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World Tong review

bolletje | | Sep 24, 2006 12:39 AM

So I finally schlepped to World Tong in spite of fearing what I might find there after the departure of their dim sum chef.

I went on Friday around noon and the place was only about a quarter full. The usually scary host seemed glad to see me and was very hospitable. Because I was alone I couldn't eat that much, but I tried my best: all of my old favorites were there--the eggplant stuffed with shrimp, green sesame balls, the little round pan fried dumplings with shrimp and greens in them--and some were as good as ever, while others had somewhat gone down in quality.

Everything fried was much greasier than it had been in the past, but mostly still delicious. Dishes that I thought were still prepared to a much higher standard than other dim sum places included the shumai, the beef rice noodle roll and some small shrimp/pork/green potstickers that I don't recall ever seeing there before which were perfect, fresh and almost juicy. The fried dishes were much more disappointing because they were too heavy and greasy, although this could have been a problem of slow turnover. The sesame balls were down-right sodden with oil. :(

I would say that the quality has suffered a bit, but the basic preparation on some items (rice rolls, potstickers) is still a cut above the rest. I will definitely go back and maybe concentrate more on steamed dishes. Also, they have really good coffee.

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