By Raymonde Carr Lorgeou
Penny and Lance Wang opened Wang Tcheng in August of 2008, not the best of timing, but who could have known? They did not let adversity of the suddenly difficult economic times discourage them. They embraced the business with courage and determination. They knew they had the talent to succeed.
Penny is the daughter of Yuau-Der and Chi-Yun, who have operated the Golden Dragon in Costa Mesa since 1975. For years, we have considered the Golden Dragon to be one of the best Chinese restaurants in Southern California. However Penny never planned on being a restaurant owner. She was a successful fashion designer when she married Lance, an outstanding chef, and her life took a different direction. Penny and Lance's different talents and fields of expertise, made Wang Tcheng what is it today, a successful Mandarin Chinese restaurant, like no other.
Upon entering the restaurant one is greeted by a welcoming floor to ceiling Golden Buddha who smiles at you and seems to say, "Welcome to Wang Tcheng." To the right is a full bar surrounded by tables, perfect for a fun Happy Hour.
The main part of the restaurant is spacious, offering both booths and tables. The bright light of the outdoors is tamed by beautiful shades adorned by peaceful, romantic Chinese Prints. The overall decor and ambiance is contemporary and serene. The restaurant also has three private rooms, two of which accommodate parties of twenty people and a banquet hall equipped with the electronic equipment needed for business functions, designed to hold up to 150 guests.
We must confess that, when it comes to Chinese cuisine, we have never been very adventurous. We love almond chicken and this is pretty much what we ordered over the years. Penny and Lance were determined to show us that there is a lot more to Chinese cuisine than what we were familiar with.
For openers we started with a spicy hot and sour soup which we enjoyed very much. Our dining companions ordered the special of the day Chicken Corn Soup, which they declared outstanding. Then came a large tray of crispy, very large rolls filled with a combination of vegetables, meats and shrimp, called Authentic Egg Rolls, which were nothing like the common egg rolls we were usually exposed to. We were invited to try anything we found tempting or curious about so we ordered seafood dishes.
First we shared a Chinese styled fried calamari. Next the 'Three Seafood Delight" ; scallops, shrimp and sea cucumbers with vegetables, which proved to be a wondrous Wang Tcheng specialty. Among the deep fried dishes were white fish fillet with Asian sweet and sour sauce, shrimp with an Orange Flavored sauce and Pearl sauce made with green onion, black pepper and jalapeno, tasty and very spicy. We were surprised by a pleasant sweet green vegetable that we could not define. It was sauteed snow pea leaves, unusual and not easily obtainable. All dishes were served with either fried rice or plain, as you prefer.
Our desserts were green tea ice cream and something else new to our palate, Glazed Yam.
The cuisine of Lance Wang is the harmonious combination of tradition with contemporary innovation. At Wang Tcheng, careful attention to detail shows everywhere, from the elegant staff attire to the table setting. Our dining experience was a truly delightful one.
Wang Tcheng is located close to the 91 freeway at 1199 N. Euclid Street, Anaheim. Open daily from 11 a.m. to 10 p.m. with lunch served Monday thru Friday 11 a.m. to 2:30 p.m. with free off street parking. Telephone 714 778-9988, web www.wangtcheng.com
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