Bonnie’s Brings Cantonese-American Cooking to Williamsburg

Photo: Bonnie's/Adam Friedlander                                                              

Bonnie’s, the new Cantonese restaurant by Chef Alvin Eng (formerly of Win Son), is named after Chef Eng’s mother who influenced his cooking while growing up.  Eng, who says he tried to be “as American as possible,” is now embracing his Chinese-American roots while offering a new spin on traditional dishes.

Look for things like clams & black bean garlic sauce with savory egg custard and sizzling herbs; fish + shrimp wontons with a citrus parm broth; Deboned and stuffed rainbow trout; and a “Cha Siu McRib” made with cha siu-glazed steamed ribs with Chinese hot mustard, B&B pickles and a milk bun. For dessert, there’s the Chow Nai Sundae with vanilla ice cream, malted fried milk, Ovaltine hot fudge and buttered peanuts.

Inventive cocktails are also being served at Bonnie's, like Black Tea Penicillin (ceylon scotch, ginger, lemon, spiced honey + peated scotch) and House Shot (chrysanthemum, goji berry, lychee + blanc vermut). Several non-alcoholic cocktails are also available.

Bonnie’s is located at 398 Manhattan Ave in Williamsburg, Brooklyn.

For more information, visit https://www.bonniesbrooklyn.com