Wu's Wonton King

"Wu’s Wonton King is one of the best places for a celebration. The restaurant has round tables that can fit as many as a dozen people, and large-format dishes like Beijing duck, suckling pig, and a whole king crab." - Eater Staff, Beth Landman

"A birthday classic, Wu’s Wonton King is always filled with groups sitting at big round tables covered in suckling pig, roasted duck, and whole fried crab. Situated at the southern tip of the Lower East Side, this place serves standout Cantonese food, and it also happens to be BYOB. Bring a few bottles of wine, start with a vat of the wonton soup, and be sure to place the order for your whole suckling pig in advance." - bryan kim, neha talreja, kenny yang, sonal shah

"Walk into this legendary Cantonese restaurant on East Broadway and you’ll be greeted by tanks filled with giant crabs while waiters carry steaming bowls of wonton soup. The dining room is full of big, round tables that are usually topped with delicious pea shoots, salt and pepper prawns, and crispy fried Dungeness crabs spinning around on lazy Susans. Of all of the places on the Lower East Side, we consistently recommend group dinners here the most. The BYOB policy is a huge plus." - hannah albertine, kenny yang

"Wu’s Wonton King is peak group dining, a BYOB palace of glistening roast ducks and family-sized portions that’s perfect for a gathering with friends. Everything is reasonably priced — even the legendary $600 king crab, a massive animal that’s priced by the pound, brought out to squirm on the table and then divided into three dishes capable of feeding a dozen or so people. The Cantonese favorite is a popular spot for celebrations, so expect to find at least one other group flashing disposable cameras." - Eater Staff, Beth Landman

"Wu’s Wonton King took full advantage of the expansive stretch of sidewalk outside the restaurant and set up a sprawling covered outdoor dining structure with spaced-out tables set up under a string of lights and well-positioned electric heaters in colder months. The vibe out front, where a BYOB policy reins supreme and whole suckling pigs are occasionally carried out to tables, is just as good as inside — and possibly better if dining in a group, as tables out here can be rearranged to fit larger parties with little notice." - Eater Staff