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. Cocktails keep within the fun and funky parameters, with a hibiscus and jalapeño spiked margarita and pitchers of the vodka-soju concoction known as “Blue Drank” rounding out a small beer and wine list."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. Desserts are minimal, and usually include a daily changing flavor of soft serve (think lapsang banana or cherry-Aperol) and a waffle or sweet bao. Helpfully marked vegan and gluten-free items ensure all diners have options.
Naturally, noodles are an important asset, as in the Taiwanese beef soup with brisket and fresh herbs, but there’s also a crab and kimchi fried rice. Roast pork bao pay homage to South Philly with provolone and long hots tucked inside. Look for delicate dumplings filled with shrimp and watercress, or pork and miso “ramen” flavored soup. The graffiti-esque murals and red framed banquettes lend the proceedings an urban, hipster feel befitting its Passyunk Avenue locale.
The second outing from Cheu Noodle Bar’s Ben Puchowitz and Shawn Darragh, Bing Bing takes their fondness for remixing Asian flavors to the next logical conclusion: a restaubar serving dim sum.
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