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J. Walman Reviews

Bill Hong's

Copyright 1996 by Punch In International Syndicate.

Announcer: Now the Greater 1050 Review featuring Travel, Food and Wine. Every day at about this time, WEVD's restaurant critic, J. Walman, tells us what's hot, what's not, and what's what on the Manhattan restaurant Merry-Go-Round. Where are you taking us today Jay?

Jay:Pictures of celebrities cover the walls of this large Chinese restaurant with its steel-grey color scheme. The long bar pours generous cocktails and cushy, comfortable booths line the perimeter of the room. The ceiling is made of squares of blue and gold and framed Chinese characters hang on the walls. Here is one of the last remaining retro-Chinese restaurants in Manhattan. And although you will find afluent Chinese along with the business-lunch crowd, 1960-cuisine is popular at Bill Hong's and it is fresh and well executed. The house specialty, a so-called lobster-roll, is a huge egg-roll type concoction full of rock-lobster meat and the only dish we sampled that I could easily skip. Salt and pepper shrimp, baked in the shell, were delicious, perfectly cooked, and with a dab of red vinegar and chili-oil, as good as one finds outside of Chinatown. While roast pork egg foo young is Chinese, chop suey is an American creation. Both, as well as chow mein dishes are terrific here and while not for purists, our table delighted in these and a chop-stick-tender steak kew or stir fried filet mignon with vegetables in a light brown sauce. Icy beer, hot tea, brandy or scotch are perfect libation and fresh fruits on ice are ideal at Bill Hong's 227 East 56th St. That's B Plus. I'm Jay Walman for WEVD, New York's Greater 1050. Announcer: For a free fax of today's show, call 212-755-4363. To receive J. Walman's reviews by computer on the Internet, call The Internet Exchange at (212)-935-3322, that's 932-3322 & mention Punch In International Syndicate.

******************* 12-24-92******************************** Now the WNCN restaurant review - brought to you by Melini and Folonari - quality wines - imported by Fredrick Wildman and Sons. WNCN's Restaurant Critic -- Jay Walman -- says: New York, San Francisco and Toronto have the best Chinese restaurants in North America. Jay: From tiny storefront dives in Chinatown to high-style palaces in midtown, almost everyone loves the finely-chopped, often unrecognizable, sometimes spicy, somtimes-sweet, cuisine of China. It's certainely evident at Bill Hong's, a crowded east-side hangout with a loyal clientel happy to pay $31.00 for lobster roll; $35.00 for mixed seafood in Blackbean sauce; or $65.00 for abalone with oyster sauce. But most regulars recommend steak kew, or shrimp in lobster sauce. Bill Hong's at 227 E. 56th St. is the kind of Chinese restaurant that's tough to find nowadays. That's B Minor; I'm J. Walman; and this is 104 WNCN. ANNOUNCER:Jay Walman's wine selection is:Folonari Orvieto, a pale delicate wine that is best when drunk young. Jay Walman appears courtesy of Punch In International Syndicate. ------------------------------------------------------------------------------

MORE KEYS: PRICE:VE WHEELCHAIR:Y SUNDAY:y MUSIC:n CHARGE:AE, DC, MC, V. LATE?:N BRUNCH:Y PARTIES:y ------------------------------------------------------------------------------

TYPICAL DISHES:

Fried rice; fro yang chop; steak kew; ahrimp in lobster sauce; egg foo yong; Peeking duck; fantail shrimp; sumplings; roast loin of pork; steak sate; dim sum; lobster gai kew; subgum wonton; scallops Szechuan style; shrimp in black bean sauce.

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WINES:Beer is best. House chardonnay by the glass.

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In A Nutshell:Old time Chinese. Very comfortable, pleasant service and good retro New York Chinese food. ------------------------------------------------------------------------

DATA:Appetizers:$4 (soup)-$39 (lobster roll, small, $26). Entrees:$12 (squid)-$30.50 (sizzeling steak), average between $21-$28. Peeking Duck:$35. Steak Kew: $29.50. Noodles:$9-$32 (average, $17-$21). Old Time Favorites: $18.50-$35. Desserts:$1-$10.

Dress:Casual or Jackets. Hours of operation: Lunch & Dinner 7 days a week. Chef: Sous Chef: Pastry Chef: Maitre d'Hotel Contacts:Bill Parker Michael Hall PR:Michael Hall Communications

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