Sifu Chio - Review - Flushing - New York - The Infatuation

"This Cantonese restaurant specializing in wontons and lo mein noodles makes one of the best bowls of wonton noodle soup in New York. There are many wonton options at this Flushing spot, but my favorite is the dumpling trio lo mein, which has pork wontons, shrimp wontons, and shrimp and watercress wontons in broth with springy egg noodles. At first glance, the large puffy fried wontons may look like any other, but they’re in a class of their own⁠—airy and crispy, filled with plump shrimp, and served with a tangy and sweet dip that you’ll want to douse over the entire dish. Food Rundown Dumpling Trio Lo Mein (HK Style) If you have a hard time deciding which wontons to get here, opt for the Dumpling Trio Lo Mein, which lets you sample the pork, shrimp, and shrimp-and-watercress dumplings in a single bowl. The plump, juicy wontons all have a high filling-to-dough ratio, the egg noodles are thin and springy like Hong Kong-style noodles should be, and the broth is served on the side, allowing you to add the noodles at the last minute to retain their firmness. Fried Shrimp Wontons Yes, fried wontons are more Chinese-American than traditional Chinese, but it’s hard to pass up these airy and extra crispy wontons. You get 12 that are full of plump shrimp, with a tangy sweet and sour dip on the side. These are perfect as a takeout snack or as an appetizer to one of the noodle soups on the menu. Fish Balls If you’re craving Cantonese fish balls that taste homemade instead of thawed from a package, try the ones here. You can get them served just in broth, with noodles and broth on the side, or directly in broth with noodles. The broth is light and comforting, exactly how a Cantonese mom would make it. Fish Congee This is one of our favorite spots in Flushing to get a piping hot bowl of congee on a cold day. The fish congee has large pieces of carp filet, and the rice is slow cooked the traditional way (to the point of almost falling apart) with a creamy consistency." - Diana Kuan