Experts' Choice Award Wo Hop
9 expert reviews
“Since 1938, Wo Hop has been serving large portions of Cantonese favorites like chow mein and subgum vegetables all day and late into the night.”
– Travel + Leisure
Frommer's "It hits the spot when you're desperate for chow mein or other Chinese-American classics at 3 a.m." Full review
New York Magazine "Much of the food is simply prepared and heavily battered. And corn starch-thickened oyster and black bean sauces rule. But there's something comforting about it."
Time Out "Opened in 1938, this basement joint doles out old-fashioned Chinese-American dishes like chop suey and sweet-and-sour pork." Full review
New York Times "They have a lot of what in Chinese cuisine is known as the “breath of the wok.” This is the taste created by stir-frying in an extremely hot wok. " Full review
Not For Tourists "Chinatown mainstay. Best when drunk."
The Infatuation "Wo Hop is open for 18 hours every day, and much more than the food, the real reason to come here is for a classic 3am experience." Full review
