We had dinner at Wong over the weekend. I wanted to try something new and different. There should be a sign that pops up when I think I should be eating Chinese food even though Wong is categorized as Asian cuisine using local fare. Of course I asked for no garlic and that was not an easy ask. They could not have been nicer about it. They went through everything we ordered on the menu which could not be changed. Ends up they use garlic perfectly. It is actually used as a flavoring not as the main flavor. Yahoo!.
I love the feeling and vibe of the restaurant. The kitchen is open in the back with a bar overlooking it. There are tables scattered around that can be moved into larger tables and smaller tables. Really good lighting too. Great architecture.
We began with a plate of puffed bread and an eggplant dip on the side. Kind of scared me as the dip was loaded with garlic.
We split everywhere. These are the duck buns. Crispy buns with pieces of glazed duck and Chinese celery. Not sure why they needed to be crispy but they were good.
Squid with braised mushrooms, carrots and edaname. This was really delicious. A nice rich brown broth.
I am a sucker for chicken wings. Super crispy chicken wings with a spicy tamarind sauce and chopped scallions.
Oysters were on the specials that night. The oysters were served in a tart sauce that had a really great kick at the end.
Lobster egg foo young. Pieces of lobster and a tail mixed with a salted sunny side up duck egg and dried shrimp. Nice flavors.
Pieces of deep fried fish in on dish which were kind of dry.
This was served along side with rice noodles, a dipping sauce and black sesame shrimp toast. Not what I was expecting. I'd like to see them mix the whole thing together with the sauce and serve it complete to the table.
Special of the evening was a whole deep fried black bass with a spicy chili sauce mixed with bacon.
My favorite was the crispy cauliflower with peanut sauce. I could eat a few bowls of this.
Dessert was excellent. Peach tart with vanilla ice cream in the middle. Really good crust.
I like Wong. A new place to go. The drinks were killer. Some of the dishes were really good and others were just okay. There menu changes and I'd consider going back for the duck special they are doing for the month of November. Sounds right up my alley.
I love idea of crispy cauliflower w peanut sauce and I will try to make that. Thank you
best thing of the meal.
How do you think Wong made cauliflower crispy?
I need to interject that the the crispy cauliflower at Balaboosta is on my top list for the city. I’m going to try Wong to taste theirs.
What I notice about all the dishes is their generosity
Your post and photos made me so hungry I’m about to eat a couch cushion!
Looks like a great meal. Chinese/Asian food works so well in a communal setting, I always want to taste/try everything, and having to order one meal is extremely limiting.
Thank you JoanneI just wrote to their Contact Usand I am trying tonight to make crispy cauliflower
let us know!
from Kathy Hubler GM Wongs nyc To make the cauliflower crispy we lightly coat it in rice flour and then flash fry it so that it gets extra crispy on the outside! Let me know how your version turns out!
yunnan kitchen– light, fresh– low on garlic!