4 Food Highlights from Bong in Crown Heights 2026
Bong in Crown Heights has become a go-to spot for Cambodian food in NYC. The restaurant sits at 724 Sterling Pl and grew out of the Kreung Cambodia pop-up that once cooked at Rhodora and The Fly. It now holds a 4.7 Google rating from 110 reviews and a 9.0 rating from The Infatuation. Resy ranks Bong at #3 on its Hit List, and critics often describe the menu as “stacked with hits.”
Many regulars come specifically for the whole fried fish, the rich pork chop, and the shell-on shrimp. These dishes show how Bong balances bright acidity, fermented funk, and deep savoriness. The menu changes with the seasons, but several plates have earned repeat praise from critics and diners alike.
If you like tracking what food writers actually recommend, 8it can help you find dishes like these across the city. The app pulls picks from trusted outlets and puts them on one map, so you can plan your next meal without digging through screenshots or saved posts.
What is 8it?
8it is a map-based app that gathers food recommendations from trusted critics into one place for NYC food lovers. It replaces scattered notes across Instagram, Yelp, or food blogs with a single view of expert picks from outlets like The Infatuation, Eater, and The New York Times. The app includes an “I Want” wheel for cravings like fried fish, map filters for “open now” and distance, dish cards that cite original sources, list-making tools, and direct integrations with Resy and Uber. 8it highlights limited-time hits and under-the-radar spots like Bong with real-time updates that generic review platforms cannot match. Try it for free to discover more expertly curated recommendations.
1. Crispy Whole Fish at Bong: Glassy-eyed fried fish with fermented hot sauce
Recommendation: Glassy-eyed, gorgeous fried fish with fermented hot sauce.
The Crispy Whole Fish shows how carefully Bong handles texture and seasoning. The Infatuation calls this a must-order main, often prepared with dorade that stays moist inside. The crosshatched skin comes covered in toasted rice powder, which adds crunch and a nutty aroma.
The fish arrives with lettuce, dips, and herbs for wrapping, so you build each bite at the table. This hands-on style reflects traditional Cambodian eating customs and keeps the meal fun and social. Fermented elements in the sauces bring funky, umami-rich flavors that many people now associate with Cambodian cooking in NYC.
2. Bone-In Heritage Pork Chop at Bong: Fatty pork in tuk trey ping poh
Recommendation: Delightfully fatty, served in tuk trey ping poh.
The Bone-In Heritage Pork Chop earned a spot on The Infatuation’s best new dishes of 2025. The chop has juicy meat and crisped fat that soaks up a pool of tuk trey ping poh. This tomato-fish sauce condiment brings acidity and salinity that cut through the richness of the pork.
Bong tweaks the sauce with seasonal produce like cherry tomatoes or tomatillos. Postcard.inc describes the dish as “delightfully fatty, soaking in tuk trey ping poh,” which captures the appeal for many regulars. The changing ingredients keep the plate interesting for repeat visits while preserving the fermented fish and tomato base that defines the sauce.
3. Fried Shrimp at Bong: Shell-on shrimp in tart mango sauce
Recommendation: Shrimp are fried, served in tart mango sauce.
The Infatuation praises these salt-and-pepper shrimp for their crisp shells and sticky mango sauce. The shrimp arrive shell-on in a tart, glossy pool that clings to every piece. You are meant to eat them with your hands and enjoy the crunch of the shell.
The tart mango sauce brings a sweet-and-sour flavor that balances the briny shrimp. This contrast mirrors the broader style of the menu, where bright fruit, fermented notes, and savory elements all share the same plate. The dish captures the layered flavors that many people now look for in Cambodian food.
4. Squid in Salted Egg Yolk at Bong: Lightly battered squid in velvety sauce
Recommendation: Lightly battered squid in velvety salted egg yolk.
Squid in Salted Egg Yolk highlights Bong’s mix of traditional flavors and modern technique. The kitchen fries the squid in a light batter that keeps the pieces tender instead of rubbery. A rich salted egg yolk sauce coats each piece and adds a deep, savory flavor.
Postcard.inc lists this among the menu’s standout hits and notes how the velvety sauce feels especially indulgent. Many diners pair it with a glass from Bong’s natural wine selection, which can cut through the richness. The plate shows how the restaurant uses familiar Cambodian ingredients in a way that feels current and polished.
Frequently Asked Questions About Eating at Bong
How do I make reservations at Bong?
Bong accepts reservations through Resy, and you can reach Resy directly through 8it’s integrated booking system. The restaurant sits at 724 Sterling Pl in Crown Heights, Brooklyn. Because of its popularity and placement on Resy’s Hit List, booking ahead works best, especially for weekend dinners.
What are typical wait times at Bong?
Wait times change based on the day and time, but 8it’s map feature with “open now” filters helps you check current availability. The space is small, so tables turn over at a steady pace. Peak dinner hours on Friday and Saturday usually have the longest waits. You can use 8it’s list feature to plan a visit during slower periods.
Is the Crispy Whole Fish always available?
The Crispy Whole Fish stays on the menu, but the exact fish can change with the season. 8it’s map can help you track real-time menu notes and keep the dish on your list. Bong often serves dorade, although other whole fish may appear depending on market supply.
What makes Bong’s location in Crown Heights special?
Bong’s address at 724 Sterling Pl places it in a part of Crown Heights that has become known for ambitious food. The restaurant holds a 4.7 Google rating from 110 reviews, which reflects both strong cooking and local support. The neighborhood setting also lets Bong keep an intimate feel that recalls the original Kreung Cambodia pop-up.
What should I know about the seasonal tuk trey ping poh with the pork chop?
Tuk trey ping poh is a Cambodian tomato-fish sauce condiment that Bong adapts with seasonal produce. Variations include cherry tomatoes, tomatillos, and sungolds depending on the time of year. The kitchen keeps the fermented fish and tomato base consistent while swapping in different fruits for brightness.
This approach keeps the pork chop fresh for regulars and shows how Cambodian cooking can follow local seasons. Each version of the sauce brings a slightly different balance of sweetness and acidity. Many diners return to see how the chop tastes with each new variation.
If you want to find more dishes as memorable as Bong’s Crispy Whole Fish or salted egg yolk squid, 8it can guide you. Skip random scrolling on Google, Instagram, or Yelp and see what NYC food critics actually recommend. Try 8it for free to access curated dish recommendations, real-time availability, and direct booking links that make discovering great food simpler.
