We came. We ate. We drank (BYOB). We ate some more—and after several hours of culinary revelry, we finally conquered 15 or more (we lost count) courses of some of the most tantalizing Chinese cuisine at Exton’s Han Dynasty (which, according to manager Tzīweī Wang, is the original location in a slew throughout Pennsylvania, New Jersey and New York).
Several members of PA Eats team (and a couple of adventurous “plus ones”) recently took part in the restaurant’s monthly multi-course marvel (offered the third Wednesday of every month for $25 per person). The menu was diverse (even for a vegetarian in our group), and the food’s heat thermometer ran the gamut for those who were spice-challenged.
The presentations were served family-style on a large lazy susan (sorry Susan), remained hot and were timed precisely with our ability to gab between bites. With a rolling roster that included Taiwanese sausage, sesame noodles, pork in dry pot and ma pa tofu, this was one experience we all recommend!
Our talented team of chowhounds highlighted the following exceptional dishes (with preferred beverage pairings):
Stephanie Anderson, Content Manager
“Spicy Cucumbers are my go-to fave every day of the week at Han (with the Garlic Eggplant a close second … so creamy and delicious), but the Dry Pepper Chicken has piqued my interest. I love the dry, subtle heat that builds with each bite.”
“I enjoy pairing with almost any white wine, but favor a Pinot Grigio.”
Mary Bigham, President and Co-Founder
“The Salt and Pepper Shrimp were seasoned to perfection with a light and crispy exterior and the shrimp simply succulent on the inside. Fun, fried noodles topped this classic dish, and a pop of sweetness from the minced peppers and onion along with bits of fresh lettuce provided a welcome balance. More, please!”
“My favorite pairing is the cider, of course! The drier the better. I sipped hopped and dry Pennsylvania ciders all night to keep my palate cool. It was nice to finish the meal with Jack’s Ice Cider to extinguish all fires and end on a sweet note.”
Ronna Dewey, Content Manager
“I’ll take the fried dumplings. They were crisp on the outside and filled with tender pork. Coupled with the dipping sauce, the fried dumplings were a flavorful, familiar respite from the intense heat from many of the dishes on the adventuresome tasting menu.”
“My surprise pairing of the night was Reid’s Mountain Hop Top cider. I’m usually a beer girl, but this may be the cider that has enlightened me. It was slightly bitter and sour—not at all overly sweet. Consider me a cider convert!”
Michele Kornegay, Managing Editor
“I’m going to have to go with the Scallion Pancakes. The perfectly crunchy triangles were light, airy and paired with a tasty, tangy sauce for the ultimate dipping experience.”
“The tanginess was the perfect foil for my favorite brew of the evening, Conshohocken Brewing Company’s Blood Money. I loved the fruity nose and robust flavor—and who can resist that gorgeous can?”
Nina Malone, Dish Works Team Director
“The Wontons in Chili Oil were the very best. Soft pillows of joy! So tender they melted in my mouth. The versatile, mild pork filling soaked up the chili oil and was accented just right with a hint of scallion and then—whammo! Hello, chili oil! A fiery, lip-tingling finish.”
“My beer pick was an Abbey Dubbel homebrew by Dish’s own Jason Tremblay, but because that’s not commercially available (yet?), I’ll go with the beer I brought (big surprise): Victory’s Berliner Weisse with Elderflower because of its clean, refreshing sip with good carbonation and sour/tart balanced the spice.”
Jason Tremblay, Chief Technology Officer and Co-Founder
“My standout favorite was the Deep Fried Shredded Beef, with intense (but not painful) waves of spicy heat playing over the savory flavors and hints of sweetness in the tender beef slices.”
“My favorite beverage was a toss-up between the Barrel Aged Reid’s Cider and the Victory Berliner Weisse.”
Ed Williams, Author and Photographer
“Such a difficult choice, but I’d have to swing for the Wontons in Chili Oil (with the Salt and Pepper Shrimp a close second). I’m a multilevel taste kind of guy. I loved the combined softness of the wonton, the subtle flavorful of the broth and that ‘surprise-me’ bite at the end.”
“I always find a subtly sweet German Riesling to be the perfect complement with a piquant plate.”
Find Han Dynasty at 260 N. Pottstown Pike; phone: (610) 524-4002.
- Photos: Ed Williams
