Steve and I were back in Chinatown on yet another food adventure, and the plan was simple. We were going to find a place for Peking duck. Big Wong supposedly does a perfectly respectable version, so that’s where we ended up. But it didn’t take long to realize that the duck was not the star of the show that night. Almost every table around us was ordering lobsters with ginger and scallions. Plate after plate came out of the kitchen, steaming hot and impossibly tempting, and within minutes we had talked ourselves into ordering the lobsters too.
We also tried the cheung fun (called rice crepes on the menu). They’re soft steamed rice noodle rolls, silky and slightly springy when done right, served with different fillings and a light soy sauce. Ours came with shrimp and roast pork, and they were fine, but not memorable. I probably wouldn’t order them again.
The lobster, though. They were every bit as good as they looked. The meat was fresh and juicy, and the sauce was wonderful with this gentle, aromatic mix of ginger and scallions. I immediately regretted not ordering rice on the side because I wanted every last drop of that sauce. A very good dish at a very good price ($45, October 2025) for New York, especially for lobster.
If you go to Big Wong, you should absolutely order the lobster if available. It’s called “2 Lobsters with Ginger and Scallions” on the menu, and it’s one of the best lobster dishes I’ve had in a long time. With rice on the side, it is more than enough as a main course for two people. As for the Peking duck, we’ll have to come back for that another day.
Big Wong, 67 Mott St, New York, NY 10013
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