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| - I was gonna try this place last year based on a strong recommendation from Bobby Y., but that didn't work out. Better late than never.
There was a bit of a language barrier at Chef Ching's Kitchen the first time, and it rang true for today. If you can bring somebody to help bridge the language cap, you'll probably have a much better time. I finally went back today with a friend who was familiar with Taiwanese food. And the language (most likely Mandarin). To my rellief, he was able to place orders and request condiments and to-go boxes, all of which
We started with a selection of cold dishes ($6 for 3). The server had pointed out this deal at the top the back page, so my friend quickly chose pickled cucumbers, shredded bean curd, and pig's ears. The cucumbers are crunchy, lightly pickled, and come with carrots and a fungus that's supposed to be soft inside but a little crunchy outside (but my piece was just soft). The shredded bean curd was surprisingly al dente, a lot like how you'd expect good ramen noodles to be prepared. The pig's ears were mildly spicy and a little oily, but otherwise met my expectations of being mildly flavored and relatively tender (not overly chewy). All in all, this is a great appetizer course.
We each ordered a lunch special. My friend went with the mapo tofu ($4.95), a large bowl of soft, mildly spicy, and fairly soft bean curd. The bit that I sampled seemed good. He paired it with brown rice instead of white rice, which he prefers for the harder texture. My entree was the shrimp with scrambled eggs ($6.95), and it was perfectly cooked plump shrimp with soft scrambled eggs. They were salted fine to my taste, although perhaps a bit much for others. The green onion helps with color and flavor. The portion is really huge considering that it's packed with protein.
The lunch specials also come with rice (as I mentioned), soup, and an egg roll. My standard-sized bowl of white rice was cooked right and carried the entree enough with proper rationing. I'm not sure whether they'll charge for a second bowl because I didn't ask. The hot and sour soup was not too hot or sour, and the vinegar that my friend had requested really added depth to the flavor. The egg roll was unexpectedly awesome for being one of those vegetable egg rolls. It was tightly wrapped, very crunchy, and not too wet inside.
Chef Ching's is at the very least a great lunch spot with inexpensive yet tasty and filling food. It's potentially another jewel in the culinary landscape of Spring Mountain and Las Vegas in general, and I'm sure that I'll be back.
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