PORTLAND – “Welcome in,” the woman working behind the counter said with a smile. She gestured with her hand, “Take a menu and sit anywhere you like.”
My companion and I took a seat towards the back. It was around 5 p.m. on a Saturday, late January, at Bing Mi - Dumpling and Noodle Bar on Northwest Vaughn in Portland. A small restaurant under the neon glow of the Montgomery Park sign.
The menu is a single page that has an array of appetizers, noodles, and dumplings. Unable to decide on just one or two items, we had a small smorgasbord of dishes delivered to the table: house-made pickles, the duck platter, an order of tea eggs, a bowl of you pow mian (garlic chili oil noodles), and the du la mian; another noodle dish featuring shiitake and wood ear mushrooms alongside a thick savory gravy.
These were all tasty, well-crafted, and satisfying dishes. Though to be honest, the dish that reigned supreme was the congee; the flavor offered on that day was duck and mushroom.
Presented in a simple white bowl, the rice porridge’s flavors were delicate and clean; warming against the evening’s cool air. The richness of the duck broth played nicely with finely chopped scallion. Earthy bits of mushroom and finely diced fresh cucumbers offered an occasional textural and flavor variation to this bowl of comfort. A humble brag about the mastery of flavors and seasoning.
The other noteworthy dish of the night was the duck platter. Thinly sliced, chilled duck breast, tender and cooked to perfection, served simply over a black bean sauce, topped with fresh scallion.
My companion and I took a seat towards the back. It was around 5 p.m. on a Saturday, late January, at Bing Mi - Dumpling and Noodle Bar on Northwest Vaughn in Portland. A small restaurant under the neon glow of the Montgomery Park sign.
The menu is a single page that has an array of appetizers, noodles, and dumplings. Unable to decide on just one or two items, we had a small smorgasbord of dishes delivered to the table: house-made pickles, the duck platter, an order of tea eggs, a bowl of you pow mian (garlic chili oil noodles), and the du la mian; another noodle dish featuring shiitake and wood ear mushrooms alongside a thick savory gravy.
These were all tasty, well-crafted, and satisfying dishes. Though to be honest, the dish that reigned supreme was the congee; the flavor offered on that day was duck and mushroom.
Presented in a simple white bowl, the rice porridge’s flavors were delicate and clean; warming against the evening’s cool air. The richness of the duck broth played nicely with finely chopped scallion. Earthy bits of mushroom and finely diced fresh cucumbers offered an occasional textural and flavor variation to this bowl of comfort. A humble brag about the mastery of flavors and seasoning.
The other noteworthy dish of the night was the duck platter. Thinly sliced, chilled duck breast, tender and cooked to perfection, served simply over a black bean sauce, topped with fresh scallion.
I’d recommend arriving early if you want one of the dozen or so indoor tables on a Saturday night. Patrons are dressed casually in this family-friendly space. The dining room, which is of a clean and minimalist design, has sleek concrete walls, and clean and simple seating options. The bar protrudes through the middle of the dining room, giving diners a peek into the kitchen space, warming up the cool posture of the dining room. The no-frills seating options made for a cozy and casual spot to enjoy a meal and warm mug of oolong tea.
Want to check them out for yourself? Bing Mi is open Tuesday-Saturday 11:30 a.m. - 8:30 p.m.
At a Glance:
What: Bing Mi - Dumpling and Noodle Bar
Menu: www.bingmipdx.com/bing-mi-dumpling-noodle-bar
Hours: Tuesday-Saturday 11:30 a.m.-8:30 p.m.
Address: 2572 NW Vaughn St., Portland, Oregon
Website: www.bingmipdx.com
For more information: (971) 930-2968 - bingmillc@comcast.net
Reservations? No reservations needed
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