P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




New Menu Items at PF Chang's

P.F. Chang’s China Bistro New Items:

  • Shrimp Tempura Sushi Roll: Tempura shrimp, cucumber, avocado and “umami sauce,” 
  • Surf & Turf (pictured): Lobster tail, cubed filet mignon, Yukon Gold potatoes, asparagus, shiitake mushrooms and butter glaze
  • Vietnamese Chocolate Lava Cake: Molten chocolate cake, milk chocolate ganache with a hit of roasted coffee, and vanilla bean ice cream 

Availability: At least through February 2017


P.F. Chang’s China Bistro New Items:

  • Dali Chicken: Sliced chicken breast, stir fried with dried red chiles, potatoes and scallions in spicy sauce
  • Red Wine & Pepper Braised Beef (pictured): Marinated flank steak wok seared with sliced potatoes, broccolini, Napa cabbage, grape tomatoes and Fresno peppers, served with red wine pepper sauce
  • Chengdu Spiced Lamb: Spice marinated lamb stir fried with toasted cumin, mint, grape tomatoes and onions
  • Black Bean Chicken: Marinated chicken breast stir fried with garlic, scallions and Chinese black beans in soy sauce
  • Lemon Pepper Shrimp: Fried shrimp stir fried with celery, bean sprouts, scallions and lemon slices in black pepper sauce
  • Flaming Pork Wontons: Pork wontons in spice garlic and sesame soy sauce finished with scallions

Availability: Each menu will feature three of these items based on local tastes through July 12, 2016


P.F. Chang’s China Bistro New Items:

  • Long Life Noodles & Prawns (pictured): Fried garlic prawns with egg noodles and roasted chiles wok tossed with preserved black beans and scallions
  • Butternut Squash Dumplings: Dumplings filled with butternut squash and butter sauce
  • Hong Kong Style Sea Bass: Chilean sea bass steamed and seasoned with ginger, served over an Asian mushroom medley, asparagus and grape tomatoes with ginger-coriander broth
  • Sichuan Chili Garlic Chicken: Lightly fried and thinly sliced chicken breast seasoned in a chile-garlic glaze and topped with red chile peppers, scallions and bean sprouts
  • Mandarin Cake: Light orange sponge cake infused with creamy vanilla sauce and topped with mint and orange slices
  • Monkey Mule: Celebrating the Year of the Monkey, Monkey Shoulder Whisky mixed with housemade ginger beer and peach syrup, garnished with an orange twist

Availability: Through February 2016

P. F. Chang’s China Bistro New Items:

  • Hong Kong Style Sea Bass (pictured): Wild caught 8 ounce Chilean sea bass steamed and seasoned with ginger and served over Asian mushroom medley, asparagus and grape tomatoes with ginger coriander broth
  • Vegetable Lo Mein: Stir fried egg noodles tossed with soy sauce, julienne carrots, mushrooms, snow peas and cabbage
  • Ginger Chicken with Broccoli: Sliced chicken breast wok tossed with ginger and green onion, served with steamed broccoli
  • Shrimp with Lobster Sauce: Shrimp tossed with lobster sauce, chopped black beans, peas, scallions, mushrooms, water chestnuts and egg

Availability: Permanent

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