In Dallas’ Preston Hollow Howard Wang’s offers something more refined than your standard neighborhood Chinese restaurant. It is elegant but unpretentious, lively yet composed. The dining room—washed in soft neutral tones and anchored by polished wood accents—feels urbane without shouting. It’s the sort of place where you can bring a first date or your visiting parents, knowing each will find something to admire.
This location of the Howard Wang family of restaurants continues the legacy started by the Wangs decades ago, rooted in a belief that classic Chinese cuisine can be both accessible and upscale. Here, the mood is confident, thanks in part to the watchful eye of management and the polished service. But the real authority comes from the food.
The kitchen at Howard Wang’s doesn’t just lean on a handful of signature dishes—it thrives in its depth and versatility. The spicy Szechuan chicken is a prime example: tender pieces of white meat stir-fried with dried red chilies and Szechuan peppercorns, creating a dish that’s both fiery and floral, with a numbing heat that teases the palate without overwhelming it. It’s bold, addictive, and built for those who appreciate the complexity of regional Chinese flavors.
The dim sum selections, available daily, are another point of pride. The crystal shrimp dumplings are wrapped so delicately you can practically see the filling through the translucent skin. Steamed pork buns come pillowy and warm, filled with savory-sweet barbecue pork. And for those seeking something more opulent, the pan-seared scallop dumplings strike the right balance between richness and restraint.
Noodles and rice dishes are given just as much care. The Singapore curry noodles—a tangle of vermicelli spiced with fragrant yellow curry—come brimming with shrimp, chicken, and vegetables. It’s a dish that balances heat and earthiness, with a texture that remains light and springy. Meanwhile, the Yangzhou fried rice is quietly luxurious: a golden blend of shrimp, egg, barbecue pork, and scallions, each grain distinct and glossy from the wok’s high heat.
Standouts include the Peking duck, carved tableside on busy nights, skin crisp as lacquer, meat lush and deeply seasoned. The duck is nestled into house-made pancakes with julienned scallions and cucumber, ready to be rolled and dipped. For something more delicate, the Grand Marnier prawns are crisp and airy, kissed with citrus, and plated with a quiet sense of ceremony. Even the humble egg rolls—often overlooked—are treated with dignity here, wrapped tightly and fried golden, with no trace of excess grease.
Vegetarians won’t feel like an afterthought here. The Buddha’s Feast is beautifully presented, with a medley of bok choy, snow peas, mushrooms, and tofu, all stir-fried to a gentle crispness. The garlic string beans, a side dish in name only, deserve a spotlight of their own—snappy and bright, kissed with wok hei and just the right hit of salt.
Taken together, the food at Howard Wang’s tells a story of reverence—for ingredients, for technique, and for the generations that came before. It’s a place where comfort and craft intersect, plate after plate.
Drinks lean classic, with well-prepared cocktails and a wine list that favors pairing over flash. And though the dessert section is modest, the fried banana spring rolls with vanilla ice cream are a soft-spoken indulgence that close the meal with a nod to nostalgia.
Howard Wang’s is a reminder that Chinese food, when taken seriously, doesn’t have to be flashy to be luxurious.
Howard Wang’s 4343 W Northwest Hwy Dallas, TX 75220
