Brooklyn Wok Shop - Updated Chinese, NYC

Photos by Jacob Romoser

FRIED CHICKEN WINGS

I can count on one hand the number of times I've made the trek to Brooklyn. Sorry if I sound like a snob, but traveling from Queens takes just a little too long. When I heard about Brooklyn Wok Shop, however, I decided to suck it up and see what this family business on North 10th Street was all about.

Owners Melissa and Edric hoped to open a neighborhood joint with fresh, delicious food reminiscent of time-honored take-out. I'm happy to say, they did even better. Brooklyn Wok Shop has a laidback atmosphere with casual but upscale food that works for both a large group or a small, intimate dinner.

BROOKLYN WOK SHOP

To start, Edric brought out Fried Chicken Wings (pictured above) with a cinnamon-soy glaze. I am not normally a wing fan, but these were messy, tangy and sweet. The sauce reminded me a lot of a hoisin sauce with less salt and more sweetness. I even used some of the steamed bun from my Roast Chicken Bun to sop up the remaining sauce after the wings were completely devoured. I definitely prefer these wings to traditional buffalo ones, but a bit more heat would have hit the spot.

ROAST CHICKEN BUN

I favored the Roast Chicken Bun, while Jake liked the Roast Pork Bun. The flavors were extremely similar, and I think it just came down to meat preference. I almost wish there had been more of the soy and honey glaze, but I like to drown my food in sauces. My solution: a side dipping sauce for those customers who can't get enough. I also found myself craving the crunch of fresh vegetables. Ultimately, the steamed bun was soft and supple and the meat-to-bun ratio was perfect.

ROAST PORK BUN

The first soup to arrive was the Spicy Curry Wonton Soup. Filled with shrimp and pork wontons, plus long beans, I liked the curry flavor that permeated throughout the dish. The dumplings were my favorite part, and I wish there had been more of them. The noodles were good, but I completely discarded the dish once the Beef Short Rib Soup was brought out.

BEEF SHORT RIB SOUP

Just looking at this picture of the Beef Short Rib Soup makes me instantly crave it. Stewed in aromatic spices with bok choy, the grilled meaty flavor really shined throughout the whole dish. This slow-cooked soup was comforting — you could tell a lot of love and time was put into making it.

Bottom line: The soups at Brooklyn Wok are the jam. Seriously. I want a bowl right now — and every day for the rest of my life.

HANGER STEAK WITH CHINESE BROCCOLI

The Hanger Steak with Chinese Broccoli was the last entree we sampled. Served with a savory brown sauce and Chinese broccoli, the meat was cooked nicely and tasted even better with Edric's homemade hot sauce. This sauce is not your typical bright orange stuff straight out the bottle. It had a wonderful heat that wasn't overbearing with an oil-base that isn't overly greasy or gross.

Needless to say, I think Brooklyn Wok Shop was more than worth the trek to Brooklyn, and I intend to visit again soon.