100 Very Best 2018
100 Very Best 2019At 9 o’clock on a Wednesday night, it seems like all of DC’s young and fashionable have funneled into this Blagden Alley hot spot. And not just because the lighting is gorgeous—it’s easy to get hooked on the Hong Kong street fare coming out of the kitchen. What’s listed as a “humble plate of chili wontons” emerges snappy and delicious, and a combo plate of Chinese barbecue is a feast in itself. Fried rice is good with either chicken and Chinese sausage or salted fish and prawn—even better when you mix the two. Moderate.
Also great: Kowloon bun with dairy-cow beef; clams with chili jam; beef chow foon noodles; crispy whole dorade.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
