Eating out in Glasgow and beyond...!

Ho Wong

Ho Wong


28 Jan 2018


I had not been to the Ho Wong (Glasgow institution) for many years, probably around the mid-naughties, so it was definitely time to go back!  Frequented by businessmen, celebrities, families and friends, it really is a welcoming place.  Doesn’t look like much from the outside, but step inside for an authentic Chinese experience!

There were three of us so we asked if they would bulk up the Mixed Hors D’Oeuvres (which is for two) a little bit and they were only too pleased to do so.  The platter arrived adorned with king prawns, spare ribs, deep fried wunton, spring rolls, prawn toast and chicken satay.  What a delightful platter it was – everything was very good indeed, especially the chicken satay which was succulent, spicy and peanutty… delicious!


Mixed Hors D’Oeuvres


After much deliberation, I opted for the Fillet of Beef with French Fine Beans and Black Bean Sauce.  The beef was so tender and flavoursome and just melted in the mouth.  Fantastic combination of traditional flavours and made a little different with the addition of the squeaky French beans.  I was a happy chappy.


Fillet of Beef with French Beans and Black Bean Sauce


Mrs G had scrutinised the menu a couple of days ahead and stayed true to her word and went with the Seafood Combination (scallops, king prawn, squid and monkfish in a light oyster sauce) Sizzling Dish.  She very much enjoyed the dish which was brought to the table where a glug of oyster sauce was added to the hot griddle to give the dish its name.  And sizzle it did!  A very beige looking dish – literally – which tasted a lot more interesting than its colour combination! 


Seafood Combination Sizzling Dish


Our pal John went for his old favourite, Salt and Chilli Chicken.  It was very good.  Nice, succulent chicken in a light batter with lashings of chilli and salty goodness!  Probably the best salt and chilli chicken I’d ever tasted – tasty and hot!


Salt & Chilli Chicken


We ordered sides of rice and Stir Fried Pak Choi.  We love Pak Choi and this was no exception.  Wonderfully fresh and clean tasting and more than enough to go round!  It wasn’t overly seasoned as they were relying on the natural flavours of the plant.  I wouldn’t have minded some bold flavours of garlic and chilli in there but that may be frowned upon by the traditionalists.  At £9.50 it wasn’t cheap, but I understand there are different grades / qualities of Pak Choi so what do I know? 


Stir Fried Pak Choi


We washed all the food down with some Tsing Taos (Chinese lager – wonderfully crisp) and a lovely bottle of Malbec.  All in all it was a very enjoyable meal and I look forward to going back again.  It was not cheap relative to other Chinese restaurants in town, but it was not expensive relative to high-end restaurants in town.

I’ll definitely go back and, when I do, I’ll be having the Chicken Satay as a main! 


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