Qiping Ng makes wontons every single day by hand. She’s the warm, welcoming, smiling fixture inside the noodle house she’s owned with her husband, John, for over 16 years (they first opened the restaurant in Chinatown–International District). While locations have recently changed, the steamy bowls of noodle soups and Cantonese staples are eternal. The broth is pristine yet almost paradoxically deep in flavor. A bowl of shrimp and pork wonton soup with egg noodles is a simple pleasure—bump it up with brisket, beef tendons, or fish ball if you like—but Hong Kong–style congee is another choice, cold weather dining route.