So for those of you already accustomed to the pace of change at Cheu Noodle Bar, this will come as no surprise, but chef Ben Puchowitz has just updated the menu again. He’s dropped some stuff. He’s added a LOT of stuff (like foie gras meatballs with banana blossoms and plum BBQ sauce, fish ribs with charred corn and bowls of cold buckwheat noodles with caviar, tomato and green papaya). But the biggest thing that got added? A very Cheu-esque manifesto (of sorts) from Ben and his partner, Shawn Darragh. Dig it:
What do we, two dudes from Philly, know about “authentic” Asian cuisine? Nothing. Lucky for us, that’s not what CHeU is all about. We cook what we like to eat — it’s personal, no matter what we put in front of you. Our food is often informed by tradition, but it’s never defined by it. All that we require of you is a willing mind and a willing stomach. We might not be “authentic.” But we do keep it real. —Ben and Shawn
Got it. Screw authenticity and come along for the ride. I like that. And really, when you’re cooking in a place that serves a brisket noodle bowl, pig tails with ramp kimchee, hand-torn noodles with lamb necks and dates and one of the most delicious plates of scrapple ever, you really can’t make any other kind of argument.
As always, you can check out the new menu in its entirety over at Cheu’s website.
Cheu Noodle Bar [the menu]