On a mid-summer evening, the Cincinnati Bailliage gathered for a return visit to the Oriental Wok Restaurant just across the Ohio River in Lakeside, Kentucky. This legendary local eatery was founded in 1977 and is still operated by Mike Wong. Mr. Wong’s story exemplifies that hard work and perseverance really do pay off.
In 1972, Mr. Wong, his wife, and two young daughters came to the United States from Hong Kong with a dream of a better life. Mr. Wong cooked, bussed tables, and washed dishes for a Chinese restaurant in Cincinnati where he quickly mastered the art of Chinese cuisine. In 1977, he opened the first Chinese restaurant in northern Kentucky which has continued to flourish with the help of his dedicated family, magnetic personality, and outstanding cuisine.
Welcome Sign 
The restaurant’s entrance 
Our Private Room 
Christina Brown and Professionnel du Vin Travis Brown 
Dame de la Chaîne Sheri Glazier Bessler and Vice Conseiller Gastronomique Chuck Hong 
Vice Chargée de Missions Sue Mills and Oriental Wok’s owner Mike Wong 
Tarita Preston, Jamila Watson, Kirsty Davis Mustain, Jeannine Winkelmann, Sue Mills, Flavia Bastos, and Sylvia Brownlee 
Oriental Wok Server with Chicken Maki 
Keith Klack, Bob Dalhausen, and David Marx 
Karen Blatt, Jayne Menke, and Lisa Annes 
Spring Roll appetizer 
Mark Millett, Pat Gaito, and Carmen Parks 
Edgar Smith, Tanya Cauren, and Flavia Bastos 
Marc Watson, Lori Watson, Jim Rahe, Cindy Rahe, Bina Patel and Viral Patel 
Graig Smith, Mike Monnin, George Sabert, and Teresa Sabert 
Ann Kloentrup, Janet Reynolds, Paula Ivers, and Bill Ivers 
Chevalier Alan Flaherty and Chef Rôtisseur Pat Gaito 
Pat Gaito, Jamila Watson, Kristy Davis Mustain, Sylvia Brownlee, and George Elliott 
Chevalier Bill Ivers and Chevalier Keith Triebwasser 
Sherie Glazier-Bessler, Kathy Comisar, and Harold Anness 
The Wines for the Evening 
Oriental Wok owner, Mike Wong and Bailli de Cincinnati & Chambellan Provincial George Elliott 
Oriental Wok owner, Mike Wong, George Elliott, and Vice Chargée de Missions Sue Mills with the Oriental Wok Staff and Servers
The Wong family gave a warm greeting to our Chaîne members and guests, and ushered us into a large private dining room decorated in ornate Asian furnishings. Staff passed appetizers of Spring Rolls, Chicken Maki, and Crab Rangoon while we enjoyed an excellent variety of our members’ finest wines. A sensational family-style dinner followed. Featured dishes of the evening included a summer salad with sesame dressing, filet mignon in pepper sauce, Beijing pork tenderloin in pineapple sauce, shrimp and scallion stir fry, steamed double fish, and Yang Chow fried rice. The finale of the evening was a mango custard which served as an exclamation point to a superb evening.
At the conclusion of the event, Bailli Elliott introduced Mr. Wong and his hard-working staff to enthusiastic rounds of applause. He then introduced and gave thanks to Vice Chargée de Missions Sue Mills for her efforts in arranging this outstanding dining experience.
Wouldn’t the world be an amazing place if we could come together over culinary experiences and focus less on our differences?
Graig Smith, Chargé de Press