P.F. Chang’s- Overview
P.F. Chang’s China Bistro is an all-service, luxurious fast-casual restaurant chain that serves Southeast Asian-inspired cuisine. The outlet presents fantastic Chinese dishes with nice flavor. The food is prepared from scratch using spices and herbs that are brought in from China. The restaurant also has an all-inclusive bar that offers an assortment of drinks such as wines, specialty drinks, cocktails Asian beers, including sake, cappuccino, and espresso. The restaurant’s goal is to provide excellent service and attentiveness to customers in a lively bistro inspired by Asian culture location.
The organization makes an effort to become Asia’s most influential restaurant operator through continuous expansion and growth of the brand. The menu is comprised of traditional Chinese dishes that showcase the influence of contemporary Asian food. The bistro’s interior is decorated, including life-size representations of the terra cotta warriors of Xi’an and narrative murals depicting different aspects of the life of ancient China. The overall atmosphere is a blend of food, and its interior is designed to offer the traditional Southeast Asian cultural experience for the guests.
The History of P.F. Chang
P.F. Chang’s China Bistro, Inc. is the owner and operator of two restaurants featuring an Asian theme; P.F. Chang’s China Bistro & Pei Wei Asian Dinner. P.F. Chang’s China Bistro is an upscale casual restaurant concept. Pei Wei Asian Diner, on the other hand, was designed to be a fast, informal option. P.F. Chang’s China Bistro was founded on July 20, 1993. P.F. The first Chang China Bistro restaurant opened in Scottsdale, Arizona, in 1993. Scottsdale remains the headquarters of the company. Centerbridge Partners, L.P. currently owns and operates it.
P.F. Chang is a combination of the names of its founders, Philip Chiang and Paul Fleming. For the restaurant’s title, Chiang was abbreviated to Chang. The Mandarin, a highly successful Chinese restaurant dating back to the 1960s, is where the bistro’s roots are. Cecilia Chiang, Philip Chiang’s mom, owned The Mandarin. Philip Chiang, and his mother, Cecilia Chiang, started the restaurant in Beverly Hills. Paul Fleming, a restaurateur, came onto the scene in the 1990s. By 1993 Chiang and Fleming had created P.F. Chang’s.
In 1994, the co-founders opened a second location in Newport Beach. In California, two other sites were opened the following year. Fleming and Chiang formed P.F. P.F., The company, by acquiring the first four restaurants. In December 1998, the company went public with its first offering. The company had 204 restaurants across 39 states by January 2012 and was still in operation. Centerbridge Partners, LP, acquired the company on July 2, 2012. The company was then no longer publicly traded.
The chain continues to grow both nationally and internationally. There are locations across the United States, including Georgia, Florida, and California. There are currently 16 P.F. There are presently sixteen P.F. Chang locations. Some examples of international locations are Argentina, Brazil, and Canada. The company strives to provide good service as it expands its restaurant chain. A typical staffing structure for a restaurant is a partner in the operation, three to four managers, a chef sous-chef, and approximately 125 employees per hour.
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P.F. Chang’s Honest Review
P.F. Chang’s offers a variety of delicious Southeast Asian dishes. You can eat lunch or dinner at Chang’s, as well as small plates, sushi, and dim sum. The main entrees are the Sichuan chili garlic poultry, Chang’s spice chicken, crispy honey chicken, and Cantonese-style Lemon Chicken. Also available are sweet & sour pork, sweet & spicy pork, pepper steak, and Mongolian beef—prices for main entrees of chicken, pork, and beef range from $13 to $22. For seafood lovers, there are options such as Kung Pao shrimp, scallops or shrimps, Chang’s lobster Rice, Hunan-style hot fish, Hong Kong-style seabass, and Asian grilled salmon. The prices for seafood options range from $16-$27.
P,F. Chang’s Menu and Prices 2022
| P.F. Chang’s Menu | |
|---|---|
| STARTERS | |
| Chang’s Chicken Lettuce Wraps | $9.50 |
| Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups | |
| Vegetarian Lettuce Wraps | $9.50 |
| Vegetarian version of our signature appetizer with wok-seared tofu | |
| Handmade Dumplings | |
| Drizzled with a light chili sauce, served steamed or pan-fried | |
| Vegetables | $7.50 |
| Pork | $7.95 |
| Shrimp | $9.50 |
| Vegetable Spring Rolls | $4.50 (2), $7.95 (4) |
| Crispy Vietnamese-style rolls served with Bibb lettuce leaves for wrapping, cilantro, and sweet chili sauce | |
| House-Made Egg Rolls | $5.50 (2), $9.50 (4) |
| Hand-rolled with marinated pork and vegetables, with Changs sweet & sour mustard sauce | |
| Ahi Tartare with Avocado | $10.50 |
| Sushi-grade diced tuna with cucumbers, scallions and citrus soy sauce, on crispy wonton chips | |
| Dynamite Shrimp | $10.50 |
| Tempura-battered, tossed in a light, spicy sriracha aioli | |
| Crispy Green Beans | $7.50 |
| Tempura-battered with our signature spicy dipping sauce | |
| Orange Ginger Edamame | $5.50 |
| Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with Kosher salt | |
| Hand-Folded Crab Wontons | $7.50 |
| Crispy wontons filled with crab, bell peppers and green onions, with spicy plum sauce | |
| Salt & Pepper Calamari | $9.50 |
| Crispy strips tossed with Fresno peppers and green onions, with sweet chili dipping sauce | |
| Tuna Tataki | $10.50 |
| Sliced sushi-grade Ahi tuna, seared rare, topped with a garlic chip, daikon sprouts, jalapeno and ponzu sauce, served with a chilled seaweed salad | |
| Northern-Style Spare Ribs | $10.50 |
| Slow-braised and dry rubbed with Changs five-spice seasoning | |
| Chang’s BBQ Spare Ribs | $10.50 |
| Slow-braised and wok-seared with a tangy Asian barbecue sauce | |
| California Roll | $8.50 |
| Kani kama, crisp cucumber, avocado, sesame-chive rice and sweet soy sauce | |
| Spicy Tuna Roll | $9.50 |
| Sushi-grade Ahi with cucumber, daikon sprouts, sesame-seasoned rice and a dash of sriracha | |
| CHINESE NEW YEAR | |
| Flaming Pork Wontons | $9.50 |
| Pork wontons in a spicy garlic and sesame soy sauce finished with scallions | |
| Chang’s Chicken Lettuce Wraps | $9.50 |
| Their signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups | |
| Firecracker Chicken | $15.50 |
| Savory and spicy hoisin-glazed chicken breast, wok-fired with pineapple, Chinese broccoli, Asian mushrooms, fresno peppers and dried chilies | |
| Chinese Red Wine & Pepper Braised Beef | $16.50 |
| Red wine and black pepper sauce wok-tossed with marinated flank steak, sliced potatoes, broccolini, Napa-cabbage, grape tomatoes and fresno peppers | |
| Orange Peel Shrimp | $17.50 |
| Hunan chili sauce with fresh orange slices, garnished with daikon sprouts | |
| Garlic Noodles | $8.50 |
| Egg noodles tossed with garlic and chili pepper flakes | |
| Oolong Chilean Sea Bass | $25.50 |
| Line-caught, tea-marinated filet broiled in sweet ginger-soy, over warm spinach | |
| The Great Wall of Chocolate | $9.50 |
| A P.F. Changs tradition perfect for sharing. Six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce | |
| LUNCH FAVORITES | |
| Monday – Saturday until 4 pm | |
| Chang’s Spicy Chicken Lunch | $10.50 |
| Sweet & spicy chili sauce with tender, bite-sized chicken | |
| Walnut Shrimp with Melon Lunch | $12.50 |
| Tossed in a light Asian aioli with warm candied walnuts and cool honeydew melon | |
| Crispy Honey Lunch | |
| Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks | |
| Chicken | $10.50 |
| Shrimp | $11.50 |
| Chang’s Kung Pao Lunch | |
| Spicy Sichuan chili sauce with peanuts, celery, scallions and red chili peppers | |
| Chicken | $10.50 |
| Shrimp, Scallops, or Combo | $12.50 |
| Pepper Steak Lunch | $10.50 |
| Black pepper-garlic sauce marinated flank steak, onions and bell peppers | |
| Sweet & Sour Chicken Lunch | $9.50 |
| Tossed with pineapple, bell peppers, onions and red ginger | |
| Almond & Cashew Chicken Lunch | $10.50 |
| Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce | |
| Beef With Broccoli Lunch | $9.50 |
| Sliced flank steak seared with fresh ginger, green onions and garlic | |
| Mongolian Beef Lunch | $11.50 |
| Sweet, soy-glazed flank steak wok-seared with scallions and garlic | |
| Sesame Chicken Lunch | $10.50 |
| Spicy sesame sauce with broccoli, red bell peppers and onions | |
| Shrimp with Lobster Sauce Lunch | $12.50 |
| Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg | |
| Orange Peel Lunch | |
| Hunan chili sauce with fresh orange slices, garnished with daikon sprouts | |
| Chicken | $10.50 |
| Shrimp | $11.50 |
| Ginger Chicken with Broccoli Lunch | $10.50 |
| Sliced chicken breast tossed with ginger, green onions and fresh broccoli | |
| Asian Grilled Salmon Lunch | $13.50 |
| Dry-rubbed with Asian spices, simply grilled, served on asparagus with red pepper slaw | |
| Beef á la Sichuan Lunch | $11.50 |
| Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery | |
| CHANG’S SPECIALTIES | |
| Chang’s Spicy Chicken | $15.50 |
| Sweet & spicy chili sauce with tender, bite-sized chicken | |
| Korean BBQ Chicken Stir-Fry | $14.50 |
| Tender chicken breast stir-fried with fresh red peppers, onions and green beans in a sweet & spicy red chili sauce, topped with a cool, refreshing kimchi slaw | |
| Almond & Cashew Chicken | $14.50 |
| Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce | |
| Cantonese-Style Lemon Chicken | $15.50 |
| Fresh, crispy whole chicken breast sliced and drizzled with warm lemon sauce and served with chilled broccolini salad | |
| Coconut Curry Vegetables | $11.50 |
| Light Madras curry sauce with crispy silken tofu, baby bok choy, tomatoes, carrots, red peppers, Asian mushrooms and peanuts | |
| Buddha’s Feast | $9.50 |
| Savory soy sauce tossed with baked tofu, asparagus, shiitake mushrooms, broccoli and carrots, served steamed or stir fried | |
| Ma Po Tofu | $11.50 |
| Spicy garlic-red chili sauce with crispy silken tofu, in a ring of fresh steamed broccoli | |
| Stir-Fried Eggplant | $9.50 |
| Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions | |
| Mongolian Beef | $16.50 |
| Sweet, soy-glazed flank steak wok-seared with scallions and garlic | |
| Beef á la Sichuan | $15.50 |
| Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery | |
| Shaking Beef | $16.50 |
| Tender flank steak, thinly sliced potatoes and broccolini, on fresh greens, tomatoes, and red onions, with zesty lime vinaigrette | |
| Oolong Chilean Sea Bass | $25.50 |
| Line-caught, tea-marinated filet broiled in sweet ginger-soy, over warm spinach | |
| Asian Grilled Salmon | $20.50 |
| Dry-rubbed with Asian spices, simply grilled, served on asparagus with red pepper slaw | |
| Walnut Shrimp with Melon | $17.50 |
| Tossed in a light Asian aioli with warm candied walnuts and cool honeydew melon | |
| Hunan-Style Hot Fish | $16.50 |
| Spicy-sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas | |
| Salt & Pepper Prawns | $19.50 |
| Crispy prawns in aromatic spices with chili peppers, black beans, ginger and green onions | |
| Shrimp with Lobster Sauce | $16.50 |
| Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg | |
| WOK CLASSICS | |
| Crispy Honey | |
| Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks | |
| Chicken | $14.50 |
| Shrimp | $17.50 |
| Chang’s Kung Pao | |
| Spicy Sichuan chili sauce with peanuts, celery, scallions and red chili peppers | |
| Chicken | $15.50 |
| Shrimp | $17.50 |
| Scallops | $19.50 |
| Shrimp & Scallops | $18.50 |
| Orange Peel | |
| Hunan chili sauce with fresh orange slices, garnished with daikon sprouts | |
| Chicken | $14.50 |
| Beef | $15.50 |
| Shrimp | $17.50 |
| Sweet & Sour | |
| Tossed with pineapple, bell peppers, onions and red ginger | |
| Chicken or Pork | $13.50 |
| Sesame Chicken | $14.50 |
| Spicy sesame sauce with broccoli, red bell peppers and onions | |
| Ginger Chicken with Broccoli | $14.50 |
| Sliced chicken breast tossed with ginger, green onions, and fresh broccoli | |
| Beef with Broccoli | $14.50 |
| Sliced flank steak seared with fresh ginger, green onions and garlic | |
| Pepper Steak | $15.50 |
| Black pepper-garlic sauce marinated flank steak, onions and bell peppers | |
| Moo Goo Gai Pan | $14.50 |
| Braised prawns and sliced chicken breast in a velvety sauce with Asian mushrooms, baby bok choy and carrots | |
| SOUPS & SALADS | |
| Egg Drop Soup | |
| Velvety broth with julienne carrots and green onions | |
| Cup | $3.50 |
| Large Bowl | $7.50 |
| Hot & Sour Soup | |
| Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg | |
| Cup | $3.50 |
| Large Bowl | $7.50 |
| Wonton Soup | |
| Savory broth with hand-folded pork wontons, chicken, shrimp, mushrooms, fresh spinach and water chestnuts | |
| Cup | $3.50 |
| Large Bowl | $7.50 |
| Chang’s Chicken Noodle Soup | $8.50 |
| Spicy broth with shiitake mushrooms, grape tomatoes, pin rice noodles, and cilantro. Made fresh to order | |
| Shanghai Waldorf Salad | |
| Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette | |
| Classic | $9.50 |
| With Chicken | $12.50 |
| Seared Ahi Salad | $13.50 |
| Sushi-grade seared Ahi, over mixed greens with julienne cucumber and carrots, garnished with crispy shallots, yucca and crushed wasabi peas, in sesame vinaigrette | |
| Lemongrass Chicken Salad | $11.50 |
| Grilled chicken tossed with market-fresh greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes and wok-charred corn, with fresh lime vinaigrette | |
| NOODLES & RICE | |
| Chang’s Fried Rice | |
| Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions | |
| Vegetable | $8.95 |
| Beef, Pork, or Chicken | $9.50 |
| Shrimp | $9.95 |
| Combo | $10.95 |
| Lo Mein | |
| Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables | |
| Vegetable, Beef, Pork, or Chicken | $10.50 |
| Shrimp | $11.50 |
| Combo | $12.50 |
| Singapore Street Noodles | $12.50 |
| Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables | |
| Vegetarian Fried Rice | $8.95 |
| Tossed in savory sauce with broccoli, snow peas, carrots, bean sprouts and mushrooms | |
| Dan Dan Noodles | $11.50 |
| Spicy sauce of red chili peppers and garlic with minced chicken and scallions over egg noodles, served with julienne cucumber and bean sprouts | |
| Garlic Noodles | $8.50 |
| Egg noodles tossed with garlic and chili pepper flakes | |
| Pad Thai | |
| Bold Thai spices wok-tossed with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots and cilantro | |
| Chicken | $13.50 |
| Shrimp or Combo | $16.50 |
| SIDES | |
| Spicy Green Beans | |
| Stir-fried with fiery red chili sauce, fresh garlic and Sichuan preserves | |
| Small | $3.50 |
| Large | $5.50 |
| Spinach with Garlic | |
| Tender leaves stir-fried with chopped garlic | |
| Small | $3.50 |
| Large | $5.50 |
| Sichuan-Style Asparagus | |
| Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions | |
| Small | $3.50 |
| Large | $5.50 |
| Shanghai Cucumbers | |
| Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds | |
| Small | $3.50 |
| Large | $5.50 |
| DESSERTS | |
| Sweet Vanilla Cream Wontons | $3.75 (2), $6.50 (4) |
| Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces | |
| Chocolate Raspberry Wontons | $3.75 (2), $6.50 (4) |
| Handmade, warm and crispy wontons with a creamy chocolate-raspberry filling, dusted with powdered sugar, served with chocolate and raspberry sauces, and fresh raspberries | |
| New York-style Cheesecake | $6.50 |
| Smooth and creamy cheesecake with graham cracker crust served with fresh berries and raspberry sauce | |
| Banana Spring Rolls | $7.50 |
| Six warm, crispy bites of banana served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces | |
| The Great Wall of Chocolate® | $9.50 |
| A P.F. Changs tradition perfect for sharing. Six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce | |
| Chocolate Dome | $6.50 |
| Rich, flourless chocolate cake served with fresh berries and raspberry sauce | |
| Chocolate Peanut Butter Crunch Sweet Treat | $3.50 |
| Peanut butter crunch, milk chocolate and caramel layered on chocolate brownie-cake, topped with honey-roasted peanuts and served with chocolate syrup and caramel sauce | |
| Salted Caramel Cake Sweet Treat | $3.50 |
| Rich caramel and butter cake topped with layers of salted caramel and creamy vanilla icing, finished with a drizzle of salted caramel | |
| Tiramisu Sweet Treat | $3.50 |
| Mascarpone cream layered with espresso and brandy-soaked lady fingers, topped with imported sweet cocoa | |
| BEVERAGES | |
| Soft Drinks | $2.95 |
| Coke, Diet Coke, Sprite | |
| Iced Tea | $2.95 |
| Jasmine Blackberry Green, Traditional Black, Fiesta Breeze | |
| Soda- Ginger Beer | $3.95 |
| Made in house daily fresh ginger and lemon juice mixed with pure cane sugar and topped with soda water | |
| Water | |
| San Pellegrino or Fiji (Small) | $3.50 |
| San Pellegrino or Fiji (Large) | $5.50 |
| Coffee | |
| Bistro Blend | $2.95 |
| Cappuccino or Cafe Bel Etage Espresso | $3.50 |
| KID’S MENU | |
| For kids 12 and under. Served with a kid’s drink. | |
| Kid’s Honey Chicken | $4.95 |
| Served with honey dipping sauce | |
| Kid’s Sweet & Sour Chicken | $4.95 |
| Served wtih sweet and sour dipping sauce | |
| Kid’s Lo Mein | $3.95 |
| Egg noodles stir-fried with chicken | |
| Kid’s Chicken Fried Rice | $3.25 |
| Every kid’s favorite without the veggies | |
| Baby Buddha’s Feast | $2.95 |
| Snap peas, carrots and broccoli served steamed or stir-fried | |
| GF Baby Buddha’s Feast | $2.95 |
| Snap peas, carrots and broccoli served steamed | |
| GF Kids Fried Rice | $3.25 |
| Chicken, Egg, and Rice in our Gluten Free Sauce | |
| P.F. CHANG’S FOR TWO | |
| Four-Course Prix-Fixe Menu | $39.95 |
| Tax and gratuity are not included. Drinks are not included. Dine in only. Not valid with any other offers. | |
| Soups (Choose Two) | |
| Cup of Hot & Sour Soup | |
| Cup of Egg Drop Soup | |
| Cup of Wonton Soup | |
| Starters (Choose One) | |
| Chang’s Chicken Lettuce Wraps | |
| Vegetarian Lettuce Wraps | |
| Handmade Dumplings (6) | |
| Dynamite Shrimp | |
| Hand-Folded Crab Wontons (6) | |
| Vegetable Spring Rolls (4) | |
| House-Made Egg Rolls (4) | |
| Crispy Green Beans | |
| Entrées (Choose Two) | |
| Crispy Honey | |
| Kung Pao | |
| Ginger Chicken with Broccoli | |
| Sesame Chicken | |
| Orange Peel | |
| Sweet & Sour | |
| Pepper Steak | |
| Beef With Broccoli | |
| Moo Goo Gai Pan | |
| Chang’s Fried Rice* | |
| Vegeterian Fried Rice | |
| Lo Mein | |
| Garlic Noodles | |
| Dan Dan Noodles | |
| Singapore Street Noodles | |
| Chang’s Spicy Chicken | |
| Mongolian Beef | |
| Pad Thai | |
| Desserts (Choose One) | |
| Chocolate Raspberry | |
| Sweet Vanilla Cream |
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