August 10, 2010 Slideshows

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Wang Gang Asian Eats 

Let's dispense with the obvious first: Wang Gang Asian Eats has the most ridiculous name of any restaurant I've ever reviewed. The original location in Edwardsville, Illinois, was called Wang Gang Asian Eats n Beats, which is even more ridiculous. However, I'm visiting the new second location, tucked into the corner of a sprawling strip mall in St. Charles, which has dropped the "n Beats." Still, it is called Wang Gang Asian Eats. Click here to read more from Ian Froeb's reviews of Wang Gang Asian Eats. Photos by Jennifer Silverberg.
The Wang Gang crew. From Left to right: Head Chef and VP of Operations Charles Hammelman, Owner Ryan P. O'Day, and Area Manager Joe Pennings.
Head Chef and VP of Operations Charles Hammelman at work in the kitchen of Wang Gang Asian Eats in St. Charles.
Head Chef and VP of Operations Charles Hammelman at work in the kitchen of Wang Gang Asian Eats in St. Charles.
The interior of Wang Gang Asian Eats in St. Charles. The restaurant also has an Edwardsville, Illinois location.
At Wang Gang Asian Eats, for lunch anyway, you order at the counter and your food is then brought to you. Dinner is full service.
The interior of Wang Gang Asian Eats in St. Charles. The restaurant also has an Edwardsville, Illinois location.
The interior of Wang Gang Asian Eats in St. Charles. The restaurant also has an Edwardsville, Illinois location.
The scene in the kitchen by the wok stations.
The house made, hand rolled, crab rangoon is made with real lump crab meant, bell peppers, scallions and ginger. It is served with their house made soy mustard sauce.
Wang Gang's Fresh Spring Rolls are prepared with shrimp, rice noodles, mint, Thai basil, cilantro and vegetables wrapped in rice paper. They are served with Nuoc Cham, a spicy Vietnamese dipping sauce.
Edamame - boiled, salted soybeans.
Wang Gang's Pad Thai.
Wang Gang's Drunken noodle is their version of "Pad Kee Mau." It is egg noodles, bell peppers, red onions, egg, bamboo shoots and carrots in a sweet and spicy shrimp sauce finished with Thai basil. It comes with your choice of chicken, beef, shrimp, vege
Wang Gang's Drunken noodle is their version of "Pad Kee Mau." It is egg noodles, bell peppers, red onions, egg, bamboo shoots and carrots in a sweet and spicy shrimp sauce finished with Thai basil. It comes with your choice of chicken, beef, shrimp, vege
The Honey Orange entree comes with your choice of chicken, beef, shrimp, vegetable or tofu, as well as your choice of white or brown rice. Shown here with chicken, it is prepared with sweet orange ginger sauce tossed with green beans and served with a si
Pineapple Fried Rice at Wang Gang comes with your choice of chicken, beef, shrimp, vegetable or tofu and for an up charge you can switch to brown rice. It is prepared with eggs, shallots, green beans and pineapple and is finished with a mild curry sauce.
The Peanut Butter Cup Pie.
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The Wang Gang crew. From Left to right: Head Chef and VP of Operations Charles Hammelman, Owner Ryan P. O'Day, and Area Manager Joe Pennings.
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