Wo Hop

Wo Hop at 17 Mott Street in Manhattan's Chinatown is a basement restaurant that has served Cantonese-American food since 1938, making it one of the longest-running Chinese restaurants in New York City. Reached by a short flight of stairs below street level, it has remained in the same family and neighbourhood for generations, and its plain, unchanging character is part of its appeal. The cuisine is Cantonese-American, the style developed by early Chinese immigrants in the United States, rather than regional cooking from mainland China. Menu staples include egg foo young, chow mein, beef with broccoli, fried rice and a long list of stir-fried dishes and soups, all at very low prices. Egg foo young is the emblematic order for many regulars. The dining room is a bright, basic space with tables close together, fast service and a lively, loud atmosphere, particularly late in the evening when it draws students, night-shift workers and visitors after a night out. There is no dress code and no formal wine programme; tea, soft drinks and beer are the usual drinks. Prices sit in the $ range, and portions are large enough that many diners share dishes family-style. The restaurant keeps late hours, though the exact times should be confirmed before visiting. Wo Hop is generally a walk-in restaurant, and cash may be preferred, so visitors should bring cash in case cards are limited. There are no reservations, and waits are usually short except at peak dinner times. Mott Street places the restaurant in the centre of Chinatown, close to Canal Street, the Museum of Chinese in America and other long-established restaurants and bakeries, so it works as one stop on a wider walk through the neighbourhood.