P.F. Chang's in Sarasota: Asian-Style Cuisine

With over 230 restaurants around the world, P.F. Chang's is the largest full service, casual dining Chinese restaurant chain in the United States. Founded in Scottsdale, Arizona in 1993 by Paul Fleming, the restaurants serve American Chinese cuisine from a menu originally conceived and planned by chef Philip Chiang. Interestingly, P. F. Chang's is the namesake of Paul Fleming (P.F.) and Philip Chiang, whose surname was simplified to Chang. Born in Shanghai, Chiang grew up in Tokyo before relocating to San Francisco. In the early 1960s, his legendary mother Cecilia Chiang, opened The Mandarin, one of the first restaurants in the U.S. to serve Chinese food from regions other than Canton. After graduating with a B.F.A. from the Art Centre College of Design in Los Angeles, Chiang ran The Mandarin for several years before opening an off-shoot concept called The Mandarette in West Hollywood. As a smaller, less expensive café, the restaurant served "grazing food" which became an immediate hit and attracted the attention of restaurateur Paul Fleming. 

After successfully opening Ruth’s Chris Steak House in Beverly Hills, Fleming was looking for a new opportunity, and in 1992, Chiang agreed to consult on a Chinese restaurant in Arizona where Fleming had recently relocated. One year later, the first P.F. Chang’s China Bistro opened and quickly turned into an Asian food phenomenon. In his current role, Chiang acts as a culinary consultant and also oversees new dish development and is responsible for the current menu. The new P.F. Chang’s in downtown Sarasota is enormous, with a menu that starts with a selection of pan-Asian hits, from dumplings and wontons, to spring rolls and Chang's popular chicken lettuce wraps. There’s also a variety of noodle dishes, chicken, beef, seafood and fish creations, with vegetarian and gluten-free options for those with specific diets. Although P.F. Chang's does appeal to a distinct demographic with a menu that is aimed at those who are not true connoisseurs of authentic Chinese cuisine, but who are game for something different without being overly adventurous, the food is chef-driven and made from scratch every day — "from farm to wok". The dim sum rollers are among the first to arrive. They roll, fold, and stuff egg rolls, dumplings, and wontons by hand, and they are undeniably delicious. With restaurants scattered over the globe, Mr. Chang is obviously doing something right. 

Co-founder of P.F. Chang’s, Philip Chiang, learned from his mother, James Beard award winner Cecilia Chiang who is founder of the Mandarin Restaurant in San Francisco

P.F.Chang's in Sarasota is always busy

P.F. Chang's Asian fusion menu

Dark Rum and Diet Coke

P.F. Chang's Mai Tai

Vegetable Springrolls

Shrimp Tempura Roll with kani kama, cucumber, avocado and umami sauce

Lobster Avocado Roll with curry aioli

Hand Folded Crab Wontons with creamy crab filling, bell pepper, green onion and a spicy plum sauce

Wok-Charred Kung Pao Brussels Sprouts with peanuts and chili pods

Crispy Salt and Pepper Prawns with aromatics, chili peppers and chopped black beans

Mongolian Beef with sweet soy glaze, garlic and green onion

Stir-Fried Chinese Eggplant with sweet chili soy glaze, green onion and garlic

Signature Lo Mein with egg noodles, mushrooms, Asian vegetables and savoury soy sauce

Chang's Spicy Chicken with signature sweet-spicy chili sauce and green onion

Bao Donuts rolled in cinnamon sugar with miso-caramel, raspberry, and coffee-vanilla dipping sauces

Deep-Fried Banana Springrolls served with caramel-vanilla drizzle and coconut-pineapple ice cream

www.pfchangs.com

P.F. Chang's Chicken Teriyaki Skewers
Serves 4
Recipes courtesy of P.F. Chang's

1 lb boneless skinless chicken thighs cut into 1-inch pieces
3/4 cup Teriyaki sauce, divided
5 scallions, cut into 1-inch pieces
4 10-inch wooden skewers, soaked
1 tsp toasted sesame seeds


Place chicken in resealable food storage bag then pour in 1/2-cup teriyaki sauce, and refrigerate 4 hours, or overnight for maximum flavour. Preheat grill for medium heat. Thread the chicken and scallions onto each skewer, alternating two pieces of chicken followed by one scallion. Twist the skewer while threading to tightly pack chicken together. Grill 15 to 20 minutes, occasionally turning and brushing with the remaining sauce, until the chicken is no longer pink, about 165°F, and the sauce is glazed. Remove the skewers from the grill, and garnish with sesame seeds. Serve immediately.