Bon Wei In Milano

I write this review with regret because, despite the quality of the food, the overall experience was profoundly affected by a complete lack of sensitivity and accessibility. Accessibility: I am a person with a mobility disability, and the entrance has a step without a ramp. I had to endure the inconvenience of physically sitting on the step to enter. Despite the obvious, the owners made no effort to offer assistance, nor did they apologize for the inconvenience. I pointed out that a simple wooden ramp would be an economical and inclusive solution, but the suggestion was met with indifference. Service and Cuisine: During dinner, the quality of the dishes was good, but the portions were significantly smaller compared to the menu price. The quality-price ratio is therefore unbalanced. Conclusion: A restaurant is not just about good food, but also about hospitality and respect for the needs of all guests. Unfortunately, the lack of empathy and lack of apology for the difficulties encountered make it difficult to recommend this place, especially to those with mobility issues.

We came here for dinner and ordered the steamed pork dumplings (which are the soup dumplings but they didn’t have soup like traditional ones do - still tasted good though!), wonton soup, chicken fried rice, sweet and sour pork ribs and noodles with beef. We ordered those dishes to share for two people and found that the portion sizes were on the smaller end. Perhaps each dish is portioned for one person. Overall the food was quite tasty and the service was quick! We walked in on a Saturday night at opening (7pm) and there wasn’t a wait!

Great experience, a little expensive honestly

When I went there the atmosphere was very fancy feeling and I got a table almost immediately and the food was some of best I had. But the service did take some time. Other than that no complaints

A wonderful experience that's definitely worth a try, especially in a Chinese cuisine landscape that's unfortunately so limited to the same old dishes, which, among other things, are generally prepared very poorly. In this case, the choice to present dishes representative of different regions of China, which extends well beyond Canton, is certainly commendable. In fact, I focused on four dishes from different regions. My journey began in FUJIAN, a region specializing in soups, where I enjoyed an excellent clam and ginger soup. The flavors were bold and well-balanced. Straight from the heart of GUANGDONG, the cradle of Cantonese cuisine, my journey continued with scallop and shrimp balls, where, however, the scallop was overshadowed by the shrimp. I also found the accompanying sauce to be rather bland. We then move on to the dish of the day, from the inland region of ANHUI, a mountain cuisine: a duck from the three kingdoms of the great strategist Cao Cao: fried duck with ginger, leeks, and spring onions. Excellent ingredients, superb frying, and a superb balance of flavors. I finished the dinner with a dish from the coastal region of Zhejiang, a salted crème caramel with clams, which I found to be well-crafted and certainly original. Our lunch was accompanied by a fantastic 2022 Pino Nero by Franz Haas, which we chose from a more than excellent wine list. The service was excellent, with excellent knowledge and explanations of the dishes, but the timing with which they were brought to the table could be improved.