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Big Wok II in Columbia — Sichuan and Cantonese Cooking in the Heart of the Midlands

By Constance Obi · Culture & Recreation Writer

What Big Wok II serves and where to find it

Big Wok II is a Sichuan and Cantonese restaurant in Columbia that specializes in hand-pulled noodles, wok-fired dishes, and dim sum. The kitchen works from a menu that balances the numbing heat of Sichuan peppercorns with the refined technique of Cantonese cooking — two distinct regional traditions that rarely share a kitchen in South Carolina. The restaurant sits on Devine Street, a stretch of Columbia known for its mix of independent restaurants and longtime neighborhood businesses.

The space itself is modest and straightforward, with tables close enough that you can watch other diners' plates arrive and decide what to order next. Service moves quickly, and the kitchen handles both walk-ins and larger groups without losing pace. If you are new to Sichuan food, the staff can point you toward milder options or explain which dishes carry the most heat.

Key Takeaways

  • Big Wok II cooks both Sichuan dishes with numbing spice and Cantonese preparations, so you can order mild or intensely flavored food from the same kitchen.
  • Hand-pulled noodles and wok-fired dishes are made to order, which means a short wait but food that arrives hot and properly cooked.
  • Dim sum is served during lunch hours, giving you a chance to try small plates of dumplings, buns, and other traditional items.
  • The restaurant is cash-friendly but also takes cards, and prices are moderate for the portion size and cooking technique involved.

Sichuan dishes and the numbing peppercorn

Sichuan cooking relies on a specific ingredient — the Sichuan peppercorn — that creates a tingling, numbing sensation on your tongue rather than simple heat. This sensation is called málà in Chinese, and it is distinct from the burn of chili peppers. Big Wok II uses this technique in dishes like mapo tofu, chongqing chicken, and dan dan noodles, where the numbing quality builds as you eat and makes your mouth feel alive.

If you have never had Sichuan food before, start with something like kung pao chicken or a milder noodle dish, then work your way toward the more assertive flavors. The kitchen can adjust heat levels if you ask, and many diners find that the numbing sensation becomes addictive once they understand what it is supposed to feel like. Sichuan dishes often include whole dried chilies and star anise, which you can push to the side of your bowl if they are too much.

Cantonese cooking and dim sum

Cantonese cuisine emphasizes technique and freshness over heavy spicing. At Big Wok II, this shows up in dishes like salt-and-pepper squid, steamed fish with ginger and scallions, and roasted meats that are cooked precisely so the outside is crisp and the inside stays tender. Cantonese cooking is what most Americans think of as "Chinese restaurant food," but the version here is more refined and less reliant on cornstarch and sweet sauces.

Dim sum — small plates of dumplings, buns, and other items — is a Cantonese tradition that Big Wok II serves during lunch. You order from a menu rather than from a cart, which is common in smaller restaurants. Har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (barbecue pork buns), and cheung fun (rice noodle rolls) are usually available. Dim sum is meant to be eaten in small quantities across a meal, so ordering three or four different items and sharing is the traditional approach.

Hand-pulled noodles and wok cooking

Hand-pulled noodles — la mian — are made fresh in the kitchen by stretching and folding dough until it becomes thin strands. This technique requires skill and practice, and the result is a noodle with a different texture than dried pasta or machine-made noodles. At Big Wok II, these noodles appear in soups and in stir-fried dishes, and they hold sauce and flavor better than thinner noodles would.

Wok cooking is fast and high-heat, which means vegetables stay crisp and proteins cook through without drying out. The wok imparts a subtle char and smokiness that you cannot replicate in a regular pan. Because everything is cooked to order, there is usually a short wait — typically five to ten minutes — but the food arrives hot and properly cooked rather than sitting under heat.

What to order if you are undecided

If the menu feels overwhelming, start with dan dan noodles, which are hand-pulled noodles in a sesame and chili sauce with ground pork. This dish gives you a sense of both the noodle texture and the Sichuan flavor profile without being aggressively spicy. Kung pao chicken is another reliable entry point — it has heat and numbing spice, but the peanuts and vegetables balance it out.

For Cantonese options, salt-and-pepper squid is a good way to understand how technique changes the texture of a protein, and steamed fish with ginger and scallions shows you what Cantonese cooking values: simplicity and the natural flavor of the ingredient. If you are eating with others, ordering two or three dishes to share is more in line with how Chinese food is meant to be eaten than ordering one dish per person.

Hours, location, and what to know before you go

Big Wok II is located on Devine Street in Columbia and is open for lunch and dinner most days, though hours vary by day of the week. The restaurant is cash-friendly and also takes cards. Parking is street parking or in a nearby lot, which is typical for this part of Devine Street. The space is small, so if you are coming with a large group, calling ahead to let them know is a courtesy.

The menu is printed and available at the table, and the staff can answer questions about heat level, ingredients, or cooking technique. If you have dietary restrictions or allergies, tell your server — the kitchen is used to accommodating requests. Takeout is available, though noodle dishes are best eaten fresh and hot.

Frequently Asked Questions

What is the difference between Sichuan and Cantonese food?

Sichuan cooking uses the numbing Sichuan peppercorn and bold spices, while Cantonese cooking emphasizes technique, freshness, and subtle flavors. Big Wok II serves both, so you can order spicy or mild from the same kitchen. Sichuan dishes are often red and heavily spiced; Cantonese dishes are usually lighter and let the ingredient shine.

Are the noodles really hand-pulled?

Yes. Hand-pulled noodles are made fresh in the kitchen by stretching dough, which creates a noodle with a different texture than dried or machine-made noodles. They hold sauce better and have a slightly chewy bite. Because they are made to order, there is a short wait, but the result is worth it.

What does the numbing sensation in Sichuan food feel like?

The Sichuan peppercorn creates a tingling, almost electric sensation on your tongue and lips — not a burn, but a distinct numbing feeling. It builds as you eat and is often described as addictive once you understand what it is. If you are sensitive to spice, start with a milder dish and work your way up.

Can I order dim sum for dinner?

Dim sum is typically served during lunch hours. If you want to try it, plan to visit during the day. The regular menu is available at all hours, so you can order noodles, wok dishes, and Cantonese specialties for dinner.

Is Big Wok II good for groups?

Yes, but the space is small, so calling ahead for a large party is a good idea. Chinese food is meant to be shared, so ordering multiple dishes and eating family-style works well. The kitchen can handle groups without losing pace.