards of cooking all was quickly forgiven.  The bill with wine for four of us was a hefty £180 however as I mentioned we had ordered some of the more expensive of dishes.  Ho Wong is a special occasion kind of place where you can indulge guilt free and revel in the delights of superior Chinese cuisine.