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Mar 26, 2009 10:49 AM

World Tong Dinner

We went to World Tong (62 st & 18 ave) for dinner last night after having wonderful dim sum on Sunday. They have in addition to their regular menu a new specialty menu. Thing like goose casserole that I've never seen before. We had a special clam dish off the back cover of the menu. abolone, the goose, and a lamb with eggplant dish. All were excellent. The clams were redolent with cilantro and lighty spiced, my favorite dish of the meal. We had wonderful service to the point of embaressment. The manager told us they were having a special for the next several weeeks, the results of thr economics, all dim sum during the week would be only $2.25 each, Get it while you can. I'm going to make it this Friday.

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  1. I went to World Dong one Easter for brunch and it was amazing. Wish I didn't live so far away ... like in Rhode Island :-(

    1. Please clarify what the "$2.25 each" refers to. Is that per dim sum item?

      4 Replies
      1. re: Pan

        Yes, thats $2.25 per plate. The dim sum Friday were some of the best I've had. There were a number of variations on the rolled rice noodles that were delish. They minimized the more expensive items but it wasn't missed.

        1. re: Jim T

          I don't think $2.25 per dim sum plate is very cheap. Is there something I'm not understanding? Were they selling full plates of salt-baked shrimp for that price?

          1. re: Pan

            The usual price range is $1.80-$6.95/plate. While they are not serving baby pig there are most of their other offerings on the carts. Friday four of us ate sumptiously(sp) for $30. Considering the quality of their food its a bargain. Joe Ng was the previous dim sum chef and he seemes to have trained the current chef. In my opinion this is the best in the city.

            1. re: Jim T

              I think 2.25 is pretty cheap - they charge 1.75
              at the bakery/cafes on Ave U and 1.95 at small
              bakery/cafes on 86 st,

      2. Please describe goose dish.

        1. IMHO Best Dim Sum in Brooklyn - I've tried every one of them.
          Had a pre-wedding dinner there for my son and now daughter-in-law -
          20 wonderful courses.
          Didn't know they changed their name - used to be Ocean Port.

          13 Replies
          1. re: mike in brooklyn

            Yes. I guess it was at least 4 years ago that they changed their name.

            1. re: Pan

              I don't even try to remember the names of Chinese Restaurants any more.
              They change so often - a few on Ave U have gone through 3-4 names
              in the last 10 years. I wonder if it is a tax dodge ?, Dept Health dodge?

                1. re: mike in brooklyn

                  As they become successful and save their money I think they just sell them and move on up the economic chain, AKA: Opening up in NJ or LI. I've run into more than one, formally of B'klyn/SI, Owner/Mgr, now out in NJ. New owners consider it good luck to rename.

                  1. re: Tay

                    Many Chinese restaurants are owned in a sort of co-operative manner.
                    Waiters, cooks, others all hold shares in differing amounts.

                    i have noticed that when the restaurants change names the cast of
                    characters remains the same.

                    1. re: mike in brooklyn

                      I don't think so. New owners may or may not retain some of the former employees. The new owner will change the name of the restaurant so as to avoid any liabilities from the previous owner/name of the restaurant. This does not happen in cases like Mei Lai Wah Bakery, for example, in Manhattan's Chinatown where the entire building that the restaurant is located in, is owned by a Chinese benevolent society.

                      1. re: scoopG

                        "The new owner will change the name of the restaurant so as to avoid any liabilities from the previous owner/name of the restaurant"

                        That makes sense and would be a smart thing to do.
                        I also think what Mike said is also probably true. If employees are doing a good job it would be a bad /foolish business move for new mgmt/owners to let them go

                        1. re: Tay

                          Absolutely. They will stay as long as they are paid and happy working there under new management.

                      2. re: mike in brooklyn

                        A Chinese American guy once told me that! We were talking about gambling and he said shares in restaurants were often put on the table and won or lost. That many Chinese eateries were divided into one tenth shares and that the principals owned 3-4-5-6 of these shares. Typical in a big city Chinatown he claimed . He was from Boston

                        1. re: gafferx

                          Urban myth. That is just not the case. Like the myth that all Chinese gamble.

                    2. re: mike in brooklyn

                      If the name changes but the characters don't ,it could be a realignment of ownership, but in some cases there are tax angles (e.g., sales tax, unemployment tax rate). One thing to look at is whether the space is remodeled--if so, there's probably a legitimate change in ownership.

                      1. re: Chandavkl

                        New Chinese owners will change the name of the business period - for NY state and NYC tax purposes. It is the English or romanized name that matters, not the Chinese characters. Have to look at who owns the premises. In the case of Mei Lai Wah in Manhattan - the landlord, a Chinese (Taiwanese) benevolent society owns both the building and restauarant. Hence no name change but totally new management and renovated space as well.

                        1. re: Chandavkl

                          A new name is a change so obvious that customers, especially regulars, are going to ask about it. So the proprietors often prepare an innocuous cover story (e.g. it was a special anniversary, so we changed the name in gratitude for our good fortune).

                          Based on countless conversations with Chinatown restaurateurs, I'd say that's never the whole story. It would be naive to swallow it whole. But, as numerous posters point out, the kitchen often remains untouched. So we may not see changes in the food.