Wong
This restaurant is closed!
Contact Info:
Address: 7 Cornelia St (Bleecker St)
City: New York, NY
Zip: 10014
map: View the Map
Phone: (212) 989-3399
Website: http://www.wongnewyork.com/
Food Info:
Menu: View the Menu
Chef:
Simpson Wong
Cuisine:
Asian
2nd Cuisine:
Eclectic
Reservations:
Click for reservations
Payment:
Accepts Credit Cards
Cititour Review:
Wong is China, Thailand and India all wrapped up into one delicious meal. The restaurant, located on Cornelia Street, is the type of place to go to when one is craving some lobster egg foo young. It is that type of fun, inventive cooking that you will see being prepared in the restaurant's open kitchen.
The meal begins with some piping hot pieces of naan, an Indian bread, that is all puffed up on the plate. It is best to allow the steam to escape before taking that's first bite. The bread is served with a tasty curry sauce. It was so good that we asked for seconds.
Next, there are a number of small plates to choose from as starters. We decided on some shrimp fritters ($13.50) that were light and crispy, but don't ignore the bed of noodles below that are mixed with bits of Asian pear and sunflower sprouts. There are glazed scallops ($16) served with crispy duck tongue, cucumber and jellyfish, while a fluke crudo ($12) reminded of a mild ceviche mingling with bits of egglant, fennel, purslane. Some crispy croutons added a bit of crunch to the dish. Our favorite appetizer by far are the duck buns ($9.50). The shredded braised duck offering a mix of sweet and savory sandwiched between a soft bun. They vanished almost as quickly as they arrived.
Wong is also cooking up market specials based on the season. During our visit it was beef and broccoli ($21). The sliced hanger steak is cooked rare with broccoli served two ways; deep-fried or a spicy, steamed version. It was by far the most predictable dish we had. The least predictable were the rice noodles ($19.50) laced with bits of pork and sea cucumber with a shiitake bolognese. It is topped with lightly fried egg that when broken added even more richness as the yolk filtered through the dish. Malaysian-style Bo Bo Chicken ($20) is also worth seeking out. It is grilled over a wood fire with a sauce that offers hints of lemongrass and ginger. Chrysamthemum greens and jicama fill out the plate.
And don't skip out without first trying dessert. The signature dish is a duck infused ice cream that my son loved. It is served with star anise-poached plums, a 5-spice cookie (which is to die for) and a shot of sweet plum saki (which I drank). It was the perfect end to a delightful meal.
Space is tight at Wong, so it is best to make reservations in advance, or be prepared to sit at a large sharing table, the bar or the counter which offers a birds eye view of the kitchen.
Review By: Thomas Rafael
Additional details: Good for Groups, Trendy