PF CHANG’S DRAGON FEAST

Gong Xi Fa Cai! It was Chinese New Year and the best way to celebrate it was to have a grand chinese feast at PF CHANG’S. I am greeted by the fantastic team of PF CHANG’s Bombay and the iconic statue of the noble golden horse, standing tall at the entrance. A symbol of strength and prosperity, the gleaming gold horse wasn’t always a P.F. Chang’s tradition. Debuted at PF Chang’s Parel, Bombay, the majestic guardian now stands watch and welcomes guests with open arms to a world of culinary adventure. It is part of the overall PF Chang’s brand identity, reflecting the restaurant’s focus on Chinese cuisine, a significant component of the brand’s history. Situated in One Lodha, Parel, called the Golden Mile, this street has most of the prominent Mumbai skyscrapers and prime commercial business district.

P.F. Chang’s opted to announce its debut in the heart of Mumbai with a visually appealing computer-generated imagery display. There was a social media frenzy as a 30-foot computer-generated facsimile of the Standing Guard marched outside the restaurant. The intentional absence of overt branding added suspense and kept viewers on the edge of their virtual seats.
The Standing Guard’s beautiful encore at The One Lodha Place, Lower Parel, heralded the culmination of the crescendo and exposed the majesty of P.F. Chang’s restaurant. Have a look at the Cgi video promo here – https://www.instagram.com/p/C2Ffj-MpNPZ/

I stepped inside and I was wowed by the vivacious interiors, deisgn, colors, and perfect layout, grand space, high ceilings. You’ll find the traditional vibrant shades of crimson, black, and gold interiors, all of which represent Chinese culture. The area is characterised by the brand’s distinctive custom-painted murals. The brand’s unique custom-painted murals, the dragon and katana on the wall as well as the cherry blossom tree give personality to the restaurant, honoring the region’s rich cultural diversity.

As you enter the restaurant, the facing front wall is elegantly decked with cherry blossoms, which greet you with delicate elegance. Every P.F. Chang’s restaurant has a unique mural; no two are the same.

The Mumbai restaurant, created by the London-based global design and architecture firm Zebra Projects, features distinctive design features that are associated with P.F. Chang’s globally. PF Chang’s Mumbai location is one of its largest with 140 covers, which includes 28 chairs outside and 112 within, it creates a warm and welcoming atmosphere that is ideal for special occasions. Even though it has one of its tiniest kitchens, the food is so delicious, fresh, served hot and with prompt service.

Taylor Viersen, director of operations, global brand development said, “In the US, our kitchens can be 2,500 sq ft, larger than whole restaurants in India.” Despite its small size, Viersen says that the Mumbai kitchen will be a hotbed of robust tastes, thanks to careful techniques that have been established across the famed Asian restaurant chain’s 315 locations (215 in the US and 100 overseas).

The recognizable murals are a key component of what makes the brand unique. The vivid tales, the murals at P.F. Chang’s will enthrall you as soon as you enter. Every painting tells a traditional Chinese story. Bold and distinctively Asian expressions are created when the conventional components of Asian design are mixed with edgy street art, vibrant colors, and creative imaginations.

Kristen Briede, president of Global Brands & Retail at P.F Chang’s, “P.F Chang’s heritage lies in the tale of a brand that has spent three remarkable decades celebrating life, family, and the art of savoring exceptional food; spanning over 20 countries with more than 300 restaurants worldwide. Our journey, which began in 1993, has now reached the vibrant shores of India. Our heritage is a story of innovation and passion for creating unforgettable dining experiences, and we are thrilled to share it with the Indian audience.”
“We’re thrilled to welcome India as the next country in our network of global locations,” said Kristen Briede, president of Global Brands & Retail at P.F. Chang’s. “As we enter our 30th year in business, it couldn’t be a better time to invest in our growth and share the P.F. Chang’s experience with even more guests.”

An open kitchen allows you to see the chefs at work on the woks, where woks are thrown and dim sum is hand-stuffed, while the bar captivates you with its bright colored concoctions. 

P.F. Chang’s began an adventurous experience in Mumbai with the intention of expanding to encompass Delhi and Gurgaon. Beyond the immediate future, the long-term ambition is to open many P.F. Chang’s restaurants in India over the next ten years. This is an illustration of foresight. P.F. Chang’s is a restaurant that serves both lunch and dinner, allowing customers to enjoy wonderful meals whenever it is most convenient for them.

Ramit Bharti Mittal, Executive Chairman & Director, Gourmet Investments Pvt. Ltd., said: “We are excited to bring P.F. Chang’s to India. We hold a curious and celebratory attitude toward food and the experience, which has allowed P.F. Chang’s to win over hearts of people not only with the distinct menu but also the soulful hospitality. We’re excited to do the same in India.” Gourmet Investments Pvt. Ltd., a restaurant brand house linked with the Bharti Group, has obtained the P.F. Chang’s franchise for India. The firm has curated a number of foreign brands such as Pizza Express, Chili’s, and Ministry of Crab, and it now operates 35 locations in India, including Mumbai, Pune, Delhi NCR, Bengaluru, Hyderabad, and Chennai.

“We are thrilled to join hands with P.F. Chang’s bringing this exceptional culinary experience to India. P.F. Chang’s commitment to excellence and innovation aligns perfectly with our ethos, and we are excited to contribute to the rich tapestry of Indian dining culture.” Ramit Bharti Mittal, Executive Chairman & Director of Gourmet Investments Pvt Ltd.

It’s time to start the feast, and I am bombarded with 6 starters, not 3 but 6 in the first serving, the tangling inquisitive aromas with the pristine presentation. Wow, I am so impressed, must take a stake in the restaurant.

Their lettuce wraps are a global staple and are designed to be constructed tableside. Chang’s Chicken Lettuce Wraps is based on a ‘family recipe’, which is recognisable to anyone who have had it overseas. It is a globally celebrated dish that has become synonymous with their name. The exquisite balance of crisp iceberg lettuce, succulent minced chicken, and the satisfying crunch of crispy rice sticks that captivates the palate and leaves a lasting impression. You can opt for the chicken or mushroom and water chestnut version, with hints of hoisin and sriracha in the sauce but were unable to persuade staff workers to reveal the exact components. It’s a secret.

P.F. Chang’s is known for its bold and umami flavors; particularly enjoyed their spicy and smoky Kung Pao Dragon Roll Sushi, signature California roll, marinatd in seared Ahi, hot sriracha, toppings of tempura crunch, garnished with peanuts, smoked tableside served at the table.

“As we embark on this journey in India, we are dedicated to bringing our food philosophy to every plate,” said Chef Rigoberto Rubalcava, Senior Director of Culinary Operations at P.F. Chang’s. “Our commitment to from-scratch cooking means that our recipes are purposefully simple, featuring only quality ingredients chosen for their flavor and cultural significance.”

PF Chang’s hot juicy seller is the chili-garlic green beans, vegetarian, the perfect infusion of fresh garlic with fiery red chili sauce, marinated in Sichuan preserves. Some may need a cocktail to cool off. This is the best Chinese starter, the chili-garlic green beans, I have had in my life and in the entire world, so juicy and succulent, ordered another one.

For the degree of artistry behind the bar, excellence is expanded. Premium ingredients, creative presentation, and tableside theater elevate the entire dining experience in signature cocktails like the Asian Pear Mojito and Japanese Old Fashioned featured a hint of sweetness from the Maraschino cherry, or mocktail refreshers like Chang’s Coconut Cooler and Samurai Fizz, which honor the diverse cultures and flavors that inspire.

It’s time to savour the exotic cocktails, created to keep the highlight the ambience and cuisine served, with the sauces and spices in mind too.

P.F. Chang’s has a dynamic cocktail menu. There’s a cocktail for everyone, from basic Margaritas to gin and whiskey-infused versions that go well with Asian food. My favorite drinks are Midnight in Shanghai and the Japanese Old Fashioned. Must try are the Organic Agave and Kyoto bloom.

To level up the experience, I commenced with the cocktails, ordered the spicy tequila-based Rising Dragon, the famous beverage. The Casa Noble Blanco tequila hits your tongue first, bringing a smooth, clean agave flavor with hints of pepper and citrus. Pomegranate juice adds a burst of sweet and tart fruitiness, balancing the tequila’s warmth. A subtle savory note emerges from the black lava salt, adding a hint of minerality and depth to the flavor profile. A wisp of smoky rosemary lingers on the palate, reminiscent of a campfire and adding a touch of intrigue. The smokiness complements the peppery notes of the tequila, creating a complex and satisfying aftertaste. Overall, the Rising Dragon is a vibrant and exciting cocktail. It’s sweet, tart, smoky, and slightly savory, with the tequila providing a smooth base for all the other flavors to dance on.

The organic agave margarita, created a combination of smokey allure and zesty flare with Patron Silver tequila, lime and rosemary aromatics. It certainly added a vivid and vibrant twist to the evening. Both are PF Chang’s favorite handcrafted tequila cocktails: the Rising Dragon and the Organic Agave Margarita.

P.F. Chang is a well-known chef whose modern pan-Asian cuisine and dedication to wok-style cooking have made him a global celebrity. With a voracious taste for savoring culinary details, the brand has enticed customers in 300 locations globally. It’s always good to know how the PF Chang’s name came about, a combination of our two co-founders’ names. P.F. = Paul Fleming, Chang’s = Philip Chiang.

There are a few Indian creations, tried the Samba roll, which is vegetarian, tempura-fried sushi roll and asparagus-and-pea dumplings, and discover recipes for other proteins, such as Mongolian chicken.

As spring flowers, enjoy the zen garden mocktail with lively lychee overtones, which are balanced by gentle traces of basil and blue pea tea extract, is a cool and refreshing drink that takes you on a tropical getaway. The Zen Garden mocktail is a great combination of sweet and refreshing. The predominant flavour profile is lychee, with basil adding cool herbal overtones. It certainly elevated the mood and evening with the wonderful sip, carefully designed for the ideal springtime experience.

Another great starter is the four pan-fried chicken dumplings, served with a little chilli sauce. The dumplings are fully stuffed with chicken, have a thin outer shell, and the Chang’s secret sauce is gently poured over the dumplings, as it softens and completely marinated, a combination of three sauces prepared in front of customers at the table. In order to maintain a healthy diet, they avoid using MSG in their meals.

All PF Chang’s restaurant prepares the classic dim sum, wontons, and egg rolled by hand everyday, freshly served. Take a flavorful trip with their perfectly prepared dumplings—whether pan-fried or steamed, they never fail to wow. Best relished with a splash of chili sauce, these scrumptious nibbles will surely have you craving for more.

To my amazement, when the asparagus dumpling appeared, I just bit into the exquisite tiny packets made by hand that hold fresh asparagus shoots, the dumpling covering falls way, letting out a burst of asparagus flavour. The parmesan cheese offers a salty richness that balances the earthiness of the asparagus. The dumplings sit in a puddle of miso butter reduction sauce. This sauce is most lightly complex and savoury, with the umami flavour of miso blending with the buttery creaminess. It covers the dumplings, providing an additional layer of flavour and moisture.

Finally, a sprinkling of fresh chives adds colour and a hint of oniony freshness to the meal. It would be a nice contrast to the richness of the dumplings and sauce. Overall, an extremely tasty and stylish appetiser, as the flavours of asparagus, parmesan, miso, and butter are delicious, and the hand-folded dumplings give a touch of creativity, smooth velvety texture.

Chef Rigoberto Rubalcava, senior director of culinary operations at P.F Chang’s, said, “P.F Chang’s embraces the traditional techniques of wok cooking, a 2,000-year-old method that uses a 700-degree flame to preserve the nutritional value and unleash the rich flavor of each ingredient. It’s a tradition upheld with honor, living up to the always served with honour food philosophy. Guests will delight in their culinary journey with trademark dishes such as the Original Dynamite Shrimp, Chang’s Lettuce Wraps, Spicy Kimchi Fried Rice and Mongolian Tenderloin. As we embark on this journey in India, we are dedicated to bringing our food philosophy to every plate. Our commitment to from-scratch cooking meant that our recipes are purposefully simple, featuring only quality ingredients chosen for their flavour and cultural significance.”

When cooking in a traditional Chinese wok, a powerful flame produces what is described as a “wok hay” or “breath of wok.” This is what gives our foods their distinct taste and makes them tough to imitate.

Next was the caramelised soy sauce on the kung pao tofu is infused with zing from wok-fried chillies, adding more than simply colour to the dish, with colorful red and yellow bell peppers, crisp celery, crunchy peanuts. Woks are heated to 700 degrees Celsius, which is the temperature necessary to keep food from adhering to the metal while retaining the nutritious value of each component.

The delicacies inspired by the co-founder’s mother, Cecelia Chiang, including Dynamite Prawns, Chang’s Spicy Chicken, Kung Pao Chicken, and Mongolian Tenderloin. “We’ve been using the same recipe for our dumplings and Mongolian tenderloin since 1993,” adds Taylor Viersen, Director of Operations Global Brand Development.

P.F. Chang’s dedication to excellence is apparent in their meals, which are proudly delivered entirely MSG-free and have raised the bar for the restaurant industry. Given the variety of Indian dietary requirements, P.F. Chang’s has created a menu that pleases everyone. To satiate Indian palates, P.F. Chang’s has produced creative recipes that are adapted to regional preferences. Apart from an assortment of vegetarian and non-vegetarian cuisine.

The cuisine is locally sourced, diverse, and around 40% vegetarian, making it an enticing dining option for local businesses and families. You’ll discover crunchy green beans, stir-fried asparagus and mushrooms, as well as a unique Jain cuisine designed just for India.

PF Chang’s kitchen operates on a process-driven model, highlights Viersen. When you go to chef-driven restaurants, there may be discrepancies in standards. This uniformity has resulted in widespread acceptance of PF Chang’s. In fact, 35 percent of PF Chang’s Dubai customers are Indian. This indicates that it is a popular dish among Indians. Guests will enjoy their culinary voyage with trademark dishes such as Chang’s Lettuce Wraps, Mongolian Tenderloin, Spicy Kimchi Fried Rice and the Original Dynamite Shrimp.

The dishes with a few clean ingredients are chosen for their flavour and nutritional value, everything on your plate or bowl is there to be appreciated and purposely basic. PF Chang’s food is prepared with love and presented with dignity and live by this food concept. Every recipe is carefully made using ancient traditions and presented with pride, allowing us to honour the land, the seeds, the farmers, and the diverse cultures that underpin each meal.

Chang’s Culinary Head, Chef Mario explained the process on how to prepare sesame chicken on the wok. It all starts at the Drah Ma station, which includes picking the vegetables for the wok, broccoli, bell peppers, onion. Once that’s done, put it in the wok and immediately sear over high heat. The chicken is coated in potato starch (to keep it moist) and fried before being tossed in the wok. And once all of the flavouring ingredients, Sesame sauce, have been added and cooked, voilà! Your sesame chicken is ready for serving. Just too deliciousssss.

The restaurant has kept around 75-80 percent of its original menu while offering changes to vegetarian options such as swapping tenderloin for tofu. Several new protein choices for India are offered, including tofu and cottage cheese, with some variations. 75-80% of the menu is identical to what you would get in the United States. Only 20% is made more relevant by adding more protein options. Alternatives to tofu and paneer include Mongolian paneer.

Another iconic dish, the dynamite Shrimp, which is the tempura-battered shrimp served with the famous California roll and sprinkled in sriracha aioli and umami sauce before being smoked tableside.

Now it’s time to order for the main course, and in my mind, I began to count the calories intake, they have surpassed dangerous levels, lol.

We ordered for the Lo mein Veg, Fried Rice Chicken, Chicken in Black bean sauce and Mongolian Tender, paired the gravy meat dishes with the rice and noodles combination.

PF Chang’s kitchens consume almost 36 million fresh green onions each year. Muranaka Farms grows a 16″ green onion especially for P.F. Chang’s, which is not available in any grocery store. Because of its size, each green onion may be used in its whole, reducing waste.

The Fried Rice Chicken, a wok preparation, tossed with egg, carrots, bean sprouts, green onion went perfect with the chicken in black bean sauce, which is my personal favorite chinese dish and black beans which are high in fiber and protein, added flavor and umami to the dish. I deeply savored the rich, savory chicken in black bean sauce, relishing the tender meat and the deeply flavorful sauce, with every grain of rice.

Soon came the signature dish, the Lo mein Veg, classic chinese wok-tossed noodles, adorned with mushrooms, asian vegetables, and the savory soy sauce was paired well with the juicy mongolian tender marinated in sweet soy glaze, stir fried with garlic and finished with sliced green onion.

Now as my cholesterol levels are much beyond danger levels, and it dosen’t matter now, so I call for the desserts. I start with their signature dessert, the heart attack 6-layer chocolate cake fittingly named The Great Wall of Chocolate, camouflaged with chocolate frosting, semi-sweet chocolate chips and berries. The anticipation builds as you lift the fork to a slice of six-layer chocolate cake. The aroma of deep, decadent cocoa hits your nose, promising a flavor explosion. You take a bite, and the moist, airy cake crumbles perfectly on your tongue. Layers of rich chocolate frosting alternate with the cake, offering a delightful textural contrast. The sweetness is intense but balanced, not cloying. Each chew is a symphony of chocolate, as you savor the final bite, a feeling of pure satisfaction washes over you, leaving you wanting just one more taste of this chocolaty heaven.

Even though, I am a diehard chocolate dessert person, I called for the other desserts the, Banana Spring Rolls, each is crispy bite of banana, caramel-vanilla drizzle, with a scoop of coconut-pineapple ice cream. That is the final nail sealing my mouth, but do try the apple pie and New York-style cheesecake.

PF Chang’s is about pure, delicious indulgence at a good price with abundant quality and fresh pure ingredients. You won’t find better chinese cuisine anywhere in Mumbai with an exhaustive menu which can take few lunches to relish and savor each of them. Experience the enchantment when PF Changs exposes its delectable treats and powerful flavours in Maximum City.

The PF Chang’s crew dedicates their hearts to creating a culinary experience for you and your loved ones. Inspired by their background, cooked with traditional wok-fired techniques, and served warm. Their purposeful recipes and festive mood make your special occasions more captivating with the best variety of our recognised foods, finest beverages, and gorgeous desserts. The commitment and dedication of the global team, exudes their passion and loyalty for PF CHANG’s.

PF CHANG”S will make your celebration memorable, whether you want to celebrate someone’s 18th birthday, or your 25^th wedding anniversary or just organise a party for your long time buddy, the restaurant honours all occasions with a personal touch. To elevate your eating experience, the table will be setup with golden mats, golden chopsticks, and a unique candlestick.