Chinatown Cantonese spot praised for flavorful roasted duck congee [1] & crispy pork belly [2]. Some note a decline post-COVID, but it remains a staple for many [3].
A long-standing Chinatown staple, Big Wong offers a taste of traditional Cantonese cuisine, with a particular highlight being the "insanely good and flavorful" roasted duck congee [1]. While some patrons have noted a decline in quality since COVID, with mentions of dry char siu [2, 3] and generally unremarkable offerings [4], the restaurant is still recognized for its crispy pork belly [5] and as a go-to for congee [6]. It's a no-frills establishment with a long history for some families, serving up classic Cantonese fare [7].
Big Wong is known for its Cantonese cuisine, with the roasted duck congee being highlighted as "insanely good and flavorful" [1]. Crispy pork belly is also mentioned positively [5]. However, there are differing opinions on char siu, with some finding it dry and inedible [2, 3], and one commenter feels nothing particularly stands out [4]. It's also recommended for congee as a soft food option [6].
"The roasted duck congee is highlighted as "insanely good and flavorful" [1]. Crispy pork belly is also noted positively, though opinions on char siu are divided [2, 3]."
Customer feedback is mixed, with some praising specific dishes like the roasted duck congee as "insanely good and flavorful" [1]. However, others feel the quality has declined since COVID, citing dry char siu and generally unremarkable offerings [2, 3, 4].
Important Note
One commenter noted that the restaurant may have declined significantly since COVID, with poorly executed dishes and potentially all original staff gone. Another mentioned that while the char siu has become drier over the years, they still patronize it as a staple.
"Big Wong is recommended for Cantonese cuisine and roasted meats in Chinatown."
Positive"The commenter suggested Big Wong as a usually good option for black bean chow fun, though they haven't had it in a while."
Neutral"This place was recommended for congee as a soft food option."
Neutral"This user commented that it's easy to order the wonton noodle soup with char siu."
Neutral"The user suggested that the desired ramen might be inspired by Chinese wonton noodle soup and recommended Big Wong in Chinatown, noting it is cash only."
Neutral"Big Wong on Mott Street is recommended for its no-frills Cantonese food, despite its dingy atmosphere and rude service. The commenter's family has frequented it for decades."
Positive"Big Wong is mentioned as a place that serves congee, and the commenter initially misunderstood the user's request for a specific noodle roll."
Neutral"This commenter shares a long history with Big Wong, noting that the char siu has been dryer since the 2000s due to using leaner cuts and longer hanging times. Despite the decline, they still patronize it as a staple."
Neutral"This user found Big Wong's char siu to be dry and inedible, suggesting the previous chef might have moved to Ming Wong."
Negative"This commenter believes Big Wong has declined significantly since COVID, with poorly executed dishes and all the original staff presumably gone."
Negative"Big Wong is listed as one of the recommended places for char siu."
Positive"In response to a comment about Big Wong's crispy pork belly, this user states that Kings Kitchen and Hayhay are better, especially Kings."
Negative"This user mentions that the crispy pork belly at Big Wong is pretty great."
Positive"Big Wong is a Chinatown staple that the commenter visits when feeling lazy. However, they feel nothing particularly stands out about their offerings."
Neutral"This user humorously suggested Big Wong is for 'after dinner'."
Neutral"This user mentioned Big Wong."
Neutral"Big Wong is listed as a recommended restaurant."
Positive"The roasted duck congee at Big Wong is described as "insanely good and flavorful"."
Positive"Big Wong is mentioned as a recommended place."
Positive"Big Wong is listed as a Chinatown restaurant that likely carries "cow tongue biscuit" (ox tongue pastry), a sweet Cantonese pastry typically eaten with congee."
Neutral
