Lower Ground Flr,
Corte de las Palmas ,Alabang Town Center,
Muntinlupa City, Philippines
869-9810 / 869-7837
“Some family recipes are passed down from generation to generation. Ours from dynasty to dynasty.” By Philip Chiang (co-founder)
The ATC P.F. Chang’s is the 1st in Asia and the Philippines (January 19, 2012). Soon to open: The Fort. Founded in 1993 and owned by an American Italian named Paul Fleming and an American Chinese Philip Chiang. This 237-seater American bistro/Chinese restaurant was 1st established Scotsdale, Arizona. They have 217 branches across the world.
The design is exquisitely though of – very traditional and modern at the same time. Looming on the doorway are 2 grandiose 11-foot tall horses that ushers the thought … splendid things to come. Everything about the place shouts grand, elegant and enormous.
Adorning the walls are replicas of the terracotta warriors which was discovered in March 29, 1974 in Xi’an, Sianaaxi Province. Unearthed were terracotta army of 8,000 soldiers (each with a different face), 130 chariots with 520 horses and 150 cavalry horses (amazing!) whose purpose was to protect the 1st emperor Qin Shi Huangdi in his afterlife. The exhibit has travelled the world but majority was still buried in the pits of the emperor’s mausoleum.
There is also a gigantic mural which is an original hand-painting depicting the 12th century scenes of China. It is interesting to note that Chinese paintings don’t have dimensions in them. No shadows and no perspective unlike the European paintings.
There is a bar near the foyer that holds wine and other beverages. This makes it different from other typical Chinese Restaurants.
(*) CHANG’S CHICKEN LETTUCE WRAPS – Php 395 -“Our signature appetizer. Wok-seared minced chicken, mushrooms, green onions, and water chestnuts served over crispy rice sticks and served with cool, crisp lettuce cups.” This also comes in a vegetarian dish using tofu.
♦ My Best lettuce wrap! Crisp lettuce cups can be ordered per piece as well for only Php 25. This is deliciously fresh. The lettuce just gives it a delicious crunch that adds to the symphony of flavours. This is like biting into a day after it rained with the coolest of the morning dew to complete the scene. Fresh and carefree – new love.
I super ♥ the sauces that were explained fully by my server and would be asked if you’d like it mild, medium or hot … they come in six kinds: 3 in bottles: soy, vinegar and chili oil and 3 in little white ramekins: hot mustard, potsticker sauce, chili paste. They can mix it for you or you can mix it yourself.
POTSTICKER SAUCE :
- ¼ cup water
- ¼ cup soy sauce
- 1 teaspoon chili paste
- 1 tablespoon vinegar
- 2 tablespoons sugar
- 1 teaspoon fresh ginger, ground
(*) CRAB WONTONS – Php 395 – “Crispy wontons filled with a creamy mixture of crab meat, minced red and green bell peppers, green onions, ginger and garlic, served with a spicy plum sauce.”
A starter that promises a delicious feast of the palate … this is crispy goodness in a bite. It is not guessing when the taste of the crab is going to arrive … it presents itself in all its glorious flavour. The spicy plum sauce is deliciously different. This is the moment when you know nothing at all – biting into it and discovering numerous things that can make you happy.
(*) P.F. CHANG’S FRIED RICE – Php 200 – “Wok-fried rice blended with egg, soy, carrots, bean sprouts and sliced scallions.”
This is saying goodbye to your low-carb diet … this is very good! I could eat this even without anything to go with it. This is an old love … stable, unpretentious and bad for the waistline because of complacency.
CRISPY HONEY CHICKEN – Php 365 – “Lightly battered and served in a sweet sauce over a bed of crispy rice sticks.
This is not as crispy as the name implies. This is akin to the disappointment of an unrequited love. Hoping but never getting it. Almost there but not quite.
Buddha’s Feast – Php 345 – “Perfect as a light entrée or complement to any dish with baked tofu and mixed vegetables. Served steamed or stir-fried.”
Fresh …. crisp … healthy. Indulging without the feeling of guilt. Enjoying the moment and but never going astray.
STIR-FRIED EGGPLANT – Php 175 – “Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions.”
Expectations are built because this is familiar. But there is always a surprise around the bend. Familiarity though seemingly ordinary can create a new dimension if presented differently.
There is a special part of the Menu that serves Gluten-free dishes:
According to their website:
Gluten is a type of protein that is commonly found in rye, wheat, and barley. As wheat is a primary ingredient in soy sauce, we’ve created a Gluten Free Menu to accommodate our Guests with Celiac’s Disease and Gluten intolerance. These items are gluten free as prepared, or are modified to be gluten free.
Your Gluten free dish will be cooked in a separate wok station with exclusive woks to prevent contamination. The following ingredients are used in P.F. Chang’s gluten free sauces: chicken broth, oyster sauce, rice wine, sugar, water, wheat free soy sauce and white pepper. Our marinades are gluten free and contain cornstarch.
All Gluten Free items are served on a special plate with the P.F. Chang’s logo.
The soy sauce on the table is not gluten free. Please ask your server for our gluten free soy sauce.
DESSERTS! … the happiest of all the endings
(*) The Great Wall of Chocolate – Php 465 – “Six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh strawberry and raspberry sauce.”
This is a secret rendezvous with your favourite past. All consuming. Guilt-laden. “I wish I never came because I don’t want to leave.” Believe it … this is it and more!
GF Black Sesame Pavlova – Php 185 – “Lemon curd sandwiched between black sesame meringue layers. Served with raspberry sauce and fresh fruits.”
This is your what-might-have-been. This is bound to be tangy that you can’t keep a straight face. This is better off as a what-might-have-been because this is knowing the reality that bites. I’m not a citrus lover… not today, not tomorrow.
(*) Mango Cream Cheese Wontons – Php 185 – “Mango and cream cheese in a wonton wrapper. Fried to a golden brown and served with chocolate sauce.”
This is choosing something because there is an ingredient that you like in it that is present. This is being guarded and comfortable – being unadventurous and predictable. My Predilection. The outcome is always the same … liking it, loving it. The cycle continues because of the calm it gives … even after a storm.
Legend: (*) MY TOP PICKS!
Aside from the ambiance that I really love … my love for history and the arts, I would like to believe that the people I have encountered in the place mattered the most. They were warm, helpful and indulging. Always proud of the restaurant’s heritage … knowledgeable even. They embodied the phrase “customer is king”. I had asked to have our table moved to another spot because the air-conditioning vent was directly on our food … and yes, they moved it. It was a feat knowing how the lay-out of the place had to be maintained. Whenever you go to place, it is always a treat to have people around you that seemed to like what they are doing. I would like to believe they didn’t do it because I’m a food blogger. I’m all praises for their brand of good customer orientation, can you blame me?
P.F. Chang – Welcome to the Philippines and thank you for incorporating our basic Filipino value to your international restaurant chain – Hospitality.