P F Chang
Menu with Prices in the UK

Signature wok-seared minced Halal chicken with shiitake mushrooms, water chestnuts, garlic, and spring onions, served with chilled iceberg lettuce cups and house dipping sauce.

Finely diced crispy tofu, shiitake mushrooms, water chestnuts, and scallions wok-tossed in savoury soy-garlic glaze with cool lettuce cups.

Crispy tempura-battered king prawns tossed in fiery, creamy sriracha-aioli dynamite sauce over shredded daikon and lettuce.

Double sharing portion of crispy tempura prawns coated in signature spicy dynamite sauce for the whole table.

Ginger-soy marinated Halal chicken thigh bites fried crisp and served with yuzu-kosho mayonnaise and pickled chilli.

Generous sharing bowl of crispy Japanese-style ginger-soy fried chicken with yuzu dip and toasted sesame.

Steamed and blistered edamame pods tossed in sea salt, toasted garlic, and red chilli flakes.

Crisp French green beans wok-blistered in fiery Sichuan chilli-garlic paste and preserved mustard greens.

Salt-and-Sichuan-pepper dusted squid rings flash-fried crisp with fresh coriander and sweet chilli dipping glaze.

Six artisan pleated dumplings filled with seasoned minced pork, ginger, and scallions, paired with chilli-soy dipping sauce.

Delicate steamed har gow-style dumplings filled with sweet king prawn, bamboo shoots, and sesame oil.

Hand-folded dumplings stuffed with minced Halal chicken, cabbage, and ginger, served steamed or pan-seared.

Crispy golden wontons filled with creamy crab meat, cream cheese, bell pepper, and green onion, served with spicy plum sauce.

Two pillowy steamed gua bao stuffed with glazed crispy pork belly, pickled cucumber, hoisin sauce, and crushed peanuts.

Velvety seasoned broth swirled with golden egg ribbons, sweetcorn, and fresh julienned carrots.

Traditional rich peppery-tangy broth with silken tofu, wood-ear mushrooms, bamboo shoots, and egg ribbons.

Pork and prawn wontons simmered in aromatic ginger chicken broth with pak choi and spring egg noodles.

Shredded grilled Halal chicken, red cabbage, mandarin segments, toasted almonds, and crispy rice sticks in sesame vinaigrette.

Caramelised slices of tender Halal flank steak wok-seared with roasted garlic, sweet soy glaze, and crisp green onions.

Velveted Halal flank steak wok-tossed with steamed broccoli florets in a classic ginger-garlic soy sauce.

Sliced seared Halal beef tenderised with cracked black pepper, sweet red and green bell peppers, and yellow onions.

Shredded crispy beef strips glazed in sticky sweet-chilli orange reduction with toasted sesame seeds and chillies.

Slow-cooked pork spare ribs glazed in sweet pear-soy bulgogi reduction with toasted sesame and pickled radish.

Crispy battered Halal chicken tossed in P.F. Chang's signature sweet-and-spicy chilli sauce with green onions.

Golden crispy Halal chicken glazed in sweet tangy honey sauce over puffed crispy rice vermicelli.

Wok-seared Halal chicken breast with dried red chillies, roasted peanuts, celery, and scallions in spicy Sichuan soy glaze.

Crispy Halal chicken breast tossed with pineapple chunks, red bell peppers, and onions in tangy sweet-and-sour glaze.

Tender fried Halal chicken breast wok-tossed with broccoli and bell peppers in rich sesame-ginger soy glaze.

Crispy Halal chicken glazed with citrus-infused Hunan chilli sauce and aromatic dried tangerine peel.

Wok-seared king prawns simmered in savoury garlic, black bean, and egg-white velvet sauce with mushrooms and spring onions.

Grilled Scottish salmon fillet brushed with caramelised sweet white miso glaze over sautéed spinach and shiitake mushrooms.

Lightly battered prawns tossed in glossy honey glaze over crunchy rice noodles and toasted sesame.

Five-spice braised tofu, asparagus, shiitake mushrooms, broccoli, and baby carrots cooked in light garlic-soy broth.

Silken tofu cubes braised in fiery Sichuan fermented chilli-bean sauce with steamed broccoli and fragrant sesame.

Thin rice vermicelli wok-tossed with Halal chicken, king prawns, julienned vegetables, egg, and fragrant yellow curry spice.

Thick egg noodles wok-tossed with tender Halal chicken, mushrooms, bok choy, carrots, and savoury dark soy sauce.

Thick egg noodles tossed at high heat with sliced Halal beef, mushrooms, bean sprouts, and roasted garlic soy.

Flat rice noodles wok-fried with Halal chicken, prawns, egg, bean sprouts, tamarind-palm sugar sauce, lime, and crushed peanuts.

Wok-fired jasmine rice tossed with egg, carrots, bean sprouts, green onions, and choice of vegetable, Halal chicken, or beef.

Fluffy steamed fragrant Thai jasmine white rice served per portion to accompany wok-fired mains.

Wholesome wholegrain steamed brown rice offering high dietary fibre and nutty texture.

House-infused smoky Sichuan chilli oil, spicy mustard-soy, and sweet plum dipping pots for dim sum and lettuce wraps.

Signature six-layer rich chocolate fudge cake coated in chocolate ganache, chocolate chips, and raspberry drizzle.

Warm cinnamon-sugar banana spring rolls served with creamy coconut-pineapple ice cream and caramel drizzle.

Velvety baked vanilla cheesecake on digestive crumb finished with tart mixed berry compote.

Child-sized portion of crispy Halal chicken strips with mild honey dipping glaze and steamed jasmine rice.

Tender bite-sized Halal chicken with pineapple and mild sweet-and-sour sauce served with steamed rice.

Mildly seasoned egg noodles tossed with sliced Halal chicken and carrots.

Chilled loose-leaf black tea shaken over ice with tropical mango nectar and a sprig of fresh mint.

Muddled fresh strawberries and cucumber shaken with pressed lime juice, agave, and sparkling soda.

Japanese yuzu citrus juice layered with fiery ginger beer and crushed mint over pebble ice.

Aromatic Chinese green tea leaves scented with night-blooming jasmine blossoms, brewed tableside.

Signature West End cocktail blending vodka, lychee liqueur, cranberry juice, and fresh lime.

Chilled classic carbonated soft drinks served over ice with fresh lemon or lime.