Ting Wong Gets Two Bells
Craig LaBan finds great value and great tastes at Ting Wong in Chinatown.
In true Hong Kong duck house fashion, the hanging roasted meats are a forte. Ting Wong’s “roast pork” is irresistible, the tender meat shined with a honeyed pink, at once sweet but complex with garlic, ginger, and five-spice punch. The similarly seasoned spare ribs are just as good if you prefer gnawing bones. But it’s the crispy “roast pig” that is a complete addiction, a roasted suckling pig whose spice-rubbed skin crackles with clove, garlic, and sesame over the thin layer of creamy fat that separates each piece from the tender flesh.
Two Bells – Very Good