Pan-Asian restaurant P.F. Chang’s Asian Table welcomes the New Year with a bold new menu inspired by founder Philip Chiang’s craveable favourites and ‘farm-to-work’ philosophy.
Launching on 7thJanuary, fresh dishes add a welcome lift to an otherwise dull January – bolstering the existing selection of staples that will excite the senses with the restaurant’s signature fusion of Japanese, Chinese and Korean cuisine.
Made with locally-sourced ingredients and traditional cooking techniques, all of the dishes on the new menu are made from scratch daily. Lighter options for those who over-indulged during the festive season include the peanut lime chicken salad with carrots, cucumber, cabbage coleslaw and fried egg noodles tossed in a peanut lime dressing and crushed peanuts (£9.50); ahi crisps with spicy sushi grade tuna served with avocado, coriander and sesame on crisp wantons served with red pepper slaw (£9.25); and ginger chicken broccoli served with red bell peppers and a three-sauce mixture that gives it a vibrant texture (£10.25).
Warm up with the rich and creamy lobster chowder served with wonton crisps (£10); or tuck into the Asian marinated rib-eye, marinated for 24 hours served with a wasabi mash (£19). Sushi lovers can indulge in the Dynamite Roll – a cross between the world-famous Original Dynamite Shrimp and the signature California roll (£10.50), whilst the dragon roll brings the heat with a mix of Kanikama krab mix and cream cheese wrapped in sushi rice and nori topped with spicy tuna and jalapeños (£9.25).
Other standouts include the red chilli buttery shrimp with seared egg noodles, red onions, red jalapeños, black beans and a chilli-infused sauce (£9.50); and nutty sesame chicken (£10.25). In the Cocktail Lab, the team of mixologists have concocted an inventive range of new cocktails with a twist such as the Rising Star, a mix of vodka, apricot schnapps, orange juice, lemon juice and champagne syrup (£8.50); and the Purple Colada made with butterfly-pea blue tea, coconut rum, Amaretto, pineapple juice, lemon juice and coconut cream (£9).
Avocado lovers can rejoice as the fruit has been re-imagined as a boozy tipple with the creation of the Avocado Margarita made with tequila, triple sec, passion fruit puree, vanilla syrup, lemon juice and, of course, avocado (£11).
To celebrate the launch, guests can enjoy a limited-time tapa-style “Chang’s Favourites” feast that includes Philip Chiang’s all-time favourite dishes from the new menu.
For £44.95 (based on two people sharing), indulge in two starters, two mains and two sides from 7th – 31st January. To reserve a table, visit https://www.pfchangs.co.uk or call 01923 555161.
P.F. Chang’s Asian Table
10 Great Newport Street, London, WC2H 7JA
Tel: 01923 555 161