Go Chicken sits in the same space that used to be Wok Up, keeping the room largely intact while swapping out most of the Hong Kong cafe-style menu for its own lineup. The kitchen is partially open, with cooks working in view and calling out orders — not a quiet room, but one built for turning tables fast with food that lands quickly.
The menu runs on hand-pulled beef noodle soup, offered in braised or spicy broth, alongside slow-simmered soups and wok-fried noodles made to order. Rice plates include a black truffle fried duck rice and an egg white fried rice studded with crispy dried scallop. There's honey-glazed walnut shrimp with cranberry aioli and XO pan-seared rice crepe rolls, but the chicken is the anchor: eight options split between wings and chunky, popcorn-style tenders, including a honey-heavy version topped with fried ube.
Portions run generous, often enough to cover a second meal, and the space has built a following among neighborhood regulars for fresh, reliably good food at fair prices.
The menu runs on hand-pulled beef noodle soup, offered in braised or spicy broth, alongside slow-simmered soups and wok-fried noodles made to order. Rice plates include a black truffle fried duck rice and an egg white fried rice studded with crispy dried scallop. There's honey-glazed walnut shrimp with cranberry aioli and XO pan-seared rice crepe rolls, but the chicken is the anchor: eight options split between wings and chunky, popcorn-style tenders, including a honey-heavy version topped with fried ube.
Portions run generous, often enough to cover a second meal, and the space has built a following among neighborhood regulars for fresh, reliably good food at fair prices.