Eat and Drink Mr. Bing in New York City brings Beijing street crepes to Manhattan By Melissa Kravitz firstname.lastname@example.org Updated March 23, 2016 2:16 PM Print Share fbShare Tweet Email Move over Miss Chanandler Bong, there's a new Mr. Bing in town. And this Mr. Bing is serving mouthwatering, savory, spicy and sweet Chinese food -- also known as "jianbing" or Beijing street crepes -- on the Lower East Side. Made of mung bean flour, egg, crispy wonton, scallions, sesame, crispy wontons, hoisin sauce and a top-secret spicy sauce, this finger-friendly food hits all the right flavor notes. Mr. Bing, i.e. Brian Goldberg, was born in New York City during the 1977 blackout and soon after fell in love with Chinese food. His high school girlfriend's family owned Chinese restaurants and, "like a good Jewish family," he and his parents would eat at a local spot called Fortune Garden every Sunday night. While studying abroad in Beijing, Goldberg became "obsessed" with Chinese street crepes, which he'd eat from a vendor parked outside his dorm room every morning. And afternoon. And evening. A major in Chinese at Brandeis led to a master's in East Asian studies at Columbia, where Goldberg also enrolled in business classes. As part of an assignment, he wrote a business plan for Goldberg's Chinese Crepes, a franchise of street carts that would sell the food he loved in China but couldn't find in America. Goldberg's Chinese skills eventually led him to work as a reporter in Singapore and a trader in Taiwan. But moving other people's money around didn't satisfy Goldberg's entrepreneurial spirit, so he opened a small cafe in Hong Kong. After tasting 40 different street crepes in Northern China, Goldberg settled on his favorite and purchased the recipe from a young street vendor. He then flew the vendor to Hong Kong so she could teach Goldberg how to make crepes for the first Mr. Bing's. The food at the flagship Mr. Bing's was popular with Chinese people who had moved off the mainland to work in finance, and Goldberg soon opened a second Mr. Bing's in China. Bing, which translates to something that is flat, round and edible (a pizza, for example), was catchier than Goldberg's, though the Mandarin character for "gold" is used in Bing's Chinese name. In America, most Chinese cuisine was influenced by immigrants from southern China, and Goldberg, who had spent 14 years abroad, was eager to bring some tastes of northern China back home. Last summer, Goldberg returned to New York, ready to introduce Americans to a new treat from China. "I really wanted to make something and create something that I could leave in this earth," Goldberg said of bringing jianbing to New York, albeit a Westernized version, "When people hear crepes, they want Nutella." Indeed, there is a Nutella bing on the menu, in addition to a Peking duck bing and a pork bing. In China, it's rare that any meat is used in a jianbing, but hey, Americans love their meat. Mr. Bing launched in New York as a pop-up at UrbanSpace's holiday market and has returned, this time downtown at 10 Kenmare St. through March 31, with plans to find a new permanent home in the city. The shop is open from 11 a.m. to 10 p.m., and bings cost $8-14. Here's how they're made: Batter is poured on a hot plate Photo Credit: Melissa Kravitz It looks like something you'd see in France, but it's really not like a European crepe at all ... It's then spread thin, like a crepe Photo Credit: Melissa Kravitz This is when people start thinking Nutella -- but wait! Put an egg on it Photo Credit: Melissa Kravitz If you want more protein, you can have several eggs cracked on top. The egg is then scrambled on top Photo Credit: Melissa Kravitz This is a really great way to cook an egg. It rains sesame seeds Photo Credit: Melissa Kravitz You can also get scallions on top if you're not a baby who wants to curl up in her own personal crepe and die if she's near raw onions (see photo credit, sorry). Flip it Photo Credit: Melissa Kravitz Hotline bing, literally. Squiggles of hoison add some sweetness, and secret hot sauce adds a spicy kick Photo Credit: Melissa Kravitz This is a major step for flavor. Photo Credit: Melissa Kravitz Soon, we'll be able to buy this hot sauce by the jar and New York will be a better place. Cilantro is tossed on top Photo Credit: Melissa Kravitz This isn't food prep, it's art. It's time to get crunchy Photo Credit: Melissa Kravitz The best part of waking up, is wontons in your crepe. Or something like that. It gets folded into a pocket Photo Credit: Melissa Kravitz Chipotle who? And layered into a square Photo Credit: Melissa Kravitz All those flavors and textures are melding together IT'S GLORIOUS Photo Credit: Melissa Kravitz #Bing You can take it to go Photo Credit: Melissa kravitz In China, people eat these with their hands and may even put them in their pockets (in plastic, it's OK!) to save a snack for later, but Americans just don't get that, so forks and knives are available. Thanks Mr. Bing Photo Credit: Melissa Kravitz He'll be there for you, through March 31st, at least. By Melissa Kravitz email@example.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.