The P.F. Chang restaurant is a two story building used only for itself so there's a lot of spaces for which it can use.
To your left is a good one from P.F.'s, which are thin slices of cold, fish meat which probably is sashimi. It has sprinkles of herbs,spices, and sauce which tasted unusual but good. At first, I was taking the meat alone and found the taste to be strong. I was late to realize that it has to be eaten with the leaves for which I thought were just garnish. Combining the two produced a beautiful texture in my mouth and taste since the two contrast each other. I liked this most.
here. The second is the Mandarin Palace in BF Paranaque with my review here.
P.F. Chang's interpretation of this is less salty but they have three dips/sauce to which you can choose with this dish, chili sauce, some kind of Soy Sauce slightly sweet, and my favorite a Wasabi like type of sauce. Nothing impressive though.
The size and weight of these chopsticks are also preferable.
The quality is good since the shrimps were soft and thick matched with a unique type of dip/sauce which I forgot what it's like. Hehe. It's like a thinner version of Mang Tomas but has more vinegar and pepper in it.
GF Dark Truffle Dome Cake has two or three types of chocolates in it but the taste and texture were not good. It's like eating Fibisco's Choco Mallows only softer and less sweeter.
The presentation doesn't look nice either.
Trying my best and kept trying, it kinda tasted good after a while and the black bits felt good to chew. It's good enough to be unique and something to try but I'm sure many Filipinos will dislike such a dessert costing around P200.
Starbuck's desserts are also way much better than this. We have plenty Western and Chinese desserts and I can't believe they don't.
I searched their Facebook page and found one dessert not in the menu called the Great of Wall of Chocolate and dipped to thick strawberry sauce. What's up with the strawberry sauce?
Two or three of these statues at the building entrance would be a great idea for Filipinos having their pictures taken with them to which they can share in Facebook that they have been to P.F. Chang's.
The wood interiors would please Koreans or Japanese but the food won't.
It is a pricey restaurant that I think wouldn't satisfy the true or part Chinese eaters and I'm not Chinese.
I find the interiors and whole setup very upscale in comparison to most Chinese restaurants in the metro, even abroad. You see, newly opened businesses has to recover their investment quickly by pricing and/or volume.
And usually, the restaurants with the best food don't have the best setups and/or management. To me, P.F. Chang's is simply a Western owned and grown restaurant that only has a Chinese theme and menu to it.
I still give the Legend (Hongkong Seafood Restaurant) the lead over it.
I'm not impressed with the concept of tea with milk so I usually refuse to try.
Gong Cha which is just across Bon Chon, popular for their chicken.
At first, I wasn't impressed because as expected, it is tea only mixed with milk and probably some sweeteners. Later on, I realized it was a good experience due to the huge, quality jellies that comes with each sip.
I'm in trance while sipping as I'm feeling envious to the business owners who created the idea. It is simple and costs cheap to produce but the experience to the consumer is good. I like to compare it with Starbuck's coffee jelly which is also good only pricier. Another, I would like to compare it to the pearl shakes stores such as Zagu or Quickly. Though they're good and cheaper, the quality of their jellies doesn't come close to this. If I had the capital, I would open the same type and compete in terms of jellies. It's not the drink or milk tea! It doesn't matter, as long it facilitates consuming the jellies.In conclusion, the craze is justified especially when you consider women and children who like sweets. It is pretty bloating though.
The quality is still good and got nostalgic since I recall the times when Auntie Anne's was new in SM Southmall.