Joe and I are headed to Kitty Hawk, NC for a week of internet-free relaxation on the beach. If you’re in Philly, though, two new spots to try:
I posted about Ekta’s opening, so you know I was in a hurry to try the food. I’m happy to report that Chef Raju Bhattarai has matched the quality that his fans came to expect at his former post, Tiffin, at his new restaurant a few blocks down Girard. [where: 19125] I ordered one of the few dishes I hadn’t seen before, Murg Pahari, described on the menu only as “chicken cooked in a village’s style.” It arrived hot and on time, and it was comfort food– the chicken was cooked in a thick, spicy sauce of onions, tomatoes and herbs. No heavy cream thickening the gravy here, just fresh vegetables and a low level of heat that allowed the flavors to shine. Peshawari naan and onion bhajis were tasty, but the real standout was the freebie “chef’s accompaniment” that arrived labeled “semolina.” It was a dessert semolina porridge with golden raisins and toasted almonds, its subtle sweetness cut by a hint of black pepper. I hope it makes it onto the menu– I’d order it for dessert or for breakfast.
I’ve posted a lot about Race St. between 9th and 10th: Wong Wong
, HK Golden Phoenix
and Nan Zhou Hand Drawn Noodles
all live on this blessed block. [where: 19107] Between Nan Zhou* and HK there’s a new neighbor: Zhi-Wei-Guan Restaurant, the Magic Kingdom of Dough. (That’s what it says on the business card.) Zhi-Wei-Guan is named after a famous restaurant
, China, and Hangzhou dishes are proudly featured throughout the menu. We had an amazing Hangzhou-style duck noodle soup with bok choy, and noodle dishes are clearly a specialty. The real star here, though, is the juicy buns. When we arrived, around 9:15 PM, our server welcomed us cheerfully** and told us that the pork/shrimp/mushroom buns ($7.50) were almost sold out. There were only five left, but she’d round out the order with some beef buns. Who could say no to that? The buns were indeed juicy, fresh and full of flavor. The beef buns were very lightly cooked, still pink inside, but delicious, with a lighter flavor and texture than you might expect from a beef dumpling. Definitely worth the price. We also ordered a noodle soup with fried tofu and stewed spareribs, and found it deeply satisfying. Unlike Nan Zhou down the street, which is known for its noodles, the amazing, knock-your-socks-off component to Zhi-Wei-Guan’s soup is the broth. Both of the soups we tried were all about the complex, rich flavors of the broth. The way it permeated the fried tofu– oh, man, you’re just going to have to try it. The soups, by the way, are all in the $5-7 range.
They’re open until 10, and the service is amazing. Our server was a friendly, personable woman in her twenties who chatted with customers, recommended dishes, brought us freebies (sliced cucumber with a vinegar-soy dipping sauce, yum!) and even took our pictures for the wall. I wish I’d caught her name. I’ve worked as a server and in retail, and I’m not a fan of the classic servile style of restaurant service– I’d rather talk to a friendly fellow human being who knows and cares about the food they’re serving. I loved the food, but our server gave us such a good experience that I know I’ll be coming back regularly.
*a.k.a. Lanzhou (兰州/蘭州), not to be confused with Hangzhou (杭州). Chinese transliteration is a complicated business; I’m not about to hazard guesses about what’s right or wrong. Chinese speakers, please feel free to chime in.
** This is a welcome contrast to the dumpling house that briefly occupied this space before Zhi-Wei-Guan– I stopped in one night half an hour before closing time to order takeout and was shooed out by a surly server.