Worth The $$$$ At Chifa?

Adam Erace goes to Chifa and questions whether it is worth the price even as he spots some bargains.

Garces and Williams treat the Chifa Chicken like a duck—a Peking duck, that is. They poach, hang and lacquer half an air-chilled Giannone bird in molasses, soy, vinegar and spices for six hours straight. Roasted crisp and juicy, the chicken is paired with bok choy, almonds and soy consommé for one of the most flawless, flavorful roast chickens in town.

I washed this $22 bargain down with pastry chef Ann Giles’ clever root beer float; it foamed and fizzed like a science experiment when rice pudding ice cream met house-brewed root beer infused with molasses, sarsaparilla, vanilla and canella.

Chifa Isn’t Cheap [Philadelphia Weekly]
Chifa [Official Site]