Chinese restaurant in Monrovia misses mark on flavor

Maybe I’m spoiled by all the Los Angeles Times Irene Virbila reviews I’ve read, but shouldn’t a restaurant critic at least know the fundamentals of food and food preparation? The way this review was worded, it read as if it was written by someone who dines out once a year at the maximum. Irene can pick apart a dish, tell you what’s in it, what’s missing, what would have made it better, and if it was prepared correctly or incorrectly. Irene can pair a meal with its correct wine or beer and explain how to negotiate a menu to get your dollars worth.

So much print was spent on the waiting time, questioning the dish it was served in, and whether the soup would be “familiar” enough to eat. Dining out is supposed to be an adventure. If the hot and sour soup wasn’t identical to every other one he’s had, would it have gotten a poor review or would Mr. Hight have been able to identify it’s ingredients to determine if it was a “find” or superior in any way?

This critique reads like a high school newspaper review. There was nothing in it to sway anyone either way considering he only reviewed one meal. A decent food critic will return (even if not satisfied on the first visit) to sample at least two other items on the menu in order to be fair.

I’ve never been to Wangs so I have no idea if it’s worth a visit or not but this review offers no help what so ever. Perhaps it’s time to hire a qualified “foodie” to give the restaurant reviews some legitimacy.

Just sayin’

SINCE THIS MESSED UP MY FIRST ENTRY, I'VE RE-ENTERED IT.

Maybe I'm spoiled by all the Los Angeles Times Irene Virbila reviews I've read, but shouldn't a restaurant critic at least know the fundamentals of food and food preparation? The way this review was worded, it read as if it was written by someone who dines out once a year at the maximum.

Irene can pick apart a dish, tell you what's in it, what's missing, what would have made it better, and if it was prepared correctly or incorrectly. Irene can pair a meal with it's correct wine or beer, and explain how to negotiate a menu to get your dollars worth.

So much print was spent on the waiting time, questioning the dish the meal was served in, and whether the soup wold be "familiar" enough to eat. Dining out is supposed to be an adventure. If the hot and sour soup wasn't identical to every other one he's had, would it have gotten a poor review or would Mr. Hight have been able to identify it's ingredients to determine if it was a "find" or superior in any way?

This critique reads like a high school newspaper review. There was nothing in it to sway anyone either way considering he only reviewed one meal. A decent food critic will return (even if not satisfied on the first visit) to sample at least two other items on the menu in order to be fair.

I've never been to Wangs so I have no idea if it's worth the visit, but this review offers no help what so ever. Perhaps it's time to hire a qualified "foodie" to give the restaurant reviews some legitimacy.

Just sayin'

This place used to be great, but before they moved from Myrtle St, I got very sick from eating there. Also, my son left his jacket in one of the booths, when we went back the next day, no one knew anything about it. R.I.P Wang's, sorry you could not stay as great as you were.

One more comment. Any critic worth his salt would eat (or at least attempt to eat) the meal as prepared by the chef in order to critique it properly. Only a amateur would add soy, salt, pepper etc. How can you honestly critique the food when you've altered it? Also, the reason the chow main came in a pie plate and the beef dish came in a serving dish is because YOU'RE IN A CHEAP CHINESE RESTAURANT IN MONROVIA! Hence, the inexpensive price of the meal.

In your attempt to use your title as "critic" to "write off" your meal, you inadvertently revealed that you were simply hungry and wanted to eat.

Please, do not atttempt to review a reputable establishment. You'd only embarrass yourself.

there is alot of problems in the world,,, don't you feel silly being so picky about nothing ??? I say get a life and get a job. Who cares just eat your food and be glad your alive instead of nit picking every stupid deteal,, what a ass you are.!!!!!! I would hate to be related to you or even be your neighbor. We are prevledged of what we got and your whining about what ?????????? again, what a ass you are !!!!!

"I was also trying to figure out why the chow mein arrived in a pie plate. Not the tin type, but a glass pie plate, while the beef dish had a normal serving dish." are u kidding me ? what kind of person with a empty life are you to worry about such stupid things. Do you examine your shitt after each meal to make sure it came out right ??? WTFF? What a moron you are. look in the mirror and honestly think about your life. You are probably a fat fuk with no life. Go sit on the can and take a good look at your shitt and see if the right amount of soy suace is mixed in you dumb fuk.

Not only do you need a drink,,,,,,,,,, you need a life and a respectable career !

Okay, we've gotten just a little bit off topic here. This article was "supposed" to be a restaurant critique. There is nothing wrong with those. My beef (for lack of a better word) was that it was not concise or informative. I don't fault anyone for wanting to be a food critic. It's probably one of the more fun jobs left in the world. It just needs to be done by someone who has an epicurean background. This article just happened to sound as if they asked the mailroom guy to write it. He has a right to be picky and question, but he also needs to be qualified for this type of job. Cash spending customers rely on informative, detailed, and knowledgeable information from paid "critics."