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| - Wan Fu's employees opened the door precisely at 11:30 a.m. The young lady who did so greeted me warmly with a smile.
Inside there were THREE maitre d's. I didn't have to slow my pace after entering the front door, since I was immediately led to a booth to be seated. The gentleman who took me to my table was very polite and friendly.
My bookmark for Wan Fu said, "spicy beef with broccoli, dumplings, and Tiger beer." I didn't order any of those. What struck my fancy for lunch was spicy Hunan pork with vegetables and white rice, which has become one of my favorite go to Chinese menu items.
As I was waiting for my food to be prepared people started to arrive. It was easy to see that there were many regulars. The gentleman who seated me was familiar with each diner, and he knew their favorite orders in advance.
My food took about fifteen minutes to arrive. It was brought by what I assumed what the chef, who was a distinguished and competent looking, well dressed Chinese gentleman in his late fifties. A chef has to be proud of their food skills and presentation to personally bring the dish to the table.
The food was as beautifully plated as shown in the photos on Yelp. I expected the chef to be talented and competent, and that proved to be the case.
There was a generous amount of sliced pork in the dish. The mushrooms, carrots, and broccoli were perfectly prepared, and not cooked to death. The white rice was also on point.
A small vegetable roll was provided with the meal, and it was crispy and delicious. It was served with Chinese sweet and sour sauce or ???.
The sweet iced tea was unlike any sweet tea that I've ever had at a Chinese restaurant. This was primarily because it wasn't too sweet, and secondly, it didn't have the jasmine flavor of other Americanized Chinese restaurants. Other diners were ordering their iced tea "half & half" to circumvent the southern sweet tea stigma of diabetes in a glass, but it wasn't necessary at Wan Fu.
My impressions of the food and the restaurant?
Wan Fu was simply and tastefully decorated, not over the top like some Chinese restaurants that I've experienced in San Francisco and New York. The napkins were linen.
ALL of the employees were super friendly, courteous, and attentive. Service was definitely five stars. When the waitstaff was tied up with customers, the chef/owner? came out of the kitchen to seat diners and to inquire whether refills were needed. That's above and beyond in my book.
Spicy Hunan Pork? The dish was good, but it didn't WOW me. The dish was definitely Americanized, and watered down to the stereotypical American wimpy taste buds. It wasn't the least bit spicy. I remedied that by requesting hot chili oil, which was expeditiously brought to my table. This improved the taste tremendously. If you like your food on the hot and spicy side, follow my example. Life is better with hot chili oil.
My bill was: $8.25 for the Hunan Pork + $1.95 for the iced tea + $.85 for tax = $11.05. I left a 30% tip, because I was impressed by every facet of the restaurant.
My only reservation would be their cleanliness rating, which has fluctuated between a low A at 91.0% to their current 95%. I would expect a restaurant of this caliber to be closer to a 100% sanitation rating. https://public.cdpehs.com/NCENVPBL/INSPECTION/ShowESTABLISHMENTPage.aspx?ESTABLISHMENT=127442&esttst_cty=60
I recommend Wan Fu, and I would certainly return without hesitation. Maybe next time I'll actually order what I bookmarked to try.
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