A big part of the site experience is its atmosphere and care. It is expensive.
Although PF Chang’s was born in the 90’s With the handshake given between Philip Chiang and the prosperous restaurateur Paul Fleming, it has its genesis in the famous Mandarin restaurant in San Francisco and Beverly Hills, opened by Cecilia Chiang in 1960, Philip’s mother, premises that were later managed by him.
The Mandarin was so successful that it is credited with bringing the true flavors of Mandarin gastronomy to California, influencing renowned chefs of the time, such as James Beard and Alicia Waters, founder of Chez Panisse.
Today, product of the union of Chiang and Fleming, the brand has more than 200 stores in 25 countries in America, Asia and the Middle East.
Recently opened in Plaza Lagos, PF Chang’s prides itself on making its preparations from scratch every day, including sauces, and focuses on the wok as an experience, a deep round pan, flattened on the bottom, where it stores much more heat than its analogues, perfect for sautéing.
A big part of the site experience is its atmosphere and care. A good selection of personnel and excellent training result in a courteous, efficient service with a clear knowledge of the composition of the menu and the kitchen processes.. The decoration transports the visitor to a country in the Asia Pacific, with Chinese, Vietnamese or Malaysian influences.
We started with a plate of dim sum pork, steamed, with a house recipe sauce, with sesame. Very well.
We tested the Mongolian BeefProbably the flagship dish of the place, made up of slices of meat caramelised in the wok, in a dark sauce based on oil and chili, soy and sugar, with chives and vegetables. Despite its name, it is a dish that comes from Chinese cuisine. It is a simple recipe, but the mixture of its ingredients in good proportions make it very palatable and with a long taste in the mouth.
The wrap lettuce (Chang’s Chicken Lettuce Wrap) is a chicken fricassee with mushrooms, chives and walnuts, cooked in sauce on a bed of fried rice noodles, wrapped in iceberg lettuce leaves. The sauce would look like a mixture of oyster and hoisin, probably with a hint of Little. It is a fun and appetizing entree.
The videos pad Thai They are a Thai classic, full of details in which the typical wide noodle of this dish intervenes, peanuts in pieces, chives, lime, shrimp and chicken. Its sauce is based on tamarind. It was good and generous. Personally, I like it with more sauce, to feel a greater presence of the tamarind.
Two of the best known dishes of the place are Crispy Honey Chicken, pieces of chicken tempurized in sweet sauce, and the Chang´s Spicy Chicken, slices of chicken sautéed in sweet sauce with chili. My children did not leave anything on the plates.
PF Chang’s is expensive, but it has all the components that make a visit a pleasant experience, so it is fully recommended.
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
