Wang Cho BBQ — Restaurant in Chino

My parents and I have a monthly tradition of going out to dinner before going back to their place for cards (Canasta; an epic game), and once I learned that they'd never had Korean BBQ, I rushed to take them here, on recommendation of a trusted friend.

I arrived first, and when I had returned from the restroom, there was already an assortment of sides (Spicy cucumber salad (oi muchim), Korean bean sprouts (kongnamul muchim), Kimchi, and macaroni salad, along with a wonderful Japchie (cold glass noodles in a dressing with chopped greens)).

They arrived shortly after, and the drink service was immediate as we looked at the menu: a triptych of lists, each in hierarchical order by quality and price. It being my month to pay, and my being a good and dutiful son, I had to choose the Emperor-level feast at $49.99, which offered 40 some-odd meats and concoctions you could order, and to no end or boundary (other than a 2-hour time limit, which they are very generous about).

Our first round was Angus brisket and short ribs, along with tongue. To vary things, I had to get the jumbo scallops, and the honey-bbq chicken called out to me as a nice palate-lightener. Finally, I threw in some pork bulgogi to finish things off, and it was mere minutes before I rolled up my sleeves and got to work.

Of course, it only seemed right to assume chef-duty, being not just the one with more experience (it's been years, but I've been to several Korean BBQs in the past), but as sort of a filial obligation (I'm pretty sure, after all, that that's how it's supposed to be done in Korea with adult children and their parents...)

Fortunately, the quality of these meats (and scallops) are so exquisite that even as a very amateur chef (I've worked in a few kitchens in my day, and I'm decent, but definitely not "classically trained" in any sense other than watching way too much YouTube, lol), I was able to impress my folks and grill up some of the most tender, juicy, flavorful cuts that I (and they) can remember eating in years.

Especially noteworthy was the honey bbq chicken, which unlike most of the meats you order was heavily marinated and seasoned, and attained such a depth of flavor and moisture that it was just otherworldly how the juices still dripped out after a generous sear on the grill - you do have to sort of develop a sense of when it's done, but they give you tongs and scissors to assist you in preparing and determining completion (if you are at all nervous or worried, you can always bring one of those instant food thermometers and follow FDA guidelines, although I assure you that pretty much everything but the chicken and pork could be consumed darn-near raw and you'd be fine (though I wouldn't recommend it, and I must disclose that I am not a healthcare or food-safety professional, nor are my views endorsed by either Wang Cho or Google™ lolol)).

The bulgogi was another standout - and even though it had a chili-pepper next to it on the menu, my father was still able to eat it (despite being a so-cal native, he has the spice-palate of a New-Englander), so kudos to the chefs.

Our second foray into bbq heaven was with the fresh shrimp, the "sausage" (just called that, even in Google Translate it comes out as just "sausage" - we asked, though, and he said it was a beef sausage, which surprised us, as we thought it was chicken and pork, it was so light and clean). I had a close call with the shrimp, I admit; I was getting so caught up in eating and enjoying watching my parents experience all these amazing flavors for the first time (e.g., dad never had tried macaroni salad and white rice together, a favorite I first encountered at a Hawaiian bbq place, and he loved it), I almost overcooked the shrimp, but I was able to quickly respond to a shell-pop by scraping it off and letting it finish, and it came out perfect.

Overall, despite the noticeable wait between our first and second courses, basically everything about our experience was simply immaculate, and I look forward to...

Wang Cho BBQ in Chino Might Just Ruin All Other Korean BBQ for You

I walked into Wang Cho BBQ in Chino expecting a decent meal. I walked out feeling like I had just been let in on a local secret. This spot brings the fire, literally and flavor wise. It is one of those places that makes you rethink everything you thought you knew about Korean barbecue.

What is the vibe like at Wang Cho BBQ

Chill, clean, and made for good times. The booths are spacious, the grill stations are set up for easy cooking, and the whole layout is perfect for group hangouts or a solid dinner date. There are three All You Can Eat options and let me tell you, they are generous. Come hungry. You are gonna need the stomach space.

What should you order first

The brisket and bulgogi were both top tier. Super fresh cuts, tender, and cooked right at the table. But here is the thing. The flavor was good but not quite legendary. I kept wishing for just a bit more seasoning to make it pop. It was one of those meals where you are satisfied but still thinking about what it could have been with just a little more kick.

Now let me keep it real. Everyone online kept raving about the spicy pork belly and the marinated short ribs. And I saw why. Those dishes were flying off other tables. Next time I am diving straight into those. No hesitation.

How are the sides

The banchan selection covers the basics. Kimchi, pickled radish, bean sprouts. All solid, but nothing that slapped me awake. They could have been fresher, more vibrant. Still, they did the job while we waited on the next meat wave.

And the service

Started off strong. Quick to seat us, fast with the first round, and the staff knew their stuff. But then we hit a weird slow patch. There were some stretches where we were just sitting there with empty plates and no grill action. Not a huge deal, but definitely something they could tighten up.

Pro tips for making the most of your visit • Go during non peak hours. Late lunch or early dinner is the sweet spot for better service and less wait. • Tier two is the move. Great mix of value and premium options. • Do not skip the marinated short ribs or spicy pork belly. They are favorites for a reason. • Ask for extra dipping sauces. It makes a difference.

So is Wang Cho BBQ in Chino worth your time

Yes. Even with the slow service moments and the meats needing a flavor boost, this place holds its own. The quality is there, the vibes are right, and the menu has legit gems that make it worth coming back. If you are in Chino and wondering where to eat, Wang Cho BBQ is absolutely in the top tier of Korean barbecue spots. You just need to know what to order and when to go.

Now go get those short ribs and...

Went there around 4 pm on a Sunday because there was no wait here compared to other kbbq place around the area. It was our 1st time here, menu seems very limited if you pick the 1st option and the cheaper option, they don't have any appetizers. But has all the basic meat for kbbq. 3 star is for the service, our server took the order and midway she was no where to be found, then we asked the guy who was helping around if we could order but we were asked to wait for our server. We waited for atleast 15mins for our server and still noone came. Then we finally asked another server if they could take our order since its limited 2hrs tick-tok. One guy that was helping around had so poor service skills, I asked him if he could bring us some sauce refill and he said he is going on a break and he will ask someone else when the sauce bottle for refill is literally 5 feet away from us. Then he took another round then finally he felt like refilling our sauce, smh.

Only good experience at this place was the tall guy (think he was a busser, should have asked his name),He was very attentive and kept changing our hot bbq plate. GIVE THAT MAN A PROMOTION. At the end our server was still nowhere to be found, someone bought the check but still had to wait another 10mins for someone to come pick it up. We still tipped the server because I understand times are tough. What could be better besides the menu is the service. They was so many people around but yet noone could take our order, if they are short staffed then all the staff should be trained to take the order or trained to have some basic service understanding. I would blame...