Hop Kee Returns to Mott Street: Chef Amy Wong Unveils Upstairs Revival

• Hop Kee’s upstairs room at 21 Mott Street reopened on June 5, 2024
• Chef Amy Wong introduces new Cantonese dishes
• The restaurant now serves until midnight, seven days a week

Hop Kee’s long-shuttered second floor is back in business as of June 5, drawing a steady stream of regulars and food bloggers to its revamped space. After a four-month renovation, owner Michael Lee tapped Chef Amy Wong (formerly of Congee Village) to overhaul the menu, bringing in a wave of contemporary Cantonese plates alongside old-school classics.

Chef Wong’s new lineup includes salt-baked quail, wok-tossed lobster yee mein, and a ginger-scallion steamed flounder that’s already making the rounds on Chinatown foodie Instagram accounts. Hop Kee’s original basement still turns out the beloved shrimp with lobster sauce, but the upstairs aims higher with a focus on fresh seafood and larger-format dishes meant for sharing.

Hop Kee’s reopening comes at a critical time for Chinatown restaurants, many still recovering from pandemic-era slowdowns. Lee says reopening the upstairs allows them to seat 75 more diners, and reservations are already booking out for the first two weekends. “Chinatown is about family-style eating—this brings that vibe back,” Lee told NYC Pulse on opening night.

The updated hours—noon to midnight daily, give late-night diners another option south of Canal, a rarity since Wo Hop cut back to 10 p.m. closing last year. Wong’s menu will expand again in July with seasonal specials and a dim sum brunch on Sundays.

Frequently Asked Questions

What is new about Hop Kee’s upstairs reopening?

The upstairs dining room at Hop Kee reopened on June 5, 2024 after being closed for renovations since February. Chef Amy Wong has introduced a new menu of modernized Cantonese dishes, while the popular basement menu remains available. The upstairs space can now seat 75 more guests and stays open until midnight daily.

Who is Chef Amy Wong and what is she bringing to Hop Kee?

Chef Amy Wong is a Cantonese chef previously cooking at Congee Village. At Hop Kee, she brings new dishes like salt-baked quail, ginger-scallion steamed flounder, and seafood-focused entrees, aiming to combine Chinatown nostalgia with contemporary flavors and large-format family-style dining.

How can I visit or make a reservation for Hop Kee’s new upstairs?

Hop Kee is located at 21 Mott Street. The upstairs reopened this week and is open daily from noon to midnight. Reservations for groups are now accepted by phone or in person; walk-ins are welcome based on availability. Weekend tables have been filling quickly since reopening.