Many moons ago, I came across this interesting article about the origination of Wor Sue Gai / War Su Gai in Columbus. The claim seems credible with a strong probability that the dish started at Far East Restaurant in Bexley sometime in the 1920’s. Two of our oldest Chinese restaurants in town – Wings (1970) and Ding Ho (1956) have connections to that restaurant. The dish is simple – wok fried chicken topped with chopped almonds or peanuts depending on the restaurant and era, covered with gravy and served on a bed of lettuce. My memories of Columbus Chinese food of the 20th century recall this dish vividly anywhere we dined. Other locales call this Almond Boneless Chicken as described in an article on Eater. There are differences in how this dish is presented, especially in how the gravy is prepared throughout Columbus and elsewhere but the core of the dish remains the same. As I was reading through this research I realized I have never dined at Ding Ho and I figured I should fix that.
Ding Ho has a long history in the capital city, dating back to 1956. It has been in several locations on the west side. It has been at it’s current location on Phillpi Road since 2008 in what looks to have been a former fast casual restaurant space. The original Ding Ho (which roughly translates to -> the best) started in a converted gas station. During its prime it stayed open late, served the movers and shakers of Columbus such as Mayor Sensenbrenner and offered steaks, chops, sandwiches and more.
Today, Ding Ho might be an easy place for people to dismiss either for the location or for having a traditional, Americanized Chinese menu. For those that have not visited, it is well worth the trip. Even though it is in a newer building, Ding Ho has an old school feel about the space. It is well maintained with plenty of room for dining and even a patio area. Service was friendly and very fast. On my visit I noticed it was well populated with many regulars that the staff knew by name.
Of course I ordered the Wor Sue Gai. I ordered an egg roll. I also opted for the optional bread service – mainly because I was intrigued by this offering. My server just asked if I would like bread…so of course I said yes. I was promptly given a plate with two slices of bread on it and small vat of butter. I was told this has been a tradition since the 1950’s since the menu once included a wide variety of American and Chinese-America comfort foods. Over time, guests would see bread being served with a steak or chops and ask if they could have it with their Chop Suey or Wor Sue Gai, so bread remains an option to this day. My egg roll was good. I really enjoyed the house made sauces readily available at the table to ladle on my egg roll. Both sauces were fresh and complimented the egg roll well.
The Wor Sue Gai was served within a matter of minutes. It was piping hot and had the requisite chicken, gravy, rice, lettuce, crumbled peanuts and in my case scallions/green onions which are optional. All white meat is also optional for this dish. It was exactly what I expected. It might not be an exciting dish for a professional foodie but I felt this was a fine rendition of this traditional dish.
While my expectations were not exceedingly high for this visit or dish, all of my expectations were exceeded. The most important part of the meal was the friendly attitude of the staff and the pride they have for continuing a third and fourth generation small business. That alone justifies a trip to explore this historic dish.
CMH Gourmand - Eating in Columbus & Ohio 