Bonnie’s

Bonnie’s opened in December 2021 at 398 Manhattan Avenue in east Williamsburg, as chef Calvin Eng’s Cantonese-American room named for his mother. Eng, a Brooklyn native who was chef de cuisine at Win Son, the East Williamsburg Taiwanese-American kitchen, built the menu around Guangdong and Hong Kong home cooking with a New York accent: a retro cha chaan teng look, natural wine, and share plates loud with fat, starch, and umami. Michelin awards a Bib Gourmand. Signatures that keep coming up include yeung yu sang choi bao (crisped whole fish lettuce wraps), salt-and-pepper shrimp with melted red onions, wok-seared cheung fun with shrimp and scallop XO, and playful noodles such as fuyu cacio e pepe mein when they are on. Book on Resy; the room is small and fills early.

Diners treat Bonnie’s as a hard-to-book Williamsburg hit: inventive Cantonese-American plates, a festive loud room, and signatures people name after one visit. Regulars talk about chasing Resy drops, ordering for the table, and pairing it with Potluck Club when they want the same next-generation Cantonese energy downtown.

The same reviews warn about reservation scarcity, noise near the BQE corner, checks that climb with cocktails and wine, and dishes that can feel rich or salty depending on the night. Come for chef-driven Cantonese-American in Brooklyn when a Flushing cart brunch is not what the night needs.