![]() Despite its stodgy, ’50s-era reputation, frozen food is not what it used to be. The frozen product | Photo: Bing Bing Dim SumĮnter the freezer. ![]() So it was important to find a way to make the most beloved dishes, like those dumplings, more available. Independent of frequently changing local regulations, Darragh and Puchowitz never reopened the dining rooms in their three restaurants, sticking to takeout, delivery, and outdoor dining. It’s a problem that the kitchen staff has been trying to solve since May, when the restaurant reopened after the initial COVID shutdown this spring. ![]() They just don’t travel well, he says, and even in the middle of a pandemic, no concessions will be made when it comes to quality on his watch. But COVID has meant a major shift to takeout, and chef Ben Puchowitz refuses to offer soup dumplings to-go. The popular Philadelphia Chinese restaurant’s signature menu item-savory ground pork and spices in a concentrated broth barely contained by a delicate, house-made wrapper-is among the most ordered at the five-year-old restaurant.īefore the pandemic, dumpling diehards got these bundles of broth the only place they were served: the Bing Bing dining room. The people wanted soup dumplings, and they wanted them delivered. ![]() Until recently, Bing Bing Dim Sum ’s Instagram inbox was full of complaints and demands. ![]()
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