Come July, Philly will be taken captive by Kong. Trust us, this is a good thing. Chef Michael O’Halloran, who opened Bistro 7 four years ago, is creating a new restaurant with a focus on Chinese street food. Named Kong, the restaurant is the result of O’Halloran and his wife, Sophia Lee, visiting her family in Hong Kong and becoming enamored of the local dai pai dong stands lining the streets, which offer passersby the chance to grab a quick, fresh snack or meal. Building on the tradition of the dai pai dongs, Kong will serve deliciousness such as scallion- and ginger-roasted shrimp;  crab, asparagus and sausage broken custard;  roasted shittake and scallion buns with garlic chives;  soy- and star anise-simmered pork belly;  butter lettuces with oyster sauce and crispy shallots; Ping’s pork spare ribs; and homemade noodle bowls. All menu items will be priced under $20, and a variety of Asian beers will be available, including Kong’s signature house rice ale from Great Divide. To complete the experience, designer/photographer Dominic Episcopo will imbue the space with a Chinese vibe by using raw wood tables, exposed brick walls, a fish tank, bare light bulbs in hanging clusters of bird cages, and antique Chinese lanterns. Kong will be located at 702 North 2ndStreet. Count us in!
Kong Slated To Be The King Of Dai Pai Dong In Philly
Aired May 28th, 2009 on Asian Fusion, Chinese and Openings.5 Comments5 Responses to “Kong Slated To Be The King Of Dai Pai Dong In Philly”
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ya know, not to rain on this dude’s parade, but i’m kinda tired of philadelphians opening up “street food” restaurants and charging $20 for food that should really be costing $7 at most. i would much rather someone get themselves a cart, a corner, and serve ACTUAL STREET FOOD at normal-folks prices. the problem with food in this city is not a lack of upscale street-inspired food, but rather a lack of actual street food available somewhere other than in front of an office building and only until 3pm.
also, there already is a “king” of the dai pai dong(s) and its Ting Wong on 10th Street in Chinatown. Its fast, cheap and not run by white people. Its the closest you can get to a “dai pai dong” dining experience in Philadelphia.
Kong will probably end up like a cheaper version of Buddakan…the rule of thumb for a good chinese restaurant has always directly related to the number of Asian faces in the dining room…and I’ll even allow for a few Mexican guys in their kitchen, but that’s everywhere…
well, you sound like a racist. which means your opinion does not matter. that is all.
I went to the opening, it was nice. The service was very good and the food was very good. I do agree with “skint” to some extent (regarding Ting Wong), but the rest of his/her comment is regarding the ownership and is ignorant.
1) the owners wife is Asian and a business partner.
2) personally I find it refreshing to see “others” exploring and being inventive with other cultures cuisines, that is how cuisines and cultures evolve and how they are introduced to “newbies” to that cuisine or cultural experience.
3) There was a significant Asian presence at the opening (including myself and a good number of us in our party which included Caucasians, African Americans, and Latino who was not working in the kitchen…(referring to that insensitive/ignorant comment “skint” made). We all really enjoyed the ambiance, service and esp. the food.
4) before anyones make any opinion, they should check it out. I recommend KONG. It was a fun and tasty experience!
I recommend the crispy shrimp, fried asparagus, all of the dumplings were prepared nicely, mushroom steamed bun, duck bun…well just about everything was very good.
ate there last week. vibe is definitely more nolibs than hong kong or street food.. we had a big group and went through more than half the menu, at least the apps.. everything was well executed & delicious
I would have liked to see more in the way of adventurous stuff (offal, etc) but would def go back, and pick Kong over Buddakan any day!