Big Wong in Little China
Welcome to my favorite Cantonese lunch joint: Big Wong's. This unfortunately named hole-in-the-wall on Mott Street (between Bayard and Canal) serves up the best Cantonese roast meats (spare ribs, duck, pork, you name it) on Manhattan. At lunchtime you can wait by the entrance for a rickety formica-sheathed table in the crowded dining room, or hover by the cash register as the boys behind the counter chop up your order. Either way, you'll have a great view of various delicious dead things hanging off of stainless steel hooks.
Big Wong's has a full menu, but there's really only a few things worth ordering. Aside from the roast meats, there are some tasty rice crepes filled with shrimp, pork, duck, or (carb-haters beware) fried Chinese crullers. Noodles and other entrees are passable at best; there are plenty of superior options for such fare elsewhere in the neighborhood. But for a quick, greasy, salty meal on the cheap, you can't do much better than this little dive on Mott Street.
(Commenters: let the double entendres begin.)
Comments
How far does Big Wong shoot in terms of its ambition? Does it try to be the best or does Big Wong come quietly to the table? And what does Big Wong bring when it comes? The issue of best Cantonese in New York is surely a contentious one, I hope your post doesn't bring the issue to a head. If it does, remember to have rubber skin: rubber will surely protect your Big Wong...post.
Ok, I'm done.
Posted by: The Amateur Gourmet | June 14, 2004 08:34 PM
Goodness gracious.
Posted by: emily hunt | June 15, 2004 08:56 AM
Look like you can't go Wong by checkin' this joint out! Thanks!
Posted by: Dave | June 15, 2004 06:38 PM
naughty, naughty Amateur Gourmet although the recent posting title of Big Wong goes to Chinatown did have my mind spinning. Having recently moved to the country where it's pretty much all about greasy spoons and there isn't an Asian character in sight it's nice to remember that things like fried Chinese cruellers and pork buns still exist.
Posted by: Daphne | June 16, 2004 10:29 AM
Which country is all about greasy spoons? What is Daphne talking about? I would like to visit it.
Other the other hand, it is a little silly to get all teary-eyed over doughnuts and pork buns "still existing". I am sure pretty much every place has deep fried dough of some sort and what is essentially, a sloppy-joe.
Posted by: IAMWILLIAM | June 17, 2004 05:40 PM