CHECK OTHER REVIEWS FOR THIS PLACE:
P.F.Chang's ABC: Tasty Chinese Food Yet Bad Service
P.F Chang’s: A Touch of Chinese Perfection to Start the Year
A World Premiere: Sushi a la P.F.Chang's
P.F.Chang’s City Centre Beirut: A New Menu, Same Good Taste
P.F Chang's: A Touch of Chinese Perfection Towards the End of Year
P.F. Chang's: Asia in a Roll and Some Marvelous Desserts
P.F.Chang’s: I Love it; the Food; the Service...and the Red Velvet Cake!
P.F. Chang’s opened its doors in 1993 at the Scottsdale Fashion Square in Scottsdale, Arizona. P.F. Chang’s was conceived and developed by Paul Fleming (P.F.) and Philip Chiang (Chang) so both names were incorporated into the name of the concept.
At P.F. Chang’s you are surrounded by a unique environment combining influences of Chinese and American cultures. The majestic tall horse graces the entrance of the restaurant. The horse symbolizes the original Forbidden City in China, which was built for China’s first emperor Qin Shi Huangdi.
"Some recipes are passed down from generation to generation, ours are dynasty to dynasty."
The Menu: Starters, soup&salad, sides, chicken, duck, beef&lamb, seafood, noodles meins & rice and drinks We Ordered:
- Chang's chicken lettuce wrap (our most popular appetizer always copied but never equaled. A delicious combination of chicken and other traditional ingredients prepared in the wok. Served with fresh iceberg lettuce cups: The chicken lettuce wrap is indeed like they say: an invention.
- Crab wontons (crispy wontons filled crab and served with spicy plum sauce): Non oily, crunchy on the sides an tender in the middle crab where the fresh crab is.
- Crispy green Beans (more addictive than French fries. Battered green beans with a spicy sweet dipping sauce): Green beans are nice. Unique indeed but not better than french fries as they describe it.
- Crispy honey chicken (diced prices of chicken breast prepared with a rich sweet and tangy sauce. Served over a bed of rice sticks): My Favorite.
- Mongolian beef (our perennial guest favorite. This traditional recipe from the Mongolian region of China is prepared with slices of caramelized breed in a very balanced sauce and tossed with green onions): Beef is a successful dish, a bit too dry for my taste.
- Double pan fried noodles (soft egg noodles with minced chicken cooked in the wok with a spicy dark sauce. Served with cucumbers an bean sprouts. An excellent plate to share): Fried noodles are burned black, sticky and very salty. A dish I couldn't eat.
Details I liked:
- Hot sauce, hot Chinese mustard sauce and non salty soy sauce with sesame oil and spring onions, a trio served like ketchup in diners with three bottles: chili oil, white vinegar and soy sauce.
- I like how all the food is bedded on white fried noodles and not on cheap cabbage like others do.
- Huge and very generous portions.
- I ordered mint leaves to neutralize the garlic powder I ate accidentally. The waiter brought them in a small shot on an ice cube with a smile.
- While taking some pictures, the waiter took my camera for a picture of the kitchen. I found this very kind of him.
Fresh, Relaxing, Professional, Tasty, Special and a premiere in Lebanon. Would surely recommend you to try it.