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Wonton Gourmet & BBQ

Chinese Restaurant · Asiantown
3211 Payne Ave, Cleveland, OH 44114, United States
Open until 11:00 PM (Show more)
  • Mon, Wed–Sun
    • 11:00 AM–11:00 PM
$ $ $ $
Lunch, Dinner
Credit Cards:
Yes (incl. Discover & Visa)
Outdoor Seating:

Based on 42 votes

People like this place

  • What you need to know
    Joanne K.
    "Shrimp dumpling with watercress"(3 Tips)
    Betty W.
    "The authentic Wonton soup is amazing!"(4 Tips)
    "Try the Beef Brisket Wonton Noodle"(2 Tips)
    Eric D.
    "This is the most authentic and best Chinese restaurant that I know of..."(2 Tips)
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  • Recent
  • Popular

22 tips and reviews.

  • Filter by taste:
  • all tips and reviews
  • wontons
  • shrimp dumplings
  • great value
  • authentic
  • squid
  • pork
  • casual
  • eggplant
  • beef
  • meats
  • eggs
  • chicken
  • Chinese food
  • watercress
  • congee
  • lunch
  • dinner
  • garlic
  • vegetables
  • Ruthless

    Best salt baked squid.

    Ruthless · November 16, 2014
  • Zachary P.

    After eating the double cooked pork I felt a ringing in my ears. Then I realized I can see faraway planets that no other human would ever have knowledge of lest I tell them myself. Planets teeming wit

    Zachary Pontzer · October 2, 2014
  • Kristina K.

    Thousand years egg & Pork Congee has always been my favorite.. As well as the Jade Tofu. They're so yummy!

    Kristina Kusuma · July 21, 2014
  • Jerry D.

    Excellent Asian food at affordable prices. Ramen dishes have great flavor and will fill you up for sure.

    Jerry Dice · October 22, 2013
  • Renee B.

    Love it here. I had their Szechuan beef and it had good flavor. Egg roll was perfect, not too greasy.

    Renee B · September 12, 2013
  • GailP S.

    Three-flavor shrimp dumplings are served as dim sum at Wonton Gourmet in Cleveland. (Lisa DeJong, The Plain Dealer)

    GailP Shipley · April 26, 2013
  • David S.

    Best place in Cleveland

    David Snyder · March 29, 2013
  • Emma S.

    Incredible Shrimp and Watercress dumpling soup...heaps of greens to choose from. Alot of noodle soups and its really fresh as far as ingredients are concerned. SO affordable. Restorative flavours.

    Emma Steeltoes · March 25, 2013
  • Eric D.

    This is the most authentic and best Chinese restaurant that I know of in Cleveland. I think they do Americanized Chinese food as well.

    Eric Deamer · February 10, 2013
  • Melissa H.

    This is a gem in Cleveland. It's always a good sign to see a restaurant packed with Chinese people and gwai lo. Eat here for lunch/dinner then walk to Koko Bakery for boba and dessert!

    Melissa H · February 4, 2013
  • Audrey A.

    If you like spicy, the cold hot Szechuan noodles will blow your mind.

    Audrey Aponte · November 22, 2012
  • Betty W.

    The authentic Wonton soup is amazing!

    Betty Wu · August 30, 2012
  • Amanda D.

    Need to try a bowl of Thomas Tam's Three Flavor Shrimp Dumplings (shrimp pork mixture with watercree, wood ear mushrooms or fish) 216.875.7000

    Amanda DeSapri · March 4, 2012
  • Matt N.

    This place is underrated...I prefer it to Li Wah and others in the area!!

    Matt Neidert · February 29, 2012
  • Marissa A.

    Beware of the one older server lady. She tried demanding a tip from us before we were able to leave one

    Marissa Alexander · February 11, 2012
  • Joanne K.

    Shrimp dumpling with watercress and tung choy with garlic hits the spot.

    Joanne Kim · February 2, 2012
  • Nikki S.

    Order off the wall, not the menu. The Szechwan Eggplant and Chicken is amazing.

    Nikki Schiro · July 15, 2011
  • Foodspotting

    Try the Beef Brisket Wonton Noodle

    Foodspotting · November 16, 2010
  • Dorjan S.

    Try the Hot And Spicy Beef

    Dorjan Scott · November 16, 2010
  • Dorjan S.

    Try the potstickers

    Dorjan Scott · November 16, 2010
  • Dorjan S.

    Try the Beef Brisket Wonton Noodle

    Dorjan Scott · November 16, 2010
  • michael f.

    Look at items on the wall photos before you order from your menu. Szechuan egg plant is good.

    michael filly · March 13, 2010

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