It’s a basement restaurant, and a short flight of stairs will take you down to this small, very busy and unassuming restaurant. It’s like many you’ll find in this busy street. You’ll hardly notice the entrance as you walk along Mott Street in Chinatown. So you won’t find the likes of soups from Yunan or lamb from Sichuan or fancy dim dim rather, there’s wonton soup, roasted pork and egg foo young, fried dumplings, numerous varieties of chow fun (broad noodles), orange chicken, and beef with broccoli. It serves an Americanised version of traditional Chinese food, rather than the more exotic and regionally specialised dishes that Chines restaurants love to serve up these days. It’s been around since 1938, and is apparently the second oldest Chinese restaurant in the city. This unassuming restaurant is a bit of a New York institution. I guess the pandemic has changed everything up and not in good way. Such a shame that a great place that was even mentioned in the NY Times Sunday paper a couple weeks ago as a place as a late night place to get Chinese food after a Broadway play now closes at 10:00PM. I think that they served us warmed up leftovers. The real clue though was that there was no one waiting in line like there used to be. even after dumping packets of soy sauce on our dishes. So our meal arrives and it literally had NO Flavor. This is what we typically order so we remember the days when the food tasted good. We ordered chicken Lo Mein and Pork Fried Rice along with an order of fried chicken wings. The waiter quickly seated us and took our order. We chose to eat in the dining shed outside. We ate there on Wednesday Sept 28 for dinner around 6:00 pm. We have dined at Wo Hop 17, the basement restaurant, for many years and always had a great meal.
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