Ben Puchowitz

Chef/Owner of Bing Bing Dim Sum, Cheu Fishtown, & Nunu

James Beard "Rising Star" Nominee
Livestreamed from Philadelphia, PA
$15

About the Host

Philadelphia’s trailblazing chef, Ben Puchowitz is known for fusing Asian street food with the Jewish cuisine that is his own personal heritage. At his wildly popular restaurants – Cheu Fishtown, Bing Bing Dim Sum, and Nunu – he offers extraordinary mashups, ranging from Potato Latke Okonomiyaki Style, Short Rib Pastrami, and Brisket Ramen (featuring a matzoh ball!). Chef Puchowitz cut his teeth at Philly's uber-popular eatery, Matyson, where he rose the ranks to become Executive Chef, a position he held for five years. In 2013, he decided it was time to try his hand at ownership with Cheu Noodle Bar. It quickly became one of Philly's hottest eateries, and Chef Puchowitz has since gone on to open a string of other massively successful eateries: Bing Bing Dim Sum in 2015, Cheu Fishtown in 2017, and Nunu in 2018. Did we mention that along the way he earned national acclaim as a James Beard "Rising Star Chef" Semi-Finalist?

About the Event

Chef Puchowitz welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course Southeast Asian-inspired meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Garlicky Broccoli with Vietnamese sausage, peanuts & sweet soy

Entrée: Coconut Chicken Rice Noodle Soup with avocado & Thai basil

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Puchowitz demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this event take?

This event runs for 1hr 29min from start to finish – 1hr of cooking and 29min of Q&A.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large pot
  • Medium pot
  • Small pot or medium saucepan
  • Wok or large sauté pan
  • Large bowl
  • Medium bowl
  • Small bowls for ingredients
  • Colander
  • Sieve or strainer
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Mixing spoon or tongs
  • Small tongs or tweezers
  • Vegetable peeler (optional)
What ingredients will be needed?

In addition to the following kitchen staples – chicken stock, neutral oil (e.g. canola or vegetable), and sesame oil – Chef Puchowitz recommends acquiring the following ingredients listed below:

  • Avocados
  • Bone-in chicken thighs
  • Broccoli
  • Chinese five spice powder
  • Cilantro
  • Coconut milk
  • Coconut palm sugar (optional)
  • Fish sauce
  • Fresh or dry rice noodles
  • Garlic
  • Ginger
  • Ground pork
  • Limes
  • Mirin
  • Peanuts
  • Sriracha (optional)
  • Thai or regular basil
  • Yellow onions

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 23 )

Susan R.

It was pleasant, easy to follow, and an all-around good experience.
Jerusha S.

We had a great time! Recipe was a little challenging for us, and we appreciated hearing about your challenges getting the equipment to him.
Eleanor L.

I like Asian food, it was quick, looked to be flavorful (I didn’t cook along). Substitutions suggested seemed to cover all diet preferences.
Anne S.

It went a little fast adding the ingrediantes but will prepare better next time. I feel good that each session has taught me something I did not know before. I will use the pre cooking broccoli for all my stir fries from now on. Great new tecnique.
Diane Z.

He was fun,very calm,and the recipes were not only doable,but sounded wonderful.
Lauren E.

The recipes were good - and he seems like a really nice guy, I just felt I didn't get a lot out of the Chefstream - I didn't learn as much as in other sessions. Most of the work for the second recipe (soup) was done before the class started and the in-class was just cooking the noodles and assembling the dish. I imagine it is challenging to cater to a broad audience, so I am sorry if this feels critical. All that said, I still enjoyed the session and will attend more. Thank you
Daniel C.

The chef was personable and generally easy to follow. I liked his eclectic approach to his menu choices and ingredients.
Mindy S.

Outstanding meal. Fun and straightforward. Great chef. Lots of fun!
Robert F.

Food was great. Easy to follow.
Steve S.

Erica B.

Christina P.

the dishes were very good.....bottom line. and I am always of favorite of Asian foods . I learned from; Nice discussions on alternative ingredients (since I had to use ground turkey). appreciated discussions on cookware that is appropriate for this type of cooking and nice time-length of class. thank you!
Sharon L.

provided ideas for other meals using the basic seasonings. Allow me to explore new combinations of ingredients.
Lynn T.

Meryl L.

Manish N.

Amy R.

Ben’s candor about the necessity of flexibility during the pandemic, using what is available and providing examples wa useful. I appreciated his descriptions of the restaurant industry in that regard. His instructions were clear, the ingredients generally available as well. I will make one of the dishes tonight!
Eric S.

Great instruction from chef. Attainable recipes for non chefs. Wish one day you could run one a bit earlier in day like 5 530 otherwise great
Lynda B.

Tom K.

Ashley L.

Easy and delicious recipes
Anne M.

In class instructions assumed all ingredients were premeasured. It would be good to know this in advance.
Sylvain M.

- Ingredient quantities not provided in International units (eg metrics, creams etc) - Used a tremendous amount of dishes - Some hard to find ingredients, even in NYC
For answers to the most common questions we get about our events, check out our CLASS FAQs
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