Photo via Drexel University
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.
Han Dynasty – Old City [Foobooz]
Yeah, so now you all know what you’re doing tonight.
Han Dynasty [f8b8z]
The Garage [f8b8z]
Tomorrow, Tuesday, March 25th, Han Dynasty in Old City and Sixpoint Brewing are collaborating on a special Taste the Seis dinner that will showcase Sixpoint’s SEISon Farmhouse ale. The five-course, five-beer dinner is $50. Only a few tickets are available so call (215) 922-1888 for details.
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It’s been a little while since the last time Han Dynasty did one of their “First Monday” tasting dinners–as a matter of fact, the last one I can recall was in the former Old City location, prior to Han’s moving on up to his new digs in the old Reserve Steakhouse at 123 Chestnut.
But now that things are (somewhat) settled at the new address, the parties are starting up again. So on Monday night, February 3rd, at 7pm, Han Chiang himself will be back to host the inaugural dinner in the new Old City space–a 10-course feast full of lobster, abalone and Szechuan-style sausages.
Seats are $50 per person. And yes, reservations are required. Undecided? Check out the night’s menu after the jump.
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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.
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Han Dynasty in Old City isn’t the only location of Han Chiang’s empire that is doing fun things. Han Dynasty in University City is hosting a beer dinner this Wednesday, December 4th with Stone Brewing. Each of the five courses (three different dishes per course) will be paired with a beer from the Southern California brewery including a couple of their most unusual.
The dinner is $60 plus tip and begins at 7 p.m. in the newly completed expansion of the restaurant. All of the dishes will be off-menu selections that have never been seen on the regular menu. Chiang himself will be serving up the dishes and Lee Marren from Stone Brewing will also be there.
Tickets can be reserved by calling Han Dynasty at 215-222-3711.
Stone Brewing menu at Han Dynasty »
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.