The former chef and owner of Four Rivers in Chinatown has brought his skills to New Jersey. CHUlicious, a restaurant serving up Taiwanese cuisine with Szechuan influences, may be the new kid on the block, but it’s already garnering up some positive buzz (5 stars on Yelp).
Some of the restaurant’s dishes include Dan Dan Noodles, Hunan Crispy Fish and Cold Cucumbers in a Chili Oil. The restaurant is located at 1200 S. Church Street, Mount Laurel, NJ 08054.
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.
Red Kings 2 is now open at 1006 Race Street in Chinatown. Like the orignal at 933 Race Street, this one offers spicy Sichuan specialties like Dan Dan noodles and hard-to-resist soup dumplings. This location is offering long hours, open till 2 a.m., Sunday through Thursday and till 3 a.m. on Fridays and Saturdays.
Red Kings 2 [Yelp]
Photo via friedwontons4u
Han Chiang received a parking ticket while napping in his car yesterday. And his anger is resulting in free dan dan noodles for anyone who comes into the Old City Han Dynasty and shows the staff their own parking ticket.
From Han Dynasty’s Facebook page »
Last night Han Chiang hosted a beer dinner at Han Dynasty with Brian Strumke of Stillwater Artisanal. The dinner featured five-courses and 15 or so plates of Han’s fiery food paired with Stillwater beers. Strumke, a gypsy brewer specializes in farmhouse style beers which pair especially well with spicy food.
Chiang was his bombastic self, stating “any American food, I can do better.” He made this statement as he dropped off a plate of sichuan French fries which were a compelling reason that he might be right. Chiang also stated he wants to do a food truck. No timeframe but he wants it to operate at Temple, where “there are no rules.” Chiang has also been scouting locations for a Han Dynasty in the East Village of New York.
The food »
The first Monday of every month is Han Dynasty’s ridiculous monthly tasting dinner in Old City. The multi-course feast is hosted by Han Chiang himself and features everything from spicy beef jerky to Stir Fry Triple Shreds (pictured). The dinner is set for February 4th at 7 p.m. for just $25.
Call (215) 922-1888 for reservations.
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Tomorrow, Thursday, November 29th, Han Dynasty in University City is hosting a beer dinner with Meadville, PA’s Voodoo Brewing. Han Chiang and Voodoo’s master brewer Matt Allyn will both be there, as will their collaborative Szechuan Imperial Russian Stout. The dinner begins at 7:30 p.m. and includes four-courses and beer pairings for $55.
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It’s a tale of two chefs at Spice 28. Chefs Danny Teng and “Mister Ma” churn out Sichuan and Asian-fusion fare. Trey Popp likes the price point and Mister Ma’s Sichuan specialties.
I’ve liked the Sichuan side of things the best. Dry-pot lamb was electric with ginger and Sichuan peppercorns. That ma la tingle also permeated one of the best (and prettiest) ma po tofu presentations I’ve ever tasted.
But Sichuan is more than just hot-and-numbing, and so is chef Ma’s cooking. The sourness of his quick-blanched, chilled potato shreds was bewitching. The sweet-hot cucumber salad? It’s on par with the version served at Han Dynasty.
Two Stars – Good
Restaurant Review: Spice 28 [Philadelphia magazine]
Spice 28 [Facebook]
Remember all that nonsense a few years back about water sommeliers? How there were thousands of brands of bottled water out there, and pretty soon the world’s Michelin-steered gourmets would be perusing water menus to slake their thirst?
I know what you’re thinking: turns out the Great Recession had an upside, after all.
Anyway, I thought I’d forgotten about those H2O evangelists (and their unlikely apologists) for good—until a clear sip from a cold glass at the new Han Dynasty brought the memory gushing forth.
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