Authentic Cantonese comfort food, from steaming congee to savory roast duck. A go-to for classic Chinese flavors.
This classic Chinese eatery offers a wide array of traditional dishes, with a particular emphasis on Cantonese specialties. While some reviews suggest it might not be the most groundbreaking, many patrons appreciate its comforting and familiar flavors, especially for dishes like congee and roast duck. It's a reliable spot for those seeking authentic Hong Kong-style cuisine.
Big Wong is recognized for its authentic Cantonese cuisine, with congee and roast duck being frequently mentioned highlights. Some diners find it to be a solid choice for familiar Chinese dishes, though one opinion suggests it can be the 'worst meal' in the Cantonese section. The preparation of their curry chicken on rice is a topic of discussion, with differing views on whether it requires a specialized wok for authenticity.
"Congee, particularly roast duck congee, and roast duck are frequently recommended dishes. The curry chicken on rice is also a point of discussion, with many interested in its preparation."
Overall, customers find the food to be consistently good, with many recommending specific traditional dishes like congee and roast duck. While not always seen as innovative, it's praised for its reliable and comforting flavors.
Important Note
One user expressed concern after seeing a Reddit post and a health inspection report related to the restaurant. Another opinion suggests it can be the worst meal in the Cantonese section.
"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"This user provided a sarcastic response to the original post's question about how Big Wong makes their curry chicken on rice."
Neutral"This user questions if Big Wong's curry chicken is unique, remarking that it resembles generic Chinese or Hong Kong curry chicken and lists common ingredients for such a dish."
Neutral"This user elaborates that while ingredients might be common, the "wok-hei" (wok heat) from a powerful stove and wok is essential for authentic Chinese curry chicken flavor, distinguishing it from home cooking."
Neutral"This user asserts that Big Wong's curry chicken on rice will not achieve the same quality without the use of a hot wok during preparation."
Neutral
