Celebrate Chinese New Year at Bing Bing Dim Sum
When Ben Puchowitz was the chef at Matyson he was known for his always changing tasting menus. In fact we awarded him Best of Philly awards for those menus twice. In honor of the Chinese New Year, he’s going back to the future with a Matyson-style tasting menu at Bing Bing Dim Sum on Passyunk Avenue.
The Year of the Monkey menu will be served on Monday, February 8th and the four-course meal will cost $35 per person. Drink specials including a harmony punch will also be available. Call for reservations (215-279-7702).
Read more »
Lox Buns, new at Bing Bing Dim Sum
At Bing Bing Dim Sum, Ben Puchowitz and Shawn Darragh have been constantly tweaking, changing ingredients, methods and menu items since opening six months ago. And now Darragh tells us they’ve found their groove. And with this latest menu, they’re featuring a streamlined menu of dim sum items and shareable large plates.
On this latest menu jump around the world with pork soup dumplings; Everything Pac Man Buns, served with lox, cream cheese and cucumber, to a South Philly inspired roast pork bao with sharp provolone, long hots and spinach.
Read more »
Pan fried Bao at Bing Bing Dim Sum
Ben Puchowitz and Shawn Darragh continue to tinker and improve Bing Bing Dim Sum on East Passyunk. After adding happy hour and delivery, they launched weekend lunch with the kickoff of Philly Beer Week.
A week in, they’ve added some brunch-style cocktails including iced Vietnamese coffee; the Bing Bing Mary, tomatillo, pineapple, tamarind, green tabasco, chili paste and pickled jalapeno; and the Java Jawn Cocktail, Vietnamese coffee, sweetened condensed milk, Barbancourt dark rum, topped with coconut palm sugar and whipped cream.
Bing Bing is now open on Saturdays from 12 p.m. to 12 a.m., and Sunday from 12 p.m. to 10 p.m. Check out the latest food menu from Bing Bing, which has been tweaked from even a week ago.
Latest Bing Bing menu »
Bing Bing Dim Sum | Photo by Courtney Apple
If restaurateurs were rock stars (and in Philly, they’re as close as we come), Ben Puchowitz and Shawn Darragh would be vintage R.E.M. Whether they’re slinging ramen with brisket and matzo balls, as at Cheu Noodle Bar, or papering the walls of their new Bing Bing Dim Sum with acid-trip dumpling emojis, they have a knack for twisting a budding trend just far enough to make it unmistakably their own. Read more »
Spicy Dan Dan Noodles from V Street | Photo by Chloe Berk
126 S 18th Street
Rich Landau and Kate Jacoby aren’t the first restaurateurs to summon night-market memories with bare bulbs strung beneath a black ceiling. But the globetrotting vegans behind Vedge have uncorked an unusually pent-up desire for street snacks at this energetic offshoot of their stately mother ship.
But eat here and you can feel how long the pressure’s been building to yank every taco and noodle bowl into the meat-and-dairy-free realm. Read more »
When Ben Puchowitz and Shawn Darragh went to Japan, Darragh says they found it dull. Not the place or the scenery or any of that, really, but the food.
He thought the food in Japan was going to be awesome because pretty much everyone assumes that the food in Japan is going to be awesome. Because its like some kind of mystical fairyland where tekka maki grows on trees and everyone is handed a pound of uni and a handful of weird prawn-flavored candy upon clearing customs. But they were there for three weeks doing research for Cheu Noodle Bar and Bing Bing and found the food just…good.
Hong Kong? To hear him explain it, Hong Kong was a little different. Full of dumplings and good times. While we were sitting around inside their new triangle-shaped dumpling shed at that weird intersection where Morris and 12th cross Passyunk, Darragh reminded me of a conversation we’d had over a year ago–about dumplings and dim sum and Hong Kong. He said he thought we’d all been drinking (which is probably true) and that they’d just come home from their Hong Kong trip. We had, apparently, talked at length and I’d complained, loudly and long, about the lack of great dim sum here in Philly.
What killed Darragh and Puchowitz? They’d just made their decision to move forward with Bing Bing but couldn’t say anything about it yet.
Read more »
Cheu’s new noodles: Spicy Shrimp Broth – egg noodle, shrimp balls, onion
Working towards opening Bing Bing Dim Sum on East Passyunk doesn’t mean Cheu Noodle Bar is stagnating. The Washington Square West noodle shop is showing off six new menu items for the new year. Charred beets and an oyster bun are the new small plates. In the noodle department, Chef Ben Puchowitz is now offering:
Spicy Shrimp Broth – egg noodle, shrimp balls, onion
Short Rib Mazeman – tomatillo, green chile, soft egg
Sichuan – hot bean paste, pea leaves, tofu, sesame
Yakisoba 3.0 – chorizo, mushroom, egg, cilantro
More photos of the new dishes »
Hot Diggity is kicking off a series of regional sandwich specials. First up is the Chow Mein Sandwich from Fall River, Massachusetts. According to owner Keith Garabedian, the sandwich has been a local classic since the 1930s when it “helped feed thousands of hungry laborers and immigrants.
The sandwich is made with Hot Diggity’s own chow mein, celery, peppers, carrots, scallions, ginger, garlic and soy. The sandwich is available with chicken or vegetables.
Hot Diggity [Foobooz]
The former Lucky Fortune at 932 Race Street is becoming Nan Yang and will open this Saturday. Last night, the above sign was being installed. The new restaurant will serve Singaporean and Thai food and will be open till 4 a.m. on weekends.
In fact, in a random email we received the following images:
Read more »
Penang and Fish-head curry from Banana Leaf | Photos by Neal Santos and Michael Persico
In Philly, Southeast Asian flavors are the gift that keeps on giving. In Point Breeze, South Philly and Chinatown, along Washington Avenue and even out in the ’burbs, there are enclaves whose composition and abstract representation of geopolitical borders are constantly shifting and changing. This means Thai and Laotian food on traditionally Vietnamese-heavy blocks, and awe-inspiring Malaysian food in Chinatown. It also means a deepening and broadening of available flavors, so if you’re looking to explore the subtle differences between Malaysian and Indonesian food, Vietnamese that goes beyond a bowl of pho, or Thai more complicated (and delicious) than a simple plate of pad Thai, there are many options.
Read more »