STIR FRY KING and its tasty Chinese food are a welcome addition to Woodbrook’s dining scene.
The restaurant offers an extensive menu of soups including Shrimp Dumpling Soup and Vegetable Tofu Soup; appetizers like Ginger Squid & Sea Scallops, Golden Fried Ribs and Vegetable Spring Rolls.
Nearly 40 entrees also are available featuring poultry, pork, beef, goat, seafood, vegetables, rice, and noodles.
You can enjoy traditional Kung Po Chicken or Fried Local Chicken; pork dishes like the Peking Pork Chop, Cantonese Ginger Pork or Char Sui Pork; and beef favourites like Snow Peas Beef or Mongolian Beef. Seafood entrees include a Sea Food Hot Pot and Shrimp w/Black Bean Sauce.
Stir Fry King also offers options for vegetarian with dishes like Spicy Tofu House, Sauteed Chinese Vegetables and Vegetable Fried Rice.
Update – TriniChow visited in November 2011 and although we were underwhelmed by the restaurant’s decor, the food and friendly service made up for it. Our favourite dish was the Stir Fry King House Special, meat/seafood stir fried with vegetables and almond, which delivered several layers of texture – crunchy nuts, crispy vegetables and tender meat in a flavourful sauce.
What We Paid: $327 for Dinner* (Two Adults) – Fried Wontons, Small Mongolian Beef, Stir Fry King House Special, Singapore Noodles, One Brown Rice, One Jasmine Rice, and a LLB beverage (Lemon Lime Bitters). * Inclusive of VAT & Service Charge
Cuisine – Chinese
Serving – Lunch; Dinner
Hours – 11am – 4am, Sunday – Sunday
Features – Full service; Full bar
Good to Know – Appetizers and soups range from $30 to $150, while entrees are $50 to $240 (VAT inclusive); Owners report that no MSG is used in the food; Karaoke room; Open on Sundays; Late night hours.
Address/Phone – # 40A Ariapita Avenue, Woodbrook, Trinidad; (868)622-7563
Trinidad & Tobago Newsday said “to prove that “stir fry” certainly does not mean overcooked and saturated in oil, in the[Stir Fry King’s] first dish of cashews and vegetables with small pieces of meat, the veggies were very crunchy and not overcooked.”
“Live lobsters dropped in hot oil for two minutes were succulent and fresh mussels from New Zealand were barely stirred in very hot oil. Char sui pork, roast pork, sweet and sour fish, shrimp in batter, dasheen pork, Singapore noodles, wantons, spring rolls, pork fried rice, were just some of the food served at the opening.”