Restaurant
J&J Wonton Noodle House
October 2, 2008
Start with chef Joseph Wong’s modern Hong Kong flourish of sweet custard and fruit egg rolls ($1.50). Iconic, fresh-made noodles ($8.95-13.95) and wontons ($6.95) are a solid bet, but daily specials showcase wild salmon ($17.95) or Sichuan-style rack of lamb affirming that J&J’s second-tier menu is serious ($19.95). The kitchen here is glassed-in, so that you can watch the chefs spinning out noodles and expertly whisking soups. Chinese beer and a smart selection of B.C. wines including island champ Venturi-Schulze.
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