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Last updated May 1, 2008 11:25 a.m. PT

It's hard to turn out dishes from all over Asia and do a good job at it, but Mr. & Mrs. Wok in Crown Hill takes a good, if non-traditional, whack at it.
The menu meanders from Korea to China, Japan and Vietnam, and dabbles in Indonesia, with a little American invention called teriyaki thrown in.
The Mr. of the wok is Scott Lee, and the Mrs. is his wife, Hyaeryung Lee, who developed the menu and formerly taught cooking in Korea.
The small, clean space has pleasing dark sage and burnt cream colors, lit with dangling yellow glass pendants.
I loved their pretty mango cashew chicken ($8.99). The bite-size chicken chunks were breaded and fried, but still tasted light. They come coated in a delicious, sticky, sweet sauce that plays well against the tartness of mango slices, cranberries, pineapples and pears. Tofu also is an option in this dish.
They warned me that the spicy tofu ($8.99) was not for the faint of tongue, but I didn't find it terribly hot. You can always ask them to tweak the spicing or make other alterations. The fried tofu was pillowy and chewy and the orange sauce quite tasty.
I also liked their bulgogi ($9.59), which had lots of flavor and was sauteed with onions, shiitake mushrooms and carrots. Shanghai noodles ($8.99), thick, stir-fried egg noodles with chicken and beef, were fetching too. They come with a nice veggie mix of red and green peppers, zucchini, squash, onions, shiitakes, carrots, celery and snap peas.
Dishes arrive with a generous helping of rice sprinkled with black sesame seeds, served on spacious square plates.
Some dishes could use more vegetables. There's usually a nice mix, but sometimes, as in the spicy tofu, they're sliced thinly and don't add much volume.
There are plenty of familiar standbys on the menu -- orange chicken, broccoli and beef, kung-pao chicken -- but there's also Indonesian-style fried rice, Korean spicy pork and Vietnamese rice noodles with grilled meats. Nothing is too adventurous, but it's an impressive list of options.

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