![]() Sesame Chicken with Broccoli wasn't really "hot spicy" as the header promised, but the meat was tender and the dish had some kick. Roast Pork with Chinese Mushrooms featured large chunks of butter-soft fungi and a glutinous sauce. Not wanting to hog my precious four-top, I chose quickly. And although the hours are truncated, the Wo Hop menu still runs more than 250 items long. There's a certain nostalgia at play when eating here, with all those delightfully borderline sweet dishes that dominated the scene when I first started coming to Chinatown in the 1970s. ![]() The project also has a long list of corporate sponsors.Īfter a fifteen minute wait I secured a seat at Wo Hop and ordered up a feast. The materials were all contributed by the Rockwell Group, whose participation is part of their larger effort to help NYC restaurants survive the pandemic, working here with the New York Hospitality Group, the Chinatown Partnership, and the Department of Transportation. New tables and chairs, plexiglass shields, barriers thick with plant life, bright coloring, plenty of umbrella coverage - these are among the most pleasant such dining areas I've seen in the Covid era. You can get takeout of course, or delivery, but the real move is to come down here to Chinatown and stretch out in one of the handsomely designed outdoor seating spaces that now line the block. ![]() You may not be able to stagger down the staircase at 2:30 a.m., nor gawk at the vast collection of fading photos that cover the basement restaurant's walls, but the original Wo Hop (the neighborhood's second oldest restaurant, behind Nom Wah) and the younger Wo Hop City, are now back in action, serving their classic, Americanized Chinese fare on Mott Street.
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