Bonnie's

"Heureux mariage entre cuisine cantonnais et américaine (goûter u pâtes cacio e pépé au todu fermenté !) parfois bien arrosé avec la formule 8-10 verres de thé glace Long Island très alcoolisé "

@leslie.aldariz

"Cantonese american creative menu!"

@sabram

"Cantonnais Cool vibe, globalement savoureux, service dynamique"

@alexpepin

"Tik tok-mushroom crispy rice "

@vfinn

"Clarissa - Cantonese food and msg martinis"

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"$$ needs res in advance, so good"

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"Cantonese-American cooking by Calvin Eng! (Peep the charsiu BK rib burger!)"

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"Cantonese américain cooking"

@jonowald

"Mix cantonnais et américain Wonton Diep fried fish Burger pork Entire fish "

@positivewithfoodplace

"Bon Appetit best new restaurants 2022. Try: yeung yu (stuffed fish); dao gok; chrysanthemum green salad; hup to ha; XO Cheung fun; chow nai sundae"

@mikeya

"amazing food and drinks, unique"

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"The best reason to go to East Williamsburg. PLAN B: You should try their Long Island Iced Tea."

@misterplanb

"Eater - Kim The New Yorker - Kim"

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"Salt and pepper bagel with cream cheese and candied bacon "

@2nonezdrs

"Salt & pepper squid. Cacio e Pepe."

@jtower14

"Chinese, Vietnamese fushion"

@tomi.amos

"Cantonese fusion Sharon isa reco"

@lynmahe

"NYT 50 favourite restaurants"

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"Cantonese restaurant. McRib looks insane"

@chelsearpratt

"Cantonese from the chef behind Nom Wah and Win Son"

@caralindsay

"Try the chrysanthemum salad, the wonton ravioli, and the cheikh fun rice noodles!"

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"Cha su mac rib. Sandwich avec influence chinoise ! ca l'air fou"

@tiago.brand

"Top 50 restaurants in America NYT"

@spencer.saldana8

"Bib Gourmand 2025 Infatuation Best New restaurant 2022 Located within earshot of the BQE's rumble in east Williamsburg in a nondescript corner, Bonnie's is an absolute discovery. Inside, the look is retro Hong Kong diner through and through but Chef Calvin Eng plates Cantonese regional cuisine with modern interpretations. Yeung yu sang choi bao is a wonder, stuffed with shrimp, green mustard and lettuces, then crisped and presented whole. Fish and shrimp wontons bob in a deliciously fragrant citrus broth, then local ingredients classic Hong Kong street food, X.O. cheung fun, is done up with ingredients from local farms and waters. The creativity extends through dessert with the chow nai sundae with Ovaltine-flavored hot fudge, malted milk cubes, buttered peanuts and savory pork floss atop vanilla ice cream."

@nchavotier

"https://ny.eater.com/2022/2/17/22938138/bonnies-review-williamsburg-chinese-cantonese-nyc-restaurants"

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"Tables at this new Cantonese American restaurant book up within minutes — two weeks out — making Bonnie’s one of the city’s hottest reservations right now. What’s all the hype? The restaurant comes from Calvin Eng, a chef who previously worked at Win Son in Williamsburg and Nom Wah in Nolita. Bonnie’s, named for his mom, is Eng’s breakout restaurant, and he’s paying homage to his Cantonese American upbringing with dishes like cha siu glazed pork (served on a sesame milk bun in the style of a McDonald’s McRib) and cacio e pepe “mein” tossed in a wok. Former Win Son chef Calvin Eng just opened Bonnie’s, a Cantonese American spot in Williamsburg. Reservations will be hard to come by for a while, but try to grab a walk-in seat so you can enjoy some of the best new food in the city. The XO cheung fun arrives with an impressive sear on the noodles, but the surprise hit at Bonnie’s is the yeung yu sang choi bao. This deboned whole trout is stuffed with minced shrimp, and it has a meatloaf-like texture with some crunch from water chestnuts to keep you on your toes. The cocktails also rise to the occasion, especially the tequila-based Riptide that manages to incorporate just enough lychee, an ingredient that’s often show-stealing. We’d like to bring a pitcher of it home. recommended by Josephine Lau"

@matthewes

"Tables at this new Cantonese American restaurant book up within minutes — two weeks out — making Bonnie’s one of the city’s hottest reservations right now. What’s all the hype? The restaurant comes from Calvin Eng, a chef who previously worked at Win Son in Williamsburg and Nom Wah in Nolita. Bonnie’s, named for his mom, is Eng’s breakout restaurant, and he’s paying homage to his Cantonese American upbringing with dishes like cha siu glazed pork (served on a sesame milk bun in the style of a McDonald’s McRib) and cacio e pepe “mein” tossed in a wok. Former Win Son chef Calvin Eng just opened Bonnie’s, a Cantonese American spot in Williamsburg. Reservations will be hard to come by for a while, but try to grab a walk-in seat so you can enjoy some of the best new food in the city. The XO cheung fun arrives with an impressive sear on the noodles, but the surprise hit at Bonnie’s is the yeung yu sang choi bao. This deboned whole trout is stuffed with minced shrimp, and it has a meatloaf-like texture with some crunch from water chestnuts to keep you on your toes. The cocktails also rise to the occasion, especially the tequila-based Riptide that manages to incorporate just enough lychee, an ingredient that’s often show-stealing. We’d like to bring a pitcher of it home. recommended by Josephine Lau"

@matthewes

"Cantonese, chow mein was best "

@bryessa.madhwu

"Cantonese American from the people behind Win Son. Best to order a lot of dishes to share with a group. Reso is hard to get - might have to wait I’m a line for a bit to get a table. Has outdoor seating too"

@laurawheatley

"NYT best 50 restaurants of 2022: Decades ago, Cantonese cuisine spread far and wide through the United States. At Bonnie’s, the chef Calvin Eng makes it all seem new again, no easy trick. He serves a creamy dressing thick with garlic chives — he calls it Chinese ranch — as a dip for salt-and-pepper squid. There is a version of cacio e pepe in which the pungent sheep’s milk cheese is replaced by fermented tofu. You could probably write a dissertation about his char siu McRib as a metaphor for the experience of Chinese immigrant families in America. The dining room is packed pretty much from the minute the doors open, which suggests that Brooklyn understands what Mr. Eng is trying to say."

@benvalli

"Recommandé par Anita Feng "

@annebernard16

"Recommandé par The Deligram + Pete Wells"

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"sisters snacking #3 of 2022"

@janellmc66

"amazing cantonese in williamsburg, hard res to get "

@colleenfrost13

"Japanese fusion really good cocktails top 50 NYC . McRib and Caicos e pepe mein Bonnie Negroni with Campari pineapple was meh. Riptide margherita was incredible Long beans with fried bread - amazing Fried squid with ranch - amazing Cacio e Pepe - amazing Rice paper rolls - too fishy McRib - great but not crazy good Sizzling beef - AMAZING Sundae - good but said a sundae a bit much though Overall would’ve preferred to eat indoors but a nice spot to try once!"

@sophielewis763

"BA’s on the line; char siu mcrib, fish (w/ green mustard condiment!!), fruit plate"

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"New york times best restaurant "

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"Elevated Cantonese American restaurant. "

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"https://www.youtube.com/watch?v=UkNdqnAVDKE Chinese/American"

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"Infatuation 10/22 Rib Sandwich NYT 2024"

@kg656

"NYT rec - “Or there’s my favorite dish at Bonnie’s in Williamsburg, which on a recent Saturday night was not as hard to get into as you might imagine. (We call this the hype paradox.) Much has been said about the stuffed rainbow trout and the MSG martini, but what about the cheung fun, seared rice-noodle rolls, in XO sauce? It’s the dish I most look forward to eating when I’m there, a combination of unfettered rich flavor and immediate comfo”"

@alli_wigs

"NYT restaurant pick, Chinese"

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"Listed in NYT top 2022 restaurants to try. "

@kglynnb

"Cantonese-American (fusion). Christine Le"

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"On wsj article. Cantonese american"

@demicheliscesare

"Fusion Cantonese and American.BONNIE’S Char siu BK Rib "

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"American Cantonese (MSG martinis)"

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"Chinese food, keeps coming up on all the recommended lists "

@gianna.carvalho

"Try; Yeung Yu Sang Choi Bao, Dai Si Heen Jing Sui Dan, Dao Gok, Tinned Dace Dip, Fuyu Cacio E Pepe Mein, Cha Siu McRib, Jiew Yeem Yao Yu, "

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"Reservations 10am 2 weeks before "

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"Canto-inspired new American, try fruit platter dessert, yeung yu sang choi bao (stuffed trout), dao gok Stuffed trout was meh. Fried rice rolls were AMAZING but else not astonishing"

@jbriel

"Infatuation- People keep asking us how to get a table at Bonnie’s, and the only answers we give them are “persistence” or “sorry wrong number.” (If you’re desperate for a seat TONIGHT, show up at 5pm and ask nicely for a spot at the bar.) Think of this new Cantonese-American restaurant in Williamsburg as a party—complete with a large-format Long Island iced tea and a color-changing bathroom that behaves like a DJ’s closet—where you can enjoy the kind of comforting, umami-rich food you’d want to eat alone in your living room. We especially like the Kewpie-sloshed shrimp and walnuts, the wun tun en brodo with orange zest and parm, and the honker of a McRib made with sticky cha siu pork and hot Chinese mustard. Don’t skip the congee and chrysanthemum salad in favor of flashier things, though. They’re both great examples of how measured and subtle the cooking can be here."

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"Cantonese/American A place for fun fusion with its unique takes on dishes from cacio e pepe to McDonald’s McRib"

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"Per New York magazine - cha siu McRib and $80 pot of Long Island iced tea "

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"Best Chinese / Cantonese in NY; Loved: panzanella, long beans, mcrib sandwich, rolled xo noodles, Pass: shrimp and cocktails (none were good); sweetest waitress Jocelyn “Brooklyn-born chef Calvin Eng (late of Nom Wah Nolita and Win Son) named his modestly sized Williamsburg Cantonese American restaurant after his mom — who, he says, taught him everything he knows about classic Cantonese cooking, with a uniquely New York lens. Don’t overlook Bonnie’s twists on classic cha chaan teng (Hong Kong-style café) dishes like macaroni soup, golden lava French toast, and cheung fun (rice rolls). And save room for the showstopping fish entrée”"

@cocospagna

"cacio e pepe. https://ny.eater.com/2022/2/17/22938138/bonnies-review-williamsburg-chinese-cantonese-nyc-restaurants"

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"Bonnie's is a Cantonese American restaurant from Calvin Eng located in Williamsburg, Brooklyn. Elevated Chinese dishes, cocktails & wines offered in a sophisticated restaurant with a terrace."

@margaretannritter

"Mix cantonese american restaurant"

@arnaudmoreau

"The infatuation gave it a good review "

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"Yeung yu sang choi bao (whole stuffed trout)"

@micnicrod

"Gao duk (long beans), wun tun en brodo, cream Fuyu Cacio e Pepe, entrée-sized bak chit gai, a tender hacked-up half chicken, poached and served cold with chunky green chili ginger sauce on top and mound of rice below. This comes with a cup of warm, rich “golden broth,” which you sip with each bite"

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"Cantonese resto by former win son chef "

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