Bing bing dim sum skin#
(When you useĬhopsticks to open the dumpling skin to reveal the soup, it becomes something like The team has decided to take the soup dumpling even further with a fun “Jumbo”ĭumpling filled with a Thai-inspired coconut and shrimp broth. Squad” of chefs: “Top Chef” alum Travis Masar Ian Boothman and Justinīacharach, formerly of Sbraga and Sara May of Aldine and Little Nonna’s. Now Puchowitz has assembled what he calls an “all-star Soup dumplings rock,” says Puchowitz, “I didn’t think I was ever gonna get it Long Bao or XLB) that he had been working on intermittently for four years. That he made a breakthrough on a recipe for soup dumplings (also known as Xiao
Not kill myself in the beginning,” he says. “It’s hard stuff, it’s hard to do-so I’m trying to Puchowitz faced a steep learning curve as he developed some Regularly be an authentic Chinese dumpling,” he says. Technique-so it always kind of turns out a little different than what would “I’m using what I’ve learned in fine dining and French kitchen Ramen at Cheu: familiar flavors, but with an emphasis on his personal taste and FoodĪt Bing Bing, Puchowitz will do dim sum the way he does Will be made to order in steamer baskets. Because of space constraints, DarraghĪnd Puchowitz decided against traditional dim sum cart service the dumplings
Bing bing dim sum windows#
The kitchen boasts a custom-made wok steamer and has prepĬounters along the windows on Passyunk Avenue. The lamps illuminating the bar were hand-blown by Puchowitz's brother, local artist and sculptor, Zach Puchowitz of OuchKick Studio. Shape of the building), as well as two picnic-style tables along the windows on Large triangular communal table in the center of the dining room (echoing the You want to come with a big party, this is the place,” Darragh says. “That’s pretty much all Iīing Bing will have a vibe similar to the diminutive Cheu (“loudĪnd dark,” says Darragh), with one major difference: It’s ideal for groups. Makes sense for me as a chef, says Puchowitz. “We also eat it and like it, and I know a lot about it. The waves before they hit Philadelphia,” Darragh said, laughing. Years ago now dumplings are hot,” Puchowitz said. “We’re very far from Chinatown,” addsįollowing the success of Cheu, it was an easy businessĭecision for the partners to branch out into dim sum. It’s all Vietnamese food,” Puchowitz said. “It was a bigger space, and the idea of dim sum here workedīecause there’s nothing around here that does it. They receivedĪ tip that the old El Zarape was closing and signed a lease last March. Inspired and then got on our hunt quickly” for a location, Darragh said. The project has been in the works for about a year, when theĭuo returned from a trip to Hong Kong and Japan in January 2014. Co-owners Shawn Darragh and chef Ben Puchowitz plan to open their new East Won’t have to wait much longer for the hotly anticipated debut of Bing Bing Dim Dim sum lovers and fans of the always-packed Cheu Noodle Bar
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