P.F. CHANG’S, known for its familiar Oriental dishes combined with Western style service and Filipino hospitality, recently rolled out 20 new menu items. These new dishes cut across the different menu categories offered by P.F. Chang’s.
“Each of these dishes, many of which were U.S. developed, represents familiar Asian favorites with the distinct P.F. Chang’s DNA,” says Archie Rodriguez, president and CEO of Global Restaurant Concepts Inc., which is P.F. Chang’s local partner.
A new Dim Sum menu category highlights the rollout, including traditional favorites such as Xiao Long Bao (pork dumplings with a good amount of soup inside, which burst with flavor when you bite into them, Php125) and Crystal Shrimp Dumplings (hakao, Php165); and innovative new offerings such as Flaming Red Wontons (pork wontons in a fiery sauce of chilies and spices, finished with scallions and sesame seeds), Radish Shrimp Dumplings (tender shrimps and asparagus with daikon radish coin, cilantro and tobiko caviar), Lemon Grass Chicken Dumplings (minced chicken seasoned with lemongrass, cilantro and ginger, and folded into pot sticker wraps, served steamed or pan-fried); Vegetarian Dumplings (vegetable dumplings filled with tofu, shiitake mushrooms, cabbage, ginger, onion and rice noodles in a special spinach wrapper in place of the usual egg wrapper), all priced at Php165.
Diners who cannot quite make up their minds about what dim sum to order can opt for the Dim Sum Platter (Php415), which is a generous feast of various dim sum selections, served in a steaming bamboo basket).
“We hope that with the addition of the new dim sum category on our menu plus the other new dishes, P.F. Chang’s will entice even more loyal guests. Many of our new items like dim sum come at a very attractive price point, even below Php200,” adds Rodriguez.
The new menu items also includes a salad, the Ahi Cucumber Salad (Php365), which is a summer salad of smoky seared Ahi Tuna, cool cucumber slivers, roasted tomatoes, blanched asparagus, juicy peaches and dill herbs tossed in a sweet, creamy and tangy dressing.
I got to try the Ahi Cucumber Salad during a media luncheon held at P.F. Chang’s branch at W Global Center in Bonifacio Global City. I wasn’t too interested in it at first, thinking it was just a regular salad with Ahi Tuna slices on top, but when I finally took a bite, I was pleasantly surprised. Together, the Ahi Tuna and the fresh garden salad, with the cucumber shredded into ‘spaghetti-like’ strands, came together beautifully to create a truly refreshing burst of flavor and texture in the mouth. The dressing was magical, and the dish a must-try!.
For starters, the new selections are Shrimp Rolls (crispy rolls filled with juicy minced shrimps, served with a sweet, tangy and mildly spicy sauce), Tuna Tataki (diced sushi-grade tuna with refreshing cucumber and crunchy sesame seeds seasoned with citrus soy sauce and served on top of seared ahi tuna slices and crispy wonton disks), Dynamite Chicken (crispy chicken tossed in a hot and spicy sauce on a bed of crispy rice sticks, base cabbage mix and Iceberg lettuce), Kakiage (tempura-style seafood and vegetable fritters with a special dipping sauce), and Tofu Steak (crispy breaded silken tofu slices with charred bell pepper, onion and savory Kung Pao sauce).
On the tasting menu during the media luncheon was Tofu Steak. It was four big slices of silken tofu that was dredged in flour, dipped in beaten egg, rolled in Japanese breadcrumbs, and fried to a golden brown, arranged nicely on an oval plate and topped with Kung Pao sauce with roasted and julienned bell pepper and onion. I like tofu in many different forms, so it was natural for me to like this dish. So with the other appetizer served, Tuna Tataki. The tuna was ahi, which meant sashimi-grade tuna, and was therefore served as fresh as it could be.
Two savory dishes also made it to the new menu of P.F. Chang’s: Grilled Angus Flank Steak (Php995), a hefty plate of marinated sliced U.S. Angus flank steak, grilled to perfection and served with a sweet and savory side dish of grilled hoisin glazed peaches and Chinese eggplant; and Cantonese-Style Lemon Chicken (Php435), which is deep-fried dredged chicken breast served with broccoli in a tart, sweet citrus sauce.
For its price, the Grilled Angus Flank Steak had two generously huge steaks on the platter, sliced thinly, and served with slices of grilled eggplant and two grilled peach halves. More than balancing the dish along with the eggplant, the grilled peach halves lent a sweet and caramelized grilled flavor to the steak. Meat lovers would surely find this a steal.
The lone new addition to the Noodles category is Sichuan Chicken Chow Fun Noodles (Php345), stir-fried chow fun style rice noodles with minced chicken, Sichuan preserved vegetables, black mushrooms and onions in a spicy, savory sauce.
There are three new desserts on the P.F. Chang’s menu – Chang’s Apple Crunch (Php295), crispy rolls filled with juicy, tart Granny Smith apple filling over caramel sauce and served with a scoop of vanilla ice cream; Choco Buchi (Php155), four pieces of traditional rice balls – a.k.a. buchi – filled with sinfully delicious sweet chocolate; and Costantino Affogato (Php135), a scoop of vanilla ice cream served with a shot of freshly brewed espresso coffee and cinnamon syrup. All three new desserts are classic favorites given an innovative twist. The Choco Buchi is my favorite.
Smoothies — Mango Peach Mint, Honeydew Cucumber, and Peanut Butter Banana — rounded out the media luncheon.
(P.F. Chang’s has branches at Alabang Town Center, Alabang, Muntinlupa City; and at W Gobal Center, 30th St. cor. 9th Ave., Bonifacio Global City. It is open from 11:00 a.m. to 11:00 p.m., from Sundays to Thursdays.; and from 11:00 a.m. to 12 midnight on Fridays and Saturdays.)