Nothing says breakfast in New York City like a bacon, egg and cheese.
Typically, the local bodega serves it on a hard roll, hero, or bagel.
But at Pinch Chinese, which opened this past February in Soho, they have found a whole new vessel for the classic New York breakfast: a dumpling.
"To be totally honest, it started as a joke," says Sean Tang, owner of Pinch Chinese. "The bacon, egg and cheese is obviously the classic New York breakfast sandwich."
But eventually, that joke turned into a reality. Tang and the rest of the team at Pinch Chinese realized that this playful take on the New York standard fit in perfectly with the vibe they were going for.
"When we finally perfected it, we ate it and we were like, this is New York. This is New York in a bite. At the end of the day, that's what we want the restaurant to be. It's a Chinese restaurant, we serve Chinese food. But we also know we're in New York City. We want to be able to give a nod," said Tang.
The combo might be even more New York than Tang is giving it credit for, as pan-fried Chinese dumplings have become a staple of on-the-go cheap meals for both tourists and New Yorkers alike. Cult followings for dumpling joints like Vanessa's, Prosperity Dumpling (RIP), and Lam Zhou Handmade Noodle (currently relocating) show that the dish is a fan-favorite, and spreading.
Pinch Chinese has another unique breakfast fusion: dandan breakfast noodles. A poached egg and bacon is placed on top of a bed of noodles with peanut butter sauce, crushed peanuts, chili oil, scallions and stock.
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