Guests Can Enjoy a Culinary Tour through China with P.F. Chang's New Regional Classics Menu
May 4, 2009
P.F. Chang's China Bistro (NASDAQ: PFCB) invites guests to take a budget-friendly journey through China and enjoy their new Regional Classics menu featuring five new dishes: Hunan Pork, Mandarin Chicken, Hong Kong Beef with Snow Peas, Shanghai Shrimp with Garlic Sauce and Canton Chicken & Mushrooms. Each entree represents the flavors from a specific region of China, offering a diverse dining experience at only $9.95 per dish.
"We are excited to offer the value-oriented Regional Classics menu to our customers, especially at such a remarkably low price point," said Rick Tasman, COO for P.F. Chang's China Bistro. "The new entrees offer five diverse dining options and give our guests a recession-friendly way to indulge in classic Chinese cuisine."
Hunan Pork: Tender pork with crisp red and green bell peppers, onions and snow peas
Mandarin Chicken: A flavorful mix of chicken, snow peas, carrots, bok choy and broccoli
Hong Kong Beef with Snow Peas: Tender beef and crisp snow peas
Shanghai Shrimp with Garlic Sauce: Shrimp, broccoli and snow peas stir-fried in a light garlic and white wine sauce
Canton Chicken & Mushrooms: Chicken, mushrooms, leeks and carrots stir-fried in a light sauce over egg noodles
"We are introducing the value-oriented Regional Classics menu at 51 P.F. Chang's restaurants across the country," said Tasman. "Based on our guests' response to the new entrees, we hope to expand nationally later this summer and offer everyone the opportunity to enjoy the new $9.95 dishes."
P.F. Chang's China Bistro, Inc.
P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, traditional Chinese cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.