![]() “It’s hard stuff, it’s hard to do-so I’m trying to Puchowitz faced a steep learning curve as he developed some Regularly be an authentic Chinese dumpling,” he says. Technique-so it always kind of turns out a little different than what would “I’m using what I’ve learned in fine dining and French kitchen ![]() Ramen at Cheu: familiar flavors, but with an emphasis on his personal taste and FoodĪt Bing Bing, Puchowitz will do dim sum the way he does Will be made to order in steamer baskets. ![]() Because of space constraints, DarraghĪnd Puchowitz decided against traditional dim sum cart service the dumplings The kitchen boasts a custom-made wok steamer and has prepĬounters along the windows on Passyunk Avenue. The lamps illuminating the bar were hand-blown by Puchowitz's brother, local artist and sculptor, Zach Puchowitz of OuchKick Studio. Shape of the building), as well as two picnic-style tables along the windows on Large triangular communal table in the center of the dining room (echoing the You want to come with a big party, this is the place,” Darragh says. “That’s pretty much all Iīing Bing will have a vibe similar to the diminutive Cheu (“loudĪnd dark,” says Darragh), with one major difference: It’s ideal for groups. Makes sense for me as a chef, says Puchowitz. “We also eat it and like it, and I know a lot about it. The waves before they hit Philadelphia,” Darragh said, laughing. Years ago now dumplings are hot,” Puchowitz said. “We’re very far from Chinatown,” addsįollowing the success of Cheu, it was an easy businessĭecision for the partners to branch out into dim sum. It’s all Vietnamese food,” Puchowitz said. “It was a bigger space, and the idea of dim sum here workedīecause there’s nothing around here that does it. They receivedĪ tip that the old El Zarape was closing and signed a lease last March. Inspired and then got on our hunt quickly” for a location, Darragh said. The project has been in the works for about a year, when theĭuo returned from a trip to Hong Kong and Japan in January 2014. Co-owners Shawn Darragh and chef Ben Puchowitz plan to open their new East Won’t have to wait much longer for the hotly anticipated debut of Bing Bing Dim in Philadelphia phone: (215) 279-7702.Dim sum lovers and fans of the always-packed Cheu Noodle Bar Grab a group of friends and head to Bing Bing Dim Sum to try its new “Bangarang” family-style meal or pop in to try one of the new entrees now available on the regular menu!įind Bing Bing Dim Sum at 1648 E. Red curry shrimp complete with jasmine rice, tofu, peas and coconut milk.Mixed grain congee with chicken sausage, soft egg and celery condiment.Shanghai noodle soup featuring a mushroom broth, yuba, seaweed and chrysanthemum.Smoky, spicy fried fish fillet with Sichuan chili sauce and pickled cabbage.Chocolate cheesecake bao, laden with chocolate sauce and peanut brittle.īing Bing has also boosted its regular menu with a few additions:.Superior Chicken, served with steamed buns, kimchi aioli and dill pickles.Pu Pu platter, featuring cumin lamb rolls, fried chicken wonton, blistered shishito peppers, Mongolian beef on a stick and ma la cucumber.The “Bangarang” is available every night, and for $35 per person, plus tax and gratuity, (minimum is two people) guests can savor the following items: Bing Bing Dim Sum has just added some new items to its already tantalizing menu, including the excellently-named “Bangarang” family-style meal.
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