Punchy pan-Asian dishes from chef Francis Wong  Johnathan L. Wright, RGJ   September 17, 2008

Francis Wong, chef-owner of Francis' Asian Bistro, serves some of the best, most inventive pan-Asian food in town, drawing mainly on Japanese, Chinese and Thai influences and traditions. His à la carte sushi also is top-notch.                                                    Read complete dining review

Twists on tradition from Chinese chefs              JOHNATHAN L. WRIGHT/RENO GAZETTE-JOURNAL
Posted: 2/6/2008                                                                                          Chinese cooking honors tradition, especially during Chinese New Year.At the same time, the best Chinese chefs, like the best chefs of any living cuisine, seek to expand upon tradition by using unexpected combinations of ingredients. In Reno, Chef Francis Wong of Francis’ Asian Bistro and Chef Quoc Nguyen of Jazmine Restaurant form the vanguard of modern Chinese cooking with dishes they usually offer as daily, weekly or monthly specials.

Wong’s current “Bistro Specials” list features briny Hama Hama oysters topped with a salsa built from chiles, cilantro, green and red onions and spikes of citrus juice. The pairing unites Latin vibrancy with the Cantonese love of fresh, lightly handled seafood. The “Bistro” lineup also includes emerald green vegetables stir-fried with yellow curry paste—sort of China meets Thailand—and a salmon fillet draped with a tingling, sweet-savory sauce made from black pepper, sugar, two kinds of soy sauce and a jolt of lemon.

“In Hong Kong,”Wong said, “we do a lot of black pepper pork chop. I thought I would try it with salmon instead. I think it really matches.”

Color, texture, flavor at Francis' Asian Bistro
JOHNATHAN L. WRIGHT/RENO GAZETTE-JOURNAL
Posted: 2/23/2007
Food is like tea leaves; in it, sometimes, you can read the chef. Take Francis Wong, chef-owner of Francis' Asian Bistro...
Read complete dining review