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7 Cornelia St.
New York, NY 10014
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$31 to $50
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Hours of Operation:
Dinner: Monday - Thursday: 5:30pm - 10:30pm, Friday - Sunday: 5:30pm - 11:00pm
AMEX, Diners Club, Discover, MasterCard, Visa
Asian, Organic, Fusion / Eclectic
Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Farm to Table, Full Bar, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Wheelchair Access, Wine
Private Party Facilities:
Large party reservations may be made through contacting the restaurant. Monday-Thursdays we are able to take reservations of over 6 people depending on availability. WONG can also accommodate private parties of up to 45 guests. Contact the restaurant for more information.
Private Party Contact:
Kathy Hubler (212) 989-3399
West 4th Street
West 4th Street station, Christopher Street Station.
A word from Wong
Welcome to WONG. As New York's first Asian restaurant to emphasize local and sustainable fare, we pride ourselves in providing delicious and innovative food in a friendly environment.
At WONG we appreciate the art of cooking, technique, and flavor. Chef Simpson Wong’s extensive travels throughout Asia has inspired him to offer Classic Dishes such as the Cha Ca La Vong (or as we call it, the Cha Ca La Wong!) and Lobster Egg Foo Young with such refinement that it will leaving you wanting more! WONG also creates an ever changing Market Specials Menu to emphasize our dedication to a local, seasonal, and sustainable menu.
Our hip/modern/casual dining room consists of several intimate tables, a communal table and the Chef’s Counter which overlooks the kitchen. It is our aim to provide a pleasant dining experience and we will do our best to accommodate your requests.
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Awards voted by OpenTable diners
Diners' Choice Winner
waiters were far too pushy in
offering specials (which had some pretty cheesy names: "bed of roses")... not great when you're on a date... spent 140 on dinner for 2 before tip and the waitress treated us as if we ordered a single appetizer on a crowded night (the restaurant was about half full)... I understand the ny restaurant business is difficult, but subpar service is never a good thing... a far step down in quality from when i ate there after they opened a few yrs back.... also called to request my card number a few days before my reservation saying they'd cancel my reservation if i didn't give it to them within ~48 hrs. food was ok."
Dined on 2/14/2014
We had dinner at 8.30 pm. A few
dishes were already sold out. However, there was enough to enjoy."
Dined on 2/8/2014
delicious and thoughtful dishes.
can't wait to come back."
Dined on 10/25/2013
I wasn't expecting anything
special from the recent lukewarm reviews and how easy it was to get a reservation but I was pleasantly surprised by the interesting and delicious food. The lobster egg foo yong was outstanding and my favorite but there wasn't a miss with any of the dishes that we had. I will definitely be going back!"
Dined on 2/1/2014
Menu was inventive but dishes we
had while very good (lobster and hake) could have used more flavor. Appetizer shrimp fritters needed more sauce and were too much fritter and not enough shrimp. My main complaint is the ambience -- the restaurant is small but the way the tables were arranged and the lack of tablecloths gave it a coffee shop vibe."
Dined on 1/18/2014
I arrived to an empty restaurant
and was grilled about whether I had a reservation, which I did. Although this is always a turn off we were seated promptly. The early bird one dollar dumplings were fantastic. The wine was good. The food was very interesting and tasty. Overall, an interesting interpretation of standard Asian fare with fresh, sustainable ingredients. The early bird dumplings and wine prices kept the tab reasonable. Overall, worth a try for something different."
Dined on 1/17/2014
I have returned several times to
Wong and I find the food consistently excellent, the service very helpful and friendly. I was accompanied by a Chinese woman and a Chinese-American woman who suggested family style. The sharing made it even more fun as we sampled each other's delicacies. I will be going back."
Dined on 1/15/2014
We are always looking for good new
Asian restaurants and we hoped Wong would be just that. It is okay, but not sufficiently tasty to bring us back. The staff are lovely. The digs are somewhat Spartan (really hard chairs) but bright. The dishes are certainly not the same old same old Chinese, which is good, but the tastes just don't come together. However, we don't like things too spicy and many of the options are just that."
Dined on 1/13/2014
This was my second time at Wong.
The first was long ago around the time of the opening. This time around it was much easier to get into. The food was good, but now that the shine has worn off, I think the menu has suffered a little. It's still better than take-out, has delicious cocktails, and it saved us a trip to Chinatown. The lobster egg foo young is steaming bowl of garlic which was great for my sinuses, but some might think it overpowers. The crispy duck breast was bland. I wouldn't order that again, but the dumplings, brussels sprouts, and cocktails did not disappoint."
Dined on 1/11/2014
Simpson Wong, owner of Wong, has
created unusual and exceptionally flavorful food - every sauce is melded with unique herbs and spices producing distinctive taste sensations."
Dined on 12/30/2013
We had a great time sitting at the
counter facing the kitchen. The staff in & outside the kitchen were great. The sous chef was friendly and enhanced the experience. We had a child w/us and all had great fun! thks!"
Dined on 12/21/2013
I am lukewarm about this
restaurant. They try and be adventurous with the dishes and I give them credit for a couple of good ideas but I didn't think the service was that outstanding. The dishes are small and a bit pricey for what you pay. Overall, it is fine enough but I wouldn't be dying to go back there anytime soon."
Dined on 11/1/2013
Dinner was not what I had
remembered in the past. Everything was just so-so. I can recall my first two vists well and I left feeling very good about my meal. It may have just been that the place was empty, and on a Friday night of Thanksgiving weekend. It made our party of three wonder if we had missed some bad reviews. Something must have happened here and I can't quite figure it out. Wong used to be a very tough reservation to get."
Dined on 11/29/2013
Impeccable service, bright
comfortable space and amazing food made this an evening to remember. And at a table for 4 we could actually all hear ourselves talk !"
Dined on 11/1/2013
The menu needs more options, and
the typhoon lobster could have been better. The price did not justify the amount we received."
Dined on 10/18/2013
We arrived just before the end of
the Happy Hour and the waitress informed us, so we order cocktails and dim sums. Then we had an excellent dinner, the food was great and the service perfect. I recommend this place either for a drink between friends or a dinner."
Dined on 10/12/2013
Good drinks, good wine, good
service, good food. Recommended. Not much more to say."
Dined on 9/15/2013
We went on a Tuesday night at
6:30. 2 out of the 5 specials listed are not available. We ordered 5 dishes to try, while every dish includes something fried, 3 of them is fried with sauce on top. (We did not get that from the menu description.) The ingredients are fresh, yes, but to incorporate the same cooking method in so many dishes? And thinking frying makes everything taste good? That's just lame. In the dishes that incorporate a lot of herbs, the herbs are sliced to be thin, but LONG. Lots of LONG pieces of herbs will get tangled with each other, resulting in herb lumps mixed with noodles or accompanying the main protein ingredient. Now I understood the restaurant was not busy because the food is just not very good."
Dined on 9/11/2013
Wong serves really delicious
modern Asian cuisine. Good and sensibly priced wine list. Great daily specials. Try the Lobster Egg Foo Young."
Dined on 8/31/2013
I have eaten at Wong's several
times and it never disappoints. The place is small and tables and chairs are closely arranged but somehow it makes for a very cool vibe. There is also a bar and counter overlooking the kitchen where I always sit. The food is delicious. The outstanding dishes are anything with duck, the lobster egg foo young, and any speciality. You can't go wrong with any dish. The MUST are the duck buns. If they have the braised dumplings GET it! cocktails are strong so beware but really good. If I crave some different and delicious food this is where I go. Sometimes all the Italian or American or other classic restaurants just get boring so this is where I go."
Dined on 8/31/2013
It's worth a visit given the chefs
notoriety and creativity but we wish we had gotten more guidance from The waitstaff - almost every dish we got was fried. Most dishes were solid, but not "WOW" which we expected at this type of Place. The best dish was the shrimp fritters. That was really good."
Dined on 9/7/2013
Loved Wong! We arrived for a late
booking one night, and absolutely loved it! The food is fresh, creative and sensationally tasty. The staff were so lovely and the decor and general ambience was gorgeous. We have recommended to lots of people!"
Dined on 8/30/2013
The deconstructed dumplings and
dandelion salad served as really delicious appetizers. Rice noodles, bobo chicken, eggplant and calamari were also devoured and shared among our party of three. Spicy, sweet and just a bit salty -- these dishes hit all the right notes. My friends had creative cocktails, which they really liked. The location was a great meet up place to celebrate a reunion of old friends. We all left stuffed and happy."
Dined on 8/27/2013
We ordered a zucchini blossom
stuffed with crab meat, scallops with duck tongue balls and a short rib dish. They all lacked flavor and were not memorable at all. All zeros. Then our entrees came. Chicken Bobo and Typhoon Lobster. Wow! Both dishes hit a home run. The chicken was perfectly cooked and the seasonings were mouth watering. When I eat lobster, I pick that sucker clean. The plating was beautiful. The seasoned ground pork played beautifully off the perfectly cooked lobster. It was amazing. I despise being let down by a lobster dish in a restaurant. This one was a thrilling gastronomic feast. So what have we learned from my review- skip the apps and go straight for the entrees! Signore Crankoletto has spoken."
Dined on 8/23/2013
WOW!!! very extraordinary asian
food! very tasty ! I came with my girlfriend and we both enjoyed the food .Love it and will be back again!"
Dined on 8/24/2013
Wong combines fresh ingredients
with clever culinary techniques and fusions of tastes to create modern dishes based on traditional recipes from south east Asia, mainly Malaysia. I have been to Wong multiple times and my friends and I have been blown away by the dishes, service and ambience. If you're lucky you might be greeted by the owner himself, a humble and friendly gentleman who knows how to get to the heart of the customers; through the stomach. I would highly recommend Wong for great dinner. Gotta try the Duck Bun and Typhoon Lobster. Yummy!"
Dined on 8/16/2013
Simpson Wong is the most
thoughtful and innovative chef in NYC! Shrimp in lobster sauce that includes a fresh lobster tail. A "creamy", frothy non-dairy dessert that you would swear was ice cream from Otto but contains flax seed oil and omega-3 fatty acids (the brainstorm of his cardiologist partner). The communal atmosphere is trendy and congenial at the same time. Go as a group of 8 or go alone."
Dined on 7/26/2013
The food was outstanding.
Presentation of food was excellent. As an appetizer I tried duck tongue for the first time, just popped it in my mouth and the taste exploded. It was awesome!! My husband had duck buns...shredded duck meat on toasted rolls which were tasty and would order them again. My entree was crispy duck and my husband had lobster egg foo yung. Both were outstanding. To top off the evening we had lychee sorbet a wonderful end to an excellent meal."
Dined on 7/20/2013
Wong succeeds in creating new
variations on Asian dishes which are innovative and delicious."
Dined on 6/30/2013
Inventive dishes that will leave
you very happy at the end of your meal. It's hard to go wrong at Wong and the friendly staff will steer you in the right direction."
Dined on 6/28/2013
I arrived very early, due to my
stomach still being on West Coast time, and was disappointed the hostess did not offer to seat me earlier, since clearly there was capacity to do so. Dinner was excellent. Portions served were generous for the main course. I thoroughly enjoyed my dinner, and will go back again, but doubt I will get past ordering the crispy duck entree. (It's so good, that I might find it difficult to try the skate, which also sounded delightful.) Nice that their wine selection offered two different proseccos by the glass."
Dined on 6/21/2013
Went there in pouring rain and was
totally worth it..duck fat ive cream was unusual but yummy"
Dined on 6/8/2013
We'd read about Wong and were
looking forward to the experience. With all of the hype we were expecting great but got good food with some interesting combinations. The lobster egg foo young, their signature dish, was pretty bland and not great. Perhaps they're getting bored making it all the time. The lobster dish was very good as was the crispy pork. The cauliflower had a heavy handed peanut sauce on it which didn't work. It was all too expensive. The decor is trendy simple miss- matched wood tables and old funky wood and metal chairs. That's fine but it needs a good cleaning... This city desperately needs a great new Asian fusion restaurant. Wong could be it if it polishes up the rough edges and gets it's passion back."
Dined on 6/21/2013
The menu descriptions cannot do
the creative dishes justice. They are unexpected and delightfully surprising. Fresh ingredients artfully prepared and served, a party for the taste buds. Great neighborhood. Truly a twist on the asian fusion front."
Dined on 6/6/2013
stylish innovative high quality
and great newyork village experience"
Dined on 5/23/2013
Great food and friendly,
knowledgeable staff. We let our waiter choose what to bring us and each dish was fantastic. Only downside it gets pretty hot and stuffy in the restaurant once it gets busy."
Dined on 5/16/2013
Brought here by a friend and I was
impressed. Ordered most of their signature courses, including the duck buns and lobster foo yung. Both were very good. The Cha Ca La Wong stole the show though-- incredibly fresh tasting, light, and really very powerful. Even the foo yung, which was delicious, seemed somewhat simple and unimpressive by comparison. Dessert was a treat, too, as the duck fat roasted ice cream showed me I have not yet seen everything you can do with ice cream. Service was great. The waitress was attentive but gave us enough space while offering her opinion on the menu items and engaging in light conversation. My only real complaint is that the restaurant very quickly became somewhat loud and it was difficult to hear."
Dined on 5/1/2013
Our group of four went back to
Wong for our second visit to try the duck dinner: a multi-course feast employing duck in several different ways (from consomme to roasted breast to duck fat ice cream). It was exceptional. To get it the restaurant requires at least 48 hours notice, as only the head chef and owner Simpson Wong are able to prepare it. The service was somehow even better than the fantastic experience we had during our first visit. Highly recommend this place, and highly recommend the duck dinner."
Dined on 4/19/2013
One of the best meals I've had in
a long time. The food was creative, extremely flavorful and we will definitely be back. Order several items and share as the ones we tried were delicious and we look forward to trying the rest of the menu! Try the drinks also as they are unusual and tasty!"
Dined on 4/12/2013
Amazing experience. Everything we
ordered was excellent, especially the shrimp fritters, and the service was perfect. Servers were warm, accommodating, and flexible, which is a rarity in New York. I absolutely recommend Wong's and would go back anytime."
Dined on 4/12/2013
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