Sir Chief serves up a hip Chinese bistro | Lifestyle.INQ

OCTOBER 27, 2022

WANG Fu partners AceWang, Richard Yap, Lester Pimentel Ong

When Richard Yap said his favorite item at Wang Fu is Salted Egg Fried Chicken, we expected just that—breaded fried chicken. What we got instead were crispy chicken poppers fried golden that left a velvety, creamy, salted-yolk taste in the mouth.


It is a discreetly addictive dish served in a pretty noodle basket—fit, indeed, for a chief.


Yap became a household name as Sir Chief, the disciplinarian dad in the ABS-CBN hit drama “Please Be Careful with My Heart.” With some partners, he recently opened Wang Fu Chinese Bistro, a two-level restaurant in Tomas Morato, Quezon City.


Over chicken poppers, he said that “Wang Fu is a place in the Forbidden Palace in China where good food is served.”


It was a late lunch. We spotted him earlier sharing a table with ABS-CBN superstars Kris Aquino and Vice Ganda for a shoot.


On more relaxed days, he said he goes to the bistro with his wife and kids for some fried chicken, dim sum and teh tarik or Singaporean milk tea.

SIR CHIEF’S favorite, Wang Fu Salted Egg Fried Chicken


Not the usual


Wang Fu Bistro is “not your parents’ usual Chinese restaurant,” said Lester Pimentel Ong, Yap’s co-owner along with Kate Valenzuela and Des Tanwatco.


They all met in ABS-CBN, and teamed up with Singaporean Ace Wang to establish a “hip Chinese bistro” that offers traditional Singaporean-Chinese food in a modern dining setting.


The menu has such staples as Hainanese Chicken, Kung Pao Chicken, and Crispy Sweet and Sour Pork—but sweetened with lychees instead of pineapples.


Yap said it is among his kids’ favorites, to be eaten with Pineapple Fried Rice which is served in a hollowed half pineapple shell.



Yap studied basic culinary arts and grew up on his mother’s cooking; her specialty, he said, was pork humba.


He also cooks!


Wang Fu items come close to home-cooked Chinese food, said Yap. For starters, he recommends Seafood Green Soup, a filling soup with spinach and seafood. There’s also Hot and Sour Soup, Tom Yam and Sweet Corn with Minced Chicken.


The banner dish listed under Singapore Specials is Wang Fu Hainanese Chicken—tender white chicken served with chili-ginger sauce. Also on the list is Cereal Prawns, fried  prawns with tail on, served on a bed of cereal flakes. Completing the roster are Singapore-Style Fried Spareribs, Coffee Ribs, Curry Crab and Laksa Seafood Soup.


Mains are a mix of protein. Try out the Beef with Broccoli in Oyster Sauce, Roasted or Soy Chicken, and Pata Tim for something familiar. Or, order the A1 Spareribs, Curry Patatim and

Crispy Sweet and Sour Pork with Lychee

Black Pepper T-Bone Beef served in a stone pot for something new.


For sides, check out the Wang Fu Specials: Prawn with Bacon Roll, Mango Seafood Roll, Hot Prawn Salad.


Veggie items include Abalone Mushroom with Broccoli, wok-tossed Taiwan Pechay, Spinach and Polonchay.


Mango Lapulapu


Seafood can be had several ways: Mango Lapulapu in sweet and sour sauce topped with mango strips; Sambal Chili Prawns; Jasmine Tea Leaves Shrimp; Oyster Omelette; Steamed Scallop in Black Bean Sauce.


MANGO Lapulapu

Pair these with flavorful fried rice varieties: Salted Fish with Diced Chicken, Seafood with Dried Scallop or the forever favorite Yang Chow.


Wang Fu opens at 11 a.m. daily, and also caters to the merienda crowd. For lighter dining, there is dim sum fare such as siomai beancurd roll, plus noodle soups and crispy fried noodles.


Finish off your meal with Ice Kachang, a tower of shaved ice made colorful with syrup, or Mango and Strawberry Panna Cotta. Kids and chocoholics alike would enjoy the Milo Dinosaur, an iced chocolate drink topped with choco powder; and the Milo Godzilla, topped with ice cream.


Most items are good for sharing since diners at Wang Fu usually come in groups, said Ong.


It is evident in the interiors: Lazy Susan tables can accommodate families, while cozy booths can seat couples or smaller groups. Seats are plush and comfy.

Black Pepper T-Bone Beef from Wang Fu


Wang Fu’s modern industrial design attracts young diners especially on weekends. There’s a wine bar, and the place closes at midnight.


Yap said they’re looking at opening more branches next year.



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