Hop Woo BBQ & Seafood Restaurant (Chinatown)

"When Hop Woo opened back in 1993, there were only eight tables in the entire restaurant. Since then, the Cantonese restaurant has obviously expanded, first into a larger space in the building, then to its current location across the street. Run by husband-and-wife duo, Lupe and Judy Liang, Hop Woo has cemented itself as a neighborhood institution, a place where the menu is translated into Chinese, English, and Spanish, and chefs push themselves to include plenty of vegetarian and vegan dishes. Focus on the chicken egg foo young, a Guangdong-style omelet that comes with bean sprouts and a thick mushroom gravy, or combination wonton soup." - kat hong

"This reliable, family-run Cantonese spot has cemented itself as a neighborhood institution with huge portions and a broad audience: the menu is translated into Chinese, English, and Spanish, and includes plenty of vegetarian and vegan dishes, too. Stick to Chinese American classics—we like the chicken egg foo young, a tender omelet that comes with bean sprouts and a thick mushroom gravy, and the combination wonton soup. " - Kat Hong, Nikko Duren, Sylvio Martins, Brant Cox

"When Hop Woo opened back in 1993, there were only eight tables in the entire restaurant. Since then, the Cantonese spot has expanded big time, first into a larger space in the building, then to its current location across the street. Run by husband-and-wife duo, Lupe and Judy Liang, Hop Woo has cemented itself as a Chinatown institution, a place where the menu is translated into Chinese, English, and Spanish, and chefs push themselves to include plenty of vegetarian and vegan dishes. Focus on the chicken egg foo young, a Guangdong-style omelet that comes with bean sprouts and a thick mushroom gravy, or combination wonton soup.  " - fiona chandra, kat hong

"For abundance, prosperity, and, uh, simply a ton of food, Hop Woo in Chinatown is offering two poon choy specials. The traditional Cantonese meal can be ordered with or without seafood and consists of enough braised pig feet, roast duck, black sea moss, shiitake mushroom, abalone, and tofu skin to feed six people. Order must be placed two days in advance. " - kat hong

"When Hop Woo opened in Chinatown back in 1993, there were only eight tables in the entire restaurant. Since then, the Cantonese restaurant has expanded—first into a larger space in its original building then to its current location across the street. Over the years, its become a neighborhood hangout spot, a place where you’ll find elder Chinese couples dining on spicy Sichuan-style fish next to tables full of raucous teens. In other words, no one’s going to notice a few loud talkers, so feel free to use your outside voices here. " - kat hong