Chifa, redux
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Chifa, redux
| Photo l Felicia D'Ambrosio |
| Causa -- marinated tuna over saffron potatoes with avocado, egg and tomato |
Just before the mayhem of our most recent supersized Restaurant Week(s) in January, Jose Garces and chef de cuisine Chad Williams totally overhauled the menu of their Peruvian-Cantonese hybrid baby, Chifa (707 Chestnut St.).
Though the signature, glassine-skinned Chifa chicken and salt-baked fish remain, both the cold and hot sides of the menu now feature a number of dishes both brand-new and reimagined, many at lower price points than previous. The wildly popular pork belly buns with hoisin glaze, pickled daikon and togarashi mayo have acquired bao brothers -- duck, tofu and lobster. New noodle bowls include a bangin', bargain ($10!) pork belly ramen in smoky dashi broth with greens and a slow poached egg, as well as a beef brisket and kobe sirloin pho with crispy garlic, jalapeno and sprouts.
Peep the entire menu after the jump, and big thanks to the Iron Chef for the bites.
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looks yummie =p~
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