Wo Hop
chinese
We hold 623 venues in New York, NY and could score 353 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
Local authority
- 10 Old-Fashioned Chinese-American Restaurants to Try in NYC | Eater NY ↗
Eater NY
Local authority“Wo Hop interior. Wo Hop — Isolated in its little corner of Chinatown on lower Mott amidst other fossilized establishments like Wing On Wo & Co. (selling “Oriental Gifts”), Wo Hop is the city’s second oldest Chinese restaurant, founded in 1938. (Only Nom Wah Tea Parlor, originated in 1920 but recently hipsterized, is older.) The secret of Wo Hop’s longevity? Both the purity of i”
- Best Restaurants in Chinatown, NYC | Eater NY ↗
Eater NY
Local authority“Wo Hop Founded in 1938, Wo Hop is the second-oldest restaurant in Chinatown, and recently expanded onto the second floor of its building. The old-guard Cantonese American menu remains largely intact. This is one of the only restaurants in Chinatown where you can still find chop suey. The walls of the subterranean space are lined with snapshots of”
- The Top NYC Chinese Restaurants | Eater NY ↗
Eater NY
Local authority“Wo Hop Founded in 1938 and still owned by the Huang family, this Chinatown mainstay has a strong local following. Classic Chinese American fare dominates the menu. Whether seated upstairs or downstairs, dishes like chop suey, chow mein, and egg foo young are really quite delicious, and many of the antique dishes seem modern in their plenitude of vegetables. Book a table [17 Mot”