Casual dining Asian-inspired restaurant chain P.F. Chang’s has added eight new lunch bowls to its menu in restaurants across the US.
Developed by executive chef Yuji Iwasa, the new menu includes five regionally inspired Asian lunch bowls and the remaining three are reimagined P.F. Chang’s classics.
The lunch bowl menu includes Korean Bibimbap, Chiang Mai Noodle Bowl, Tokyo Udon Noodle Bowl, Thai Harvest Curry, Tempura Bowl, Mongolian Beef Bowl, Chang’s Spicy Chicken Bowl and Crispy Honey Chicken Bowl.
P.F. Chang’s chief marketing officer Dwayne Chamber said: “We know more than ever about what our guests crave at lunch and dinner. We also know what makes them feel welcome and what brings them back.
“Our new lunch bowls are colourful, fresh, wok-fired and delicious. They work really well for dine in or carry out, and we think they’re going to hit the spot for all of our guests.”
The spicy Korean Bibimbap bowl features chicken or steak, fresh greens, Asian mushrooms, and market vegetables over rice, topped with a fried egg and kimchi slaw.
Chiang Mai Noodle bowl is prepared with marinated chicken, ramen noodles, coconut curry broth, grape tomatoes and wonton crisps.
The spicy Tokyo Udon Noodle bowl contains chicken or steak, Udon noodles, Fresno peppers, green onion, mushrooms and fresh basil.
In addition, P.F. Chang’s is offering a new beverage menu that includes Budweiser and Bud Light along with several new Asian beers, including Tiger Lager and Hitachino Red Rice Ale.
Guests can pair their bowls with P.F. Chang’s new cocktails including Blushing Geisha, Red Dragon, Japanese Old Fashioned and Sparkling Blossom.
PF Chang’s currently operates more than 300 restaurants, including three airport locations, in 22 countries and territories.