Ding Ho Restaurant — Restaurant in Franklin Township

Service:

Our server kept forgetting - well, most everything. Initially, they were super polite enough about forgetting so that made it easier to tolerate at first. But the lack of attention to any detail was repeated for the 2 tables that they had and it felt like this person’s strong suit was probably not in the food service industry. The server forgot to bring us our food and, when they did, they forgot what we ordered. We had to place a second order and was told it would take 5 minutes. Our server forgot to tell us that our food was ready for take out. Even tho the server was well tipped and kept staring at us and could see we were waiting for it - we were NEVER TOLD the food was ready. We politely waited 20 minutes before asking about it. During our initial dining experience we were told it would be 5 for our appetizer order and then another 5 for the entrees when in reality it was a half hour for each course. So when we were told “5 minutes,” we knew that was not an accurate statement. After 20 minutes later we asked how much longer. We were told, “Oh sorry. The cashier has it.” Seriously?! For how long? No one knows. So maddening. No effort made there at all!

Food:

The Wor Sue Gai was greasy, dry and chewy. Dark meat chicken should never be dry and chewy! It was clearly either over cooked or possibly microwaved. The yellow gravy had so much food dye it in it was the color of an unnatural orange peel

The honey pecan chicken tasted like it was made with far too much sugar and cheap pancake syrup. Honey glaze is clear with an amber tint tastes like actual honey but this sauce was milky white and thick like they used powdered sugar to make the base. I could not find more than one half of one nut in the entire dish. It was so sweet that even my sugar addicted self gagged on it. I picked the pieces out of the sauce and tried to sponge off the gag-me-gross sauce in the over cooked rice. The chicken in this dish was also cooked to jerky consistency and a nightmare to chew. I just gave up after half the dish.

The egg rolls had some kind of funky chemically rotten smell. Like Sauerkraut that went bad. All the sweet and sour sauce and Chinese mustard in the world could not cover this up.

The potstickers were flavorful but slightly overcooked as well. Pan fried does not mean blackened and you needed a knife to cut one in half. Potstickers should be fork cutting tender. These were not. The dipping sauce was some kind of thickened prune juice rather than the traditional ginger-garlic-soy sauce. It was an unwelcome surprise to say the least.

Atmosphere: The decor and environment was pleasant and clean. Temperature was comfortable and the background music from the 80s seemed appropriate considering the average age of the crowd there for lunch.

Overall: This experience was an extremely disappointing. This establishment used to be my friends’ favorite place to dine and we went there out of nostalgia for a much loved memory our shared past. They were woefully saddened by the food and service. One can forgive the service - anyone can have a bad day, however, when you combine it with the egregious quality of food, it makes it for, “I am never going back there again!” kind of trip. Sad face with many tears. Next time they are in town Ding Ho will NOT be on our must-do list. There are so many places that charge less for the same (not good) quality of food or the same price for excellent food. Save yourself and choose...

As I've said in previous reviews, my wife and I have been going to Ding Ho for over 50 years. I have never given a review like what this is about to be. As always the service was the best, the bar drinks and service was good. I ordered my usual large Wonton Soup and a Large Appetizer which includes two egg rolls, two fantail shrimp and two pork ribs. The soup the shrimp were delicious. The egg rolls were tough on the outside and difficult to cut with the fork and butter knife I was given. The ribs are a total different story. As I said, I have been going to Ding Ho for longer than the current family member owner has been alive. I started going to the old restaurant building in the late 1960's. The ribs I was served on Friday 7/19/24 were the absolute worst. They were as tough as a tennis shoe sole and very greasy. I actually could not at all cut these ribs with my fork and butter knife. What I was able to get off the bone was unbelievable tough. They may have been cooked temperature wise, I hope, but they weren't obviously done correctly. I'm not sure how they cook their ribs but in the past they have been a highlight of the meal and I have always looked forward to that part of it. Of course I will go back and of course I will order my regular meal of large Wonton Soup and large Appetizer. I'm not one to complain to a waitress about my meal so I didn't say anything. However, if this continues after over fifty years of being a loyal patron I might not walk through their front door as often. And BTW if the owner reads this, I really miss the white tablecloths that used to be at the old place. It added so much class to having a meal at Ding Ho's. I know it costs more but that's an experience I'm willing...

Without a doubt, the worst chinese food I've ever had in my life! It's as if they had a specialized machine designed to extract flavor from the food, leaving it bland and without any life at all! The only reason that I paid without an argument was our server, Joe, who was attentive and clearly in need of a better environment to ply his trade. My Szechuan beef was colorless and without any spice at all, and the "chinese" vegetables that made up the dish consisted of oversized (but fresh) chunks of green pepper and onions and one single lonely slice of mushroom. The sauce was watery and clear and I believe only a small amount of salt was used. My daughter ordered the cashew chicken. It too was watery and devoid of any attempt at flabor at all, it contained only large chunks of onion and a small handful of limp and sad peapods, and the small number of shriveled cashews were really not enough to warrant naming the dish after them. My ex-wife, who joined us for dinner cannot even remember which unfortunate chicken choice she made, however, it's saving grace was large chunks of fresh broccoli as its bulk. All three dishes were tasteless in total, as were the small appetizer "upgrade" to each meal that consisted of an overcooked frozen butterfly shrimp (I suspect Aldi brand), a previously frozen egg roll with suspiciously grey and brown insides, and the bbq rib was fatty and stingy on the meat, my ex's was the only one that had more than a couple bites on it. Back in the late 60's and early 70's (I was very small back then) Ding Ho was "our" chinese restaurant of choice... This was my first trip there as an adult. It will also be my last. I would give it less stars...