New Golden Fung Wong Bakery

Critics' pick
1/5
Photograph: Virginia Rollison

Golden Fung Wong Bakery

2/5
Photograph: Virginia Rollison
Moon cakes at Golden Fung Wong Bakery
3/5
Photograph: Virginia Rollison
Moon cakes at Golden Fung Wong Bakery
4/5
Photograph: Virginia Rollison
Sesames-seed balls at Golden Fung Wong Bakery
5/5
Photograph: Virginia Rollison
Golden Fung Wong Bakery
Chinatown

Homier than shiny chains like Taipan and Fay Da, this worn-in Mott Street den—sporting blush floor tiles, Formica two-tops and red paper lanterns—specializes in old-school Chinese desserts. A sign on the storefront window proclaims, “We Have the Best Hopia,” a bean-paste-filled pastry introduced by Fujianese immigrants in the early 1900s. The rendition here is pretty damn delicious—a tender, flaky disc filled with savory-sweet black beans or lotus seeds. The rich, thick bean paste also serves as the center of the jin deiu—sesame-seed balls that trace back to the Tang Dynasty—whose crunchy seed coating counters the soft paste and chewy glutinous rice.

Venue name: New Golden Fung Wong Bakery
Contact:
Address: 41 Mott St
NY
10013
Cross street: between Bayard and Pell Sts
Opening hours: Daily 7am–7pm
Transport: Subway: J, Z, N, Q, R, 6 to Canal St
Price: Average hopia: $3. Cash only
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