![]() ![]() “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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