We arrived to the restaurant at 7pm to find the dining room buzzing with activity. “Is there a special occasion tonight?” I asked the waiter, to which he replied “no, this is a typical Saturday night”. Our host had called ahead a few days prior and reserved a table, so we were seated immediately. The waiters came over and took our drink order immediately. We looked over the menus, which had pictures of the signature dishes and were written in English and Chinese. Our friend had pre-ordered the Peking Duck, which came as 3 courses (You need to order this dish in advance). The first course was crispy duck skin with shrimp chips, pancakes, scallions, cucumber, chili sauce and hoisin sauce. The second course was a duck bone and vegetable soup and the third course was a delicious duck stir-fry. We also ordered flambé beef, captain chicken, shrimp and broccoli stir-fry, braised beef, a pork rib dish, won ton soup and steamed rice.
At the beginning of the meal, the waiter brought out our roasted duck for our approval before bringing it back into the kitchen to prepare into the 3 courses. It looked elegant, with silver frills on the feet. We were so in awe that we forgot to take a photo until the duck was brought back into the kitchen. The first course that came out was the duck skin course. This course is a fun dish you make your own duck skin pancake rolls with. First you take your pancake and place the skin in it, then veggies then sauce, roll it up and enjoy. It is a social dish best enjoyed with friends.
|Crispy duck skin|
|The crispy duck skin course|
The next course was the soup course, where we enjoyed duck bone soup and won ton soup. The wonton soup was good, but the duck soup was excellent. The baby bok choy in the soup complimented the subtle flavor of the duck. The broth was flavorful, but not too salty or overpowering so it could bring out the duck flavor.
|duck bone soup|
The captain chicken is Magic Wok’s take on sesame chicken, a sweet and tangy but less spicy version of General Tso’s Chicken. The noodles were crisp and light, and the chicken was crispy yet sweet and tangy.
The shrimp and broccoli stir-fry was next to come out, the shrimp were juicy and the broccoli was tender but not too soft. The sauce had a nice seafood taste to it, but was not too salty.
|Shrimp and Broccoli|
The braised beef was next. It was so tender that it melted in our mouths. This is one of my favorite rustic dishes that I enjoyed as a child. I was not disappointed with this dish.
We then tried the pork rib dish. The pork was very flavorful and the veggies were grilled to perfection. The onions and choy had started to carmelize, but were still juicy with a hint of sweetness.
The signature dishes ranged from about $10-$20 each, which is quite good for an upscale Chinese restaurant. The flambé dish, which would have to be my favorite, was $18.99 plus tax, and worth it, given the little show and tableside service you get. You also get decent size portions. There were 6 of us in our party, and there was plenty to eat and leftovers to take home.
We were served by multiple servers over the duration of our meal, this proved to be very effective during peak hours; instead of waiting for our section waiter to become available to bring us our food, as soon as the food came off the line, the next available person would bring it out asap. The servers were also all very friendly and fast.
I would recommend Magic Wok for anyone wanting to not only have a tasty meal during an evening out, but who would also enjoy the unique dining experience of dim sum and flambé during the same meal. I definitely recommend the flambé beef, it will not disappoint.