True to its name, Wok Express dishes out fresh, piping hot and irresistibly tantalizing food cooked to order.

No buffets here -- when a meal is ordered, the ingredients are immediately thrown into a steamy wok. The cooking in the kitchen is nonstop and efficient, flames continually spewing from under a row of woks.

Wok Express is a Hot Springs favorite for Chinese cuisine. Brothers-in-law Johnny Chen and Shawn Dong own and operate the restaurant. Chen has been in the restaurant business for over 20 years, starting in New York when he first moved to the United States in 1997. While in New York, he worked at a variety of restaurants, including Japanese and Jewish establishments, he said. After gaining a decade of experience in the Big Apple, Chen and Dong partnered to assume ownership of Wok Express in Hot Springs and moved their families here 15 years ago.

Chen, who has a mind for business, works as manager out front and Dong is the main chef, passionate about his craft. Chen attributes much of the success of Wok Express to Dong.

"Most restaurants at the East Coast from what I know when I was in New York, that's a lot of immigrants coming to New York, Connecticut, Long Island/Tri-state area ... so they train a lot of good chefs and make a lot of restaurants ... there's a lot of good, fresh-cooked Asian, Chinese restaurants," Chen said, "Here, we have a big shortage of cooks, so it's hard to find any good chefs, especially in Arkansas. And nobody wants to come here just for work. So right now it's just me and my brother-in-law -- like he's the top chef. He's the one that keeps the food so good."

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If the constant flow of customers and a wealth of regulars is any indication, Wok Express is a cut above the rest when it comes to Chinese cuisine and takes pride in its high quality.

"We're probably ... I wouldn't say best, but still can't find any comparisons that can make the food like what we make. Because, so many years in the food business, we know what we're doing," Chen said.

The efficiency of Wok Express is manifested in the front of the restaurant, as well.

"It's a sit-down restaurant, but kind of fast-food style. You order in the front counter, pay in the front. And then you find your own table and a server will bring your food to you," Chen said. The restaurant also does takeout and large catering.

The ingredients at Wok Express are healthier than other places, he said. The restaurant also makes its own sauces on location.

"That's my key, I think, is keep all the food fresh every single meal. Compared to other restaurants, like buffets, this is ala carte food. It's a lot more tasty," Chen said.

Wok Express has a large menu full of delicious, fresh-cooked goodness, but some dishes stand out in particular. Chen's favorite and a favorite of many customers is the Dragon & Phoenix, which is a flavorsome combo of General Tso's chicken and shrimp with garlic sauce, served with mixed vegetables and fried rice.

"It's a little spicy, kind of tasty spicy. You get two dishes in one plate," Chen said of the Dragon & Phoenix.

Among Chen's own contributions to the menu are the Honey Walnut Shrimp, light-breaded jumbo shrimp with a sweet sauce and honeyed pecans. For those who love the American Chinese staple that is General Tso's chicken, another of Chen's additions to the Wok Express menu is General Tso's Shrimp. Chen likes seafood.

The restaurant also boasts tasty vegetarian options, like Chow Mein, Home Style Tofu and General Tso's Tofu.

Some other popular dishes are the Triple Crown with Onion & Scallion, another of Chen's favorites, and the Happy Family, which has dry-sautéed chicken, pork, pepper steak, and General Tso's shrimp.

Q&A with Johnny Chen

The following are excerpts from the interview with Johnny Chen, presented in question-and-answer format:

Q: Favorite meal of all time?

A: I kind of like a little spicy. I like seafood a lot because I was born in China by the ocean. Spicy ginger, scallion, lobster -- I like steaks too. I'm just a food guy. I just like to try everything.

A: I like noodle soup a lot. At home, we make a lot of healthy chicken bone soup, beef bone soup, pork bone soup. And then make a really good broth and then we make the noodles. You can use any type of noodle like mei fan noodles, or Korean noodles. My favorite is pho noodles.

A: I like one very popular restaurant in New York -- Cantonese restaurant. They cooked fresh steamed fish. Real, authentic restaurant.

Q: Favorite part of working in the Hot Springs area?

A: I like this town, that's the reason why my family settled here. My kids go to school here, they graduate this year, ready to go to college. I like the people here a lot. It's a small town, you know everybody. It's easier to do everything. Everything is within a 20-minute distance. You don't have to go very far to do stuff. I'm probably going to be here for a while.

Q: Advice for someone getting started in the restaurant business?

A: For right now, it depends on what type of restaurant. I see so many restaurants struggling to hire good, reliable employees. That's the problem I have right now. If I could find more good chefs and good employees, I could probably have 10 Wok Expresses. The big problem these days is, it's not how you start a business, it's how you find the people. You see so many restaurants shut down because the management -- they can't find the people, they can't find good managers. The food business has always been tough.

In the food business, you have to work yourself a lot. When you really want to start a restaurant, you probably have to spend a lot of time. And all the equipment is not cheap. Success rate, it depends on location and what you serve. Anything else is management. You have to be there as manager and make sure you serve the food the way you want it.

Print Headline: FOODY FRIDAY: Wok Express serves up fast, fresh meals

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