A TASTE OF HONG KONG IN FLUSHING
Seafood, shared plates, and the generous rhythm of a Hong Kong dinner.
Dock3366 brings the feeling of a full Cantonese seafood table to Flushing: lobster, crab, shellfish, wok dishes, rice and noodle comfort, and drinks that make the meal settle in naturally.
The restaurant is built for people who like to eat together. Come for a simple lunch, gather around seafood for dinner, or call ahead for a private menu shaped around the day's seafood selection.
OUR STORY
Aaron Poon brings Hong Kong roots, Japanese seafood training, and global sourcing experience.
Owner Aaron Poon is from Hong Kong. His food path began in Japan, where he studied food processing as an undergraduate and later trained under several Japanese sushi masters.
That training shaped how he looks at seafood: quality, timing, temperature, knife work, and restraint all matter before the dish ever reaches the table.
Aaron later worked across the United States, Japan, and China in seafood, wine, and premium food ingredient import and export. His background includes close work with agricultural partners in the U.S. and China, plus hands-on experience with local U.S. oyster and seafood cultivation.
Before the pandemic, he operated Lan Kwai Fong, a Cantonese restaurant in New York. With Dock3366, he returns to a direct belief: a restaurant should respect the ingredient first.
Freshness, texture, and natural flavor should be at the center of the meal.
Location & Hours
Address
33-68 Farrington Street
Queens, NY 11354
Hours
Please call the restaurant for today's hours and same-day table availability.
Contact
+1 917-908-0699
dock3366nyc@gmail.com
I went here Sunday night to meet up with Aaron because his crew are the ones who run the venue where we have the QBC and we had a meeting while eating the food he cooked. This food was amazing. I can't even begin to describe how good the food was. If you are in Flushing and looking for some good, I mean sorry great Chinese food go here. Tell Aaron that Keith and the QBC sent you his way.


No comments:
Post a Comment