The next generation updates Wang’s with artisan cocktails, fusion plates, and Taiwanese home-cooking.
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Top Three to Try
Asian Guacamole ($8):
What makes guacamole Asian? Mixing it to order, adding fresh garlic and ginger to more traditional ingredients, garnishing with fried wonton chips, and serving in a pretty bowl shaped like a lopsided egg.
Spicy Cucumbers ($5):
Marinated in vinaigrette, fresh garlic, Szechuan peppercorns, and five-star spice and served with a crisscross of extra ginger slices, these pickled cucumber spears are best friends with almost any ice-cold martini.
Shrimp Stuffed Eggplant ($7):
Sliced in half end-to-end and stuffed with minced shrimp and veggies, these lavender beauties charm even skeptics, with a crispy tempura coat, a drizzle of garlic sauce, and carrot curlicues decorating the plate.