By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Nov 09, 2023 at 11:01 AM Photography: Lori Fredrich

In September we brought you the good news that the family behind the popular Yen Ching Chinese restaurant would be opening a fast-casual version of the much beloved family-owned restaurant. And we are happy to announce that their opening day is right around the corner.

Yen Ching Express is slated to make its debut at 11 a.m. on Friday, Nov. at 10944 N. Port Washington Rd, in the Mequon Pavilions.

The new counter-service eatery will be operated by former Yen Ching proprietor and chef Shiy Wang alongside his sons Thomas and Brian Wang, and it will offer a menu of some of Yen Ching’s most popular dishes, all made in-house using fresh, high-quality ingredients and sauces made from scratch.

Wang Family
Brian, Shiy and Thomas Wang

Guests will find starters like handmade chicken pot stickers (six for $7.25), egg rolls (chicken, pork and veggie, $2.50 each or three for $6) and their popular crab rangoon (six for $7.95).

Crab Rangoon
Hand-shaped and filled crab rangoon

Sizzling Rice Soup (served at the restaurant “for two”) will be available by the quart for $9.95 along with egg drop and hot and sour soups ($4.95 per pint or $8.95 per quart).

From there, the menu will include a variety of popular entrees, priced $8.95-$11.95 for lunch portions and $13.95-$16.95 for dinner portions.  

Options will include popular Yen Ching classics like Fried Rice (chicken, beef, shrimp, vegetable) Cashew Chicken, Sweet and Sour Shrimp and Mongolian Beef.

Mongolian Beef
Mongolian Beef

But guests will also find Chinese American staples like Orange and Sesame Chicken, Kung Pao Chicken, Broccoli Beef and Lo Mein with carrots, cabbage, skin mushrooms, onions and a choice of chicken, beef, shrimp or vegetables.

“The quality of the food will be the same as what we served at the original restaurant,” says Thomas Wang. “We’ll be making everything fresh to order, including dishes like our former Yen Ching Beef, which we’re renaming Black Pepper Beef.”

Brian Wang stir fries Mongolian beef to order in the Yen Ching kitchen.

Meanwhile, the customizable House Vegetable Deluxe features stir-fried broccoli, green pepper, carrots, mushrooms, water chestnuts, green and white onions in brown garlic sauce.  Guests can also add soft or fried tofu, chicken, beef or shrimp. 

Yen Ching Express will be open seven days a week from 11 a.m. to 9 p.m.  Guests can follow the restaurant on Facebook and Instagram.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.