P.F. Chang’s Just Revamped Its Menu (& It’s So Much Tastier Than You Remember)

• What It Is: Mars Iwai 45 Japanese whisky, bitters and pure cane sugar, smoked
• Price: $13

Japanese whiskey tends to be on the smoky side as it is, and it has far less sweetness than, say, Tennessee-style whiskey or bourbon. This bev was smoked tableside for dramatic effect, and it offered a sleek, sophisticated presentation, down to the fancy cherry. I was surprised how balanced and smooth—albeit boozy—this spin on an old fashioned was.

• What It Is: Mars Iwai 45 Japanese whisky, green tea, pineapple, pure cane sugar and lemon
• Price: $13

Anything that pairs fresh citrus with whiskey is right up my alley. This one had a double-dose of sour ingredients with both acidic pineapple and bright lemon in the mix, the former of which dominated every sip. At the front, it was vibrant and refreshing. The green tea’s signature earthiness came out more in the finish. Overall, this drink had a clean profile and minimal potency.

• What It Is: tempura shrimp, kanikama, cucumber, avocado and umami sauce
• Price: $12

The chain has been serving sushi for some time, but three new rolls just hit the menu that I couldn’t pass up. This one is perfect for spice-averse diners, thanks to the sticky umami glaze. It was deeply crunchy and…kind of impossible to dislike. Each piece was sweet, crispy (thanks to the topping and fried shellfish) and generously drizzled with sauce.

• What It Is: ahi tuna, cucumber, spicy sriracha, dynamite sauces and chives
• Price: $11

The sushi rice was very tender without being excessively sticky or mushy in the slightest. The sesame seeds were plentiful and crunchy, and the thick-cut, skin-on cukes added snap and texture to each piece. The tuna itself was fishier than you may expect, but I didn’t mind one bit. Side note? P.F. Chang’s has really tasty sriracha, with a fruity profile that’s punctuated by a distinct smoky note I didn’t anticipate.

• What It Is: signature California roll topped with seared ahi tuna, sriracha, peanuts and panko
• Price: $12

Let’s start with the Cali base. I didn’t expect to enjoy the crab salad filling so much, but it offered more flavor and substance than the usual crab stick (which is often imitation crab). The ahi tuna stole the show though, with its nutty, black pepper-forward crust and drool-worthy sear. I also adored the addition of peanuts for texture. Overall, it was spicy yet still simple and refreshing.

• What It Is: creamy crab filling with bell pepper and scallion in crispy fried wonton shells, served with spicy plum sauce
• Price (three pieces): $8

If you go into this P.F. Chang’s menu item expecting takeout wontons, you’ll be a touch disappointed. They’re not nearly as molten and creamy, but on the plus side, it’s because it’s mostly crab in the filling rather than cream cheese. The sturdiness of the filling took me a bit off-guard for this reason, but I really enjoyed the savory-sweet, gingery plum sauce the wontons came with.

• What It Is: pan-fried or steamed pork dumplings, served with savory chili sauce
• Price (three pieces): $8

Our server went the fried route for me, and I’m grateful for it. The sear on these dumplings was shockingly crunchy. The taste of the oil was indulgent and infused so much flavor into the wrapper without turning it greasy or detracting from its natural taste. Once I got past the crispness, it turned doughy and chewy without being gummy. As for the filling, it was very rich, simple and porky. Oh, and that lip-smacking chili oil? Heaven!

• What It Is: saucy stir-fried chicken with water chestnuts and puffed rice noodles, served with lettuce leaves
• Price (half portion): $9

It does not surprise me that this is the chain’s most famous starter (in fact, the menu doesn’t even list what’s in it, pleading the secret-recipe fifth instead). The robust crunch of the water chestnuts served as a delightful foil to the tender, juicy chicken pieces. I also loved the airy crisp of the rice noodles. The dipping sauce it came with had a wasabi-like horseradish kick. With the refreshing lettuce leaves, it was undeniably balanced and the perfect start to a family-style meal that gets heavier as you go.

• What It Is: slow-braised pork ribs with five-spice dry rub
• Price (three pieces): $10

Real talk? This was my favorite dish of the entire meal. The ribs were impossibly tender and succulent with a lightly crisp exterior, which signaled to me that they were at least briefly fried. There’s a sauced rib appetizer too, but I appreciated the mess-free style of this dry alternative. The meat was ridiculously juicy and fell off the bone with ease. As for the rub, it was aromatic, warming and flavorful without overpowering the pork.

• What It Is: beef cooked with fresh pineapple, onion, sesame seeds and sweet and tangy teriyaki sauce
• Price (medium): $19

If you gravitate toward sweet dishes rather than spicy (or even swicy), this is a heat-free main that you’re bound to enjoy. I appreciated the fresh pop of the tart pineapple. The rest was pretty standard for teriyaki. The onions and sesame seeds brought plenty of crunch to the soft, tender meat. The beef was also slightly crisp from what I presume was a thin batter, potentially made with cornstarch to keep the beef from drying out.

• What It Is: crispy wok-tossed chicken with onion and celery, coated in bold black pepper sauce
• Price (medium): $18

Take “black pepper” in the name to heart. The freshly cracked seasoning was very strong here, infusing every bite with sharp, woody spice. The onions were delightfully tender-crisp. The grassy, herbaceous notes of celery were also significant, so if you’re a staunch hater of the stuff, you may not enjoy this. Personally, I liked the citrusy notes of the sauce that rounded out the black pepper; it sort of reminded me of orange chicken from Panda Express.

• What It Is: crispy fried prawns, aromatics and chili peppers tossed in spicy chili butter
• Price: $31

Other than the thickness of the shrimp’s breading, I had no notes on this main. I thought the batter detracted from the succulence of the shellfish, but I also feel it helped the seasoning cling to each piece. (I felt it could have used more black pepper though, given the name.) It came with a zingy sriracha mustard dip on the side, which was teeming with ginger notes on the nose and tongue alike.

• What It Is: crispy chicken in spicy Sichuan chili sauce with peanuts, scallion, celery and red chili peppers
• Price (medium): $18

I can see why this dish’s reputation precedes it. With optimal doses of acid and heat, this P.F. Chang’s menu item was impeccably balanced and complex. I appreciated the slight earthy bitterness from the chiles, and the chicken was equal parts tender and crispy. The celery, alliums and peanuts brought plenty of texture to the plate, too.

• What It Is: stir-fried noodles tossed in chili-spiced butter, garlic and savory sauces
• Price: $12

This side dish just made a triumphant return after high demand from fans. The noodles themselves had a springy, chewy texture with good bounce. As much as I liked them, I found their flavor to be excessively buttery and heavy for a side that’s likely often paired with fried foods. I also didn’t detect any heat from the chiles, and the garlic notes were very soft and round rather than sharp and aromatic. That said, I think it’s a nice, neutral pairing for more boldly flavored mains (ideally not fried) that you may have alongside it.

• What It Is: cucumbers tossed in soy sauce, topped with toasted sesame
• Price: $9

Fun fact about me? I’m *never* turning down cucumber salad. Compared to my favorite Szechuan-style varieties of the dish, not to mention crimson kimchi I’ve had in the past, this was far milder and plainer. While the sesame oil lacquered each crunchy bite with subtle nuttiness and richness, this order best serves as a foil for salty or spicy foods. I felt it was much tastier once I spritzed it with fresh lemon, but thought it could have used more salt, nonetheless.

• What It Is: crispy bites of fried banana in spring roll wrappers, topped with caramel-vanilla drizzle and served with coconut-pineapple ice cream
• Price: $12

I was going to go with the Great Wall of Chocolate layer cake, but our server had other ideas—and I’m glad we followed his lead. (Thanks, Mark!) The banana was jammy and sweet, reminding me of caramelized maduro plantains. The wrappers were crispy and thin, bringing indulgence to the dessert without bogging it down. As tasty as the spring rolls were, the ice cream stole the show. Think frozen virgin piña colada.