Hop Woo BBQ Seafood Restaurant
When Hop Woo opened back in 1993, there were only eight tables in the entire restaurant. Since then, the Cantonese restaurant has obviously expanded, first into a larger space in the building, then to its current location across the street. Run by husband-and-wife duo, Lupe and Judy Liang, Hop Woo has cemented itself as a neighborhood institution, a place where the menu is translated into Chinese, English, and Spanish, and chefs push themselves to include plenty of vegetarian and vegan dishes. Focus on the chicken egg foo young, a Guangdong-style omelet that comes with bean sprouts and a thick mushroom gravy, or combination wor wonton soup.
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