Another great review! Yes, too bad you can no longer review Hop Shing. Old school Chinatown at its best. I used to love going there for takeout Dim Sum and coffee. Really miss their Roast pork buns. So yummy.
OMG, I would love for Hop Shing to come back. Their roast pork buns were second to none. I know some people don't like onions in them, but no one made a better sweet and savory bun than they. Glad to hear that you and I have fond memories of that place.
Nice find with the silver needle noodles! I also like the fried pearl noodles at Nyona on grand street or at West new Maylasia on bayard street which is similar to the canto silver needle noodles!
my mom and grandma used to make that noodle dish often when i was growing up . i used to see it at dimsum longgggg time ago . i think its a toishan regional dish
You are so spot on, on the origins. Some of the staff at NB Wing Wong were definitely speaking Toisanese. We use to make it at home too. The part that was most fun was the rolling. I used to get critized by the thickness of my noodle. But yes, it was fun making this with family. Glad you appreciate this noodle!
Yqw Arthur...the long coconut bun 🤔, is it called gai mi bao?...they still sell them in certain bakeries, but it's not the same like 30 yrs ago...that happens to be one of my sons fav buns 🤗...my fav bun is the nai wong 👍...you would have to go to an "old bakery" in chinatown or cha lau to find those long coconut buns....GL in your searching for them...❤😊
Hi Arthur...awesome review...had me drooling when you first bit the char sau, the for opp looked perfect...usually I don't get the duck but two pork on rice 😂...excellent soup...I prefer the white flour skin over the reg egg flour skin ...the Silver Needle Noodle dish is made to order ( I think)...think is either hand rolled made from reg flour or rice flour 🤔🤷...not sure, but I know they hand roll those noodles for that dish...Hop Sing was one of the best restaurant for dim sum...the char sau bao, jao wu har, on tot and gai bao doy was the best...glad you enjoyed your meal...have a great weekend ❤😊
OMG, you are also another Hop Shing afficionado! Yes, that long bun with the coconut filling can not be found anywhere in Chinatown. If anyone here can find it, please tell me and I'll be there tomorrow. Other favorites of mine were the dai bao, the giant nor mai gai, zha fun kor, and zha ha yuen. I'm afraid we will never see these dishes made this way again. Again, thanks for watching! More adventures to come.
I believe the Roast Pork is ‘half fat and lean Char Siu’, not ‘skinny’ which is very popular type of roast pork, Hop Shing made the best roast pork buns, I have not found any other places with similar fillings. My mom and I often ate at the same location of NB Wing Wong under other names. My mom often orders the take outs on her way to the subways.
Thanks for watching! I'd be the first to admit that my Chinese isn't good and thanks for the real translation, which I will remember! Those Hop Shing roast pork buns were so juicy and had onions. Hopefully someone remembers that recipe. BTW, the best pre-NB Wing Wong restaurant was Sing Kee. Would you agree?
I found the wontons at NB Big Wong not up to par with the other Wong restaurants in Ctown. It has too much meat. The perfect mixture of shrimp/meat for a HK style wonton is 2:1. It should be served with yellow chives. I tried them twice and cannot recommend wonton. The best wonton is at Great Noodletown. That being said their BBQ items are ok. I love wontons so I don’t usually go there to eat.
Thanks for your comments! I used to think that there was only one way to make wontons, but through the years, my mind was more open and saw so many varieties. The great part of living in NYC are the myriad choices we have! I totally agree that Noodletown is a solid choice, but sometimes hard to get a table during peak hours.
Gorgeous rare find. Looks delicious
Yqw, always a pleasure to help out any way I can 🤗
Another great review! Yes, too bad you can no longer review Hop Shing. Old school Chinatown at its best. I used to love going there for takeout Dim Sum and coffee. Really miss their Roast pork buns. So yummy.
OMG, I would love for Hop Shing to come back. Their roast pork buns were second to none. I know some people don't like onions in them, but no one made a better sweet and savory bun than they. Glad to hear that you and I have fond memories of that place.
I agree, Hop Shing made one of the best roast pork buns in Chinatown!
Nice find with the silver needle noodles! I also like the fried pearl noodles at Nyona on grand street or at West new Maylasia on bayard street which is similar to the canto silver needle noodles!
Thanks for your comments and thanks for educating me as to another noodle I wasn't aware of! I will definitely try!
my mom and grandma used to make that noodle dish often when i was growing up . i used to see it at dimsum longgggg time ago . i think its a toishan regional dish
You are so spot on, on the origins. Some of the staff at NB Wing Wong were definitely speaking Toisanese. We use to make it at home too. The part that was most fun was the rolling. I used to get critized by the thickness of my noodle. But yes, it was fun making this with family. Glad you appreciate this noodle!
Yqw Arthur...the long coconut bun 🤔, is it called gai mi bao?...they still sell them in certain bakeries, but it's not the same like 30 yrs ago...that happens to be one of my sons fav buns 🤗...my fav bun is the nai wong 👍...you would have to go to an "old bakery" in chinatown or cha lau to find those long coconut buns....GL in your searching for them...❤😊
Oh yes, thanks for reminding me about what they were called! Gai mai bao, yum!
Hi Arthur...awesome review...had me drooling when you first bit the char sau, the for opp looked perfect...usually I don't get the duck but two pork on rice 😂...excellent soup...I prefer the white flour skin over the reg egg flour skin ...the Silver Needle Noodle dish is made to order ( I think)...think is either hand rolled made from reg flour or rice flour 🤔🤷...not sure, but I know they hand roll those noodles for that dish...Hop Sing was one of the best restaurant for dim sum...the char sau bao, jao wu har, on tot and gai bao doy was the best...glad you enjoyed your meal...have a great weekend ❤😊
OMG, you are also another Hop Shing afficionado! Yes, that long bun with the coconut filling can not be found anywhere in Chinatown. If anyone here can find it, please tell me and I'll be there tomorrow. Other favorites of mine were the dai bao, the giant nor mai gai, zha fun kor, and zha ha yuen. I'm afraid we will never see these dishes made this way again.
Again, thanks for watching! More adventures to come.
Chatham Square 9? Hop Sing. The beef meat balls for dim sum. Gigantic. Their dinners are legendary. The red beef with onions.
@ManChan-w5p so memorable!
I believe the Roast Pork is ‘half fat and lean Char Siu’, not ‘skinny’ which is very popular type of roast pork, Hop Shing made the best roast pork buns, I have not found any other places with similar fillings. My mom and I often ate at the same location of NB Wing Wong under other names. My mom often orders the take outs on her way to the subways.
Thanks for watching! I'd be the first to admit that my Chinese isn't good and thanks for the real translation, which I will remember! Those Hop Shing roast pork buns were so juicy and had onions. Hopefully someone remembers that recipe. BTW, the best pre-NB Wing Wong restaurant was Sing Kee. Would you agree?
I have heard those noodles called "rat tail" noodles in Cantonese.
That's definitely a creative way to call those noodles!
NB stands for?
The 2 shrimp was a mistake. Disgruntled worker.
I found the wontons at NB Big Wong not up to par with the other Wong restaurants in Ctown. It has too much meat. The perfect mixture of shrimp/meat for a HK style wonton is 2:1. It should be served with yellow chives. I tried them twice and cannot recommend wonton. The best wonton is at Great Noodletown. That being said their BBQ items are ok. I love wontons so I don’t usually go there to eat.
Thanks for your comments! I used to think that there was only one way to make wontons, but through the years, my mind was more open and saw so many varieties. The great part of living in NYC are the myriad choices we have! I totally agree that Noodletown is a solid choice, but sometimes hard to get a table during peak hours.
I order takeout and eat in Columbus Park. When it rains I look for scaffolding near the courthouses.