Neil Guo, owner and operator at the new Mad Wok franchise restaurant in Charlottetown, cooks up some Kung Pao Chicken on his grill. Signature dishes also include General Tao Chicken, Chicken Pad Thai and Teriyaki Chicken Stir Fry.
A Chinese immigrant who has been living in Canada since 2004 has brought a new taste of China to Charlottetown.
Neil Guo has opened Mad Wok, a popular casual fast dining restaurant that focuses on stir-fried Asian cuisine, provides exotic flavours and offers customers a fiery cooking show.
Mad Wok is located in about 1,500 square feet of space on lower Queen Street, near the Water Street intersection.
While there are hundreds of Mad Wok restaurants in China, this is the first one to open in Canada.
“We’re focusing more than Szechwan cuisine. We’re trying to make it very close to authentic Chinese food,’’ Guo said, noting that if this spot does well he intends to open more Mad Wok locations across P.E.I., including ones with drive-thrus.
He’s been open about a month and describes business as very steady.
Guo studied environmental science in London, Ont., before moving to Montreal.
“I like cooking. I never stopped working in a restaurant.’’
Guo said even though it seems running a restaurant and cooking isn’t a typical segue from environmental science classes, he says it has served him well and made him more appreciative of the environment.
“We must be concerned about our (food) boxes. They must be decomposable. And our sauce, there are no artificial flavours, no MSG and everything is gluten free. That is very connected to the environment.’’
He envisions a time when the tables his customers eat on will be interactive so they can surf the Internet or order their food. There are Mad Wok restaurants in China that offer just that type of technology.
“You can read the news and you can order and change the menus. You can order on your table. Very fast. You can even use your phone, order from work and pick it up.’’
Guo is very cognizant of the time his customers have to wait for fun.
Ben MacMillan, a customer eating at Mad Work when The Guardian dropped by, said not only is the food better than it is in standard fast-food restaurants, it’s ready a lot faster.
“It’s so quick,’’ MacMillan said. “And it’s really good quality food. I would compare the food to a quality restaurant that is ready 10 times quicker.’’
Guo’s friend runs the franchise in China and the connection certainly helped in opening the Charlottetown location.
“I opened this one because I wanted to try it in a local situation. When (Islanders) come here to eat I want them to have a different experience. More fresh.’’
