Dear Golden Wok Restaurant at Knapp’s Corner

It’s nice to have an Asian option in the area where I work where I don’t feel pressure to shovel as much food as possible  into my gullet to get my money’s worth. You, my friend, are a good ol’ fashioned no-buffet sit-down get one plate and that’s it restaurant.

And wow, your Hot and Sour Soup is great. It really is! There are so many places whose Hot and Sour is way too heavy on the sour part, and this makes for a really ridiculously bad-tasting broth. Yours is perfect. Don’t ever change that. Ever.

However.

Your menu needs an overhaul. Quickly. Any number of cliched Chinese dishes are on your menu. Sweet and sour pork. Kung pao chicken. Cashew Shrimp. Moo Goo Gai Pan. I could go on. This isn’t problematic, of course. Those dishes are expected to be on there for Mr. Non-adventurous-eater-who-got-dragged-here-by-his-coworkers-and-never-eats-Chinese-food. But grow a pair and add your own unique dishes! Most places like yours have a “Chef’s Specialties” section of the menu with more exotic or less common fare.  Most of your staff is Chinese afterall. They probably have a couple of ideas.

You also need to change your distributor for egg rolls. They are generic and boring. Not gross like the one place I went to in Muskegon that one time, just boring. Your crab cheese needs more crab. Some more cheese would also be nice.

But again — kudos on the soup. Keep it up.

Jonathan