SCOTTSDALE, Ariz. – P.F. Chang’s announced plans to launch a new menu with a new story that focuses on fresh ingredients and scratch cooking.
The chain’s Farm to Wok philosophy is embodied in the new menu which features fresh, clean ingredients, “purposeful recipes,” and the power of the wok.
“Many guests don’t know that every one of our restaurants has a scratch kitchen,” Dwayne Chambers, CMO, said in a statement. “This means our chefs are preparing food fresh every day — chopping vegetables, hand rolling sushi and crafting handmade cocktails from fresh squeezed fruits. Farm to Wok is allowing us to share the stories of the people who make it possible.”
For example, P.F. Chang’s dim sum is hand-folded, fresh ginger root is juiced in-house for ginger beer and sauces are made from scratch. New dishes include Wok-Fired Filet Mignon, Singapore Firecracker Chicken, Wok-Charred Brussels Sprouts, Cauliflower Tempura and Hunan Dragon Wings.
“When the recipes are so simple, every ingredient is really important,” said Philip Chiang, P.F. Chang’s co-founder. “In our signature Mongolian Beef, for example, the beef and the green onion are intentionally hand-cut to the same length in order to be eaten together. Both the beef and the green onions are essential to the texture and flavor.”
The new menu launches in all restaurants on July 12.
