Bonnie's

"Bonnie's is an absolute discovery in east Williamsburg with a retro Hong Kong diner look. Chef Calvin Eng plates Cantonese regional cuisine with modern interpretations." - MICHELIN Guide

"Under chef Calvin Eng and located in a residential neighborhood in Williamsburg, Bonnie’s is one of those restaurants rewriting the Cantonese cookbook. The dining room has a neighborhood feel, though the menu contains some startling dishes, which often involve traditional Chinese fare taking an Italian turn. Fried rice, for example, might contain bologna and the hot capicola often associated with Brooklyn Italians. Wontons come in a citrus butter sauce snowed with Parmesan — you get the idea." - Robert Sietsema

"Bonnie’s doesn’t offer their regular menu for delivery, but the alternative is even more fun. They have a special delivery and takeout menu called McBonnies, which has McDonald’s-inspired dishes made with Bonnie’s flavors. The menu includes their famous cha siu rib sandwich, a filet-o-fish with a griddled shrimp and fish patty, namyu-marinated chicken nuggets, and salt and pepper french fries with the same seasoning as their squid appetizer. They even make their own Chinese-inspired dipping sauces. Order here starting at 5pm everyday. " - neha talreja, bryan kim, hannah albertine

"Bonnie’s is a Cantonese American restaurant in Williamsburg that’s run by someone who used to work at Win Son. (In an adorable move, he named the restaurant after his mom.) Think of a night at Bonnie’s as a party with food that’s so delicious you’re only going to want to share out of politeness. We especially like the whole stuffed rainbow trout, the crispy squid, and the fantastic soy-sesame-dressed chrysanthemum salad. Try a cocktail or some golden chicken broth made from the poaching liquid of Bonnie’s cold chicken dish." - willa moore, neha talreja, bryan kim, kenny yang, will hartman

"You’ll be tempted to order one of everything at Bonnie’s — from its stunner of a stuffed rainbow trout to its wonderfully al dente cacio e pepe mein — but trust us: You’re going to want to leave room for dessert. Cantonese meals commonly end with slices of fresh fruit, available here as a platter, but there’s also an excellent composed dessert, an ice cream sundae. The creation has cubes of deep fried milk custard hidden throughout, and on top, buttered peanuts and hot fudge ratchet up the indulgence factor even higher. It all makes for a finale best shared among a small group." - Eater Staff, John Tsung