The following information was recently updated on March 11, 2020
Won Won Kitchen is a restaurant located at Trolley Square close to downtown Salt Lake City. The restaurant offers an expansive menu that covers an array of both Chinese and Japanese cuisine.
Won Won Kitchen menu
The following Won Won Kitchen menu is dated March 2020:
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Won Won Kitchen menu – appetizer, soup, saladWon Won Kitchen menu – chef specials, kidsWon Won Kitchen menu – chicken, pork, beef, seafoodWon Won Kitchen menu – Japanese foodWon Won Kitchen menu – nigiri, sashimiWon Won Kitchen menu – signature rollsWon Won Kitchen menu – vegetable, egg foo young, rice, noodles, pokeWon Won Kitchen menu – bento boxesWon Won Kitchen menu – teaWon Won Kitchen menu – beveragesWon Won Kitchen – beerWon Won Kitchen menu – sakeWon Won Kitchen menu – Japanese wineWon Won Kitchen menu – Japanese beerWon Won Kitchen menu – special sakeWon Won Kitchen menu – special sake continued
The above Won Won Kitchen menu was provided by a reader of the site.
What are the hours for Won Won Kitchen
Monday
11.00 a.m. – 10.00 p.m.
Tuesday
11.00 a.m. – 10.00 p.m.
Wednesday
11.00 a.m. – 10.00 p.m.
Thursday
11.00 a.m. – 10.00 p.m.
Friday
11.00 a.m. – 10.00 p.m.
Saturday
11.00 a.m. – 10.00 p.m.
Sunday
noon – 9 p.m.
What else should I know about Won Won Kitchen
Cuisine: Chinese and Japanese Don’t miss: Huge menu Reservations: No Parking: Shared lot at Trolley Square Alcohol: Beer, wine, sake Service and atmosphere: Casual
Where is Won Won Kitchen located?
602 East 500 South, Salt Lake City, UT 84102, USA (385) 528-0622
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.