In downtown Flushing, Queens, Guan Fu Sichuan shows off the rich variety of flavors beyond the familiar blast of chiles.
NYS Entity Status
NYS Filing Date
MARCH 27, 2014
NYS DOS ID#
NYS Entity Type
DOMESTIC BUSINESS CORPORATION
2014 - CHUANGE FISH DUMPLING, INC.
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Japanese-style gyoza made daily. Locally crafted brews. Wine.
This is what Kash Feng of the Omakase Restaurant Group, and owner of Okane and Omakase, is packing into his latest SoMa project, Dumpling Time.
The 70-seat restaurant (with an additional 20 in patio seating) is still under construction over at 11 Division St. It’s only blocks from both Omakase and Okane, and its tentative opening date is slated for April.
So, what exactly is this place? Well, Feng and his team are describing it simply as a neighborhood dumpling and beer house.
The shop’s handmade dumplings will come in three to five different shapes, and the fillings will run the gamut from seafood, heritage pork, vegetarian, and chicken to lamb and wagyu beef.
There are some quirks in the menu, too, like colorful dumpling-skin options made with beet reduction or spinach. There’s also a daily noodle special for folks not in a gyoza mood.
Aya Jessani (Omakase, Okane, and Breakfast at Tiffany’s restaurants) designed the space. which has communal tables and hints of neon in the color scheme – an homage to Asian night markets and street vendors.
Feng, a native of the dumpling mecca that is Xi’an, China, said he’s looking forward to introducing the city to Asian dumpling culture.
“I think the city is ready for what we’re trying to do,” he said.
Dumpling Time: 11 Division St. in San Francisco. The restaurant will be open daily for lunch and dinner when it opens in April. For updates, visit http://www.dumplingtimesf.com/.
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