Oh, and it’s drenched in soy sauce and then wok-fried, one of the signature techniques of cooking this staple food in this way. Anticipate a steamy mountain of rice piled high on a plate cooked to perfection, with generous portions of sliced beef, onions, shallots, carrots, sprouts, and a fried egg. Tonight, I order exactly what I order just about every other time I’ve come in, and that’s the beef fried rice. A third thing is - the food never changes. No worries about if it’s moved or under new management. Indeed, one wonderful thing about Wo Hop is you know it’s always going to be there. That calls for yet another culinary pilgrimage. But now I’m getting ahead of myself.Īfter a night spent in the West Village, by 2 am I’m hungry again. Speaking of someone else, that’s your first (and only) hint as to why Wo Hop will always be special. My bill always tallies less than twenty dollars - whether I dine solo or with someone else. Even the prices don’t seem to have increased much over the past two decades. I’ve dined at Wo Hop perhaps 30 to 40 times ever since my first visit back in 1986. Expect classic Cantonese cuisine suited to conventional American tastes, although plenty of Asians seem to enjoy the food, as well. Located at 15 Mott Street towards the far southern end of New York City’s famous Chinatown, Wop Hop is one of the hundreds of similar ridiculously cheap Chinese restaurants seemingly wedged next to and seemingly stacked atop one another, almost all of which serve outstanding food and provide quick and efficient service. It’s a love affair that’s lasted 25 years. has been, and shall forever be, far more than just a Chinese restaurant. A Sentimental Journey to New York Chinatown’s Wo Hop Restaurant
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