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Information Wang Mester Kínai Konyhája

Master Wang followed the path of his grandparents to become a professional cook and refined his talent in the best restaurants of Beijing. He believes that he can give an insight into the mysteries of the five thousand year old Chinese cuisine on a theoretical and practical level. He considers cooking an art that he promotes in his restaurant, Master Wang’s Chinese Kitchen, as well as during several events.

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Newest reviews

  • Overall:
  • Food: 3
  • Service: 3
  • Ambience: 3

We had been here once before and it was much better the first time. The sweet and sour pork's sauce was so thick and sticky that it was like tar. It stuck all over your teeth and was hard to eat. We had to pry the last couple of pieces out of the serving platter because they were almost glued down. In addition, the server brought us our bill--only the total, not the details. When we asked for and received the detailed list, we had been charged for an extra bottle of wine. Then, we needed additional paperwork for tax purposes and it was not filled out correctly so they had to redo it. All there errors not in our favor began to make us feel like we were being taken advantage of. We were celebrating a friend's last day in the city and this was very disappointing. Quite expensive without the quantity or quality of food to warrant the price. We won't be back.

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