P.F. Chang’s–fresh, flavorful Asian cuisine

Mondays I post short reads about local, sometimes regional, eateries that serve seafood. You can read my take on other favorites, by opening the Eat Indy link under the “LOCAL” tab above. And if you get a chance to visit one of these establishments, or have a place you think I should check out, drop me a line—I’d love to hear your thoughts! Thanks for swimming along (wink, wink ; )

P.F. Chang’s prides themselves in making tasty, fresh, Asian cuisine from scratch. Which basically means one, you’re not going to get any Chinese buffet-style, overly-sauced, overly-salty, overly-yucky rendition of what should be … and two, if you want your dish spiced up, spiced down, with extra onion, with no onions, etc., you can ask for it that way because they have a kitchen that cooks. Really cooks.

I don’t frequent P.F. Chang’s, but every time I do, I always leave saying, “we need to come back soon.” Because it’s that good—and because everyone’s happy here; the pescatarians, the vegetarians, and the carnivores alike. So it’s a win win, every time.

The Food

This last time I ordered shrimp in lobster sauce. Holy crap, it was delicious. Not salty. Not too saucy. Mild flavor with a ton on shrimp and water chestnuts, which I happen to love. We also had crab wontons, which, to be honest, didn’t really taste like crab but hey, it’s a wonton and wontons (so long as they’re not fried to long) are generally pretty darn good. Other favorites at the table were surf and turf Asian style; garlic shrimp with broccoli, lobster and shrimp fried rice, and sea bass. And, believe it or not, they have a good wine selection. Bonus, my fortune was really awesome so I left with a big smile ; )

Lobster sauce doesn’t have lobster in it, but was created with ingredients used to prepare a Cantonese-style lobster dishhence, the leftover sauce became known as “lobster sauce”

Bottom line: P.F. Chang’s farm-to-wok food philosophy is a good one. Everything was fresh, flavorful and yes, I will be going back soon. Very soon.

Coming up NEXT on the blog … perfect oven-baked salmon and lobster thermidor.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox