Art wok, a smart name for an authentic Chinese cuisine restaurant, with a right orientation, both targeting local kiwis and Asian people. And it works!
Generally, Chinese food equals fast take-way, yum cha or something greasy, fatty and salty.
However, Artwok is going to change your perspective of typical Chinese food.
With a modern approach, Artwok has done a good job solving the problem, with its great source of decent seafood bar, nice meat and veggies. In terms of food ingredients, Artwok has managed to provide top quality.
In my point of view(I am a Chinese and from Chongqing, where the spicy food come from), their menu involves most of the distinctive dishes from north to south. They do highlight some dishes aiming kiwi's tastebuds.
Attracted by the measuring glass serving the beer, we ordered the Good George Amber IPA which came out with a good balance of flavor, bitterness and coffee aftertaste. the young lady who helped us order did come up with good knowledge of wine and food. Yes of course we could communicate in mandarin.
We started with fresh scallop sashimi with a soy sauce and wasabi by side. the scallop tastes marine sweet and with good bouncy texture expressing its freshness.
After that, the "ZHA XIA"which is crunchy shrimps, prawn crackers was such a pleasure for beer snacks.
Koushui Ji does originate from my hometown, which is made of free range chicken leg meat, Sichuan pepper, white sesame dressing and chopped peanuts. This dish came out beautifully with right adapted flavor, less spicy, with a hint of sesame paste,making the whole dish milder.
Hongshao rou, which is slow braised pork belly, bok choy and pork glaze is a national dish for Chinese people(used to be Chairman Mao's favorite)this dish was modernly presented, cut finely and we can tell the cooking process is professionally controlled. However, I prefer it less saucy, with a clean taste.
Guo Bao rou is a must for local people, this significant north eastern Chinese dish does bring out a beautiful sweet and sour taste, crispy outside, warm&hearty inside.And I do Love the Shuizhu Niurou, which is Angus beef with Sichuan pepper(yes, the pepper must be imported from Sichuan to guarantee the right flavor), garlic, bean sprouts. Maybe it is tingly and numb(in mandarin we call it "Ma" flavor) for most people, however, I am so enjoying this flavour and could not have it enough.
As for Mrs. Wang's selection, we chose Xiao Long Gao-steamed Shanghai soup dumpling, pork, chives ginger, as it is world-famous comforting food! it is juicy, it is suckling, warm, savoury and lots of fun. What's more, the waiter who served us this dish could present the name in standard mandarin, which is a good gesture towards customers.
Also a good choice if you order Xun Rou Dabing- pecking pork, pita pockets, onion, sweet bean paste. This is a typical Beijing main dish, it was surprisedly tasty. The pancake was handmade, the pork slice was marinated properly, the whole eating process reminds me of Peking duck.
Maybe you will be wondering why we did not order Kung pay Chicken. Yes, if you do have a chance to visit Beijing, please pay a visit at a restaurant called E MEI Jiu Jia, founded in 1950, the best you will ever get in the world.
Trust me.
One day Chinese food will be presented to the whole world in modern, art way still keep its deliciousness. Artwok might be your good choice to experience the new generation's pride and ambition.
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