You’re not dreaming.

Vang Go Bistro has opened in the former Streats location in Ghent, across 21st Street from The Fresh Market. It features a selection of eclectic fare that takes your mouth on an international tour. Examples include spicy Chinese peanut noodles, the Cajun-seasoned shrimp tempura po’boy sandwich and elote (Mexican street corn).

Evan Vang inside his restaurant, Vang Go Bistro, Sept. 16. (Kendall Warner/The Virginian-Pilot)

Owner Evan Vang might look familiar. He was the operating partner for Wang Jiang Lou, a Chinese fusion restaurant in Virginia Beach. He also helped open Boil Bay in Virginia Beach.

A first-generation Hmong American, he describes his food as 60% Asian fusion combined with 40% comfort fun ideas.

I call it delicious. I tried Vang’s food two years ago when he was doing a Kung Food Kitchen Experiment pop-up at the Moxy Virginia Beach Oceanfront hotel.

He jumped at the opportunity to open his own restaurant when the spot became available.

I visited for lunch recently; his place had been open since June.

Though The Experiment — a sampling chosen by the staff — sounded tempting, I chose my own food experience.

I started with a golden andouille empanada. The perfectly fried pastry pleased my palate without being greasy. The filling, however, fell short. The seasoned rice dominated the sausage bits. I wished it had more meat or chunkier pieces.

My other snack included Crispy Vang Rolls, a tribute to Vang’s father, who used to make a similar roll. I remembered the Hmong-style spring rolls from my first encounter with Vang. They still had the same great taste with a mixture of beef, rice noodles and vegetables. It didn’t take long before they were Vang gone — pun intended.

The mojo pork taco at Vang Go Bistro is slow-cooked mojo pork topped with Vietnamese salsa, jerk aioli, pickled red onions and cotija cheese. (Kendall Warner/The Virginian-Pilot)

The same thing happened to the mojo pork taco. I ordered it based on the description alone: slow-cooked mojo pork topped with Vietnamese salsa, jerk aioli, pickled red onions and cotija cheese. See what I mean? The corn tortilla fell apart when I tried to pick it up. I ate it with a fork and savored every bite — my favorite of the day.

I would rank the kimchi fried rice with chunks of roasted chicken a close second. The mixture of jasmine rice and crunchy cabbage gave me a pleasant heat flavor, surprising my taste buds. I would’ve never thought to put the two together, but they worked well like a dynamic duo. This unforgettable mashup is enough to share with a friend.

The Bavarian cream churros are fried cinnamon churros filled with a sweet Bavarian cream. (Kendall Warner/The Virginian-Pilot)

Bavarian cream churros rounded out my meal with a cinnamon-sugar exterior and a luscious creamy center, creating a treat that wasn’t overly sweet and good to eat.

Vang is planning to add happy hour to the menu and weekend brunch with dim sum vibes.

His canvas awaits.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com

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If you go

Where: 915 W. 21st St., Norfolk

Hours: 11 a.m. to 10 p.m. Sunday through Thursday, 11 to 1 a.m. Friday and Saturday

Prices: $5 to $12 snacks and tacos, $10 to $18 noodles and rice dishes, $9 to $16 dogs and sandwiches

Details: vangobistro.com, 757-233-8933

https://www.dailypress.com/2025/09/23/review-vang-go-bistro-norfolk/