Posted by Jason Sheehan on January 30th, 2013
With just three short nights left in Center City Restaurant Week, we’ve decided to call out individually excellent dishes at participating restaurants–just to remind you, in case you haven’t yet had a chance to try them.
Oh, Chifa… If ever there was a better Peruvian/Ecuadorian/Chinese/Japanese fusion restaurant named after a Latin version of fried rice, I’ve never found it. And for Restaurant Week, it’s awful sweet that you’re serving two of my favorite plates in your pick-two first course list.
The pork belly bao buns with pickled daikon and togarishi mayo are a must-order. And because you get to choose two dishes for the first course, pair them with the duck confit and housemade kimchi tacos. Then, when the second course comes around (which also allows you to pick two items), just order the same thing again. And then maybe some extra bao for dessert. Of course, if your server won’t let you do that, ordering the chaufa or the pork ribs as a second course is a perfectly reasonable fall-back position, but it doesn’t hurt to ask, right?
All Restaurant Week Coverage [Foobooz]
- Don’t Miss This: Pork Asado at Jamonera
- The $35 Challenge: Eat Like It’s Restaurant Week At Stateside
- The $35 Challenge: Eat Like It’s Restaurant Week at The Mildred
- What To Eat During Center City Restaurant Week, Part 2: Zahav
- What To Eat During Center City Restaurant Week, Part 3: Chez Georges at Le Bec Fin
- Foobooz TV: Behind The Scenes Of Restaurant Week, 2013
- Restaurant Week Alternatives: Pizza Week at Pizzeria Stella
- The $35 Challenge: Eating Late At Southwark
- The $35 Challenge: Eating For Two At Le Virtu