Food was excellent. My only complaint was that NONE of it was hot. It was all lukewarm at best…read more Would get again and again: ribs, pork XLB - yum! Chocolate mochi dessert and Chicken wontons. Cucumbers were great and we only ordered them to have a veggie. They did not stand out as excellent, but they were very good. Sesame noodles were ok. No different than having Ramen noodle with sesame seeds and peanut butter on them. So save yourself some dough unless you just want to go in and money doesn't matter to you! Lychee Martinee and mojito were great!

Food is amazing!! Totally recommended this place is a must when you visit NYC . I joined the…read morewaiting list and it took less than expected to get a table.

Perfect dinner date to start our night! Patchog bao, Nashville hot bao, fries, crispy Brussels,…read moreand the best dragonfruit tea I've ever had. The service was excellent, and we will be back with the kids!

This is hands down my new favorite spot! Everything we had was so good and bursting with so much…read moreflavor! The service was awesome and very inviting! I love how open of a space it is. This will be our new go to spot for sure!!

I came here recently and got my usual combo with shrimp rice rolls, pork dumplings and crab…read morerangoon. Everything was still excellent! The shrimp was huge and plentiful! I know sometimes at dim sum it's freeze dried shrimp, but these were the real deal. The pork dumpling have the lacy bottoms. Perfection! The crab rangoon was perfectly fried. I saw there's a new option to get the rice roll fried which is intriguing to me and I've never had a rice roll served this way. I might have to try it next time!

This was a spot at the Parkville market. They had a few small bites available along with rice…read morebowls and rice noodle rolls. I had their pork dumplings ($7.95). I believe there were six or seven present. It was interesting how they were prepared. There was a large fried part on the outside of the dumpling. I do not recall seeing that before, but I definitely enjoyed it. The dumpling layer was very light, and the pork filling was just the right amount. I really liked the combination of the fried part and soft dumpling layer. Will I go back? Yup.

Looking at Win Son from the street, you would never guess what it looks and feels like inside…read more Located at the corner of Ave of Puerto Rico in Williamsburg, this part of Brooklyn hasn't really seen the gentrification of other parts. BTW, their bakery is catercorner from the restaurant and absolutely worth a visit. Inside, the decor is simple-not Spartan-comfortable and functional. The tables are spaced nicely to provide privacy for each group. The evening that we were there, the sound level was comfortable. We could easily have a conversation around the large table. Our main server Lizzy was great. She has an amazing energy and smile that is so inviting. You're already enjoying dinner before you even order. We were 6 people and so we could order a wide variety of dishes. Some of my favorites were the scallion pancakes, lobster rice rolls, clam and basil and marinated cucumbers. There are enough choices for a vegetarian, pescatarian, but not for a vegan. We walked out satisfied and really happy. And then walked across the street to the bakery!

I went to Win Son restaurant years ago and remember loving every dish. I finally came back after 7…read moreyears and while it was good - it was not great. Starting with the cocktails - these were my fave part of the meal. Super unique & balanced. Not too sweet. Next apps - we got the marinated cucumbers. I personally did not like that skin was peeled. It made the cucumbers way less crunchy. For the mains, we split guohua jie salad, sesame noodles & beef roll (minus the cheese). The beef roll was a bit dry, granted we did remove the cheese & the waitress said it was for texture, but I feel like no cheese shouldn't have made the meal that dry. Ended up taking half of it home - added hot sauce & it was much better. Salad was probably my favorite item. Noodles were OK. My biggest critique of all the dishes - there's way too much crunchy onions / peanuts on all the dishes. It makes them feel all very similar. Even looking at the pictures is hard to distinguish what's what because the garnish is so heavy and the same. Restaurant is super cute tho!

Awesome food! I also like their kids meal!!…read morewill definitely go back here again! Its also near the grocery which is very convenient.

A quick look say bite. Options easily available on a tablet. They have different noodle, rice, and…read moreentree dishes with combos. For lunch since we're not big eaters, 2 combos and 1 noodle was already too much for 4 people. The beef tendon and brisket I substituted w udon and it was good. Not too salty but definitely was not spicy even though it was it was spicy. You had the option to add other toppings and spiciness. The ramens were also good and the dumplings were tasty.

First time trying the spot , drove all the way from Queens with the boys . It was 10 of us , we got…read moreseated right away. It's first come first serve basis , no reservations. Loved the service and food !! Still dreaming about the Hot and Sour and Crispy Beef.

***INDO-CHINESE FLAVOR BOMB IN YOUR MOUTH*** ***SUPER…read moreFRIENDLY FAMILY-RUN RESTAURANT*** INDO-CHINESE? In the early 1800's a large number of Chinese citizens, immigrated to Calcutta, a city in the northern part of India, close to China. After becoming established, many of these immigrants started opening restaurants to support themselves. And then, because of a lack of certain ingredients, and to tailor the food to the palates of the Indian citizens, these Chinese chefs altered their recipes. And these new recipes, incorporated certain Indian spices, and a heavier use of spices and sauces - which made these new style dishes especially appealing - and created what is known today as Indo-Chinese, or Indian-style Chinese food. MASTER CHEF MIKE TENG Mike Teng, son of Hakka Chinese parents, was born and raised in India. He started cooking at 14, and eventually became a head chef preparing Indo-Chinese food in Mumbai. Then in 1984, he emigrated to the US and worked in the restaurant industry, until he became executive chef at the famous Jade Eatery & Lounge in Forrest Hills Queens. And it was here that he became notorious for his unique cuisine, and went on to receive numerous accolades. A DIFFERENT APPROACH After seven years of grueling work at Jade, Mike decided to take a break from the restaurant industry for a while. Then in 2019 he opened Teng's Restaurant, and set up operations in a way that would minimize work. As such, the restaurant would only open for dinner, between 4-11 PM, and there would be minimal table service. So let me explain how this works: You sit down at a table, and a friendly family member takes you order and helps with recommendations if necessary. And then you grab paper plates & cups, and plastic utensils from a shelf by the front counter. There's also a refrigerator here with drinks to choose from. And then the food is served to you at the table in take-out style containers. THE KEY TO ORDERING HERE There are a relatively large number of items on the menu, but most of the dishes can be broken down into a few different styles, such as Hakka Chili, Manchurian, Salt And Pepper, Orange, Szechuan, Basil, Kung Pao, and Ginger & Scallion. And the key to ordering here is to avoid choosing multiple dishes in the same style, as the meal & flavors can become one-note in nature. But if your vigilant, and pick some of the best items from each style, you will be rewarded with an Indo-Chinese flavor bomb in your mouth. FIRST TIME? GIVE THESE A SHOT So a few recommendations to try on a first visit, if you're able to enjoy spicy foods would be: - Hakka Chili Style Chicken or Beef - Salt and Pepper Style Fish Filets or Chicken - Orange Chicken or Kung Pao Chicken - Manchurian Style Fish or Chicken - General Tso's Chicken or Tofu - Ginger and Scallion Chicken - Szechuan Wontons or Momos - Orange Glazed Wings or Hakka Chili Wings - Basil Fried Rice - Hakka Noodles And here's a few vegetable recommendations: - Manchurian style Cauliflower or Salt and Pepper Cauliflower - Szechuan Potato or Potato with Black Bean Sauce - Spicy Stir Fried String Beans. - Mapo Tofu - Manchow Soup with or without meat YOU'RE PROBABLY GONNA LOVE THIS PLACE After many visits here with dozens of different people, I've noticed first-timers always react the same way when trying one of chef Teng's best dishes. Their eyes open wide, and the head starts slowly shaking side-to-side, and then I hear grunts of mmm! or wow! I mean really, it never fails to be a wonderful surprise for everyone. But don't get me wrong, not everything on the menu is a home run. For example, some of the Asian fusion dishes such as Pad Thai or Mango Chicken are just weird. So even though there are some things to overlook here, such as no lunch service, or the cafeteria style vibe, If you choose some of the chef's best dishes, for sure that flavor bomb is going to hit you right in the mouth, and you'll definitely be coming back here for more. I always do.

Great spot to get some steamed fish dumplings, beef stew noodle soup or scallion pancake rolled…read morewith beef , just to name a few; my go-tos here. You can either order your food at the kiosk or the cashier for dine in, which they have about 6 tables, or take out, whichever you prefer.

I'm totally confused by this restaurant. You order at a self service kiosk. They bring the food out…read moreto you. You have to get your own bowls, water, utensils.. so it's self service technically right? Flavor was just ok, nothing special. Flavor profile is ok. I don't think anything stood out at all. Portions were on the fair side. There was only 5 tables insides, the space is smaller for a restaurant. Feels like a big take-out.