Han Dynasty open in Cherry Hill
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Han Dynasty open in Cherry Hill
Michael Klein, Philly.com
Han Chiang truly has created a dynasty with his Han Dynasty restaurants, which started in Royersford and Exton before expanding to Chestnut Street in Old City, Main Street in Manayunk, and the Science Center at 3711 Market St. in University City.
South Jersey now has its taste of the signature dan dan noodles and tongue and tripe salad.
The location: Saw Mill Village (404 Route 70) in Cherry Hill, formerly a Japanese joint called Nagoya. Number is 856-428-0088.
Photo: Akira Suwa / Staff Photographer
Post updated
Comments (17)
The original shop in Exton had authentic chefs from the actual city of sichuan. That is the reason why the food was so good because it was authentic and not "washed down american chinese food". However, the owners (who are not from mainland) would rather see profits (can't blame them), than to keep the authenticity of the food. This is evident in the quality of the food they put out nowadays. If you goto the Manayunk branch, the menu consists of picking a meat/veggie/cooking style. You know the place is losing authenticity when Chinese people don't eat there anymore.— penncrow19- Why is every time I try to open a new restaurant there's always some people talking smack? Even tho the menu now consist of picking your style and meat but the flavor is still authentic! I'm in America selling Chinese food to everyone not just Chinese people. I'm now in Chengdu studying authentic Sichuan. If I want to sell "washed down american chinese food" I could just get a job at PF changs! Even tho I'm from Taiwan but my ancestors are from Sichuan. If wasn't for Chairman Mao kicked out parents out of China. I would be born and raised in Sichuan... Sorry for the rant but calling my food "washed down american chinese food" is worse than spitting in my face.— handynasty
- Love Japanese joints.— Wilhelm Von Humboldt
- This place is Chinese, WVH, not Japanese!!— sozap
- Wow! I guess Han Chiang told penncrow19 a thing or two. Good for him!— laborman
- Yet, my comments are not wrong in any way. I didn't say the food was not watered down American Chinese food (at beginning). EVERYONE wants to be like PF Changs, in terms of success, I get that. As a business person, I agree with the approach of expanding and catering your menu to the masses. But if you think the food that is now served in the Han Dynasty chains have the same standards as 5-6 years ago, you are delusional. Talking about authenticity, I hardly find any chilis or peppercorn in the food anymore. Just because you are born in Taiwan, doesn't mean you have to bring up politics at every chance you get.— penncrow19
- Glad to hear you learning how to be a better cook. Hope you succeed in learning the authentic sichuan cooking techniques.— penncrow19
- I still very much enjoy the food at Exton. Han's mom is usually at the front counter, and tell her you want it spicy. She always makes sure I get the right food, even with the new menu. I have to agree I liked the old menu better than the new, it just seems too much like a Panda express with a menu that is pick a style/pick a protein. Han you should take the advice to go back to listing dishes, after all I want the protein that goes best with the style, not just any meat.— brucedelta
- Got to agree with penncrow. I'v been a regular customer at the Old City location for three years now and there is NO DOUBT the quality has deteriorated significantly. Still better than other places, but it is very disappointing as a customer to experience the decline. They even increased prices a little at the same time.— hotelguy
- Right on! "Pick a protein and cooking style" cannot possibly maintain authentic flavors. Imagine you go and order Peking Duck, but substitute it with chicken. "but.. but.. but the flavor is still authentic!". Think that will work?— penncrow19
- Definitely lacking Szechuan peppercorns. I'm over Han, been going to Four Rivers in Chinatown instead. Dan dan isn't as good but everything else is as good or better, for less price and attitude.— BarryG
- Why are these old comments attached to this article? It makes it seem that every time Han opens a place, the exact same guy writes in to criticize.— Palestra Jon
handy nasty.— Jame Gumb- The Exton location has the best Chinese in the Philly area (IMO) and I'll be giving the NJ location a try before passing judgement. When Han lists something as spicy, it Chinese hot and not American spicy.— STS_PA
- Penncrow19 - My wife and I went to the Han Dynasty in Manayunk and it was the best Chinese food we'd ever had, hands down. We now recommend it to our friends who want good Chinese food. Why you would get on Philly.com and try to put down the restaurant is beyond me, especially when the owner is making an honest living by providing good food to loyal customers. I'm glad he posted in his own defense, and as a customer, I'm glad to defend him as well.— kingsolomonsmind
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Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.
Reach Michael at mklein@philly.com.
Michael Klein
Philly.com
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