![]() The design at 223 Westheimer will have a modern, airy look with an open kitchen in its 8,250 square feet of space. “I want to create a restaurant everyone can access easily and feel like they can drop by for a quick bite, or when they want to grab a drink with their friends,” Hyun tells PaperCity. Unique-yet-accessible is the name of the game. ![]() How can you have Tex-Mex at one location and Vietnamese just down the street?” Hyun laughs. “I love the diversity and variety that the Houston restaurant scenery provides. We wanted to choose one with a good mix of cultures blending together,” he says. “We felt like Houston was the up-and-coming new city. Hyun figured he could launch Pling in Los Angeles or New York, but he believes they’re oversaturated. So far, its team expects the cheese katsu plate and the tail-on black pling galbi to be the biggest hits. Pling plans to offer a selection of different sauces to add variety to their menu. “We want to stand out by making people feel like they had a ‘Pling,’ not a normal dim sum dumpling that you can see or taste anywhere else.” Pling is still a major Montrose mystery. “We tried to compact the flavor and savoriness of galbi into a bite-sized dumpling,” owner Jun Hyun tells PaperCity. It’s a sauce you’re unlikely to experience in any other kind of Asian restaurant. It’s all built on galbi, the traditional marinade you find in Korean barbecue restaurants. Pling may be the last syllable of “dumpling,” but it also represents a whole new era. Another dim sum spot is set to open in Montrose by the end of the year and put its own spin on the beloved dumpling tradition. Stir-fry aficionados have their pick between stir-fry ho fan, stir-fry tenderloin beef in Mongolian sauce, as well as entrees like black truffle duck and kung pao chicken.īut One Dim Sum is not the only newcomer.
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