Hon's Wun-Tun House
310-3025 Lougheed Highway, Coquitlam, BC, V3B 6S2
604-468-0871 | Website | Email
An extensive repertoire of flavourful Chinese dishes served fast and fresh at five locations.
Category:
Restaurants
What:
| Cuisine Type | | Chinese |
| Ambiance | | Casual |
| Meals Served | | Lunch, Dinner |
| Amenities | | Delivery |
| Pricing | | Less than $20 |
| Payment | | MasterCard, Visa, Cash |
Where:
| Neighbourhood | | Coquitlam |
When:
| Mon-Thurs: 10:00AM.-9:00PM Fri-Sat: 10:00AM-11:00PM |
Profile Last Updated: May 01, 2008
Hon Dynasty
When most Vancouverites say, “Let’s go for Chinese,” the first name that comes to mind is Hon’s. This explains why Hon’s regularly wins local readers’ awards for best Chinese food. In 1972, Mr Ip opened the original Hon’s on Keefer in Chinatown with five employees. Good food at good prices has propelled Hon’s to expand into a chain of restaurants with additional locations in Richmond, New Westminster, Coquitlam and the West End. Known for its wun-tun, potstickers (gyoza) and noodles, Hon’s specialities can also be bought frozen to prepare at home.
Straightforward Setting
Hon’s restaurants are all about functionality. The atmosphere is akin to a cafeteria and service is efficient. At most locations, mouth-watering slabs of Chinese barbequed pork and duck dangle in a glass display case. Plain tables are already set with chopsticks, spoons and condiments like soy sauce and chilli oil. Food arrives on big serving dishes for family-style sharing. The Robson location has two open kitchens: one for carnivores and the other for vegetarians. Both billow with steam and tantalizing fragrances. Diners can often watch chefs preparing Hon’s famous dumplings.
According to the Proverb
An old Cantonese proverb remarks that “anything that walks, swims, crawls, or flies with its back to heaven is edible.” Hon’s menu covers virtually all these bases. The signature potstickers are filled with pork, beef, chicken or vegetables and served pan-fried, steamed or in soup. Big bowls of noodle soup feature ingredients such as wun-tun, barbequed pork, fish balls or tripe. A varied selection of meat and seafood dishes include deep-fried squid in spicy rock salt, Peking duck, sweet and sour pork with pineapple and sautéed beef with broccoli. Fried rice, steamed rice and congee (rice porridge) are combined with barbequed meats, steamed chicken and seafood. Egg, Shanghai and somen noodles are served with spareribs in black bean sauce; prawn and egg sauce or house-made X.O. chilli sauce. The vegetarian choices include faux goose, hot and sour soup, sticky rice dumplings, braised tofu in spicy bean sauce and mango pudding.
When most Vancouverites say, “Let’s go for Chinese,” the first name that comes to mind is Hon’s. This explains why Hon’s regularly wins local readers’ awards for best Chinese food. In 1972, Mr Ip opened the original Hon’s on Keefer in Chinatown with five employees. Good food at good prices has propelled Hon’s to expand into a chain of restaurants with additional locations in Richmond, New Westminster, Coquitlam and the West End. Known for its wun-tun, potstickers (gyoza) and noodles, Hon’s specialities can also be bought frozen to prepare at home.
Straightforward Setting
Hon’s restaurants are all about functionality. The atmosphere is akin to a cafeteria and service is efficient. At most locations, mouth-watering slabs of Chinese barbequed pork and duck dangle in a glass display case. Plain tables are already set with chopsticks, spoons and condiments like soy sauce and chilli oil. Food arrives on big serving dishes for family-style sharing. The Robson location has two open kitchens: one for carnivores and the other for vegetarians. Both billow with steam and tantalizing fragrances. Diners can often watch chefs preparing Hon’s famous dumplings.
According to the Proverb
An old Cantonese proverb remarks that “anything that walks, swims, crawls, or flies with its back to heaven is edible.” Hon’s menu covers virtually all these bases. The signature potstickers are filled with pork, beef, chicken or vegetables and served pan-fried, steamed or in soup. Big bowls of noodle soup feature ingredients such as wun-tun, barbequed pork, fish balls or tripe. A varied selection of meat and seafood dishes include deep-fried squid in spicy rock salt, Peking duck, sweet and sour pork with pineapple and sautéed beef with broccoli. Fried rice, steamed rice and congee (rice porridge) are combined with barbequed meats, steamed chicken and seafood. Egg, Shanghai and somen noodles are served with spareribs in black bean sauce; prawn and egg sauce or house-made X.O. chilli sauce. The vegetarian choices include faux goose, hot and sour soup, sticky rice dumplings, braised tofu in spicy bean sauce and mango pudding.
