Pàng, 1309 9th Avenue, (Photo: FoglineSF)
Pàng represents itself as “a cross-generational collaboration between immigrants and ABCs, serving authentic favorites alongside playful modern interpretations.” The restaurant offers a modern interior with a menu motif in shades of green. It occupies the former Dumpling Park space on 9th Avenue. We decided to stop by on Friday and scope out the menu. A short line of eager diners had formed by 4:30 p.m. for the limited soft opening hours.
We ordered the Braised Beef Noodle Soup, the Dan Dan Noodles, a Passionfruit Sparkler, and the Fried Mantou & Dip Trio for dessert. The braised beef has the option to add tendon and adjust for spiciness. This dish was really savory and delicious with tender cuts of beef and rich, spicy broth.
Braised Beef Noodle Soup, Pàng (Photo: FoglineSF)
The dan dan noodles featured sesame sauce with ground pork, pickled mustard greens, and an onsen egg. This dish was well made, but my preference is for the spicy, Sichuan-style noodles that give a numbing sensation with the sesame paste used as a more subtle background note. Yuanbao Jiaozi, covered in this issue, is still my favorite spot for dan dan noodles on the Westside.
Dan Dan Noodles, Pàng (Photo: FoglineSF)
The ingredients at Pàng were all fresh and delicious. I noticed a scallion pancake at the next table that looked perfectly golden and crispy.
For dessert, the fried mantou came out piping hot, accompanied by three dipping sauces. For dips, we had matcha foam, condensed milk, and custard. I was torn between this choice and the black sesame crème brûlée. I’ll have to return to try it along with those scallion pancakes!
Pàng is a promising standout in the Inner Sunset food scene, which includes Grégoire’s, which we covered here, and the newly opened Maggie and Mac’s in the previous Social Kitchen & Brewery space.
Fried Mantou, Pàng (Photo: FoglineSF)