Philip Chiang, co-founder of Chinese bistro P.F. Chang’s, is on a mission to share the vast world of Asian cuisine. Taking inspiration from his mother, who recently won the James Beard Lifetime Achievement Award, Chiang believes in keeping it clean and simple. We sat down with the avid painter to find out more.
You have learned a lot from your mother…
My mother obviously has a big influence over me because the cuisine started from her own restaurant in San Francisco. In 1961 she opened the first Chinese restaurant serving dishes from regions other than Canton. She started this movement and introduced Americans to non-Cantonese, authentic Chinese food from areas like Shanghai, Beijing and Szechuan. My mom’s retired now. She’s 94 and healthy.
How would you describe the brand of P.F. Changs?
We’ve been serving our brand of Chinese cuisine, which has touches of southeast Asian as well as what’s called fusion, for 20 years. It’s a lot of traditional dishes; a lot of classics plus some items that are influenced by Pan Asian and South East Asian, with a bit of Japanese influence. The core menu is still pretty classic and traditional. I like simple, clean food. It’s not saucy, not soggy with gravy. It’s clean, it’s simple.
What made you decide to open a branch of P.F. Chang’s in Abu Dhabi?
The first Middle East restaurant opened in Kuwait in 2009 and we have four in Dubai so Abu Dhabi was next.
What’s the most popular dish?
Dynamite shrimp in the Middle East has been amazing. It’s just a little zesty, a little spicy. And also the famous Chang’s chicken lettuce wraps.
What would you recommend from the menu?
I love to see people experiment a little bit. Go ahead and order the regular dishes you enjoy but try something new each time.
How would you sum up the P.F. Chang’s brand in one word?
Consistency. There are so many aspects – not just the food but the service is important, and the ambience.
What do you do in your spare time?
I paint mostly. I work from nature; it’s what I call representational art. It’s pretty simple, like my food.
What would be your tips for people who want to try their hand at Asian cuisine?
Keep it simple. It’s a difficult cuisine because it’s so labour intensive. Start with simple things and try to do it as well as you can. Get some good ingredients.
