Tables for Two Tango: Helen Rosner's "Bong"

Photo by Lanna Apisukh, from Helen Rosner's "Tables for Two: Bong"

This is the fourth post in my series “Tables for Two Tango,” a celebration of Hannah Goldfield’s and Helen Rosner’s wonderful New Yorker restaurant reviews. Each month I select a favorite piece by one or the other of them and try to say why I like it. Today’s pick is Rosner’s vibrant “Tables for Two: Bong” (September 29, 2025).

In my previous post in this series, I noted that Goldfield is as much at home in a humble food court as she is in a Michelin-starred restaurant. The same goes for Rosner. She delights in the funky vibes of buzzy neighborhood eateries, where having a meal is as much about being part of the scene as it is about savoring the food. Case in point is her wonderful review of Bong. She writes,

Bong, a new, itsy-bitsy, absolutely electrifying Cambodian restaurant in Crown Heights, has more energy even while you’re waiting on the sidewalk for your table to be ready than most spots can muster on their most lit-up nights of the year. For the three evenings a week that it’s open, the whole operation, in a modest storefront on a residential corner, is shimmeringly alive. The cooks are half dancing in the open kitchen as they slice and stir-fry. The customers all seem wildly in love with one another. Inside, the light bouncing off the acid-green walls makes everyone’s faces appear traced with neon. The thumping bass of the hip-hop playlist reverberates through the dining room and rolls out through the open door to reach the diners seated at bistro tables out front. Even a half block away, the air smells sweet and bright, like seared shellfish, sharp vinegar, and the blistery green of sizzling herbs.

Wow! That’s her opening paragraph. She is rolling! I love that “shimmeringly alive.” Her description of Bong’s lobster dish, named after the owner’s mother, Mama Kim, is ravishing:

Mama Kim’s namesake lobster (listed with the minimal description “IYKYK”) is a magnificent mountain of crustacean legs and claws, the pieces stir-fried with oodles of slivered ginger and a sweet-spicy herbaceous paste, made by Mama Kim, that clings, slurpably, to the meat and drips juicily onto a pile of rice below. 

Most pleasurable of all is Bong’s whole fried fish:

Along with Mama Kim’s lobster, a dish about which I have had literal dreams, my favorite thing on the menu was the whole fried fish—dorade, on one visit, the skin crackly and dusted with toasted rice powder—which eyeballs you lasciviously from an oval plate. Its flesh is scored into diamonds, the way you might slice a lattice into the fat end of a pork shoulder; it’s visually striking and functionally quite useful, creating perfect little pull-off morsels ready to be dipped in sour-tamarind sauce and wrapped up in a lettuce leaf with Vietnamese coriander and diếp cá (a punchy herb known as fish mint). Here, perhaps, the chaotic-party energy of the place could have used a little focus, or been channelled into a brief anatomy spiel: I saw way too many tables dive ecstatically into the fried fish—and then, too happily, allow their plates to be cleared away without realizing that, if you flip the creature over, there’s an entire second serving to be found on the other side.

Exhilarating food, vivacious mood – the perfect blend! Rosner captures it brilliantly.