In the 19th century, British rule in the city of Nanking created an influx of travelers from abroad, uniquely altering the local cuisine in the process. The cooks at Nanking continue this hodgepodge culinary philosophy with a menu that seamlessly blends Chinese, Thai, and Indian dishes. Diners can explore a diverse array of lamb, goat, and vegetarian dishes from India or Asian chicken and noodle dishes, garnished with Indian herbs or smothered in Manchurian sauces.
Aromatic Chinese entrees await Ping's diners in New York's Elmhurst neighborhood. Ping's is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu. Beer, wine, and more are also available from Ping's' extensive drink list. The whole family can enjoy a meal at Ping's with its kid-friendly fare. Noise levels at the restaurant can be ear-piercing, so save the t te- -t tes for another night.
Be sure to make reservations so you can get seated right away. Ping's offers an informal dining experience for those who are allergic to jackets and ties. Dining out isn't your only option here — pickup is available, too. A catering menu is also available if you're looking to dazzle the diners at your next shindig.
If you're driving, be sure to take advantage of the nearby lot. Hop on public transit if driving's not your speed; accessible stops include Grand Ave. - Newtown (E, M, R) and Elmhurst Ave. (E, M, R).
Prices are reasonable, with a typical meal running under $30. Ping's offers breakfast, lunch, and dinner, so stop by whenever is most convenient for you.
Chinese hamburgers might sound like a distinctly American hybrid, but in fact, they've been served for some time on the streets of Xi'An. There and here, they're combinations of spiced meat and fresh garnishes, enclosed in a somewhat dainty bun that's midway between a Chinese bao and an english muffin. The star sandwich of Chinger's concise menu incorporates another Xi'An specialty: shredded, marinated pork, graced simply with cilantro and sauce. Other versions sub in beef spiced with cumin or a gluten-based meat alternative with sliced daikon and kelp. The kitchen also fills bowls with five styles of ramen and cups with tapioca pearls harvested by tiny milk-tea divers.