Golden Wok

Place looks beat up, woman at counter doesn't have the personality to work with customers and food was pretty darn bad. Our office group tried this place out and no one is going back - I hate to see small businesses get lousy reviews because it's not easy running a business, but these folks need to step it up.
Sep 18th, 2014

"I was really hoping to like this place. I decided to give it a chance, but it blew me away!" Ordered Kung Pao Chicken, Beijing Prawns, Egg Flower Soup, and Steamed Rice for dinner today (for take-out). The chicken and the soup are what you would expect. But whatever sauce they put on the prawns, it's delicious! Unless you're trying to feed more than two people, it shouldn't come out to more than $30 (unless you're being a fattie). Attentive service on the phone (despite the person I spoke to had an accent). And prompt pick-up service as I go next door to Trader Joe's for groceries. Tips: 1. Try something here that's not the "usual" Americanized Chinese food.. like stuff under "Chef's Specialities". You might be pleasantly surprised! 2. Calling in for pick-up is a lot faster service than requesting delivery in my experience.
Jun 24th, 2013

I've been a long-time and loyal customer and they offer one of the best Chinese chicken salads I've ever had on the West side. Albeit, Golden Wok may be a pricier option than your average Panda Express, but they make up for it in the quality of their food and option to deliver. My last delivery order consisted of the Beijing Prawns, Deep Fried Chicken with Garlic Sauce, Chinese Chicken salad and Hot and Sour soup. Delivery was prompt for a hot sweltering day (a 45 min - 1 hour wait), but it was worth it (who ever wants to cook on a hot day?) and tipped the delivery girl accordingly.
Jun 12th, 2013

The food is good. Ordering on the phone is quick and easy. Delivery is always prompt. Call for pickup and it's ready in 15 minutes. Have used them for years and never a bad experience. My wife says it's not her favorite Chinese food, but she eats it with gusto.
Mar 28th, 2012