Cantonese Food In NYC

The official reason I went to NYC was to attend a wedding, but the driving force was to eat my old familiar comfort Cantonese food in Chinatown. Although there are good Chinese places in California, something about the style and taste of the Cantonese food in NYC just doesn't exist out West. It's like finding NY pizza in Los Angeles; there are great pizzas but none have the same flavor...perhaps it's the water, air, or simply the available ingredients.

Luckily, a few hundred feet from the Hotel 50 Bowery, where I was staying, are TWO fantastic Cantonese restaurants. If you go to eat in Chinatown, bring cash! Most places DO NOT take credit cards.

NB Wing Wong was my first stop for several reasons; they are known for their roast duck jook (congee) and the wok hay of their dry beef chow fun, both these elements are hard to find anywhere on the west coast. 

I ordered waaay too much food ,but since the hotel had a mini fridge, all the leftovers were packed to go and I gave them away to a local friend the following day. 

Starting with the roast duck jook, the bowl was huge and completely loaded with duck. The best part was the flavor of the jook tasted as if it had been made by someone's grandma who knew how to cook! Using just a bit of white pepper enhanced this dish even more for those who want a bit more warmth. 

I was so happy to see that they had donut sticks that I ordered one to dip into the jook. Even though it was gigantic, I still managed to eat half of it just because it was perfectly chewy and savory, just as I remember them to be. This is another thing I don't see on the west coast and I once sent friends on a wild goose chase trying to find one while I made jook at home.

The classic shrimp with lobster sauce had GIGANTIC prawns that were perfectly cooked and very addictive.

I came for the wok hay in the dry beef chow fun and it did not disappoint! The beef was tender without too much tenderization, and the noodles were not too greasy while still not clumpy. Wok hay is the flavor of the wok that gets imparted into the food, and the obviously well seasoned woks they use added that elusive flavor to this dish to give it a savory smoky seasoning that is impossible to describe other than to say you know when you taste it that this was not made in a brand new wok.

They even make their own chili oil! It was a rare treat to get homemade chili oil served in a restaurant.

I had to get some gai lan in garlic, and even the stalks were tender!

I loved their food so much, I ordered take out the morning of my flight for my flight home, roast duck and rice (which came with cabbage) and baby bok choy. Everyone on the plane, including the stewards, was eyeing the food on my flight home ;)

The next day some local friends met up to eat before the wedding and we went to Joe's Shanghai, literally next door to NB Wing Wong and my hotel. This place usually has a line around the block, but it had been a very rainy night and morning, so it was a miracle to have no line and empty tables at noon! They also have a great machine for rainy days which wraps your umbrella into plastic as you walk in (you are obligated to use it by the staff at the front door who will help you figure it out).

They are famous for their soup dumplings, which are huge! We ordered two trays of the pork and crab and devoured the wonderful broth inside the dumplings that brimmed with crab flavor.

The green beans with garlic was also a table favorite.

My friends indulged me as I asked to order the steamed flounder which was not only beautifully presented, but also delicately cooked.

I don't miss much of NYC, but this trip reminded me of the flavors I do miss sometimes....