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Located within earshot of the BQE’s rumble in east Williamsburg in a nondescript corner, Bonnie's is an absolute discovery. 
Inside, the look is retro Hong Kong diner through and through but Chef Calvin Eng plates Cantonese regional cuisine with modern interpretations. Yeung yu sang choi bao is a wonder, stuffed with shrimp, green mustard and lettuces, then crisped and presented whole. Fish and shrimp wontons bob in a deliciously fragrant citrus broth, then local ingredients  classic Hong Kong street food, X.O. cheung fun, is done up with ingredients from local farms and waters. The creativity extends through dessert with the chow nai sundae with Ovaltine-flavored hot fudge, malted milk cubes, buttered peanuts and savory pork floss atop vanilla ice cream.