Chinatown's go-to for comforting congee & renowned roast duck. Discussions swirl around their popular curry chicken.
This Chinatown establishment offers a taste of Cantonese cuisine, with standout dishes like congee and roast duck earning high praise. While the curry chicken on rice has sparked debate about its uniqueness and preparation, it remains a popular inquiry among food enthusiasts. The restaurant is a go-to for comforting meals, particularly when feeling under the weather.
This Chinese restaurant is known for its congee and roast duck, both receiving positive mentions from customers. The curry chicken on rice is a point of discussion, with some finding it unremarkable and similar to other Cantonese offerings, while others are actively seeking its recipe. Some users believe the quality of the curry chicken is dependent on specific cooking techniques like using a hot wok.
"The roast duck and congee are highly recommended dishes. The curry chicken on rice is a popular item, though some debate its quality."
Customers generally have positive feedback, particularly highlighting the congee and roast duck. However, some find the curry chicken to be average and suggest it's a standard Hong Kong style dish.
Important Note
One user found the restaurant to be among the worst in the Cantonese category.
"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"The original poster clarifies their inquiry, stating they are looking for information about the ingredients used in Big Wong's curry chicken rather than cooking equipment."
Neutral"This user suggests that using a wok and a powerful stove is important for achieving the desired taste in a dish like Big Wong's curry chicken."
Neutral"The original poster is seeking the recipe for Big Wong's curry chicken on rice, specifically asking about its preparation methods and ingredients."
Neutral"The user suggested getting noodles from Big Wong and adding Parmesan cheese as a potential way to recreate a specific garlic noodle dish the original poster was looking for."
Neutral"Congee from Big Wong"
Neutral"It was consistently the worst meal I could get in the Cantonese section, closely followed by Big Wong."
Negative
