It’s been 2 years since my last visit to Yuan Wonton and it’s even better now. The owner/chef, Penelope Wong, started with a food truck and opened the restaurant about 2 1/2 years ago. At first opening, Yuan Wonton shared the place with other eateries, now she is the boss. Mile High Dining and friend had lunch on a Friday afternoon at 1:30 and it was filled with diners. The fresh flowers on each table sets this place apart.
Mile High Dining ordered the Gua Bao which is Taiwanese fried chicken on a Gua Bao bun with chive aioli. They are definitely different but are delicious as they are crunchy and spicy. My friend had the classic chili oil wontons which are eight pork and shrimp wontons sitting in a chili oil sauce. This one item is the backbone of the menu and it’s always worth the visit.
We shared the coconut buns, which are a non-sweet dessert baked in-house with a slight coconut taste. It’s a good way to finish.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for Yuan Wonton is Very Good.
@yuanwonton
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