Last night Han Chiang hosted a beer dinner at Han Dynasty with Brian Strumke of Stillwater Artisanal. The dinner featured five-courses and 15 or so plates of Han’s fiery food paired with Stillwater beers. Strumke, a gypsy brewer specializes in farmhouse style beers which pair especially well with spicy food.

Chiang was his bombastic self, stating “any American food, I can do better.” He made this statement as he dropped off a plate of sichuan French fries which were a compelling reason that he might be right. Chiang also stated he wants to do a food truck. No timeframe but he wants it to operate at Temple, where “there are no rules.” Chiang has also been scouting locations for a Han Dynasty in the East Village of New York.

Han Chiang being the character that he is.

Table Beer made for Beer Table in Brooklyn. It was delicious.

Scallion-Ginger Razor Clams with cock.

A plate of Chinese Chives with “Flies Head.” The flies heads were beans. When asked why he called them that, Han told the table, “because rat turds would be a turn off.” Why not just call them beans though?

Dry Pepper Shredded Potatoes and Chef’s Special Lobster. Organize a tasting dinner with friends at Han Dynasty and you can request specials like this lobster dish.

Flying Fish was prepared Hong Kong style in a sweet sauce.

Sichuan French Fries. This was the hottest dish of the night.

Ginger Ice Cream with caramel sauce and fried sticky rice cakes.

The last beer was a special firkin that had orange peel, ginger and star anise added. It weighed in at 10% and has made today a bit slow.