However, the pork soup dumpling were among the best I have had in a long time. The filling was a wad of overcooked greens with a slightly bitter cabbage flavor. The Dumplings: The Scarlet Dumplings, which are filled with Swiss shard, tofu and crispy garlic, were way over cooked. Overall the prices at Bing Bing seemed high for what they served. The eggplant mapo tofu was solidly tasty, but not worth the $16 they charge for it. The Dan Dan Noodles was great veganized, with shiitake mushroom pieces filling in for the traditional pork, and perfect al dente springy chewy noodles. The menu includes a handful of vegan items and they are willing to veganize some of the other items. Other soft drinking options include a house-brewed ginger beer with five spice and Sichuan peppercorns and Yoo-hoo, a rarely seen on restaurant menus drink that just so happens to be a favorite of Darragh and somehow fits in perfectly with Bing Bing's inauthentically Asian and entirely fun ethos.īing Bing Dim Sum is open from 5–11 PM, Sunday through Thursday and 5 PM–12 AM, Friday and Saturday.īing Bing Dim Sum 1648 E Passyunk Ave.Bing Bing Dim Sum is a hipster Chinese-fusion restaurant in South Philadelphia with a limited small plate menu that does not really rise to the title of Dim Sum. A couple of brown spirits are on offer as well as industry favorite, Fernet Branca, because who doesn't like a Branca shot?īing Bing teamed up with Passyunk Avenue neighbor, Green Aisle Grocery, to come up with a line of custom-blended teas like a fruity hibiscus with bee pollen and ginger and an oolong that incorporates gin botanicals and lemon zest. There are also a few sour beers, a palate-cleansing style that Puchowitz is a fan of.Ī short and sweet selection of spirits is home to a sake and a sochu and Sherman has plans to add a few more fermented rice-based options in the future. That same crispness is all over the beer menu with pilsners, lagers, ales and a trio of rotating taps like Victory's Helles, Lagunitas IPA and a weekly Six Point. Red wines pack in a bit of spice to stand up to the food while whites, like Riesling and Vinho Verde, are crisp. "No one wants a double IPA with a dumpling," he says. Single serving cocktails follow suit, making good use of the custom blended teas that the restaurant commissioned with the smoky Lapsang Dance featuring rum, Lapsang Souchong, Benedictine and coconut water and the Magic Box that infuses gin with white sesame, a splash of sochu, uniquely floral Cocchi Americano, lemon juice and absinthe.įor the wine and beer lists, Sherman opted to keep it light, concerned that abrasive flavors would overpower the delicate flavors coming out of the kitchen. Called Happy Family, the sharable pitchers serve four easily and play with the Asian flavors spottable on the food menu like five spice, Sichuan peppercorns and coconut. Taking a cue from Chef Ben Puchowitz's sharable menu of traditional (think soup dumplings and Char Sui pork ribs) and not so traditional (pastrami and swiss bao and bubble waffles) plates, Sherman came up with a menu of large format pitcher cocktails for a crowd. As a regular at Cheu Noodle Bar, Sherman got to know Cheu and Bing Bing partners Ben Puchowitz and Shawn Darragh and made the jump from the bar at Percy Street Barbecue to Bing Bing when they opened in February.Ĭoming up with a cocktail to match Bing Bing's re-imagined take on dim sum, Sherman had plenty to play with, inspiration and ingredient-wise. "One of my favorite things to do is go to the Asian supermarket and just walk around," says Bing Bing Dim Sum's beverage manager Max Sherman.
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