The sight of those eggshell white receptacles of meaty morsels and pan-fried noodles causes my mouth to salivate more than a sale-hungry woman on Black Friday.
Though Chinese Combo King lacks the customary oriental doggie-bag, the fact remains that its food compels me to squeal like a tween girl.
Sure, Mister Wok’s has its renowned general tso’s chicken, but CCK is dishing out Americanized Chinese cuisine that makes Bamboo Palace’s buffet look like a pig’s trough.
Melt-in-your-mouth Mongolian beef, all white meat kung pao chicken with toasted peanuts, and tangy orange shrimp are only a handful of the cooked-to-order dishes.
This isn’t your run-of-the-wok Chinese grub.
The royal restaurant also offers lo mein and fried rice, palatable mixed vegetables, honey-glazed chicken wings that would make Hooters green with envy and kung pao tofu.
The best bang for your yuan are the combination plates, which includes an entree, amber egg-roll and scoop of fluffy fried-rice. The combos cost around $8 to $9.
Unfortunately, you won’t find moving waterfall portraits or algae-wearing goldfish aquariums at CCK, but don’t fret. The eatery sports a simple feng shui and hygienic facilities.
Chinese Combo King’s contemporary take on classic Asian cooking and affordable prices, easily, makes it one of my favorite places to eat in the Red Stick. I think Confucius would agree.
If you don’t trust me or Confucius, visit Chinese Combo King yourself or check it out at http://www.cckbr.com/index.html.
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| Kung Pao Chicken |
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