Restaurant: Ping Pong
Location: 900 7th Street NW. District of Columbia 20001. 202-506-3740
Date: Dec 01, 2010
I’ve been going to Dim Sum for thirty-odd years, and it’s long been one of my favorite cuisines. Basically, this follows from the “law of appetizers,” which reads: “appetizers are always better than the main course.” Dim Sum is all “appetizers.” Ping Pong represents a modernization of the traditional Dim Sum concept. There are no carts, everything is made fresh to order, and there are modern variants on traditional favorites. Most of this is good, and they did a great job. The only downside is that it’s about twice as expensive as a hole-in-the-wall traditional place. However, particularly if you have a vegetarian in the party (traditional Dim Sim is nigh on impossible to appreciate as a vegetarian), it can be worth it.
The menu and our order. I like this “check your order” type menu, like an old school sushi menu.
Jasmine tea, the way they do it in China. The ball expands.
Into a pretty flower. Ping Pong has a very extensive drink menu, alchoholic and non.
Sauces are essential at Dim Sum. These are two kind of chilies. They had good soy, vinegar, etc. The odd missing one, which we asked for, but they didn’t have, was Chinese mustard. I love Chinese mustard.
Baked pork puff. This is a standard, and they did a great job of it. The pastry was buttery, and the pork sweet.
Here is an example of a welcome “modernization.” A vegetable puff. Same dough, but inside was honey-roasted vegetables. These did a pretty good approximation.
Vegetarian spring rolls, with a very nice sweet and sour sauce.
Spare ribs. Ultra soft (and fatty), with a very nice sweet flavor.
Asian leaf and three mushroom salad.
Crispy hoisin duck rolls. Tasty. Who could tell what was inside, but it had a nice meatiness to it. Like a duck taquito.
The tower of steamers begin to arrive. I personally love the steamed dumplings best of all. In China I had a 64 course Tang Dynasty style Dim Sum meal that was one of the best meals of my life.
Classic lotus leaf wrapped sticky rice. An excellent example of the species. The rice is mixed with pork, chicken etc.
Crabmeat and prawn, what’s not to like. Also very hot! They are steamed after all.
Classic Pork Shu Mai. I made the mistake of getting greedy on these and could barely taste them as I seared off my tongue. What I did taste seemed good.
This is a bunch of seafood and vegetable cooked on a griddle. A sort of Chinese seafood sausage. They call it a seafood cake. My father and I ordered these at random from an entirely non-English speaking greasy griddle at a rooftop restaurant in Shaimen China. These were better.
“Crab, shrimp, and scallop, carrot pastry.” These were great too, with the shell almost like a fresh ravioli.
Jumbo shrimp and coriander dumplings. Light and succulent. The coriander mixed it up a little.
Spicy pork dumplings. I loved these, and they have a significant kick. Basically ground pork spiced with Schezuan peppers. In Western China we would get these at hotel breakfasts.
Classic “Har Gau,” or shrimp in a light translucent pastry. Yum, but I missed the mustard.
Vegetable and beans in black bean sauce over coconut rice. Kinda light a high end weight watchers dinner.
Another example of a modernized lightened classic. Vegetable steamed bun, with sauteed vegetables and fresh baby corn. Really good. Almost as good as the pork version.
Spinach and mushroom pan fried dumpling, in crispy wheat flour pastry. Almost like meat.
Spicy Basil, rice noodles and chili. Interesting flavors.
My favorite of the meal, “black prawn, garlic and shrimp, black squid ink pastry.” There was a succulent sweetness that complimented the shrimp brilliantly.
The decor too is modernized as compared to your traditional place.
I was impressed with Ping Pong. On average the dishes were fresher than you get in the typical cart driven place, and the introduction of new flavors was very subtly but nicely done. I particularly appreciated having really well done vegetarian versions of classics. Bravo!
All Things Andy Gavin 