Spring Fling with Bing Bing (Dim Sum)

If you expect nothing from anybody, you’re never disappointed.

Sylvia Plath, The Bell Jar

Unfortunately, I think Philadelphia has a case of the opposite. We, as a city of foodie folks, expect the very best from our chefs. The new ones. The veterans. The young ones. The oldies (but goodies). And then, if they don’t deliver to every single expectation…. Philly people get ticked. I feel like there’s a general air of disappointment that surrounds eaters in this city when they enter a restaurant that’s been hyped up.

Like those overly aggressive dudes that go into every bar, party, or pub ready for a fight, they, too, are looking for someone (or something) with whom they can take issue. I say this because I finally had a chance to mosey down to Bing Bing Dim Sum, East Passyunk’s new contemporary dim sum spot opened by the fellows that brought you Cheu Noodle Bar. Everyone that I’ve talked to has given this place the typical “Oh yes, it was decent BUT __________.” I’m here to tell you it was delicious.

Pac Man Bun: scrapple, quail egg, and pickles

Pac Man Bun: scrapple, quail egg, and pickles

Admittedly, my last dim sum experience was what I like to call my “brush with death” at Joy Tsin Lau, a mere few days before one of Philly’s biggest food poisoning outbreaks. So maybe all there was to go was up…. but I think it’s more than that. I think it’s perfectly cooked quail eggs and savory scrapple. I think it’s an outdoor seating and happy hour that, though newly launched, brought joy to my tastebuds (and wallet).

$5 bites, $3-5 bevvies

Cumin lamb rolls ON FLEEK. Truly, these were ethereal. Crunchy and filled with a tangy, stringy lamb. Oh, yes.

Sure, it’s not “bargain dim sum”. But I don’t think you’d want it to be. You pay a bit of a premium for something new, something different. And with dumplings like these, you get what you pay for:

Jade dumplings full of shrimp and leeks

Jade dumplings full of shrimp and leeks

My pal from grad school was in town and, though I love her, it’s hard to admit…. she’s gluten free. Yup, one of my best friends…. she can’t enjoy a normal beer, pizza, or bagel with me.

The struggle’s never been more real.

Luckily, Bing Bing gets it. Beyond our Pac-man Buns, scallion pancakes, and the lamb rolls, we enjoyed a variety of gluten free options that tasted anything but.

Green beans with fermented garlic and crunchy fried quinoa

Green beans with fermented garlic and crunchy fried quinoa

Fried cauliflower with shrimp salt, lemon, and scallion

Fried cauliflower with shrimp salt, lemon, and scallion

The vegetables, our first two dishes of the night, were filling and delicious enough to make an affordable, tasty meal for one. But dim sum is all about MORE.

Scallion pancakes with black bean hummus

Scallion pancakes with black bean hummus

Un-pictured: a delightful set of (gluten free) ruby red beet dumplings full of tofu and crispy garlic, and a bowl of (also gluten free) ginger scallion rice, chicken, furikake, long hots, and a pickled egg that had me playing the fun game where you see if you can pluck single grains of rice using your chopsticks.

If your food tastes that good, you’ll find a whole new set of skills.

Rice noodle rolls with garlic sausage, peanuts, and herbs

Rice noodle rolls with garlic sausage, peanuts, and herbs

These rice noodle rolls came out last, after I thought I couldn’t fit any more food in my belly. I was (luckily) mistaken. This nutty sauce, complimented by the hot chili oil Bing Bing has on each table, were full of garlicky sausage that both sated any leftover appetite, and guaranteed I wouldn’t be smooching any vampires that night. Not that I’m into that kinda thing #teamJacob.

Sure, we went during Happy Hour so the prices on some of the items were a little cheaper. But between the four of us, each getting at least one (DELICIOUS) alcoholic beverage, we came out paying $100 before tip. I’m more than cool with that. Throw in a wacky, dumpling themed decor (they’re everywhere. Even in the bathrooms) and you’re in for a unique night, to say the least. And while I rarely encourage anyone to follow the advice of Sylvia Plath (for assorted reasons), I think she’d make a hell of a food critic.

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