Billing by itself as “New York’s original Asian bistro to emphasize online community and seasonal fare” (a bold statement, to say the least), Wong gives with one another the talents of Temple Wong, the well-traveled chef and vendor of Café Asean, and ny newcomer Matthew Nathanson, whose experiences are typically in California using a stint at Philly-based wine bar chain Vino Volo.
Pan-Asian cuisine could possibly be considered a gamble at best. The flavors of China, Vietnam, Thailand, and Malaysia—all of which make an apperance on Wong’s menu, occasionally within just one dish—are so different that a great offer more regularly than not, endeavors such as this carry out in confusion instead of triumph. for the most part, Wong avoids the common pratfalls of overzealous menus, serving foods that’s exceptionally fresh, refined, very carefully thought-out for the most part, and reasonably priced even when it’s not. a few food right here revealed a powerful menu with many minimal points, typically from the 2nd act.
The dining space persists the somewhat disturbing tendency of communal tables. You can presume to bump elbows with strangers once the bistro is full, and don’t plan on possessing any meaningful confidential conversations unless you receive satisfaction from airing your dirty laundry over your neighbors’ rice noodles. That said, the space is surprisingly quiet and pleasant when not full, contemplating its openness and difficult surfaces.
