Department of FoodieDepartment of FoodieBustling, cash-only joint doling out congee, BBQ pork & other Cantonese food in a basic setting.
What to order: Roast duck over rice · BBQ pork (roast pork) over rice · Congee (especially with youtiao or century egg & pork)From Google Maps reviews.
My girlfriend and I were visiting NYC Chinatown for a bit of a food tour, and we decided to stop by Big Wong’s to try some of their classic dishes. It’s a spot that many of our friends and family make a point to visit whenever they’re in the city. Like many Chinatown restaurants, you can expect older decor, cleanliness that may feel questionable by some standards, and service that isn’t always polished. That said, people come here for the food, and as long as it delivers, they keep coming back.
I've been coming here since I was a baby. It's nothing crazy trendy, none of that frou frou stuff. The place hasn't changed much since the 90s which honestly is proof to how good they are. its just delicious good old fashion ny chinese food done well. My favorite has always been the Wonton soup. You can get it with or without noodles. Their wonton skins are perfectly thin, as it should be! And they are filled to the brim. Porky and shrimpy goodness, fresh green onions, and even the broth is yumm
Big Wong is one of those classic Cantonese restaurants where you can count on to get all the classic rice, noodles and congee dishes. I don’t come to Chinatown as much as I used to so I was happy to see that Big Wong has gone unchanged. I’ve been coming here since childhood. I placed an order to go consisting of a roast pork & chicken over rice, century egg & pork congee and a fried cruller. I had the congee for lunch which had a generous amount of pork and century egg - perfect for a cold day.
From the Mar 17, 2026 health inspection. Lower-priority items are listed after the serious ones.
Live roaches were found on site.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
