Marley Martinez Coie
Pang’s Asian Bistro was everything I expected, in the best way.
Having never been to Chuong Garden, the previous restaurant located at 915 Broad St., this was my first time eating at a Chinese restaurant in Grinnell. Upon arrival, I was warmly embraced by the aroma of garlic, oils and steaming rice.
The menu was lengthy, with about five pages of options. I flipped to the vegetarian section, a six-dish selection of tofu and veggie-focused plates. I opted for the “Kung Pao Tofu,” a spicy medley of vegetables and tofu, served with your choice of rice — I chose steamed white rice.
The inside of Pang’s was buzzing on a Thursday afternoon, which only added to the nostalgic ambiance.
My Kung Pao Tofu came out steaming, a colorful arrangement of carrots, celery, green bell pepper and peanuts, bathing in amber Kung Pao sauce. The savory and tangy scent had me rushing to take a picture and dive in. The dish overall was diverse and balanced in flavor, hearty and delicious. The tofu was extremely soft, comparable to gelatin, but not quite for me. The highlight of this dish for me were the bites of celery, carrot, water chestnut and peanuts over rice.
At the end, I even got my fortune told to me: Your future will have love and joy.
Jude Morgan
The sesame chicken lunch special truly lives up to its name. Not every meal can be considered special –– yet after sufficient enjoyment of Pang’s sesame chicken, I can certainly see why it deserves the title.
The special arrived at our table accompanied by a cup of egg drop soup alongside a healthy serving of fried rice and an egg roll. The soup to start was a savory and warm delight, with a hint of added sweetness by the presence of corn, a creative choice that I quickly fell in love with. After I had savored the benefits of a hot, hearty soup to warm the soul, the entree arrived. The egg roll stood out, notably the ginger and delightful sauce to accompany it. The fried rice was balanced and fresh, being the perfect tool to soak up the lovely sauce from the chicken.
The chicken itself truly steals the show, being tender and melt-in-your-mouth soft, cooked and sauced to perfection. My only complaint is that I can’t eat it fast enough! Pang’s Asian Bistro is a must for all Grinnellians, and an experience I will be attempting to repeat as much as possible.
Virginia Pitchaya Oliver
Warm, comforting and satisfying: those are the three words I would use to describe Pang’s Asian Bistro’s shrimp lo mein. The sauce coats the noodles perfectly, ensuring that every bite is flavorful without becoming overwhelmingly salty or heavy. The noodles themselves have a pleasant chewiness to them and soak up just enough of the sauce, making the dish feel rich while still letting the other ingredients stand out.
I was particularly impressed by how well cooked the vegetables were. Too often, stir-fry vegetables are subjected to such high heat that they wilt and start to fall apart. The onions, chives, bamboo shoots and cabbage in this dish, however, stayed wonderfully crunchy, adding freshness and texture between bites of noodles. The shrimp, too, was impressive — it was actually de-veined, which is horrifyingly rare in restaurants. More importantly, it had a firm, fresh texture rather than the strange crunchiness that restaurant shrimp can sometimes have. It didn’t feel like the frozen idea of shrimp — it felt like I was actually eating seafood.
Overall, the shrimp lo mein is a dish I would return to again and again, whether after a hard day of classes or simply when I want something that feels like a hug.