Big Wong

This long-standing spot has gone largely unchanged, preserving a nostalgic, basic setting defined by older decor and a bustling energy. Visitors should expect the typical trade-offs of an old-school joint: the service is unpolished and the cleanliness standards may feel questionable to some. People return instead for the straightforward execution of Cantonese classics. Beyond the soup, the kitchen turns out plates of char siu, roast duck, congee, and traditional rice and noodle dishes. The wontons are packed with a savory pork-and-shrimp filling in a light, well-balanced broth.