Big Wong

Big Wong stands as a cherished gem in the heart of New York’s Chinatown, proudly serving authentic Cantonese cuisine that has delighted locals and visitors alike for decades. Nestled at 67 Mott Street, this classic restaurant offers a no-frills, genuine dining experience that transports you straight to the bustling streets of Hong Kong with every bite.

The culinary lineup here is a celebration of traditional flavors, expertly prepared with robust, savory touches that linger long after the last morsel. Signature dishes such as the Peking Duck and roast duck 明爐燒鴨 are must-tries—crispy-skinned, tender, and rich with aromatic spice. The Beef Fried Rice and Fried Beef Chow Fun 干炒牛河 showcase perfectly wok-tossed grains and silky, wide rice noodles, respectively, each cooked to ideal texture with bold, umami-packed flavors. For those craving something with a touch of indulgence, the Lobster with Ginger and Scallion bursts with fresh, succulent sweetness balanced by fragrant ginger heat.

The extensive noodle selection is another highlight: from the comforting King Soy Sauce Chow Mein 豉油皇炒麵 to the fiery Spicy Fried Beef Chow Fun 豉椒干炒牛河—each dish brimming with vitality and the tantalizing aroma of traditional Cantonese seasonings. Accompaniments like the crispy Spring Rolls, savory Soy Chicken, and delicate Roast Duck Wonton Noodle add layers of textural delight, ensuring a satisfying meal no matter what you order.

Dining at Big Wong feels like stepping back to an earlier era, with its unpretentious decor and a lively, bustling atmosphere that mirrors the authentic Chinatown vibe. The service is straightforward and efficient, embodying the old-school charm that many patrons fondly appreciate. A recurring reminder is that Big Wong is cash only, so be sure to come prepared to enjoy the feast without interruption.

Real diners echo this sentiment with enthusiasm: Kyle Ames raves about the vast menu variety promising a delicious new experience with each visit, while Anton S. praises the restaurant’s dedication to authentic Cantonese flavors despite its “90s vibe” and unfiltered service style. John Gonsalves highlights perfectly cooked ginger scallion fish and lobster dishes, confirming Big Wong's reputation for flavorful, expertly crafted plates. Meanwhile, THE EXPLORER and Ankush Thakur both return for the comforting roast pork and traditional breakfast options like congee paired with crispy fried dough, underscoring the warmth and comfort this spot consistently delivers.

For anyone seeking a hearty, authentic Cantonese meal in an environment that feels truly rooted in Chinatown’s culinary history, Big Wong promises a vibrant, deeply satisfying experience. Whether you’re craving a late-night bite or a memorable lunch, the restaurant’s timeless charm and exceptional menu make it a staple destination for food lovers eager to savor genuine Chinese flavors in New York City.