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Won Kok Restaurant
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Based on 327 reviews
Closed Wednesdays. Live tanks for crab, lobster, and fish.
Cantonese roast duck (#44 on the menu).
Slow-braised beef brisket with daikon (#4 on the menu).
Fried whole prawns with salt, pepper, and chili.
Clay-pot braise of beef and oysters with aromatics.
Steamed whole sea bass from the live tank, with ginger and scallion.
BBQ Duck
Beef Brisket Soup with Turnip
Salt and Pepper Prawns
Beef and Oyster Clay Pot
Steamed Live Sea Bass
Mixed Clay Pot
Garlic Greens
Stir-fried Cuttlefish With Broccoli
Roasted Squab
Stuffed Tofu
Steamed Garlic Clams