Wu's Wonton King Is Better Than You Remember

"Wu's Wonton King has a vibe like it's been on the Lower East Side forever, but it's actually been less than a decade since the restaurant greeted the neighborhood with its roast meats hanging from the window and its plethora of celebratory dishes, great for marking a festive occasion. In the meantime, the restaurant has transitioned from buzzy newcomer to reliable neighborhood staple."

"Wonton soup, naturally, lives up to the restaurant's name, featuring plump, carefully wrapped dumplings generous with filling. Chinese broccoli provides a toothsome green accent to the wontons. Sample the roast duck in some fashion; I like it in the Hong Kong-style lo mein, less saucy than many Western versions, with the glistening meat prettily fanned atop the thin noodles. The lunch portion is plenty, without being so overwhelming that a solo diner without the patience to haul around leftovers will be forced to waste food."

"Salt-and-pepper shrimp are plump morsels of seafood fried impossibly crispy and jazzed up with a scattering of spices, peppers, and shallots. From the dim sum menu, the simple steamed shrimp dumplings, with delicate, glassy skin, are a solid bet. Wu's is a reliable option for family-style dining and celebrations, from New Year's Eve to Lunar New Year. The kitchen has an impressive variety of large-format dishes, like whole Peking duck and stir-fried conch, though they can get pricey:"

Wu's Wonton King opened less than a decade ago and has become a reliable neighborhood staple on the Lower East Side. Wonton soup features plump, carefully wrapped dumplings with generous filling and Chinese broccoli for a toothsome green accent. The roast duck is recommended, especially in a Hong Kong-style lo mein with thin noodles and a moderate lunch portion. Salt-and-pepper shrimp arrive fried crispy and seasoned with spices, peppers, and shallots. Dim sum includes delicate steamed shrimp dumplings. The kitchen offers large-format celebratory dishes like whole Peking duck and stir-fried conch; some market-priced items require advance inquiry. The restaurant is BYOB and seats smaller parties at communal banquet tables.

Read at Eater NY