Q & A

 

What is Farm to Wok™?

Farm to Wok™ has been our food philosophy since the day we opened.

What does Farm to Wok™ mean?

1. Our food is made from scratch, every day, in each restaurant. Always has been and always will be.
2. Our recipes are purposefully simple with a few, clean ingredients selected for their flavor and nutritional benefits.
3. Our chefs believe in the power of a fiery wok, a 2,000-year-old tradition that is one of the purest forms of cooking.

What does P.F. Chang’s mean by “purposeful ingredients”?

Purposeful ingredients are ingredients intentionally chosen for their flavor or nutritional benefits, like the ingredients in our Mongolian Beef. The beef and the green onion have to be cut the same length in order to be eaten together, which is the true intention of the recipe. Both the beef and the green onion are important to the texture and flavor. The green onions are not a garnish.

What does P.F. Chang’s mean by “simple recipes”?

As our co-founder Philip Chiang says, “Simplicity and balance are key when the chef is cooking.” Our recipes are purposefully simple with a few, clean ingredients selected for their flavor and nutritional benefits.

What does “clean eating” mean at P.F. Chang’s?

Clean eating is consuming foods in their simplest form, avoiding foods stripped of their nutritional value. At P.F. Chang’s, vegetables and proteins are cooked in a wok in a matter of seconds, which allows them to retain nutritional value that otherwise may be stripped away with other cooking methods.

What does “clean ingredients” mean at P.F. Chang’s?

Clean ingredients are farm fresh, whole, and full of nutrition, like the produce we use in our kitchens. Fresh ingredients are delivered whole and then hand-chopped and hand-sliced in our kitchen every day. These foods nourish the body and help us live a simpler, healthy lifestyle. Here’s a list of ingredients that we don’t use:

What does P.F. Chang’s mean by “scratch kitchen”?

We have made our food from scratch since the day we opened, and now we’re telling our story with our Farm to Wok™ food philosophy, centered on a belief in using clean ingredients, purposeful recipes and the power of a fiery wok. Unlike other restaurants - our chefs use real, whole ingredients to make all their food and signature beverages from scratch, every day, in every restaurant. Dim sum is hand-folded, fresh ginger root is juiced for our house-made ginger beer, and even sauces are made from scratch.

Can you explain what P.F. Chang’s means when they say “chef-made”?

Our kitchens are overseen by chefs not kitchen managers. Everything is done with a chef’s eye for flavor and technique.



FARM TO WOK™: Q&A

 

What is new on the Farm to Wok™ menu?

We’ve added new dishes that highlight our Farm to Wok™ food philosophy, like Wok-Fired Filet Mignon, Singapore Firecracker Chicken, Wok-Charred Brussels Sprouts, and Cauliflower Tempura. Each of these dishes exemplifies our use of simple, whole ingredients, purposeful recipes, and the power of a fiery wok.

We’re also adding three new cocktails to our menu that support our Garden to Glass beverage philosophy of providing a lineup of handcrafted specialty cocktails using fresh ingredients, hand-squeezed juices, and premium spirits. Featuring a new natural ingredient of Orange Blossom Honey are the Anejo Buzz, Honey Thyme G&T, and Cucumber Collins.

Does your Farm to Wok™ food philosophy apply to all of your restaurants?

Yes, our made-from-scratch food philosophy called Farm to Wok™ applies to all of our restaurants. In fact, we’ve been making food from scratch since the day we opened, but now we’re putting a name to it and telling our story.

What does P.F. Chang’s mean by “purposeful ingredients”?

Purposeful ingredients are ingredients intentionally chosen for their flavor or nutritional benefits, like the ingredients in our Mongolian Beef. The beef and the green onion have to be cut the same length in order to be eaten together, which is the true intention of the recipe. Both the beef and the green onion are important to the texture and flavor. The green onions are not a garnish.

Farm to Wok™ sounds healthy. Is everything lower in sodium? What sort of low-calorie, low-carb and gluten-free dishes are available?

Salt, seasoning, and sauces are key ingredients in many of our recipes. Ingredients such as umami, spicy gochujang sauce and Thai spices help to curate the incredible flavors and tastes that you have come to know and expect at P.F. Chang’s. For guests seeking low calorie options, there are a number of dishes on our menu that are less than 600 calories. We also have an extensive gluten-free menu, available upon request at any one of our restaurant locations. P.F. Chang’s nutritional information is always available online and in our restaurants for those seeking low-carb dining options– just ask your server!

What sort of processed foods are you using in the kitchen?

We use dried spices because they create greater depth of flavor and soybean oil because of its optimal depth for a high-heat wok. We also use a variety of Asian sauces, like Sriracha. Our protein and produce are delivered to our scratch kitchens whole, uncut and unprocessed where they’re hand-chopped and hand-sliced for various recipes.

Is everything cooked in a wok?

No. While the wok is our main cooking tool, we use a variety of techniques in our kitchens. We also steam, grill, and broil. This allows for greater breadth of flavors and tastes.

Will the new Farm to Wok™ menu and sourcing cause P.F. Chang’s to charge higher prices? Is it costing the company more to source these ingredients?

We’ve been cooking and sourcing real, whole ingredients since the day we opened. We don’t support the idea of compromised quality of ingredients for cost, but we know that for some occasions – like lunch and happy hour, guests are looking for a good value. To meet this need, we’ve added Smaller Plate menu options, like Kung Pao Chicken Jicama Street Tacos, Chicken Lettuce Wraps, Handmade Pork Dumplings, and Dynamite Shrimp.

Does Farm to Wok™ mean P.F. Chang’s sources everything locally?

Our produce arrives to each P.F. Chang’s restaurant fresh, never frozen or processed. We clean and hand-chop all of it every day in our restaurants. Approximately 22 percent of our produce is considered locally sourced, which means it comes from a farm that’s less than 500 miles from the restaurant. We have long-standing relationships with many of our farmers too, like Muranaka Farm, a third-generation family farm that grows our green onions and has been for over 10 years. Green onions are used in many of our classics like Mongolian Beef and Pad Thai.

What sort of requirements does P.F. Chang’s have for key vendors? How are P.F. Chang’s beef and poultry sourced?

At P.F. Chang’s we focus on using real, whole ingredients that are grown and raised in a safe and healthy environment. We take this responsibility very seriously. We require our vendors to strictly adhere to animal welfare standards and strict food safety auditing.

Our poultry is vegetarian fed and sourced from farms only in the U.S. We have strict specifications for the quality of the chicken breasts, ensuring only the best of the breasts make their way into our kitchen.

P.F. Chang’s beef is USDA grade select or better, grain fed beef with no added hormones, and is humanely raised in the U.S. Less than one percent of our stock ever requires antibiotics, and all traces of antibiotics must be gone before it’s processed. This is a federal law.