5 editor picks in New York City.
5 cantonese places in New York City we have eaten in, sorted by editor score. All cuisines in New York City | Cantonese across every city.
Cantonese cooking is the foundation of Chinese food in New York, rooted in Manhattan's Chinatown and now stretched out to the wider city. Wu's Wonton King on East Broadway is a benchmark for roast meats and live-tank seafood, while Joe's Steam Rice Roll in Flushing has built a following on silky cheung fun. Bonnie's in Williamsburg pushes the same tradition into a younger, Cantonese-American register.
Wu's Wonton King on East Broadway carves a $58 Peking duck table-side in New York City. Big rooms, Lazy Susan service, two-bird minimum on busy nights.
OrderPeking duck, three courses; wonton soup to start.
TipOrder the duck when you book; same-day requests are routinely refused. BYOB with a small corkage.
Calvin Eng's Williamsburg Cantonese American room in New York City runs roast pig, cha siu sui mai and orange-shrimp toast. Open since 2022.
OrderRoast pig with crackling, shared between four.
TipWalk-ins at the bar from 17:00. The roast pig sells out by 21:00 most nights; pre-order it when you book.
Tim Ho Wan on Fourth Avenue runs the New York City branch of the Hong Kong dim sum house, the cheapest Michelin-starred restaurant in the world.
OrderBaked BBQ pork buns, three to an order, ordered the moment you sit down.
TipOff-peak hours are 14:30-17:00 weekdays; weekend lunch hits a 45-minute wait by 12:30.
Wu's Wonton King in New York City: cantonese room. Locals book the back room for whole roast duck two days ahead; the front room counter draws.
TipCall to pre-order Peking duck; same-day requests are routinely refused. BYOB with a small corkage fee per bottle.
Joe's Steam Rice Roll in Flushing Queens has run Cantonese steamed rice rolls in New York City since 2017. Eight fillings, two sauces, $6 to $10 plates.
OrderRice roll wraps
TipThe shrimp-and-scallop rice roll is the order. Cash only at the original; the second Brooklyn location takes card.
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