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WU Loon Ming

2.4 (105 reviews)
ModerateChinese, Thai, Wine Bars
Closed • 11:30 am - 9:30 pm

Order WU Loon Ming Takeout or Delivery

WU Loon Ming Photos

WU LOON MING ATMOSPHERE

What's the vibe?
Moderate noise
Good for groups
Good for kids

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Recommended Reviews - WU Loon Ming

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A2. Chicken Teriyaki OR Chicken Wings, Boneless Ribs, Pork Chow Mein and Pork Fried Rice Combo Plate
Michelle M.

I've come here a few times since I was younger so part of my review has nostalgia woven in. It's old school inside, you can play keno and there's a bar. They have classic cocktails and lots of menu items. Plus, they have lunch and dinner plates which is rare now at a chinese restaurant from my experience. I ordered B9 which was good. The general gau chicken was made with chicken tenders which was new for me but I liked it. White rice and spring roll were good. Crab rangoons were yummy. My mom and her dear friend liked their A2 plates. It was also busy on a Saturday night but they only had one dining room open. Is the food outstanding? No. Is it good? Yes. Do they offer refills on the soda? No :( Would I come here again? Yes

Placemat
Josh M.

I had a great experience here. The building has a lot of character as well as the dining area. I really like crispy Szechuan beef and I was not disappointed! They cooked it perfectly and the flavor was great. I've typically seen this served as a spicy dish but here it is on the mild side but still has great flavor.

Tiki Bowl
Michelle D.

I was seated promptly and it was busy for a Saturday night. I was in the mood for sweet and sour chicken and the rice is my go to. My dad has been bringing me the egg rolls from here since I was a child. It's nice that I can reminisce. I stayed in the dining room off the bar, the bar is usually lively with people. The red and blue seating is not my style but I'm not that in depth into the culture. I don't mind it, the food is definitely worth it.

Luncheon special number 6. Boneless Ribs, Pork Strips, Shrimp with Lobster Sauce, Pork Fried Rice Lunch Combo Plate

It was my first time here. The waitress asked if she could take our drink order and I asked what one of the drinks was. She replied "I don't drink so I don't know I'll ask the bartender". She returned to tell me the drink had rum in it. I went to ask Bartender about the drinks myself but didn't really find what I was looking for. We were the first ones in the restaurant at lunchtime but the couple that came in after us was served their drinks and hot tea before us. The meals are served in a timely manner but the waitress never asked us how the food was. She also never offered us tea or water. We paid the bill and left. As we are walking to our car the waitress ran out to ask if the service was bad. I replied that it was and that we were never offered tea or water. She said in this restaurant you have to ask for it. I won't be back

I love the WU Loon Ming. These sad ratings make me sad because this was the best Chinese food of my life. I crave the Wu lion king every day. The chicken fingers and pork fried rice ROCK!!!

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1 month ago

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4 years ago

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4 years ago

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8 years ago

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4 years ago

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4 years ago

Food was great and service was good. I like the chicken wings here. ...............................................

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4 years ago

Was not too impressed. Scallion pancakes were soft and sauce was just soy sauce. General gap chicken was okay.

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4 years ago

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5 years ago

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5 years ago

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7 years ago

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13 years ago

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3 years ago

Food is best around. Off I see still delicious. Need more help. The staff is needed. Short on wait staffing.

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4 years ago

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6 years ago

Keno, solid food. Definitely needs updating and the locals are many and aplenty but I love this place. It is great!

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6 years ago

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Vino E Vivo - Olives

Vino E Vivo

4.9(64 reviews)
32.6 mi

So, we finally got to try the chef's table, or "Chef's Whim" as it's officially titled. Eight…read morecourses. In addition to the food, we added the suggested alcohol pairings. I say alcohol because it wasn't all wine but ... since it's a bit of a surprise in terms of what actually appears I'll just leave it at that. However, as to the food ... I'll give a taste, a flavor, a wisp of a whisper of the full culinary adventure. For complete details, see your local sous chef! Here's what we had. In the middle of my photo collage, a blood sausage slider with fennel/jalapeño sauce on toasted brioche bun. Then clockwise from top left - cornbread with maple glaze in a Barbie sized personal cast iron skillet; beet salad with goat cheese half spheres; a dessert tray of black apple cake with hay ice cream (yes, seriously), chamomile pot de creme and a duck fat beignet; an assortment of ice creams - fenugreek, fennel/maitake mushroom/burnt hazelnut (all tasted fabulous and in each you could taste the listed flavors); entree of duck and wild mushroom tart; white bean soup and finally a pasta dish of ravioli with two fillings. Just a note on what it would take to make it yourself. See that hexagonal white blob on the bottom row, middle pic? That's a potato foam. Forgive me for not recalling the full procedure but the prep is roughly 7 hours long. First, the cut potatoes are cooked in a sous vide for 2 hours so that no moisture is added to them. Then a succession of ricing, smoking, drying, undrying, mashing, placing in a foam machine that looked like a whipped cream dispenser and boom - a tiny dollop of potato. It tasted great. But man - that's a lot of effort for a mouthful of potato. I don't think I'll be trying it at home. Over two hours of eating and chatting. I brought a couple of my restaurant-based cartoons as my personal thanks for the meal and was shocked that Justin, their sommelier, had done a cartoon of his own ahead of time for me! Just stick to wine, Justin - I don't need any MORE competition with my magazine editors ... With Dylan ably providing the primary chef duties and Amaya and Justin handling the booze, the meal was a smashing success. The food pairings were masterfully chosen and timing of the dishes meant we were always primed for the next one. Although the succession of what I'd call dessert dishes made me start to feel like a Hobbit enjoying dessert, second dessert and then post seconds. As Anton Ego said in Ratatouille (and they have a cute Reme rat under glass on a shelf) "I shall be returning, hungry for more."

What a lovely restaurant. Just for a tip if you find the apothecary it's down the stairs right…read moreafter it. We did have a little bit of trouble finding it but that was kind of fun. Reservations recommended we were seated at a beautiful table for two right near the bar and started off with a Pinot noir and a cabernet. Both wines were delightful. For appetizers we had the braised lamb crepe and the octopus... Both dishes were delicious, presented well with sauces to die for. Followed by the pasta dish and the duck. These were the best dinners of the year for us. The blending of flavors were fantastic and it was augmented by the owner coming over and talking to us about how the food was prepared. I won't bore you with all the details but the octopus is slow boiled for 5 hours.. complete with wine. Corks it was tender and delicious with the Mediterranean flair. We go out to eat our fair share from high end to diners anywhere. The food is well prepared and delicious... This was the top for the year! From the service to the presentation to the wine to the ambiance, everything is top notch here. I will provide a warning. You will drop a pretty penny if you partake in all the courses, but we thought it was well worth it. Thank you to the staff and ownership. We enjoyed our evening.. a true date night.

Photos
Vino E Vivo - Reservations for 2

Reservations for 2

Vino E Vivo - Melon dish

Melon dish

Vino E Vivo

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Seasons 52 - Wood-Grilled Filet Mignon served with broccolini, Yukon mash, red wine and mushroom sauce.

Seasons 52

3.8(788 reviews)
8.5 mi
•$$

We were greeted by a very gregarious and welcoming hostess, and seated immediately! We had a…read morereservation for 4 at 6:30p. My friend had made the reservation, as my husband and I were celebrating our 37th wedding anniversary TODAY! We had JUST sat down, when our waitstaff, Antoinette, arrived at our table with 4 glasses of champagne, and 4 glasses of water! What a lovely touch! We ordered apps ( delicious), wine, and dinner- I had the scallops which were delicious! The men ordered the trout, which they enjoyed immensely, and my girlfriend ordered, and LOVED , the tuna salad! Sean ( manager) came by the table to chat and say hi, and ask us how everything was.... What a delicious, relaxed, and so very comfortable.... And a very gracious and attentive waitstaff! I cannot recommend this restaurant enough! Fresh and delicious food, simply prepared, hot and delicious! Thanks to all for this amazing dinner At Seasons 52!!!! Cheers! Chanda

I've been here several times for lunch but this was my first dinner experience at this location…read more At 6pm on a Tuesday the ambience was energetic but not noisy/crowded. We were seated quickly at a booth (always my preference) and our server attended to us right away, I had a glass of sauvignon blanc and we quickly settled on the grilled scallops with risotto. We weren't in the mood for the veggie advertised but the server was happy to accommodate a swap for spinach. Both of us enjoyed the meals--the scallops were grilled to perfection, the spinach steamed and hot, and the risotto creamy and tasty. Parking can be a little tricky as it is shared with a number of stores in a strip mall, but you may just have to walk a little bit. Burlington has a few good choices for dinner but you can never miss with Seasons 52.

Photos
Seasons 52 - Caramelized Grilled Sea Scallops served with broccolini and mascarpone risotto.

Caramelized Grilled Sea Scallops served with broccolini and mascarpone risotto.

Seasons 52 - Cedar Plank-roasted Salmon with seasonal vegetables, marble potatoes and dill-mustard sauce

Cedar Plank-roasted Salmon with seasonal vegetables, marble potatoes and dill-mustard sauce

Seasons 52 - Seasons 52 has a wide selection of varietals on our wine menu

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Seasons 52 has a wide selection of varietals on our wine menu

WU Loon Ming - chinese - Updated October 2026

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