Top Ad ☰ Menu
Close

Seasonal Fare with Asian Flair? How about P.F. Chang’s?

Posted on: September 1st, 2014 by Lisa Carr No Comments

About 1 – 1 1/2 years ago P.F. Chang’s began to branch out from their original P.F. Chang’s Chinese Bistro which was strictly Chinese fare. This experiment resulted in P.F. Chang’s, now offering more of an Asian fusion of flavors and tastes. A newly created seasonal menu realizes people’s interest in the benefits of home-grown ingredients and their new menu items are sure to please. The chef’s current seasonal menu approach to garden-fresh garnishes, especially Asian-inspired ingredients, includes fragrant Thai basil, lemongrass and mint along with many more to satisfy all palates.

The Bites

PFC Ahi Tuna Tartare with AvocadoEach P.F. Chang’s has a scratch kitchen so everything from the wonton chips to their ginger beer is made in-house. How about starting off with Vietnamese Lemongrass Chicken Spring Rolls, a mix of Lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in rice paper with a chili pepper dipping sauce. Or perhaps Heirloom Tomato Salad with market-fresh heirloom tomatoes, avocado, Thai basil and a ponzu dressing. Moving into the entree’s you can choose from Chiang Mia Curry Noodles with Chicken with wok-tossed chicken, Fresno peppers, cilantro and a coconut-curry infused broth garnished with brussel sprouts and topped with crispy wontons, Korean BBQ Chicken Stir-Fry: chicken stir-fried with red pepper, onions and green beans in a sweet & spicy red chili sauce, topped with cool, refreshing kimchi slaw.  And if that doesn’t grab you go for the Chino-Latino Pineapple Pork: wok-fired tender pork in tamarind-chili sauce with red bell peppers, corn, tomatoes and pineapple relish or Seared Ahi with Wasabi Guacamole : Yellowfin tuna, seared and served rare, topped with baby arugula and green beans in a chili-lime ponzu sauce served with wasabi guacamole.

I’ve been known to be a bit of a wimp when it comes to spicy, “hot” ingredients so I was a bit skeptical of these offerings; however, the mix of spices with the fresh, brightness of the seasonal veggies and the chicken or pork provided a phenomenal burst of “wow” with each bite.

While that should have done it for me, I was also able to sample items from their main menu, a few of them being re-created to lighter fare. The green bean sauce on the Ahi Tartare with Avocado provided a late “kick” tempered by the avocado and tuna. If you haven’t given edemame two glances you may want to rethink this as their edemame has zesty citrus salt, orange peels and chili flakes creating a robust taste. Traditional edemame is available as well. Cantonese-Style Lemon Chicken is one entrée that was updated with a lighter breading and broccolini  with lemon slices on top, plus additional lemon sauce for dipping makes this a popular dish. The Orange Peel comes in either chicken or shrimp and both are delectable.PFC Orange Peel with Shrimp & Cantonese-Style Lemon Chicken

The Booze

Cocktails with the seasonal menu include Pink Cherry Cosmo, Absolut Citron Vodka and Cointreau Liquer with fresh lime and cranberry juice garnished with a Pink Blush cherry. For those who aren’t bashful try the Spicy Paloma, Tanteo Jalapeno Tequila and fresh jalapeno slices, balanced with freshly-squeezed white grapefruit juice. You’ll have to tell me what you think of this one!

PFC Red Sangria & Moscow MuleFor a very refreshing drink go for the Moscow Mule, a mix of Russian Vodka and their homemade beer. It may be a strange combination but it was velvety with a zing from the ginger. A take off from their Organic Agave Margarita is their Cucumber Agave Fresco, a joining of Avion silver Tequila, Del Maquey Mezcal, cucumbersPFC Cucumber Agave Fresco &Organic Agave Margarita and lime juice.

The Bucks

Seasonal menu appetizers go for $7.95 while the entrees run from $13.95 to $17.95. The main menu, having a large variety of starters, salads, soups, specialties, wok classics, etc. vary in price but no entrée or specialty is over $20.00. There is a kid’s menu as well as a gluten-free menu. Go to any one of the eight  P.F. Chang’s locations to enjoy their flavorful offerings.  You won’t be sorry you did.

 

 

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.

About the Author - Lisa Carr

After many years in the corporate world, Lisa decided to go in a totally different direction. Never known to wander into a kitchen often, she did enjoy good food so when an opportunity to write about food presented itself, she jumped on it. A result of this endeavor has now also created an itch for her try her skills at cooking. She'll let you know how that goes.

More Posts by  | Website

Related Posts

OEB Breakfast Co. Brings the Bacon to Scottsdale

Opening | OEB Breakfast Co. Brings the Bacon to Scottsdale

Posted on: October 21st, 2019

OEB Breakfast Co. is excited to announce its first U.S. location, opening in Scottsdale this November. The breakfast concept is the creation of celebrated Italian-Canadian Chef Mauro Martina. The dishes at OEB are a creative and upscale spin on tried and true classics, bringing forth the artistry and passion that Chef Martina brings to... Read More
Qupè Syrah_ A Rhone-inspired Californian

Wine | Qupe Syrah: A Rhone-inspired Californian

Posted on: October 5th, 2019

Something that’s under-advertised about wine is that Syrah (aka Shiraz) creations can vary almost as much as Pinot Noirs. Although this has a lot to do with where the grapes were grown, the winemaker has a huge role to play in the ultimate style and character of a vintage. One of these Syrah (Rhone... Read More

Be the first to comment!

©2019 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap

%d bloggers like this: