Steamed, fluffy bao buns filled with tender, slow-cooked short rib, often accompanied by a savory sauce and fresh garnishes.
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An upscale restaurant in Philadelphia's Northern Liberties, known for its wood-fired American cuisine and helmed by Michelin-starred Chef Laurent Tourondel.
A renowned chef who gained early experience as a junior sous chef at Boodle's Club in London around 1987.
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