Steamed Chicken Chinese Sausage Rice Bowl at Big Wong

The newly renamed Tokyo Plaza, formerly Seoul Plaza, is famous with foodies for Raku and Monta, the ramen joint. But the place we frequent more is Big Wong, where Brooklyn-style Chinese food is served. They don’t skimp on the MSG here—the delicious shrimp wonton is loaded with the stuff. But this simple rice bowl is scattered with mushrooms and pieces of chicken and lap cheung—greasy Chinese sausage. Yum!

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Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.