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25 THINGS YOU DIDN'T KNOW ABOUT P.F. CHANG'S

CELEBRATING 25 YEARS OF SERVICE

BY: MACKENZIE GOODMAN | JULY 2018

Not every restaurant is lucky enough to celebrate a milestone like 25 years of service, and we know we wouldn’t be here today without the love and support of our valued guests. That’s why, for our 25th birthday, we’re switching things up and giving YOU the gifts. Every day through July 25th we’re celebrating with prizes, gift cards, and even the chance to win a trip for two to any P.F. Chang’s in the world! Learn more and enter to win here.

Don't worry, the birthday fun isn't only happening online. We’ll be adding a little sparkle in each restaurant, too! Order our famous Great Wall of Chocolate® on Saturday, July 7th, 14th, or 21st and be treated to a little extra surprise: each decadent slice will be topped with a celebratory sparkler.*


Do you know where the original P.F. Chang’s location can be found? What about how many fortune cookies we give out every year? For our 25th birthday we thought we’d celebrate with 25 things you may not know about us. Whether you’re a new guest or a longtime Chang’s fanatic, we’re pretty sure at least one of these will come as a surprise.


25 THINGS YOU DIDN’T KNOW ABOUT P.F. CHANG’S FOR OUR 25TH BIRTHDAY:

1.	The very first P.F. Chang’s opened on July 20th, 1993, in Scottsdale, Arizona. 

2. P.F. Chang’s food is made from scratch. Every day. In every kitchen. Always has been and always will be. We’re not like other “chain” restaurants.


3.	Cecilia Chiang, the mother of our co-founder, Philip Chiang, is credited with being the first to bring traditional Chinese cuisine to America. In 1962, she opened the Mandarin, one of the first dining establishments of its kind. In 2013 
4.	Often imitated but never duplicated, our famous lettuce wraps are one of the most-copied items in the restaurant industry. Sorry, other guys, nothing beats the original. 

5. We’re not just Chinese food. Our co-founder, Philip Chiang, was born in Shanghai but grew up in Tokyo and was inspired by the Japanese emphasis on balance and simplicity in food. From the very beginning, our menu has been inspired by the great street food cities across Asia.


6. Ever wondered what our name stands for? It’s actually a combination of our two co-founders’ names. P.F. = Paul Fleming, Chang’s = Philip Chiang.


7.	P.F. Chang’s food philosophy is Farm to Wok™, which means our chefs use real, whole ingredients and prepare dishes fresh to order. We also partner with local farms and suppliers whenever possible. 
8.	We make our juices and cocktail mixers, like our ginger beer, fresh in-house every day. Try our Moscow Mule to find out why.

9. You’ll find a unique mural inside each P.F. Chang’s restaurant. No two are alike!


10. Michael Jordan & Charles Barkley frequented our first Scottsdale location. Some say this proves our food is a ‘slam dunk.’


11.	Today’s P.F. Chang’s menu still features classic favorites inspired by Cecilia Chiang. Dishes like our Chang’s Spicy Chicken have stayed true to her original recipe and haven’t changed since the day we opened.  

12. Filler ingredients? Garnishes? Not in our house. Our recipes are purposefully simple featuring a few clean ingredients selected for their flavor and nutritional benefits. This means that everything on your plate or in your bowl is meant to be enjoyed.


13. Sure, some restaurants talk the talk. But do they wok the wok? Wok cooking is a 2,000-year-old tradition known to be one of the purest forms of cooking. At P.F. Chang’s, it’s the center of your dining experience. One P.F. Chang’s employee even described our kitchens as “a culinary symphony highlighted with pyrotechnics.” Learn more about the science of wok cooking here


14. From Brazil to the UK to Saudi Arabia, P.F. Chang’s can be found all over the world! We have over 300 locations and counting. Find the closest P.F. Chang’s to you.


15. Even with locations all over the world, our #1 menu item remains the same across the board: Chang’s Lettuce Wraps!


16.	We let the good times roll. And roll. And roll.  Many people are surprised by this fact, but our delicious dim sum, wontons, and egg rolls are rolled by hand every day in every restaurant.  We wouldn’t have it any other way.  

17. We’re not afraid to add some spice. P.F. Chang’s was the first national chain to use Sriracha, and now our restaurants go through over 100,000 bottles of the famous hot sauce every year.

18.	P.F. Chang’s introduced the industry’s first progressive wine list, which has been recognized with multiple awards over the years. Cheers to that! 
19.	When cooking with a traditional Chinese wok, an intense flame creates what’s known as a “wok hay” or “breath of wok.” This is what gives our dishes their unique taste, and also makes them difficult to replicate. 

20. P.F. Chang’s gives out more than 52 million fortune cookies per year. Now that’s what we call the gift of good fortune.

21.	We use more than 36 million green onions per year. 

22. We want everyone to enjoy our food. That’s why we’ve introduced a comprehensive allergy and nutrition matrix on our website. And because we make all of our food from scratch, we can customize however you like it. Find your favorite gluten-free, diet-friendly or allergy-friendly dishes at pfchangs.com/nutrition/allergens

23. We believe in sharing the love. Our dishes are meant to be enjoyed family style, which is good news for all of you out there refusing to stop picking off of your friends’ plates. It’s ok to have an extendable fork!

24. The iconic horse statues found at the entrance of every P.F. Chang’s weren’t introduced until our third restaurant, located in La Jolla, California. The horses stand guard as a symbol of strength.

25.	Our mission today is the same as the day we opened our doors: To celebrate life, family, and food.  

*At participating locations