P.F. Chang’s Holiday Menu features Ramen Bowls, Bulgogi
Polished, casual-dining chain also added a Bao Doughnut
P.F. Chang’s Holiday Menu rolled out as the restaurant chain diversified its offering. Two new Ramen dishes debuted: Spicy Miso Ramen and Tonkotsu Ramen. In addition, P.F. Chang’s added Korean Bulgogi Steak, with New York Strip, savory Mongolian glaze, Yukon potatoes, and fried onion straws. The polished casual-dining chain also unveiled a Bao doughnut for dessert.
P.F. Chang’s Holiday Menu
The Spicy Miso Ramen features spicy miso broth, shiitakes, edamame, carrots, bean sprouts, tomatoes, green onion, and grilled lemon. Also, the Tonkotsu Ramen delivers to guests a creamy tonkotsu pork broth, shiitakes, edamame, carrots, bean sprouts, tomatoes, and green onion.
“This year we’re celebrating the season with a menu that offers something special for everyone,” said Tana Davila, P.F. Chang’s chief marketing officer. “Our holiday bar game is better than ever too – we’re doubling down on our wine list, local microbrews, and new holiday sangrias,”
As part of P.F. Chang’s holiday menu, Bao Donuts feature a medley of sweet flavors. They’re rolled in cinnamon sugar with miso-caramel, raspberry, and served with coffee-vanilla dipping sauces. Tiramisu combines Vietnamese coffee-dipped ladyfingers, sweet mascarpone cream, cinnamon, and crumbled fortune cookie topping
P.F. Chang’s Holiday Cocktails
Phoenix-based P.F. Chang’s also added seasonal cocktails:
- Imperial White Sangria – Browne ‘&’ White Wine, Bianco Vermouth, apple juice, orange blossom honey, cinnamon, apple
- Royal Red Sangria – Browne ‘&’ Red Wine, Amaretto Disaronno, E & J Brandy, blood orange purée, orange juice, cinnamon
P.F. Chang’s Holiday Refreshers
- Lime Soda – Lime juice, orange blossom honey water, citrus syrup, Q Club Soda. Spike It: Casa Noble Tequila
- Salted Caramel Cold Brew – Starbucks Cold Brew coffee, salted caramel. Spike it: Altos Añejo Tequila
Across 300 restaurants, P.F. Chang’s focuses on wok- and scratch-cooking techniques.
Photo credit: P.F. Chang’s
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