Tommy's Wok

Frommer's Review

Far be it for Carmel to have an ordinary Chinese restaurant. Chef/owner Tommy Mao has eschewed the typical red-and-gold color scheme for a far more austere, almost Japanese, decor. The small 12-table restaurant -- with its soothing pastel hues, rice-paper posters, semiopen kitchen, and glossy wood floor -- is an apt setting for Mao's stylish presentations and unique combinations of Szechuan, Hunan, and Mandarin dishes. Mao makes everything from scratch: pot stickers are made with fresh Napa cabbage, moo shu vegetables with house-made pancakes, tea-smoked duck is marinated for 48 hours. The hot and spicy string beans, pine nut chicken, marinated Lover's Prawns, and Mongolian lamb are also winners. The combo lunch plates are a bargain, and a modest dim sum menu is offered for lunch as well.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.