Authentic Cantonese & HK comfort food, famed for soul-warming congee & roast duck. Your go-to for classic Chinatown flavors.
This established Chinese restaurant offers a diverse menu with a strong emphasis on Cantonese and Hong Kong-style dishes. It's particularly recognized for its comforting congee, flavorful roast duck, and classic Hong Kong curry chicken on rice. While some find its offerings to be traditional and comforting, others note it as a reliable option for takeout.
The restaurant excels in Cantonese and Hong Kong cuisine, with congee being a standout dish, praised for its comforting qualities and various preparations like roast duck congee, fresh slice fish congee, and boiled chicken breast congee. Roast duck is also highly recommended. The Hong Kong-style curry chicken on rice sparks discussion, with some seeking its recipe and others debating the necessity of high-heat cooking methods for its preparation. While generally well-regarded for traditional flavors, one opinion notes it as a less desirable option compared to others in the Cantonese category.
"The restaurant is frequently recommended for its congee, particularly the roast duck congee, and also for its roast duck. The Hong Kong-style curry chicken on rice is another popular dish that garners significant discussion."
Customers generally have positive sentiments, frequently recommending the restaurant for its comforting congee and roast duck. However, there are some contrasting opinions, with one user finding it consistently worse than other Cantonese options.
Important Note
One user expressed concern after seeing a Reddit post and a health inspection report related to the restaurant. Additionally, a user noted that the 48th street location has closed.
"The user states that the Big Wong location on 48th and 9th is closed."
Negative"The user suggests Big Wong for Chinese takeout, noting a location on 48th street and recommending their congee, especially the plain or less rich options like fresh slice fish or boiled chicken breast congee for someone who is sick. They also suggest fried dough sticks to add texture to the congee."
Positive"Canto BBQ's box rice is highlighted as one of the best value meals available in NYC."
Positive"In a discussion about alternatives to Joe's Ginger, Big Wong is mentioned as being worse."
Negative"This comment recommends Big Wong for General Tso's chicken."
Neutral"Big Wong in Chinatown is recommended for roast duck over rice or noodles."
Positive"This comment expresses concern about Big Wong after seeing a Reddit post and a health inspection report, which is presented as a potential downside."
Negative"Big Wong is recommended for its excellent congee and has a new Midtown location. A friend who lived in Boston would often bring back congee from Big Wong. Noodle Village is also mentioned for wontons and congee, with a history of being a favorite spot for congee."
Positive"Big Wong is listed as a general recommendation for congee."
Neutral"This commenter recommends Big Wong for 'Native' palates."
Positive"The user listed Big Wong as a recommended Cantonese restaurant."
Positive"The user prefers Ming Wong but acknowledges both places have excellent roast meats."
Positive"Big Wong in Chinatown is recommended for its roast duck."
Positive"Drawing from their experience in Chinese takeout, this user suggests Big Wong might use Javin Brand Curry Powder and emphasizes techniques like velveting chicken and using chicken stock for flavor in Cantonese dishes."
Neutral"This user opines that Big Wong's curry chicken on rice doesn't appear to be particularly special, looking similar to other Chinese curry chicken dishes they have encountered."
Neutral"This user expresses intent to order Big Wong's curry chicken on rice for their next visit, indicating positive interest in trying the dish after reading the discussion."
Neutral"This user suggests that Big Wong's curry chicken on rice appears to be a standard Hong Kong curry chicken recipe and provides a link to a recipe."
Neutral"This user suggests that blandness in chicken curry is likely due to underseasoning rather than the cooking vessel, disagreeing with the emphasis on high heat and wok."
Neutral"This user strongly believes that without a hot wok, the chicken curry will taste flat and the sauce blander, emphasizing the wok's role in making the dish tasty."
Neutral"This user argues that a powerful stove and wok may not be necessary for Big Wong's curry chicken, as it appears to be a stew-like dish without typical "wok hei" characteristics. They contrast this with dishes like beef chow fun where wok hei is critical."
Neutral
