Comments on: Altanta Trip: PF Chang

By: Debbie

Debbie — Wed, 04 Mar 2009 12:08:48 +0000

I am looking for the receipe for PF CHANGS s’mores. Does anyone know or have it. Please e-mail me at rareblend@aol.com.

By: roberto

roberto — Mon, 10 Nov 2008 21:30:24 +0000

Irregardless is not a word.

By: LotusRapper

LotusRapper — Fri, 21 Sep 2007 19:17:33 +0000

No worries Shockr. I understood what you meant. Yes, folks who have not had the fortune to taste “authentic” cuisine will never know how good it really is, irregardless of culture. That said, Vancouver, Toronto (and likely SF) have some of the most authentic Asian offerings outside of Asia, at accessible prices.

By: Shockr

Shockr — Fri, 21 Sep 2007 02:39:25 +0000

Lotusrapper:

Sorry, I didn’t mean to over generalize. I was just making a point that people that haven’t had Chinese cooking from HK or Asia, may have a different idea of what Chinese food really tastes like.

I also shouldn’t have made the remark “white America”. I should have rephrased it to talk about people that aren’t familiar with authentic food from anywhere in the world.

That being said, PF Chang’s atmosphere sure beats out eating in NY Chinatown! LOL. That place is the worst hell hole outside of China… and I’ve lived there (both China and NY) for several years too.

By: Ron C.

Ron C. — Thu, 20 Sep 2007 15:03:23 +0000

Vancouver’s version of PF Chang’s is the Spectra Group owned (same owner as Milestones)restaurant called the Red Door Pan-Asian Grill (or something like that).
It’s in the old Bread Garden location at Granville & 14th.

By: gigi

gigi — Tue, 18 Sep 2007 22:46:59 +0000

I saw a PF Chang’s when I was in Alderwood near Seattle and was tempted to try it out. Your review looked interesting but I think I will probably stick with the Chinese restaurants in Vancouver instead. :) It must be appealing to some people though because the restaurant we went past was packed!

By: Chad

Chad — Tue, 18 Sep 2007 09:55:47 +0000

I worked for PF Changs and other Paul Fleming resturaunts (Fleming’s Steak house and Taneko). The chicken and broccoli doesn’t have a “gravy”, it is a sauce that is made separate from the poached chicken then mixed in. And yes it is MUCH better with rice. However, that is where Chang’s stands out from other chinese resteraunts…everything is ala mode and the rice comes in single orders. The “salt and pepper shrimp” is actually called spicy prawns (larger with different vegetables than the S&P shrimp). The S&P Calamari and Mongollion beef is exactly that. And the final unknown dish with wraps is called… Chicken lettuce wraps… yeah the boss is white, go figure. Its a simple but delicious mixture of Chang’s dark sauce and chicken (scrap from prep), shitake mushrooms and waterchesnuts. Its probably the most popular thing on the menu.

Why on God’s green earth would you order a drink that is mixed vodka and green tea? That just sounds bad…

By: Chubbypanda

Chubbypanda — Mon, 17 Sep 2007 12:48:33 +0000

I’m not a fan of P.F. Chang’s. The food is ok, I suppose, but you called it when you mentioned how “pretentious” they were trying to be.

By: LotusRapper

LotusRapper — Sun, 16 Sep 2007 18:04:45 +0000

“The problem with making the food taste better is that it might not be suitable to the tastes of white America.”

I’m not sure if that over-generalized statement is applicable. America is a diverse society like Canada. And your notion of “better taste” is more likely your own interpretation than one that can be applied others.

By: Lyn

Lyn — Sun, 16 Sep 2007 17:11:16 +0000

How does someone go to a chinese restaurant and not order RICE?!

Ahhh.. By the way, I’ve had green tea vodka many times, it’s an acquired taste..

But if you have whiskey with green tea, that’s even BETTER!