Wong’s is open seven days a week, from 8 a.m. Many of their tables are large too, so this is a great option for groups of more than 10. While the upstairs and downstairs seating can easily fit 150 people, the restaurant does fill up, especially during lunch and late at night. The dim sum always arrives quickly and you never have to wait long to be seated either. For me, their dim sum feast reigns supreme. I am a creature of habit and have not tried anything off of their main menu. So Wong’s is definitely a vegetarian-friendly option. They also offer a great selection of dishes where tofu and vegetables are the focus. I’m talking about egg rolls, wontons, soups, fried rice, and stir fries with different meats and seafood. Or, if you’re having lunch, maybe grab a can of their milk tea with tapioca pearls.Īside from their dim sum menu, Wong’s also has a lunch buffet available, we well as an eight-page “a la carte” menu featuring the greatest hits of Chinese cuisine. But that’s OK, we’re breaking the tradition. Served over ice, they seem to drain as quickly as a regular size bottle of beer would. At that time of night, the one-litre bottles of Tsingtao beer are the perfect accompaniment. So why not break the rules? I have ordered dim sum at midnight on several occasions. In China, they usually eat dim sum for breakfast, brunch, or early lunch but at Wong’s they serve for as long as they’re open. It makes for a real feast.Įach plate is served in their steamer basket and everyone prepares their own empty plate with a mix of soy sauce and spicy vinegar to dip the dim sum. The cart is ideal though, as it makes it very quick and easy to keep ordering more and more. If not, they will order it from the kitchen for you. It tastes so good that you won’t mind.ĭuring peak hours, they will have most of these already prepared, hot and ready to serve off of a traditional cart that they roll around the dining room. Most of them actually taste quite similar, especially as the ones I prefer to order always seem to be the pork and shrimp based option, but don’t be scared of a little repetition. It makes them light and easy to keep eating. Finally, #28 is another empanada, but filled with pork, instead of shrimp.Īll of these are steamed. Number 7 is ground pork meat, rolled up in what I believe is some sort of tofu wrapped. Number 2 is a sort of bread-like bun, stuffed with BBQ pork. Personally, I like to add some scallions and fresh ginger to mine, along with soy sauce and even a tiny bit of sesame oil. You can add different meats and garnishes to it. It’s China’s version of porridge, made with rice instead of rolled oats or wheat. The differences is that #9 comes with chives while #12 comes with celery. The shrimp empanadas are perhaps self-explanatory. At Wong’s it’s a mix of pork, chives and ginger, wrapped in some sort of thin wonton-like dough before steaming. Shumai is one of the most popular dim sum items in the world. Try #20 Siumai, #9 shrimp and vegetable empanadas, #12 shrimp and celery empanadas, #21 rice soup, #2 steamed pork bun, #7 pork roll or #28 pork and peanut empanadas. If you are, I can just tell you what to order. Don’t be shy to ask the waiter for recommendations, either. Thankfully, the most popular ones include a photo, which makes ordering a little easier. The dim sum menu at Wong’s is a simple, one page, double-sided document with 40 different plates that are mostly dumplings. This way you get to try a wider selection of food, which I am a fan of, and you are guaranteed to leave with a full stomach – because if you’re not full yet, you just keep ordering more. This idea is to order an assortment of different dim sum dishes -that usually come with 3 or 4 portions apiece- and share them amongst the table. This place is the Mecca for dim sum in Costa Rica.ĭim sum is a light style of Chinese appetizer or share plate. It’s located on Avenida Central, just west of Calle 15, and just across from la Plaza de la Democracia. Wong’s is a large, traditional style Chinese restaurant, that has been open for more than 10 years in the heart of San José. It’s a giant gold letter literally lost in translation. It’s the perfect misinterpretation of English, Costa Rica and Chinese. Maybe I’m easy to humor, but there is something I enjoy about the restauran sign. Just up the street from the Jade Museum in San José, there’s a Chinese-style roof displaying a large gold and red sign with a glaring typo: there’s no “t” at the end of the word “restaurant.” I guess it makes sense, as a Tico would probably say Restauran Wong’s if they’re speaking in English.
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