Thomas K.
Yelp
No multiple-dish, atmosphere-based, etc. reviews here, because only one thing matters: If you're looking for Springfield-style cashew chicken in the St. Louis area, Quik Wok does it right. That's good for five stars regardless of any other considerations.
Springfield-style cashew chicken is breaded, deep-fried chicken served with chopped green onions and cashews in "oyster sauce" -- a sort of brown gravyish substance that doesn't taste at all like oysters.
The folks at Quik Wok call it "Menu Item #17: Crispy Cashew Chicken Combo." For about $5 (if you order a soft drink), you get a styrofoam to-go tray with a heaping helping of the stuff, some fried rice, and an egg roll.
Yes, I'm sure it's bad for you. I try to resist the craving, but every month or two ... well, moving right along ...
It's called Springfield-style cashew chicken because it was invented in Springfield, Missouri by David Leong. I used to live there -- for a couple of years, I lived about about 100 yards behind Leong's Tea House.
I'm a committed cashew chicken fan and have eaten it at probably 30 restaurants, 25 of them in Springfield itself, and Quik Wok's version definitely holds its own in terms of taste, quality, and portion size to price. The chicken is tender (I don't know or care if they use MSG), the onions and cashews taste fresh, the oyster sauce is thick but not cloying. Sinfully satisfying.
The fried rice is good to go, the egg rolls, crab rangoon and wontons at least passable. My significant other approves of their lo mein. The staff are friendly, the food preparation is reasonably fast, and they throw plenty of soy sauce, hot mustard, napkins and plastic utensils in the brown paper bag your food gets handed out the drive thru window in.
If I'm looking for other types of Chinese or Chinese-y food other places will do, but so far Quik Wok serves the only truly excellent Springfield-style cashew chicken I've found in the St. Louis area.