Shun Wang — Restaurant in New York

I didn’t take pictures of the food because of the sad quality and I should have before I threw them out. Believe the negative reviews because the food quality and service issues are real.

I used to go to this spot occasionally because they open early enough for me to grab breakfast along the way into work. I can hop off the train and hop back on in 10 minutes, but never again after this last experience. Used to think the food was ok, but I think the last time I went, it just completely fell off a cliff. Note: if you’re a local and a Cantonese speaker, you may have a better experience than the rest. Just an observation from the few times I’ve watched interactions while waiting for my food.

Earlier this week, I ordered a shrimp rice roll and a noodle dish on the phone. See menu pictures for reference. I got there and the written paper on top of my order has $18.25 total, slightly higher prices than the menu I saw online, but expected with recent inflation. I added two of the fried breads, one sweet and one salty. The menu online shows them as $1.50 each, guy told me they are $2 each now. Not too strange either accounting for inflation. I gave him two $20 bills and he gives me back $14, telling me my total is $26. I’m rushing off to work and didn’t want going to argue over a few dollars. The lack of transparent pricing and clear overcharging in this case is a deal breaker for me.

Now on the food quality:

Shrimp rice roll had no shrimp in between layers, but half a shrimp each sticking out where the cut was. The soy sauce was was bitterly salty. Another reviewer had mentioned, the sauce for the rice rolls is supposed to be a blended sweeter version of your standard soy sauce. This was clearly poured straight from a bottle of cheap high sodium soy sauce used for cooking.

The noodles were extremely greasy. I’ve ordered this dish before but it just left a bad taste in my mouth (maybe because I was still upset over the pick up experience), I barely ate a third of it before tossing it out.

Same thing with the salty fried bread, it was extremely greasy without much of the crisp crunch I was expecting, more doughy in texture. I wasn’t hungry anymore by the time I got through half of that and didn’t even try the sweet version before throwing everything out.

One of the worst takeout food experiences...

Employee’s hearing ability: ⭐ Employee’s anger: ⭐ ⭐ ⭐ ⭐ ⭐

Service: I’ve never seen a restaurant with such terrible service. I told the staff at the counter that I wanted to place an order, but after several minutes, no one even looked at me, as if I didn’t exist. It wasn’t until I shouted that the rude woman inside finally looked at me. After a while, she accused me of not ordering, as if my previous attempt to order had never happened. They treat customers as if they are enemies.

Food: This restaurant serves the worst rice noodle rolls I’ve ever had. The rice noodle skin is very thick, lacking the delicate and smooth texture it should have. The soy sauce that is supposed to accompany the rice rolls should be sweet, but theirs is purely salty with not a hint of sweetness. I can’t imagine how they managed to make such a basic mistake. I’m quite certain their rice rolls are factory-made frozen products, and they just heat them up in...

This place is similar to the other Cantonese places ending in "Wong" in various chinatowns in NYC. Namely, they have the basic bbq stuff (roasted duck, roasted pig, chicken, etc) and basic staples like noodles and congee.

Service is pretty abysmal. Not really surprising since the restaurant itself is tiny and the waiter/waitress don't really have that much to cover. They are always in a rush to collect your plates and take your orders, though.

Dine in food is also mediocre. Don't get the congee. The noodles are okay if you want to get fed but otherwise just not that tasty, and probably have way too much grease.

The bbq pork is good, so is the duck. I'd just come to buy those as takeout and skip the dine-in part. The best part of the pig is the belly part. Because they hang the pig upside down, this means when the pig is around 2/3 gone, you'd get...