Since the day it opened, P.F. Chang’s has made its food from scratch, and now they’re telling that story with Farm to Wok™. The new menu, which launched in all restaurants on July 12, showcases this food philosophy – clean ingredients, purposeful recipes and the power of a fiery wok.

New dishes include Wok-Fired Filet Mignon, Singapore Firecracker Chicken, Wok-
Charred Brussels Sprouts, Cauliflower Tempura and Hunan Dragon Wings. P.F. Chang’s Garden to Glass beverage philosophy also launches on July 12, highlighting the brand’s focus on fresh ingredients, hand-squeezed juices and premium spirits. New handcrafted specialty cocktails include the Añejo Buzz, Honey Thyme G&T and Cucumber Collins – each featuring regionally sourced Orange Blossom Honey.

P.F. Chang’s chefs use real, whole ingredients to make their food and signature beverages from scratch, every day, in each individual restaurant. Dim sum is hand-folded, fresh ginger root is juiced for house-made ginger beer, and even sauces are made from scratch.

“Farm to Wok™ has been our food philosophy since the day we opened. It’s been our story – and now we are telling it,” said Dwayne Chambers, P.F. Chang’s chief marketing officer.
“Many guests don’t know that every one of our restaurants has a scratch kitchen. This means our chefs are preparing food fresh every day – chopping vegetables, hand rolling sushi and crafting handmade cocktails from fresh squeezed fruits. Farm to Wok™ is allowing us to share the stories of the people who make it possible.”

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