It’s named for his Uncle Wo and his Dad, Hing, who opened a general store together in Vietnam after fleeing China. It serves up modern-interpretations of Chinese dishes such as jook, ma po tofu, pork and shrimp won tons, and barbecue pork spareribs with harissa — all executed by Chef Michelle Mah, formerly of Ponzu in San Francisco.
As happens when I’m out and about in the Bay Area on assignments for newspapers or magazines, I found myself in the vicinity of the restaurant after concluding an interview. In need of some lunch-time sustenance, I decided to give Wo Hing a try on my own dime.
It’s a casual place, dominated on the first floor by a large sleek bar with a colorful Asian graphic hanging above it.
Since I was eating by myself, I ordered just one dish — the 5-spice roasted pork belly with sweet soy shiitake mushrooms and Chinese Kansui noodles ($14), which are akin to thicker ramen noodles.
While I was waiting, the server brought over a bowl of complimentary boiled peanuts in the shell to tide me over. As I munched on those, I sipped a delightful Ginger Rickey ($6), a nonalcoholic spritzer of ginger syrup, lime and soda water. Garnished with a lime slice and a sliver of candied ginger, the drink had the definite throaty burn of ginger, which I love.
My bowl of noodles arrived hot and filled to the brim. Slices of juicy, fatty pork belly blanketed the top with a few choice mushrooms. The noodles were nicely springy. The broth, though, was not as robust as expected. It was nourishing, but with an almost pork-light flavor. For ramen aficionados used to very intense broths, this one might prove too tame.
After chatting with another lone diner at a table next to mine, who raved about her favorites of gai lan and Westlake beef jook, I’m eager to come back again when I can try more than one quick bite.