Get a little bit of each ingredient in every bite. Break the egg and let runny yolk flow throughout the cake to create a little piece of awesome that you aren't going to get anywhere else.Ģ layers of turnip cake is hard to see under that delicious fried egg. The polenta-like cake is made with turnips, matzo meal, maple and bonito. The turnip cake seemed like the outlier on the menu but sticking to our “everything is better with an egg on top” mantra rarely fails. They are expensive at $10 for only six, but worth the price. Whatever they gotta do, I loved the wings and the pickled jalapenos that come with the them. The bartender said the trick is marinating them in buttermilk for several hours. Cilantro and honey flavored wings are coated with sesame seeds to add a crunchiness to the fall-of-the-bone meat. The XO chicken wings and turnip cake rounded out the highlights of our meal. I just wish they would have been more stuffed like a Jewish deli sandwich, especially at the price of $7 for two.
The buns had a good consistency and we both enjoyed the Cheunish twist of incorporating Jewish deli flavors. The pan fried bao buns stuffed with pastrami & swiss (or mushroom & cheddar if you prefer) were winners.
BING BING DIM SUM LUNCH HOW TO
they'll show you how to eat them if you don't already know! Give them another year and I think they will get closer to current soup dumpling king Dim Sum Garden, but for now they are just fine and more convenient to home for South Philadelphians than Chinatown. Even chef friends would not show them the tricks.īing Bing’s current iteration of the soup dumpling has been six years and thousands of YouTube-watching hours in the making. Making it more difficult, the soup dumpling masters in Philly, NYC and really everywhere that Ben and Shawn turned to for guidance held their secrets close to the chest. Plus, finding the right doughy texture to handle both the soup and meat inside is much harder than most might think (1 in 10 typically break in the cooking process). They already added pork soup dumplings after initially excluding them, for fear they were too traditional.
That’s not a convenient excuse, but rather a deliberate deviation from the need for authenticity that will help align expectations with Bing Bing's interpretations of dim sum.īen and Shawn are committed to evolving and adjusting the menu, so expect some new items soon. Adding to the challenge, Bing Bing ha s to live up to the success of Cheu, bringing that distinct-but-indescribable Cheunish twist on noodles to the traditional, beloved dumpling.ĭumpling hunters would be wise to leave their comparisons to Chinatown-favorite Dim Sum Garden behind. We went back again on a Saturday, arriving 30 minutes after their 5:00 pm opening and it was already jammed, though we were able to snag two seats at the bar.ĭealing with such demand while working out the typical new restaurant kinks has been a struggle, Shawn admitted, and it showed in some of the initial menu items. We first attempted to visit two weeks ago on Wednesday to find a 45 minute wait, much too long for the pregnant wife. Finally a fun place to get dumplings outside of Chinatown, and it hit East Passyunk with a splash - 250+ people served nightly since opening, according to Shawn. Cheu Noodle Bar founders Ben Puchowitz and Shawn Darragh opened Bing Bing Dim Sum in mid-February.
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