Mary’s dress: boohoo
I am SO excited about today’s post! Since Wu Chow opened last year, it instantly became one of my favorite places to dine with friends in Austin. Not only have I been a few times with different groups of friends, I’ve also been known to make a work dinner or two happen here. The food is incredible, the décor is chicly clever, and the music keeps the bass bumpin’; altogether creating a unique, fun atmosphere, perfect for lively groups who like to eat well.
When describing Wu Chow to people, I keep it simple: an upscale Chinese spot with a sophisticated, yet very cool, energy. While the décor and vibe may be modern and somewhat trendy (in a good way), the food is fresh, authentic and traditional; a perfect juxtaposition of the new and the old. Per Wu Chow’s site, the food’s authenticity can lend itself to the chefs themselves – both Ji Peng Chen (Executive Chef) and Ling Qi Wu (Dim Sum Chef) both hail from China where they were trained in all eight styles of Chinese cuisine. See. This shiz is legit.
If you follow my snapchat (user: bellehunter), you may recall our visit here and me sharing a video of these dumplings declaring, “Snappers. I’m serious…if you haven’t had these Soup Dumplings, you haven’t LIVED!!!” I stand by that (sauvignon blanc-induced) proclamation. If you only get one thing (you shouldn’t, don’t cheat yourself!) The Soup Dumplings are everything. I don’t want to butcher the chef’s work, or ruin the surprise by trying to describe the details, but think giant warm “Gusher” (remember those?) of Chinese, soupy goodness. DO IT.
The Spicy Sichuan Deep Fried Chicken was good, but not necessarily my JAM. I would say your the pickier eaters may be bigger fans of this more straight forward dish.
After the dumplings, before the mains, we had the Spicy Marinated Cucumbers. The perfect pallet cleanser! While definitely a small portion, the spice was moderate, so after a couple of pieces of the crisp cukes, I felt more wasn’t necessary.
For the mains, Travis, Mary and I shared the Beef Chow Fun, the Chengdu Spicy Local Cabbage and two of the night’s special the Whole Flounder, steamed with ginger, and the Quail.
Needless to say, everything was ridiculously tasty. While we decided to switch it up and try the specials this time, I’ve also tried the Gong Bao Chicken (think a more tradish version of Kung Pao) and Honey Pecan Gulf Prawns and LOVED them. I honestly don’t think you can go wrong no matter what you order here…but note, you CAN go wrong by skipping the soup dumplings – again, don’t do that to yourself…
See what Travis thought here.
See you next time!