Chifa, redux

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Chifa, redux

POSTED: Thursday, February 18, 2010, 2:59 PM
Filed Under: Menu Time
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.


Julien
Posted 2010-04-26 05:42:46
looks yummie =p~
Posted by Felicia D'Ambrosio @ 2:59 PM  Permalink | Post a comment
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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews herethose are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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