SCOTTSDALE, Ariz.–(BUSINESS WIRE)–#FarmtoWok–New sushi, salads and cocktails will debut in P.F.
Chang’s restaurants across the U.S. on February 28. Chef Yuji Iwasa,
director of culinary creative and executive chef, developed the new
dishes, and beverage director and veteran mixologist, Mary Melton,
developed the drinks.
“Our new dishes celebrate our Farm
to Wok™ food philosophy and the spirit of the season. This menu is
all about spring, when lighter fare is always welcome at lunch or
dinner,” said Iwasa. “We’re offering a Kung Pao Sushi Roll, and three
new salads with crisp, distinctive Asian tastes – including the option
to add marinated shrimp, grilled chicken breast or Atlantic salmon.”
Farm to Wok™ has been P.F. Chang’s food philosophy since inception;
every restaurant cooks from scratch using clean, wholesome ingredients,
purposeful recipes and the power of the fiery wok. Dishes are wok-cooked
to order and served with 100% U.S. Grown Rice, dim sum is hand-rolled
every morning and sushi is hand rolled and made to order.
The new P.F. Chang’s menu items listed below join guest favorites, like
Chang’s Lettuce Wraps, Cecilia’s Dumplings and Mongolian Beef, plus
lighter lunch pairings, street fare, and hand-rolled sushi and dim sum
Kung Pao Dragon Roll – Our
signature California roll topped with seared Ahi, sriracha, tempura
crunch and peanuts.
Ahi Poke Bowl – Diced Ahi,
avocado, mango, seaweed salad and mandarin vinaigrette served with
Asian Caesar Salad – Crunchy
romaine, parmesan, toasted sesame seeds and wonton croutons. Add
marinated shrimp, grilled chicken breast or Atlantic salmon.
Mandarin Crunch Salad – Julienned
vegetables, chopped cabbage, mango, crispy rice sticks and mandarin
vinaigrette. Add marinated shrimp, grilled chicken breast or Atlantic
Vietnamese Noodle Salad – Chilled
rice noodles, julienned vegetables, crispy shallots, peanuts and
garlic lime dressing. Add marinated shrimp, grilled chicken breast or
Miso Glazed Salmon – Grilled
salmon, Asian mushrooms, wok-seared spinach, bok choy, garlic-ginger
aromatics and miso glaze.
Hokkien Street Noodles – Thin rice
noodles, light curry sauce, shrimp, egg, onion and julienned
“P.F. Chang’s bar is a gathering place where our guests like to try new
tastes and trends, but they always appreciate the classics,” said
Melton. “Our new martinis offer guests the best of both worlds.” P.F.
Chang’s bar is open daily, and happy hour is Monday through Friday from
3 – 6 p.m. New drinks include:
Dirty Olive Martini – Ketel One
Vodka, olive juice and muddled vermouth-soaked olives.
Blackberry Spice Martini – Pyrat
Rum, lemon juice, simple syrup and blackberry puree.
Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the
first multi-unit restaurant concept in the U.S. to honor and celebrate
the 2,000-year-old tradition of wok cooking as the center of the guest
experience. Since inception, P.F. Chang’s chefs have been hand-rolling
dim sum, hand chopping and slicing all vegetables and meats, scratch
cooking every sauce and wok-cooking each dish, every day in every
restaurant. P.F. Chang’s new Farm to Wok™ menu highlights its wholesome,
scratch-cooking approach and introduces new dishes and drinks for lunch,
happy hour and dinner. Today, P.F. Chang’s has 216 U.S. restaurants,
including three airport locations, plus 66 international locations in 19
countries across the globe. For more P.F. Chang’s news, promotions and
store openings, or to make reservations, visit pfchangs.com
and follow us on Facebook,