Talk:Wong's King

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Helpful sources[edit]

  • "Wong’s King Seafood closes for good Closed: City loses restaurants" by Michael Russell and Aimee Green, The Oregonian (May 27, 2020)
  • "The best places A-Z WONG'S KING SEAFOOD RESTAURANT" by Grant Butler, The Oregonian (April 21, 2006):
    • "Top-notch Chinese: One of the long-standing beefs about the Portland food scene has been its lack of a truly great Chinese restaurant. But that changed with the 2004 opening of this massive temple to Cantonese cooking, which was bankrolled by a trio of lesser Chinese American joints also bearing the Wong's King name. This Wong's King offers stellar dishes from chefs Fu Lai Wong and his father, Andy Wong, both winners of international cooking competitions. Their extensive menu is loaded with dishes that Western diners find unfamiliar, giving meals here their sense of adventure. The setting is brightly lit, with dark woods giving the enormous dining room its richness. And there's a happy electricity running through the air, especially during the day when dim-sum carts rattle from table to table and diners smile contentedly. Good food has that effect on people... Eat: Seafood, focusing on extensive crab, abalone and lobster offerings; anything from the menu's "chef's selections," such as salty-spicy prawns and Szechuan scallops; hot-pot stews... Drink: Complimentary black tea... Reality check: The huge menu can be overwhelming, and if your server doesn't speak English, you may feel like you're missing out on some good insider info... Note: $$; no reservations; major credit cards; parking."
  • "The week in bankruptcies: Celebrated Chinese restaurant declares Chapter 7" by Portland Business Journal (May 29, 2020):
    • "Wong's King Restaurant Group #4 Inc. filed for voluntary Chapter 7 bankruptcy protection May 13, 2020, in the District of Oregon. The debtor listed an address of 8733 SE Division St. #101, Portland, and is represented in court by attorney Matthew A. Arbaugh. Wong's King Restaurant Group #4 Inc. listed assets up to $32,882 and debts up to $555,464. The filing's largest creditor was listed as China Foods with an outstanding claim of $201,297... The Oregonian reports that Wong's King Seafood in Southeast Portland has closed permanently. It opened in 2004 and was celebrated for its dim sum and other Chinese fare."
  • "Diner 2009: The breakfast club Best reasons to get out of bed Podnah's Pit Broder The Heathman Mother's Bistro & Bar Pambiche Screen Door Simpatica Dining Hall Waffle Window at Bread & Ink Cafe Wong's King Seafood Restaurant" by Shawn Levy, The Oregonian (June 12, 2009):
    • "In discussing the ritual known as dim sum, there are three chief considerations: How tasty are the standard items, what specialties are on hand, and what does it cost? Wong's King Seafood stands up on all fronts. Such traditional dim sum fare as siu mai (pork dumplings speckled with crunchy orange roe), pan-fried turnip cakes, sticky rice steamed in lotus leaves, fluffy char siu bau (buns stuffed with barbecued pork) and the variety of congees (rice porridges) are among the city's best. Specials are plentiful: peppery short ribs, Shanghai-style dumplings infused with gingery broth, fried shrimp balls on a stick of sugar cane. Best of all, though, is the price: Most plates run $2.50-$3.50, so you can pretty much stuff yourself silly for about 10 bucks... Rest of the day: One of the better Chinese restaurants in the Southeast 82nd Avenue cluster, Wong's King boasts an epic menu with an emphasis on seafood but a convincing selection of barbecued meats as well."
  • "RESTAURANT REVIEW: WONG'S KING SEAFOOD RESTAURANT" by BENJAMIN BRINK, The Oregonian (May 27, 2005)
  • "PORTLAND'S CHINATOWN MOVES EASTRESTAURANTS AND OTHER BUSINESSES SHIFT TO 82ND AVENUE, LEAVING OLD TOWN'S PARKING PROBLEMS, RISING RENTS AND AN INCREASINGLY TOURISTY ATMOSPHERE BEHIND" by ANGIE CHUANG, The Oregonian (July 11, 2005):
    • "In the meantime, his childhood friend Fu Wong had opened a sparkling new restaurant, anchored to a shopping plaza with a parking lot, on Southeast 87th and Division Street. A mostly Chinese immigrant crowd flocked to Wong's King Seafood Restaurant, often waiting as long as two hours on weekends to get a seat."
  • "DINING; SEAFOOD TRANSCENDENCE" by Grant Butler, The Oregonian (May 6, 2005):
    • "At last, a place in Portland offers the same sort of excitement. Wong's King Seafood Restaurant, which arrived last year on an out-of-the-way stretch of Southeast Division Street, is a restaurant so stunning that it instantly joins Sungari Pearl as one of the two best Chinese spots in the metro area... That declaration may seem disjointed with reality if you only know the Wong's King name from its three original restaurants in Gresham, Estacada and Southeast Portland. By his own admission, chef Fu Lai Wong says those restaurants are Chinese American joints, serving the typical sweet-and-sour fare you find at many places around town. With each order, though, money was socked away toward the goal of opening the new restaurant. Poetry's at work here: This posh temple of high Chinese cuisine was bankrolled by untold thousands of orders of kung pao chicken. That's pretty sweet... The new Wong's King couldn't be more different from its forerunners. First, there's the setting. So many Chinese restaurants around town (particularly in Chinatown) are dingy places -- the sort where you either don't look too closely or opt for take-out. Here, though, it's all sleek lighting, lush hardwood walls and white linen tablecloths. The dining room itself is cavernous, with enough seating for several hundred customers. Servers dart from table to table in starched waiters' jackets, and the serving dishes are polished until they practically glow."
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  • "A brunch for every mother" by Michael Russell, The Oregonian (May 4, 2012):
    • "ADVENTUROUS: Wong's King Seafood: This dim sum palace is among the busiest brunch spots almost every other Sunday of the year. Why not bring mom in for fantastic shrimp dumplings, barbecue pork buns and steamed greens on her special day? At the very least, we know they can handle the volume. Locations in Southeast Portland, Sandy and Estacada."
  • "Chef Surja's Asian market tours help build confidence in the kitchen" by Sarah Eadie, The Asian Reporter:
    • "A tour with chef Surja begins, appropriately, around the table. This particular tour begins at Wong's King Seafood Restaurant in Beaverton, where Tjahaja has ordered a series of dishes ranging from dim sum classics such as shrimp dumplings to vegetarian goose in order to highlight certain ingrethents and tastes."
  • "SOUTHEAST PORTLAND - Colorful east side offers diversity in people, places" by KIMBERLY A.C. WILSON, The Oregonian (January 27, 2008):
    • "Take your shine for dim sum to Wong's King Seafood Restaurant, 90 blocks from Portland's historic Chinatown but squarely in the heart of its new Asiatown. On immigrating here in 1989, the Wongs found little demand for traditional Cantonese specialties. So they opened a Chinese-American fried-rice joint... By 2004, when they opened Wong's King, the immigrant trickle had widened to a river of Cantonese and Mandarin Chinese arrivals as families sponsored relatives and students settled rather than return home. Finally, there was an audience for authentic tastes of home in bowls of fish congee, daikon radish cakes and lotus leaves filled with sticky rice."
  • "Your ethnic food guide" by Michael C. Zusman, The Oregonian (June 15, 2007):
    • "Wong's King Seafood's top-flight midday meal evokes the feel of a classic Hong Kong dim sum palace: a huge, brightly lighted room filled with a happily burbling crowd gathered to eat well. Though Asian diners abound, Portlanders of every stripe know that Wong's King Seafood (not to be confused with other Wong's King outlets around town) deals the best, most varied dim sum in town. The proof is in the frequently overflowing crowds --long waits are possible. Each party anticipates its turn to flag down servers pushing carts and carrying trays full of buns, dumplings and other dainty delights for sharing. The namesake seafood dishes, available in mind-numbing variety and artfully presented, along with other Cantonese selections, are also among the best around, though less of a draw than the dim sum. If you have to wait, entertain yourself by checking out the adjacent to-go outlet selling Chinese barbecue items, or watch the constant chaos in the narrow, badly configured parking lot... Eat and drink: Weekend dim sum is as easy as point and eat --from steamed or baked bao (buns stuffed with minced barbecue pork) to siu mai (ground pork wrapped in a wheat flour skin and steamed) to har gao (shrimp encased in a translucent rice flour wrapper and steamed) to congee (rice porridge) to chicken feet and tripe for the daring. For dinner, choose seafood or Peking duck... Reality check: Not all the seafood dishes are great, and with the monstrous menu, missteps are inevitable."
  • "Think globally" by Roger Porter, The Oregonian (June 13, 2008):
    • "A brilliantly lit palace of Cantonese cooking that seats 500 or more, Wong's King Seafood resembles a vast Hong Kong establishment. The best reason to come is for the dim sum lunches; they overwhelm with their abundance (the best dishes come late in the service), but you have to get in first; the crowds, especially on weekends, are enormous. Dinners, from a menu bursting with choices, are iffier. Familiar dishes are less interesting, so the key is to be adventurous in ordering. You needn't have the duck "chins" or pork intestines, but don't be afraid to try new flavors --perhaps a casserole of goose typical of central China, or huge, puffy fritters of stuffed eggplant, bursting with flavor and set off by shavings of pale-green bitter melon. Wong's King feels real-deal, from the showcase of expensive cognacs (a Chinese favorite) to the reassuring sight of restaurant workers smoking on their haunches in the parking lot, just like in Kowloon... Eat and drink: From the encyclopedic menu, seafood and fish stand out, whether a classic steamed whole snapper or a more unusual oyster and roast pork hot pot that's succulent, bubbly and caramelized for a hint of sweetness. The kitchen often hits with splendid variants of traditional items: deep-fried tofu with salted pepper (nuggets of bean curd with fresh chiles and salt scattered over them for mouth-filling heat) or wok-cooked snow pea shoots with garlic. If you seek the ultimate Chinese comfort food, there's beef rolled around enoki mushrooms in a rich broth. Wash it all down with Asian beers... Reality check: Show up for weekend dim sum at noon and expect to wait up to an hour."

---Another Believer (Talk) 23:29, 30 December 2022 (UTC)[reply]

This is an encyclopedia, not an advertising medium. The Banner talk 00:36, 31 December 2022 (UTC)[reply]
Yes, and? ---Another Believer (Talk) 01:03, 31 December 2022 (UTC)[reply]
More advertising does not make the article notable. The Banner talk 02:48, 31 December 2022 (UTC)[reply]
I'm identifying newspaper articles covering the restaurants. What's the problem, or what's your point? ---Another Believer (Talk) 04:51, 31 December 2022 (UTC)[reply]

Timeline?[edit]

I'm not sure I understand the timeline, based on sourcing. Established in 2004 but the Estacada restaurant had opened in 1998? I'm the primary author of this article but I'm flagging this issue and welcome help with clarifying the text. ---Another Believer (Talk) 02:00, 31 December 2022 (UTC)[reply]

This source might help: https://www.oregonlive.com/dining/2010/01/wongs_kings_seafood_restaurant.html ---Another Believer (Talk) 02:38, 31 December 2022 (UTC)[reply]

Events[edit]

Currently, the article says "In 2018, Wong's King hosted The Asian Reporter Foundation's 20th annual scholarship and awards banquet". I could see this being removed as unnecessary detail. However, I should note, Oregonian archives suggest the restaurant hosted quite a few banquets, fundraisers, and other events. There's probably a better way to summarize and demonstrate relevance. Something to work on! ---Another Believer (Talk) 02:19, 31 December 2022 (UTC)[reply]

Notability[edit]

I have tagged the article for notability due to the following reason: no indication of notability. just a run off the mill. The Banner talk 22:47, 18 January 2023 (UTC)[reply]

Thanks for removing the tag, Grand'mere Eugene. I agree, not necessary. ---Another Believer (Talk) 15:26, 10 February 2023 (UTC)[reply]
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