“Old-school Cantonese places will always have a complementary soup as an appetizer and a red bean soup for dessert if you ask nicely for it. It’s not a place for delicate, subtle cooking. On the side, we order the fried dumplings, which admittedly are fried to a crisp and then drizzled in heavy oyster sauce.
White rice is the perfect companion to soak up the tasty oiliness from the fish and vegetables. The flounder is glistening and flavorful, with the perfect amount of crunch. “We order the pan-fried flounder cubes with choy sum underneath. It only works for two people, which is why my husband and I don’t like to share with our kids, haha. I grew up going to Wo Hop Upstairs and have eaten the exact same meal every single time. Don’t trust anyone who says they like both. “There’s a Wo Hop Upstairs and a Wo Hop Downstairs and anyone who’s a Wo Hop devotee definitely has a preference. Joanne Kwong, President of Pearl River Mart Here are what five Wo Hop regulars had to say about this mythical institution, a shrine to a bygone era. “I bet 115 people are going to say Wo Hop,” said Lucas Sin, the chef at the New York-based homestyle Chinese chain, Junzi Kitchen. Yet when we quizzed a number of Chinatown patrons on where they loved to eat, Wo Hop came up repeatedly. In a city that has recently seen a boom in regional Chinese restaurants from Yunnanese to Hunanese, one might relegate Wo Hop and its Chinese American menu as a relic of New York’s culinary past.
Chinese American Food Is Its Own Great Cuisine.A Block of Outdoor Dining to Revive the Neighborhood.Assemblywoman Yuh-Line Niou's Secret Chinatown Picks.The Resy Guide to Flushing Chinatown, By Those Who Love It Best.The Enduring Value of New York’s Oldest Chinese Restaurant.
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