THIS RESTAURANT IS CLOSED Wong's on Woodward

THIS RESTAURANT IS CLOSED Wong's on Woodward Restaurant Review:

The sign reads WoW and that’s exactly what veteran restaurateur Raymond Wong tries to do with his pan-Pacific menu. He drew Detroiters in droves to Windsor, Ontario, for several years to his Chinese restaurant. He always wanted to have a restaurant on this side of the river, and after a few short-lived attempts at other locations, he is now in a highly visible spot on one of the main thoroughfares in town. The can’t-miss-it building, its exterior done up in glistening silver metal, bright red and black, is still being renovated on the inside, but Wong’s menu, which he calls pan-Pacific, is intact, from spring rolls and pot stickers to pan-seared duck. He offers what he calls small plates for grazing, such dishes as shrimp or chicken satay, stuffed eggplant with shrimp paste, mussels with black bean sauce and spicy sesame noodles. Main dishes often feature fish and seafood, from Chilean sea bass and yellowfin tuna to grouper, salmon and shrimp and the style of presentation knows no national boundaries. There’s a sushi bar as well. But the best part of the menu is often Wong’s improvisations. Many patrons just say, Raymond, surprise us. The location has housed several restaurants and none was able to sustain its original popularity. Wong, and his right-hand man, chef Tim Winterfield, seem determined to change that and the enthusiasm is contagious.