"To pay tribute to my dad’s favorite dish, I decided to order Sweet and Sour Chicken. I probably shouldn’t mention that my dad and I had a strained relationship. (As a side note, I’ve had Sweet and Sour Chicken countless times, and I can’t say I’ve ever tasted anything remotely sour, not even considering my gastric reflux issues.) Yes, Hong Fu definitely offers NYC-style Chinese cuisine.
The restaurant also reflects that NYC vibe with its decor. Stacked boxes of supplies lined the walls, and there was pandemic-era plexiglass with a small service pass-through, along with a now-obsolete touchless pickup box. The walls were adorned with faded images of menu items, and they looked like they hadn’t seen soap and water—or fresh paint—in years. A refrigerator full of soft drinks radiated heat into the dining area. I wouldn’t want to be the one flipping on the lights in the morning.
Yet here I was, the epitome of conditioned response. I sat hunched over a Styrofoam plate, my head down, devouring a pile of batter-fried chicken drenched in plum sauce—essentially the Chinese equivalent of maple syrup. Despite everything, would I come back? Absolutely! After all, 16 million New Yorkers can’t be wrong—well, you know what I mean.
As a fun fact: the name "Hóngfú" translates to "Red Sleeves" and refers to a legendary Chinese folk heroine from imperial times, whose birth name was Zhang Chuchen. It brings me joy to think she might have enjoyed Sweet and Sour Chicken splattered with plum sauce, perhaps even getting it on her imperial robe.
Parking is a breeze here, as the restaurant shares a large parking lot with a plaza nearby."
