Sizzle.
Sizzle.
Regional Chinese Cooking
Is Celebrated At Ah Wok
(Ahh, the lovely sound of Bouquets' tasty
Spring Steakhouse Specials.)
DANNY RASKIN LOCAL COLUMNIST
0
Bouquets' Steakhouse specials feature
Mesquite Grilled Black Angus Beef
'15 95
'16 95
'17.95
New York Sirloin Steak
Filet Mignon
Prime Rib (a full pound)
All entrees are served with fresh vegetables and oversized
baked potato. Validated Valet Parking is available for
you. Reservations are suggested.
(313) 827-4000
At the
ORadisson.
PLAZA HOTEL AT TOWN CENTER
1500 Town Center Southfield, Michigan 48075
r
r--
25938 Middlebelt Rd. at 11 Mile Rd.
in the Mid-11 Plaza Farmington Hills
COME IN AND SAMPLE OUR
NEW MENU ITEMS!
• HONEY DIJON CHICKEN
• SEAFOOD SALAD
• HOMEMADE TURKEY MEATLOAF
• PASTA PRIMAVERA
• AND MANY MORE!
OFF
(YOU'LL
LOVE OUR
SOURDOUGH
ROLLS!)
WE SERVE
BEER & WINE
476-1750
DAILY DINNER SPECIALS
From -$5.95 - $8.95
DAILY LUNCH SPECIALS
From $3.25 - $4.95
WITH PURCHASE
OR ANOTHER ENTREE
EQUAL OR GREATER VALUE
1-
Open 7 Days
0
ANY
ENTREE
EARLY BIRD SPECIALS
Reg. Hours: Mon.-Fri. 11.11
Sat. 8-10, Sun 8-3 p.m.
1
• Expires 8/31/93
• Not good With Any
Other Coupons
• 1 Coupon Per Table
WE FEATURE FALAFEL
Lunch & Dinner
coo
ri.=
THE DETRO IT J EWIS H NEWS
Restaurant
• Mideastern & American Cuisine
27060 Evergreen
At 1-696 & 11 in Lathrup Landing
559-9099
• Lamb Chops • Shish Kabob • Tabbouli
• Stuffed Grape Leaves (Veg. & Reg.)
• Bar-B-Q Ribs & Chicken • Etc.
RAW JUICE BAR
With Fresh-Squeezed fruits & Vegetables
!Catering Available For All Occasions!
r
Buy One Entree At Regular Price
Get Second Entree
Equal or Lesser Value
HALF THE PRICE!
0 F
• Dine In Only • With Coupon
• 1 Coupon Per Couple
• Not Valid With Other Offers
Expires 8-31-93
JN
I
ne of the better proofs,
that if you have a
good restaurant, peo-
ple will find it, is
tucked away in the little Novi
Plaza on West 10 Mile, east of
Novi Road.
From the first days that Ah
Wok opened, May 26, 1973,
many people claimed
discovery of this Chinese
operation that has continual-
ly ranked among the best in
the local region.
Its wide variety of Oriental
culinary styles adds to the
allure of a quietly efficient
restaurant with subdued
decor.
When Ah Wok was first
opened 20 years ago by the
late Gam Moy and sons Peter,
Bill and George, true Man-
darin and Szechuan foods
were almost non-existent
here . . . Gam had cooked for
about 30 years in New York at
places like House of Chan,
and brought the new styles of
Oriental cooking with him.
This is an authentic
Chinese restaurant also serv-
ing true Cantonese food along
with other specialties . . . It
has no American dishes.
Head Chef Pak Lai spent 15
years in New York and also
was the bearer of new
culinary ideas to this area .. .
Cooks who knew genuine
Chinese foods as a whole were
imported from New York .. .
each a specialist in different
realms of Chinese cooking.
It is operated today by Peter
Moy, with brothers. Bill and
George coming weekends to
help . . . Their mother,
74-year-old Kim Moy, is still
in the kitchen working with
Executive Chef Pak Lai .. .
Peter's sister-in-law, Grace
Moy, George's wife, is hostess
during the day . . . George has
his own engineering company
. . . Besides helping on
weekends, Bill is bartender
for Peter about five evenings
a week . . . He is a teacher at
Washtenaw Community
College.
Because of their presence,
there is always a family
member at Ah Wok. For a
couple of years the family con-
sidered opening a second
place but were afraid of losing
the quality control reputation
Ah Wok enjoys.
Five years ago, Ah Wok was
remodeled . . . Gone are those
interesting Chinese import
crate tops that used to divide
its booths . . . The crates were
from Taiwan, Hong Kong and
from wherever the Ah Wok
condiments came.
Today, the booth dividers
are etched glass . . . Booths
are on both sides of the open-
air, 88-seating room with its
modernistic light fixtures, red
napkins and pink tablecloths.
You could call Ah Wok a
gourmet Chinese restaurant
. . . It is identified as such
because of so many different
dishes that people won't find
anywhere else in this sector.
As example, the velvet
chicken and straw mush-
rooms . . . Chunks of white
chicken are seasoned
somehow to make them velve-
ty soft, then sauteed with im-
ported straw mushrooms and
bamboo shoots in a special
sauce . . . Also, the shrimps
with walnuts, a New York
favorite, and seafood kow that
includes a variety of delights
from the sea . . . A few
months ago, the restaurant
came up with Ah Wok shrimp
in garlic sauce which has
become a large favorite.
Ah Wok is also big on
authentic crisp Peking duck
that commands a 48 hours-in-
advance notice . . . And the
plum sauce isn't the thin,
watery type many people are
accustomed to having . . .
This is due, in most cases, to
not knowing that a true
Chinese plum sauce should
have a good-bodied consis-
tency.
Now celebrating Ah Wok's
20th anniversary, Peter
remembers when they had to
get rice paper from Hong
Kong for its specialty shrimp
. . . Today, it is sent here from
New York.
Experienced waitpersons,
like efficient Debbie Stain-
brook, please Ah Wok
customers at the seven-days-
a-week restaurant . . .
Monday-Thursday, 11 a.m. to
9:30 p.m.; Friday to 11:30
p.m.; Saturday, 4 p.m. to 11:30
p.m.; and Sunday, 3 p.m. to
9:30 p.m.
Ah Wok has experienced
numerous physical changes
but the food quality remains
with epicurean highness .. .
Marks by the Oakland Coun-
ty Health Dept. are regular-
ly in the high 80s and
customers say they can taste
the cleanliness.
Many who came to Ah Wok
when it opened 20 years ago
are still coming back . . . You
can't buy this kind of tribute
in the restaurant business.
NO FRILLS, no black tie
and plain knock-about clothes
for attendees at recent 10th
anniversary family-oriented
party by Michigan Cancer
Foundation.
It was outside on the
sprawling Bingham Farms
grounds of Doreen and Davd
Hermelin with Sasha, their
little 15-year-old dog, also
having another time of his
life.
The motif was set like a
midway with games for folks
to win stuffed animals,
Smurfs and dolls as a
calliope-like player gave out
with music to greet the folks.
Dave did all the cooking of
hot dogs, beef ribs, chicken,
etc., plus his homemade thin
fried potatoes, grilled salami
and other food for the buffet.
"A lot of restaurants would
like to serve the amount of
people Doreen and I will do
tonight and tomorrow night,"
said Dave . . . 150 were at the
MCF shindig with 250 ex-
pected to benefit ORT the
next evening.
Sasha loves it . . . Few dogs
anywhere have it so good .. .
Ah Wok
celebrates 20
gourmet years.
and eat so well . . . Sasha
doesn't say a peep, but knows
he's really got it made as peo-
ple toss him goodies . . . It's a
wonder Sasha isn't as big as
a St. Bernard . . . Or maybe
he thinks he is . . . Too bad
Sasha can't bark his secret on
eating so much and whatever
without gaining any weight.
MCF Circle of Fellows
lucked out with the weather
. . . During the day, storm
warnings were met with
heavy rain . . . The evening
turned into a beautiful out-
door setting.
Clowns, Karaoke, people
getting to know each other
better with the informal garb
instead of black-tie stiffness.
Jerry Timmins got to wear
his jacket instead of always
giving it to gals who might be
cold . . . His wife, Dorothy,
continually smiling . . . Lili
Camden walking without the