Although my roommate regularly partakes in what he calls the “delights” of Master Wok, I find it hard to even walk into this steam-table facility on Liacouras Walk when he makes his weekly visit.
On my first visit, I discovered that instead of wonton soup, the Master offered burnt day-old macaroni and cheese.
Given the high rates of lactose-intolerance in China, I was hard-pressed to explain its presence.
Resigned to a wanton-free dinner, I perused the offerings and found that little was available.
I finally picked beef and limp broccoli, served with dried-up rice.
Surprisingly, my egg roll was fairly good, just your standard deep-fried, dough-wrapped, Gainer-killing wad of dough stuffed with who knows what.
Later visits have not produced much better results.
The sauces are bland and the food suffers from long exposure to heat on the steam tables.
Master Wok needs to switch from the mall-food court facility to a more traditional place if it hopes to compete with other Chinese food offerings in campus.