Sriracha sauce — or, yes, cock sauce, after the rooster on its label — is another Southeast Asian staple that has been becoming more mainstream here in the United States. This is amusing, because I'm pretty sure I've eaten at Vietnamese restaurants where the bottle on my table was as old as I am, but a positive step for American cuisine. Sriracha kicks ketchup's puny butt to the curb, its bracing chile-pepper heat accenting the flavor of anything from pho to French fries.

At Midland Wok I used sriracha as a dipping sauce for succulent shrimp fried in a light, crisp tempura batter. The shrimp came with their own dipping sauce, a hot, sweet concoction that wasn't bad, but it didn't add the extra kick that sriracha does.

Sriracha saved an order of pansit, Filipino-style pan-fried noodles. This dish was new to me: thin noodles, most translucent, with chicken (or, if you want, shrimp or tofu) and a few chopped vegetables. The seasoning was utterly drab, like a generic stir-fry sauce, but a few squirts of sriracha and it wasn't a total loss.

Midland Wok's owner, Cleo Phan.
Jennifer Silverberg
Midland Wok's owner, Cleo Phan.

Location Info


Midland Wok

11082 Midland Blvd.
Overland, MO 63114

Category: Restaurant > Asian

Region: Olivette/ Overland


Spring Roll How-To

Learn how to roll an amazing spring roll with Midland Wok owner Cleo Phan. Click Here.

Midland Wok
Banh canh gio heo (#26)...$5.95
Pho tai bo vien (#11)...$6.50
Crispy shrimp...$10.95
11082 Midland Boulevard, Overland; 314-428-4393.
Hours: 10 a.m.-9 p.m. Mon.-Fri., 11 a.m.-9 p.m. Sat.-Sun.

Midland Wok offers an entire menu of Chinese dishes. I didn't try these, but the selection has inexpensive Chinese American standards and even includes that St. Louis specialty, the St. Paul sandwich. But given the choice between a St. Paul sandwich and pigs' feet, I'm taking the trotters every time.

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