This was my 4th or 5th meal at Ding How. We got take out this time and it was a big let down. Ordered Ebi Yaki (appetizer which promised jumbo shrimp but delivered 4 medium-sized shrimp for $7.25), Chicken Lo Mein (average for $9.25), Ma Po Tofu ($9.75, tasted like they used black pepper to make it extra spicy, as requested), Lemon Chicken ($11.75), and Sesame Shrimp ($14.25 - deep fried battered shrimp). The flavors were all pretty average. The Ma Po Tofu sauce was forgettable and used frozen peas and frozen carrots, which is very disappointing given the Lo Mein had fresh carrot strips. The Sesame Shrimp (Chef Special) was the biggest disappointment because the shrimp were deep fried and the sesame flavor did not come through. Lemon sauce for the chicken was canned and gloppy. Can't say I'd recommend any of the above, which is a shame given my prior review.
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