Wenwen - New York

Always bustling for a reason—absolutely amazing food and speedy service!

The food was incredible and the staff were fantastic! Everything we tried was tasty; I highly recommend the Popcorn Chicken, Cold Sesame Noodles, Beef Fat Chili Oil Noodles, and Fried Tangyuan.

My partner and I had high hopes for our meal, but we noticed that the servers spent much of their time chatting amongst themselves and not attending to customers. Each dish took about 15 minutes to arrive, which felt excessive. While I understand that larger sharing dishes may take longer, we were served each dish 15 minutes apart. We ordered the Numbing Salad, You Fan, and Steamed Fish. By the time the Steamed Fish arrived, our rice had gone cold because we were waiting to eat it with the fish; we didn’t want to tackle a whole plate of rice and a whole steamed fish separately. The combination of the underwhelming service and mediocre food led us to decide against leaving a tip. A tip should reflect our satisfaction with the food and service that enhance our dining experience, but unfortunately, Wen Wen did not deliver on that front. To add to our disappointment, our server confronted us about the tip and tried to persuade us to reconsider. We pointed out the issues we experienced with the service. Rather than acknowledging our concerns, she insisted that she had made a special effort to inform the kitchen about our nut allergy. I had to explain that this is simply standard service; the bare minimum is to ensure the safety of your guests. It seemed as if she thought we owed her a tip simply because she didn’t endanger our lives.

Food of my people! Came with a group for the chinese new year's feast and we were gobsmacked at how delicious, generously filling, and fun a time we had. Can't wait to come back.

Wilted pea shoots and thin handkerchiefs of tofu skin have a crackling energy that may not be fully explained by the garlic and Shaoxing wine they’re stir-fried with. Cucumber wedges marinated with pineapple juice and vinegar until they start to go pale and soft — if they were served with a pastrami sandwich, you’d call them half-sours — are saturated with the untamed flavor of raw garlic. Sichuan peppercorns, both ground and made into an oil, coat strands of vinegar-dressed celtuce until it feels as if electrons were kickboxing on your tongue.