Tales From The Tummy

food + travel + lifestyle

PF Changs at the Fort

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*restaurant closed*

I finally got a chance to try out PF Changs during the media launch for their Fort, BGC branch. Located in the same W Global center as IHOP, CPK and the soon to open Gyu Kaku and Mad for Garlic. There has been lots of feedback that they are not worth it and other complaints. Despite reading and hearing all of those things, I went in with no preconceptions with regards to the taste.

I had seen the Alabang branch, the 1st in the Philippines and was actually expecting to see the terracotta warriors adoring the exterior instead there’s two big horses. The terracotta warriors are scattered all over the interiors, something I’d describe as a modern take on the Chinese restaurants we see in period movies.

We had a slew of  appetizer starting with their signature, the Chang’s Chicken Lettuce Wraps (P285). A dish usually served as a 2nd way for Peking duck makes use of the more common fowl, chicken. The taste is still as good with the same textures by way of the lettuce and rice sticks.

Crab Wontons (P350) was next. Deep fried wontons filled with crab and vegetables.  The filling was drowned out by the crispy wrapper, I could hardly taste it.

The Seared Ahi Tuna (P285) is a nice appetizer with its served cold sushi grade tuna, drizzled with a spicy mustard vinaigrette. Mix up the tuna with the greens to give them more flavor.

Chang’s Spare Ribs (P650). The taste was pretty good but the ribs were too big in size and lacking in meat. I would have preferred smaller ribs to make it easier to eat. A bit pricy too.

Dynamite Shrimp (P295).  This crispy shrimp appetizer tossed with a tangy and spicy sauce will have you lording over the martini glass its served in. An Asian take on the classic shrimp cocktail. Perfect for any meal or as drinks companion.

The requisite carb, Lo Mein (P225). What’s usually a very oily dish in most Chinese restaurants, in this case its very minimal.  There’s a generous amount of greens too, which I really like. This is a pretty good meal by itself.

Shrimp with Candied Walnuts (P795). Can’t go wrong with shrimps, honey dew melon balls and candied walnuts finished off with a creamy sauce that’s a bit lighter than mayonnaise.

My favorite dish of the day was the Mongolian Beef (P695). 12oz of thinly sliced Angus beef cooked with scallions and garlic. I can’t answer why it has Mongolian in the name but I’m thinking it’s to make it more impressive.

The firs dessert we had was The Great Wall of Chocolate (P395). As visually impressive as the site, ti however fails to deliver with regards to taste. It’s big but the cake was on the dry side.

 

Banana Spring Rolls (P235). When I heard the name I was thinking “turon” and it was actually similar, minus the caramelized sugar. The best thing about this dessert was the pineapple coconut ice cream smack dab in the center. It’s quite creamy with lots of pineapple and coconut bits. Next time I’ll ask if I can order just the ice cream.

Pit not PF Chang’s against the usual Chinese restaurants since it does not purport itself to be of the same ilk. They are Asian inspired with a taste suited for the North American palate. This is similar to cuisine that has been adapted for our local tastes. The prices are on the more expensive side, but they do compensate with the great interiors and service.

PF Changs

W Global Center
30th St. corner 9th Ave.
BGC, The Fort
Taguig City
Telephone no.: 664-5956

PF Changs Philippines on Facebook

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Comments

  1. Thank you for your posting about P.F. Chang’s. It is my favorite Chinese restaurant, and an excellent one.

    May I suggest that you try the MaPo Tofu the next time you have a chance to eat there?

    A photograph of it would have been an excellent inclusion in this post.

    It is the best dish served at P.F. Chang’s and is so very tasty, flavorful, and colorful.

    The Great Wall of Chocolate cake is superb and I am glad you posted a picture of it.

    Every time my asawa and I have eaten that dessert, the cake has always been moist enough, and not dry, perhaps you need to swirl it around more in the sauce, as well.

    The ‘chocolate dome’ dessert is a must, as well.