By Anna Armstrong

Often, in this life, we find ourselves asking philosophical questions: What is the meaning of life? Is there a God? Should I have Asian or Mexican for dinner?

On a recent Tuesday, I may have found an answer to the last question. Wong’s Tacos, at 201 A Maltby Boulevard in the Greengate Shopping Center, near the corner of Gayton Road and West Broad Street, offers a variety of dishes that combine two very different cuisines. This restaurant is owned by Chris Tsui, a partner of the EAT Richmond organization and owner of another Mexican Asian fusion restaurant called Wong Gonzalez.

Although I did not have time on a busy school night to sit down inside the restaurant to eat, their carry-out option was effortless. I was in utter disbelief when only seven minutes after placing my online order, I received a text saying my meal was ready for pick up. While Wong’s service was helping to win me over, the 5 p.m. Short Pump traffic was definitely a setback to the overall experience. While the menu offers a variety of Asian-infused Mexican appetizers and entrées, including burritos, chimichangas, and poke, I decided to focus on their signature dish and grabbed a variety of tacos.

On the right is the carne asada taco. In the middle is the chili lime chicken taco. On the left is the Kung Pao chicken taco. Photo credit: Anna Armstrong.

The first one, my personal favorite, was the carne asada taco with spicy cilantro crema, pickled onions, and pico de gallo. With still three more tacos to try after and wanting to avoid a stomach ache, it was torture not scarfing down the whole thing. While the New York strip inside the taco was a little chewy, its perfectly seasoned flavor made up for it. The pickled onions gave the taco a fresh taste with a crisp texture and were tied perfectly together with the beef by the amazing cilantro crema that topped it all off.

However, following the first flavorful fiesta was a disappointing dish of cilantro rice. With its vibrant color from the fresh herbs mixed throughout, the rice was surprisingly bland. Thankfully, the rice was salvageable when paired with bites of the flavorful tacos or with a sprinkle of salt.

On the left is the cilantro lime rice and on the right is the Mexican street corn. Photo credit: Anna Armstrong.

If tacos are defined as hand-held food, I am not sure this next one passes the test. Although delectable, the poke taco, with its lettuce wrap substituting for a tortilla, is best eaten with utensils. The rare Ahi tuna bites were fresher than most poke in Richmond and accompanied by a crisp Asian slaw. The wonton crunchies gave the taco an amazing texture. Despite not technically having the qualifications of a true taco, this dish is a definite must-try menu item. But, yet again, a terrific taco was followed by a second-rate side dish, their mediocre Mexican street corn.

The poke taco tasted delicious, although it looks like a mess. Photo credit: Anna Armstrong.

Finally, I decided to do a side-by-side comparison of the more Mexican-influenced chili lime chicken taco and the Asian-inspired Kung Pao chicken taco. With its crispy breaded chicken, refreshing green onions, and sliced jalapenos for a spicy kick, the Kung Pao taco was the clear winner. However, the taco was not complete perfection, as I found the addition of whole roasted peanuts a bit off-putting. Although I appreciate the nutty flavor combined with Asian cuisine, I think infusing this taste into the sauce would have been much more effective.

The chili lime chicken came in a close second to the Kung Pao taco, with its juicy and tender shredded meat. However, I found the chili seasoning too subtle, and the overall flavor was simply average compared to the Kung Pao. This further proved that while the more Asian-inspired dishes at Wong’s were perfectly prepared, the Mexican-influenced meals fell short on flavor. Overall, nothing was as spicy as I expected but enjoyable nonetheless.

For further insight on Wong’s, Collegiate juniors Sarah Beth Neese (‘23) and Daisy Storey (‘23) gave their opinions on the Asian-Mexican fusion. Neese claimed, “my favorite is their shrimp tacos,” while stating that “I also especially love the environment of the restaurant and the decor.”

Storey stated that Wong’s is “a staple for my family’s takeout nights,” and claimed, “I love coming home to Wong’s tacos on the table.” The Storey family simply “can’t get an order without getting the Tres Amigos as an appetizer.” This starter includes a variety of dips, such as salsa, guacamole, and queso for chips.

Unlike Google reviewer Samuel Nguyen, who noted his time at Wong’s as “a fine experience, but I probably won’t go back,” I imagine myself making many more long hauls out to Short Pump for these tasty tacos, and I suggest those willing to wait in traffic do so as well.

Featured image photo credit: Wong Gonzalez.