New Woey Loy Goey Restaurant

"This Chinatown basement restaurant — whose history goes back some 90 years — serves some of the heartiest and most inexpensive Cantonese food in town. Customer favorites include old-school dishes like tomato-and-beef chow mein, salt-and-pepper fried pork chops, and steamed pork hash. The rice plates are an especially good deal, at just $9 or $10 a pop." - Dianne de Guzman, Eater Staff

"To get to this basement-level joint, you need to descend a short staircase from Jackson Street. The spot has changed owners throughout the years (and has been around for nearly a century), but it continues to serve homestyle Cantonese food at unbeatable prices—many dishes will run you around $10 each. You could go with anything on their massive menu and leave satisfied, but we stick to a few favorites: steamed pork hash with salted fish (probably the juiciest giant meat patty you’ll ever have), salt-and-pepper prawns-in-shell that leave a spicy tingle on your tongue, and roast chicken stuffed with glutinous rice. Be sure to try one of the clay pot dishes, too, like salted fish with chicken and eggplant, or chicken and roast pork—they’re always sizzling hot and packed with umami." - julia chen 1, ricky rodriguez, lani conway, megan zhang

"To get to this basement-level joint, you need to descend a short staircase from Jackson Street. The spot has changed owners throughout the years (and has been around for nearly a century), but it continues to serve homestyle Cantonese food at unbeatable prices – many dishes will run you less than $10 each. You could go with anything on their massive menu and leave satisfied, but we stick to a few favorites: steamed pork hash with salted fish (probably the juiciest giant meat patty you’ll ever have), salt-and-pepper prawns-in-shell that leave a spicy tingle on your tongue, and roast chicken stuffed with glutinous rice. Be sure to try one of the clay pot dishes, too, such as salted fish with chicken and eggplant, or chicken and roast pork – they’re always sizzling hot and packed with umami." - Megan Zhang