New Wonton Garden,
New York, NY, tasted on February 20, 2004 —
This jaunt through New York City was going pretty well. We'd already
eaten at 6 restaurants, we still had 10 to go. Not bad for a 3 day trip.
And even though we've traveled to New York many times to eat, and we
Love (with a capital "L") Chinese food, we've never really gone deep
into New York's offerings of that cuisine. And frankly, we still weren't
on track to do that on this trip. But we were wandering around the city
and desperately hungry without a strong recommendation towards one
Chinese restaurant over another. This is when it's always important to
apply "the Peyman
Principle". Go where the crowds are. It's easy to dismiss this sort of
mob mentality, but especially when you're dealing with small ethnic
restaurants, it's not a bad theory. Why go somewhere that's empty?
Somebody must know something. And this is the logic that brought us to
Wonton Garden (not sure what became of the old one).
We didn't have a ton of food, but we did order a bunch of yummy
Steamed Pork Buns
were super fresh, steaming. and a slightly sweet light filling. The
Steamed Cantonese Dumplings came in a fantastic savory light sauce.
And of course I do love
Potstickers (or Peking Ravioli as they were called when I grew up).
They were coated in a perfectly fried light dough and filled with
pork. And of course, we needed even more pork dumplings, so the
Pork Chive Steamed Dumplings fit the bill. They filled our mouths full of flavor.
And they came with a hot soy-based
waterfall of goodness in terms of the sauce. We also ordered some
They were just ok. As good as the dumplings were, the
service was a little insane. There was a lot of language confusion to
the point where we needed to physically point at dishes we wanted to order.
If a neighboring diner didn't have it, it was near impossible for us to
order it. Still, it was well worth it. Yum.