Though it has held a prominent location in Chinatown for more than three decades, Jing Fong Restaurant doesn't really exist within New York City. The lights and sounds of the Big Apple fall away as soon as diners pass the marble lions guarding the dim sum restaurant's exterior. Just inside, an escalator travels upwards towards a twinkling crystal chandelier, and by the time it reaches the third-floor dining room, the moving stairs have transported guests thousands of miles away to Hong Kong.
The space is massive. 120 tables fill the dining room, framed by red walls sprinkled with golden Chinese characters. All around, waiters—clad in chic yellow jackets—push rolling carts filled with the things hungry dreams are made of: steaming bamboo baskets bearing more than 100 types of dim sum. Steamed pork buns, fried shrimp balls, almond tofu, or perhaps even mango pudding could all be waiting within the piping hot packages. Follow these bite-sized eats back to the kitchen, and you'll find several skilled Chinese chefs. In addition to dim sum, this culinary army prepares traditional Cantonese recipes for everything from Peking duck to oxtail curry casserole.
Since it's meant to be shared, Jing Fong Restaurant's food makes for a communal dining experience—one that's filled with conversation and laughter between family and friends. In fact, you could celebrate nearly every important life event at the restaurant. An on-site banquet room contains 800 seats, which sit beneath a chandelier even bigger than the one Donald Trump uses as a book light.
Named for the descendants of Chinese settlers in Malaysia, Nyonya celebrates this culture's diverse cuisine with meals of rich stews, fried noodles, and succulent seafood. Chefs craft an extensive menu of dishes that exude the genuine flavors and aromas of Southeast Asia through imported spices, fragrant kaffir leaves and ginger flowers, and freshly printed certificates of authenticity. Coconut-milk sauces, curries, and lemongrass mingle with fresh fish, tender poultry, and colorful vegetables in traditional recipes handed down through generations, drawing the admiration of the uninitiated and familiar alike to the manifold flavors of Nyonya fare.
Once a server arrives at a table at Wing Shoon, it’s probably easiest for patrons to just name a dish at random—if it’s Chinese, the restaurant most likely serves it. Boasting more than 350 items, the menu can be a daunting read. Luckily, the selection is well categorized, with poultry dishes such as the cantonese fried chicken or peking duck giving a wide berth to beef entrees such as the steak with black-pepper sauce. Despite its broad culinary range, the restaurant does have a specialty: seafood. Seasonal dishes such as barbecued lobster with ginger and scallions rotate in and out with delicacies including sautéed slice conch and deep-fried sea bass.