Basil Fried Rice – Shrimp, Chicken, Tomatoes, Onions, Garlic, Basil, Green Beans, Bell Peppers, Egg
A Husband and Wife operation, he the business half while she does the cooking, it was as part of a group of eight that Take-Out was ordered from David Wong’s Pan Asian on Saturday, the Restaurant’s inside still closed but everything packed carefully and ready by 11:15am as requested.
Well suited to work amidst COVID-19 restrictions, the small space having for years done brisk To-Go business, “Pan Asian” refers to an embrace of several styles of cooking ranging from Vietnamese to Malaysian to Thai, the menu having undergone many changes over the years but now largely dialed-in and augmented by daily Chef’s specials.
Available for delivery via third party applications, but easy to order via David Wong’s Website, it was after perusing the same thorough descriptions offered via double-sided laminate in-house that eight plates were picked, 2x of three providing more than enough Food despite prices that have only changed by a few pennies since 2011.
Opting for mild to medium spice levels, Lisa Wong’s idea of anything hotter deemed a bit much for this group, lunch started with Green Papaya Salad that trends a bit sweeter than most, while Gyoza and Roti are an unlikely Appetizer pair with the former stuffed to bursting and the Whole Wheat Flatbread flaky so as to sop-up an ample amount of Vegan Curry.
Perhaps faulted by take-out, though transit time from Restaurant to home was less than five minutes, Drunken Noodles on this occasion fell a little short of dine-in as a result of too much Wok Oil, though Pad See-Yew with Chicken as the Protein of choice was outstanding thanks to the fermented Black Beans that played well off still-snappy Broccoli.
Also selecting Pad Thai this time, a generous portion that lacks Lamaii’s Fish Sauce funk but still performs admirably, Basil Fried Rice remains a crowd pleaser with plump Shrimp and chunks of Chicken Breast hidden amidst tender Grains and Vegetables while Panang Curry with Beef offers bold aromatic notes and a finish that is subtly nutty.
FOUR AND A HALF STARS: Tucked away in a tiny shopping plaza on South Durango Drive it is likely that many have driven past David Wong’s Pan Asian dozens of times without even noticing the Restaurant is there, and yet in reality the kitchen has been serving the West Side of Las Vegas for nearly nine years while amassing a large number of Chefs and industry folks who consider it a part of their regular dining rotation for good reason.
RECOMMENDED: Malaysian Roti, Chicken Pad See Yew, Basil Fried Rice, Beef in Panang Curry.
AVOID: Drunken Noodles were much better on-site.
TIP: Online ordering and phone-ins available, Open 11a-8:45p Monday through Saturday even though the website suggests they are open Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.