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Home > Restaurants >
67 Mott St., New York, NY, 10013
nr. Bayard St.
212-964-0540
rascalnikov from 11373 | Posted on 2/26/09
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It's all about the food at Big Wong--not the decor, not the ambience, not the service. It's loud and crowded but the food is really good and it's cheap too. I eat here at least twice a month and it takes me an hour to get there. If you want a romantic evening at a place where you can just chill then don't come here. Come here if you want to eat.
bluerose from 07974 | Posted on 8/7/08
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i grew up on food from this place, and it has never failed me. these days, in a society where so many asian chefs are opting for a more fusion-like, modern cuisine, it's hard to find a good chinese restaurant that just sticks to its hong kong roots. true, the waiters there are not the nicest and some probably can't actually speak english, but i think they make up for it with their food.
saifedean from 10027 | Posted on 3/31/08
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The food was great and the service was very fast. Their lychee-sauce duck was one of the most delicious meals I've ever had. Their apetizers are great as well. Highly recommended. The only bad things about this place are things you shouldn't worry about if you're really after a really good meal.
enneit87 from 11224 | Posted on 2/13/07
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Big Wong is a neighborhood fixture, known by locals for its great food and great value, not its friendly service and decor. Eat: Any of the BBQ meats (the 4 basics: BBQ Pork, Roast Pork, Soy Sauce Chicken, Roast Duck) hanging from the window served over rice or noodles, Noodle soup with wontons, Beef chow fun, the varieties of Chow mein, Congee (fish congee is wonderful) with a stick of fried dough to dip into it, etc. Rule of thumb: simpler/cheaper is better; i.e., scrambled eggs with pork is not the best dish, because omelettes are not a fundamental element of HK/Cantonese cuisine. Please don't order the same things you would from a Chinese take-out place! The fact that 2 offshoots of the "Wong" label have sprung up from Big Wong's well-established roots over the past 2 decades (Fu Wong on Hester&Grand, Wing Wong on Mott) is testament to Big Wong's enduring food quality. One caveat: Dine-in portions have gotten smaller over time, with marginal increases in price as well. Take out, if possible.
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