Restaurant
Wild Rice
October 8, 2009
This still stylish Chinese gem rolls into its 10th year at the gates of Chinatown with a never-been-so-tight kitchen crew churning out signature kung po chicken over rice with thrice-cooked peanuts and a new range of dim sum goodies, like Sloping Hill pork and spot prawn siu mai. Owner Andrew Wong, who ably pairs local wines with executive chef Todd Bright’s always inventive share plates, remains a quiet, sincere charmer. The exotic cocktail card is a pleasure to exhaust over time. The soundtrack always grooves.
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