uncle ping's

street foods

Based in the DMV

Farmers Market Update

Come find us this Summer at the Kingstowne, Cherrydale & Westover Farmers Markets in Alexandria & Arlington, Virginia –

Every Friday from 3-7PM

Saturday and Sunday from 8AM-12PM
hosted by Fairfax County Park Authority & Field To Table

 

We will have live cooking, frozen dumplings and more for you to enjoy.  The 12-Hour Taiwanese Braised Pork Shoulder will only be sold at the Westover Farmers Market on Sunday.  There will be a limited amount, so get there early before it sells out, and remember to bring a cooler in your car with ice packs to keep the quality of your dumplings as fresh as possible until you get back to your freezer.

Can’t wait to see you all there!

~ Uncle Ping

Market Information:

KINGSTOWNE:

5870 Kingstowne Towne Center
Alexandria, VA 23315

www.fairfaxcounty.gov/parks/farmersmarkets/kingstowne

 

Menu

dumplings

Ping’s Original:

(Pork & Cabbage)*
This is my take on the classic pork dumpling using locally sourced ground pork from the Springfield Butcher out of Springfield, VA, mixed with Napa Cabbage, Mince Ginger/Garlic and Green Onions with a Blend of Mixed Seasonings*



*contains: Sesame Oil & Oyster Sauce

J.A.M.:

(Chicken & Noodle)*
This one is an ode to my niece & nephew, Jaden And Makai (JAM) inspired by my grandmother from Taiwan Ground Chicken, Taiwan Rice Noodles, Napa Cabbage, Minced Ginger and Green Onions with a Blend of Mixed Seasonings Your kids are going to love this one!*


*contains: Sesame Oil & Oyster Sauce

Grateful veg:

(Fungi & Veggies)*
For the Veggie Lovers! I made you a Spinach Dumpling Wrap filled with more Spinach, Shiitake Mushrooms, Water Chestnuts, Mince Garlic with a Blend of Mixed Seasonings*





*contains: Sesame Oil & Oyster Sauce

Chef's Specials

(Available at Farmer's Markets and Private Events Only)

A MA’S BRAISED PORK SHOULDER:

This one is honor to both of my grandmother’s. It’s my take on their 12-Hour Braised Taiwanese Pork Shoulder with a Marinated Soft-Boiled Egg, Bok Choy over a bowl of Jasmine Steam Rice. Marinated in a Soy Sauce Blend with mixed Asian spices
This is a true home cooked meal that was only prepared for you by your grandparents, and now I can share it with you all here in America. I can’t even begin to explain how happy I am to serve you this mouth-watering dish

*contains: Oyster Sauce


A.M.B.P.S Open Face Sandwich

This is the 12-Hour Taiwanese Braised Pork Shoulder pulled over a slice of Buttered Texas Toast, a layer of Asian Slaw, topped with a marinated soft-boiled egg and then drizzled with a homemade Yum Yum Sauce. *contains: Oyster Sauce







Meet Uncle Ping

Chef Steven Chang with his Ama (grandmother) from his mothers side
Steven Chang is a homegrown chef bringing you his favorite Taiwanese Dishes inspired by his family.  Born in Altoona, PA in August of 1979, Steven was the youngest of three children.  His parents and grandparents all migrated from Taiwan in 1970 to both NYC and Washington D.C./Northern Virginia regions.  It was in those early years when his family started to lay down their roots as chefs and suppliers for the Asian food community/industry.  His father started his journey in Chinatown, NYC in the early 70’s working for a wholesale food supplier during the day and working at a restaurant at night.  He then moved down to the DMV area where he reconnected with my mom’s side of the family, eventually marrying my mother.  My parents first started a restaurant in the mid-70s in Silver Spring, MD before focusing their time fully on being wholesale food suppliers.  I do remember running around that first warehouse as a kid.  What an experience looking back seeing my family helping get an industry going each and every week.  My mom still owns/operates the food supply business along with my big sister and uncle that started here in Northern Virginia (now Washington, D.C.) for over 35 years now.  The Wholesale and Cash & Carry Business is called: J.C. Enterprise – located in the Union Market District in the Nation’s Capital.  During that time around 1978 (the year my big bro was born), my father decided he wanted to open another restaurant, but this time it was 3.5 hours away in Altoona, PA called: The House Of Chang.  Sounds crazy right?  Two businesses in two different states.  How can this possibly be healthy and at the same time actually work?  Well, it didn’t in terms of my family staying together.  It led to a divorce when I was 6 years old, but at least now you know why I was born in Altoona, PA.
 

It was in my father’s restaurant where I learned at a very young age how to clean/prepare vegetables, make sauces, wrap wontons, cook meats, wash dishes using an industrial dishwashing machine and being a busboy before I decided I didn’t want to work for him any longer.  I always said when most kids were watching Saturday Morning Cartoons, that I was wrapping wontons for hours on end.  I wouldn’t trade any of that for cartoons now that I think about it.  I also put in work for my mom’s wholesale business during the summer months as I got older.  My brother and I did everything from loading trucks to helping make deliveries all throughout the DMV area.  The plus side to that job was you were done and home by 3 PM. To be able to build these mental/physical muscles at that age is what’s setting me up to bring this concept of traditional authentic street foods to market for you today.  My grandmother on my mothers side also had a restaurant when I was growing up in Cumberland, MD called: Peking Palace.  She was the best chef in the entire family.  This lady is super special to me when it comes to cooking.  She’s the biggest inspiration behind that Braised Pork Dish that I make and so much more.  And credit to my grandmother on my father’s side as well.  She’s the farmer of the family growing all her own vegetables to cook dinner for us and the restaurant staff.  What I’m saying is: GRANDMOTHER’S FACE PLANT INTO ROCK!

So why Uncle Ping’s?  That’s pretty straightforward.  My big sisters’ kids call me that.  I just know that it’s better than Uncle Steven, lol. These two kids are my biggest motivation for UPSF.  You really have them to thank for why any of this is coming to fruition. 
Family legacy.
That’s what this is all about.  Inspired by the people that I love and look up to.
Uncle Ping with Jaden and Makai aka J.A.M.

Come and see what these flavors are all about!

I also spent the last 12 years working in regulated cannabis out in Colorado before moving back East to launch this food concept.  I helped start up three businesses during those years, helping one of them go nationwide with Green Thumb Industries (GTI).  That company was called: incredibles by Medically Correct, where I was the National Sales Director – the first to get that title for any licensed cannabis brand in the United States of America.

Prior to that, I spent 8 years with the Great American Restaurant Group in Northern Virginia.  This is where I learned that I could lead and manage a restaurant environment outside of working for my dad.  I can’t say enough about the people there that believed in me and saw something in me that I didn’t.  They know who they are and I will forever be grateful for those experiences. 

 

Personal Achievements: TOP 100 People to Know in Regulated Cannabis – Voted by my peers in the Hemp Connoisseur Magazine 2019

Contact

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I apologize if I haven’t responded to any previous emails. I ran into an issue with Gmail and they told me to create a new email address.

Thank you for understanding,

Uncle Ping

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