We’re going to venture a guess here and assume that Chinese dynamo restaurateur Han Chiang is NOT a Jew (in the words of the immortal Adam Sandler). But he’s clearly versed enough in the ways of Christmastime cooking to know the stereotype of the Jew on Christmas: Chinese food and a movie. Well this year, he’s actually preparing a feast for Hanukkah and throwing in some Christmas craft beer for fun.
Scary moment for Han Chiang of Han Dynasty. The owner of six Han Dynasty locations in the Philadelphia area plus another two in New York (upper West Side has softly opened), narrowly avoided tragedy when a driver crashed through the storefront of his Royersford location. According to a Facebook post, Chiang was napping a foot from the impact. Luckily Chiang was uninjured and the driver was apprehended.
See Han’s post »
Munchies has another “Chef’s Night Out” videos, and this time they’re hanging out with Han Chiang, some of his crew from Han Dynasty, and a bunch of other Philly notables. It takes all of 49 seconds before the director shows the Rocky statue for the first time, but after that, things settle down into a kind of pinwheel of debauchery in which Han and his crew drink, talk Szechuan food, drink, talk shit, do shots, talk with Ben and Christina Miller from Barbacoa, eat some testicles, do more shots, eat a lamb eyeball taco, go to Amis, decapitate a pig, drink more, go to Prime Stache for wings (and more drinks), then head back to Han Dynasty for Szechuan hot pot and a philosophical walk-off where Han talks about playing Clash Of Clans and wonders where all the strippers are.
Really, it’s the kind of thing you have to see for yourself.
The Drexel University men’s basketball team is travelling to China to play four games against Chinese University and professional teams. To get the team ready for Chinese culture, the school invited the occasionally foul-mouthed and bombastic Han Chiang, owner of seven Han Dynasty restaurants, to come in and give them food to try and also offer some tidbits to avoid culture shock.
Among Chiang’s tips:
- Never hold the door open for someone
- Never let someone pay for the bill without fighting for it
- Don’t waste food
- And take advantage of this once in a lifetime opportunity
Han Dynasty Owner Gives Drexel Men’s Basketball Team a Taste of China [Drexel University]
Han Dynasty – University City [Foobooz]
Tonight’s monthly industry night at Amis will feature chef Brad Spence and co-conspirator Han Chiang of Han Dynasty creating a free feast centered on the “holy trinity” of pork, pickles and chicken wings.
Chiang promises to show off dishes that have never been seen at any of his Han Dynasty locations. Discounted drinks, including Yards Pynk, Neshaminy Creek County Line IPA and Tsingtao will be available. Beverage Director Steve Wildy will also be getting in on the fun with Tapioca Milk Punch, spiked Watermelon Cooler and Amis punch.
As always, bring a pay stub and valid ID for admission.
I’ve been to most of the Han Dynasty locations, including the one in New York, but I’ve never waited in line. This isn’t because owner Han Chiang and I are chummy. Believe me, we are not. Read more »
In this month’s edition of Philadelphia magazine, I talk with Han Chiang about Szechuan food, weed, his upbringing, his early days as a restaurant owner, New York City, his plans for the future (next stop: Beverly Hills) and what to do when you find an unconscious food writer in your bed on opening night.
Han Dynasty owner Han Chiang is taking over [Philadelphia Magazine]
We already knew that Adam Platt, critic at New York magazine, was a fan of the new Han Dynasty that opened last year on 3rd Avenue in New York. He gave it three glowing stars in his early review and gushed over everything from the ubiquitous dan dan noodles to the hot pots.
In any serious food city in America, there exists a cadre of chefs and restaurateurs who are the Big Dogs. The guys (because, yeah, it’s almost always guys) who, by the weight of their presence on the scene, tend to define the scene—particularly to those from outside the scene, who don’t live and breathe the scene, who, maybe, just eat out a few times a month and don’t track, with OCD fanaticism, the movements of every chef and investor within the scene.
Think about Charlie Trotter in Chicago (RIP) and the upstarts who’ve been siphoning off his ink for the past decade. Think about New Orleans, with its deep reverence for tradition, age and Emeril Lagasse; Denver, with its magnetic pull on the young and wickedly talented; or Seattle, where they worship at the altar of the farm-to-table movement but still flock to the restaurants of Tom Douglas, who, with 15 spots in a city genetically opposed to chain restaurants, is like a mini-chain-emperor unto himself.
In Philly, we have Stephen Starr, Marc Vetri and Jose Garces—our culinary trinity, each of them big for different reasons, each of them representing an aspect of ourselves. There are chefs in town who have more restaurants than Vetri, but no one who has brought such high-gloss glory to our Italian roots. Jose Garces isn’t the most critically beloved of Philadelphia chefs, but he’s on TV. He’s Iron Chef Garces, and with his ever-expanding roster of addresses both here and elsewhere, he speaks to something in our immigrant hearts with his Cuban sandwiches, Irish whiskey, Spanish tapas, tacos, dumplings, noodles and Chicago deep-dish pizzas. And Starr? He’s got money. And connections. With his older places, he’s feeding tourists and rubes, keeping the flame of wasabi mashed potatoes alive in the hearts of the culinarily backward. And with his newer locations, he’s become our most brilliant producer—bringing in major talent, giving them a place to work, then sitting back and watching them go. He’s the Phil Spector of the Philadelphia restaurant scene, only, you know, without the crazy Afro and the murder.
Read more »
Han Chiang has graduated, shutting down his beloved (if small) Han Dynasty in Old City and moving the Szechuan restaurant across the street into the enormous, opulent 180-seat space formerly occupied by Reserve steakhouse (among other operations). The bar manager from the University City location has come over to craft a cocktail program for the new space. The menu is roughly the same burn-your-face-off-spicy Chinese food that’s served at all of Chiang’s other locations (at the same price point, despite the upgraded digs), but he’s added a late-night menu inspired by Taiwanese street food, served fast and cheap across a small second bar on the main floor. Highlights include the dry pepper fried chicken wings and the pork belly buns, but be on the lookout for frequent changes as Chiang tinkers with the new board.
Han Dynasty [Foobooz]
First appeared in the December, 2013 issue of Philadelphia magazine.