A Matter of Taste: BANGKOK WOK

BANGKOK WOK
Gatweay Square, Carlisle Pike
Mechanicsburg, PA
717-795-7292

by Dawn Eckenrode

Dear readers, it is with fond memories of delightful food that I would like to ask you to accompany me on our last culinary excursion together. My personal journey will be taking me away from Harrisburg, to other far-away locales. So, as a parting gift, I offer you a peek at fine and delectable cuisine inside one of the area’s best-kept secrets. Come with me and experience the luscious islands of Thailand through the aromas and tastes of Bangkok Wok.

First of all, I must admit to being a regular there. I have tried almost everything on the menu. The absolutely fresh ingredients, which are combined and spiced in the most delightful way, continually draws me back. Hopefully, you won’t be put off by the names of the dishes, which contain words and sounds that sound strange in this region of the country.

The restaurant boasts of an enchanting oriental atmosphere. One step inside and you will see that this is no exaggeration. From the bicycle-driven Rickshaw resting in between the tables to the impeccable service, you are completely immersed in oriental culture. Rounding out the restaurant’s authenticity is the fact that it is family owned and operated; run by Tauenta Martz the three master chefs are her sister and two brothers.

To start off your meal, you may want to try the Bangkok Wok Tray, an assortment of appetizers including Thai egg rolls, stuffed chicken wings, chicken and beef satay (stick bar-b-que) and hoy jow (a mix of crispy bean curd skin, water chestnuts, bean thread noodles, minced pork, and scallions). Also, recommend is the Tod Mun Pla which are spicy fish cakes served with a cucumber sauce. If you want to start off with something hot, give the Larb a try - it’s minced beef or chicken with hot peppers and onions, seasoned with lime-juice and herbs.

Even if you don’t get an appetizer, I would highly recommend the Tom Yum Goong. This tasty Thai soup is made with fresh jumbo shrimp and fresh mushrooms, combined in a broth seasoned with lemon grass and other herbs and spices. It is a bit spicy and makes for a wonderful pre-dinner dish. There is also Wonton soup, done Thai style with pork and vegetables. It is a fresher, tastier dish than the watered-down soups you’ll find in the average Chinese joint.

Anyway, check the specials board when you come in, there is always something good listed. Often there will be a whole crispy fish offered (yes, head and all) which is just divine and highly recommended. A big favorite with regulars, the soft-shelled crabs, appear occasionally, and are a must for anyone into seafood to try.

But, before I launch you into the hot and spicy coconut curries, I have a word for the timid diner. The one that thinks that Thai food is too spicy, too weird, too whatever to risk a try. If you can eat Americanized quasi-Chinese food, or even plain old stir-fried veggies, you will think you’ve died and gone to heaven if you just try Bankok Wok’s version of Sweet and Sour Chicken. Or beef. The veggies are grilled just so, and the sauce is light and perfect. It is a good introduction to the Thai way of thought for those who don’t think they can extend their palates.

For equally delicious fare, with a bit more spice, try the Chicken with Hot Chili - they have this available with smoked pork, and smoked seafood too. It comes with grilled onions, bell peppers and Thai finger hot peppers in a hot chili seasoned sauce. Another flavorful dish is the Chicken with Smoked Chili and Cashew Nuts. The smoked chili sauce, with the veggies and cashew nuts can satisfy a hearty appetite without feeling too heavy.

For a taste of the other white meat, try the Pork with Garlic and White Pepper Sauce, which can be ordered as mild or hot as you wish. The nice thing about the dishes served at Bangkok Wok is that they really do prepare everything to your order. They will keep it mild if you want it that way, or they will fire it up if that’s how you like it.

There are a wonderful variety of seafood dishes. This is to be expected since Thai cuisine relies heavily on the fresh bounty of creatures pulled from the island waters. My favorite is the Pla-Jearn, which is the crispy whole fish I described earlier. It is topped with a wonderful mixture of ginger, onions, shrimp, scallops, mushrooms, and scallions. Also, there is the Squid with Basil Leaves and Peppers, which is stir-fried and very fresh. You can have the same squid done a little differently, stir-fried with fresh garlic in a light brown sauce and bit of white pepper, it is the topped with roasted garlic served on a bed of chopped cabbage.

Now, I’d like to tell you about the house specialties, the curries. There are green curries, coconut curries and ginger curries. Let me see, which one shall I start with? How about the Ginger Curry with Green Beans. This can be done with and meat or seafood of your choosing, and is a fantastic dish with a wonderful blend of spices and herbs.

Then there is the Kang Keaw Wan, which is a Thai green curry. It includes green chili, fresh basil and coconut with bamboo shoots. You can have it as either a vegetable dish, or with your choice of meat. The green curry is great - it’s the hottest of all the curries, and a favorite with pepper lovers.

Another delectable dish is the Pineapple Curry. This is based on your choice of meats or vegetables, accompanied by pineapple chunks in red curry and coconut milk. The meat and veggies come in a crockery bowl swimming in the curry and coconut milk, and are a Thai delight. If you not accustom to the flavor of coconut milk, however, I would suggest taking that into consideration when ordering this dish.

Now for all my vegan friends, this place is heaven, since you can get the most wonderful assortment of completely meat free dishes, replete with wonderful herbs, spices, and flavors. An excellent choice is the Pad Thai, a dish of wide rice noodles with bean sprouts, crushed peanuts, scallions, veggies, and Tofu stir-fried with basil or garlic. Basically, anyway you want your veggies you can have them, and they are out-of-the-garden fresh.

I think that this serves as enough of an introduction for you to go give it a try. I know they have something good for just about everyone’s taste range. The restaurant has no liquor license, so if you want wine with your meal you are welcome to bring your own bottle. The Bangkok Wok I attend is located in Mechanicsburg, in Gateway Square (next to the Navy Depot entrance) and is closed on Monday. There is another one located in Harrisburg at 512 N. Third Street, and is open for lunch from 11-2 weekdays. You can also visit them on the internet at www.cenpenn.com/bangkok.

Bangkok Wok
Entrees range from $7 to
$15
Average Dining Time: 60 minutes

Location: Easy to Find

Parking: Ample

Handicapped Access: Entranceway

Exterior Appearance: Clean

Initial Interior: Foyer

Reservations Necessary: No

Preferred Dining Attire: Neat & Clean

Wait (to be seated): None

Wait (for service): None

Lighting: Comfortable

Meal-time Music: Ethnic

Dining Area Appearance: Well tended to

Noise: Light Chatter

Climate: Fine

Tables: Fresh Flowers

Chairs: Comfortable

Booths: Ample

Table Setting: Full with cloth napkins

Your Meal: Entree from Dinner Menu

Appetizers: Good Selection

Salads: N/A

Dressings: N/A

Vegetables: Good Selection

Desserts: N/A

Coffees: House & Regular

Staff Attitude: Friendly

Staff Appearance: Dress Uniform

Hospitality: Felt at Home

Cleanliness: Excellent

Wash Rooms: Clean

Crowd (Qty): Light

Crowd (Attitude): Casual

Food (portions): Satisfied

Food (prices): Very Reasonable

Overall Service: Attentive

Payment Accepted: Visa/Mc/Discover