Jutting out of a corner, a majestic white terra-cotta horse statue of the Qin Dynasty stands guard. The interior is a high-ceilinged dining court fit for the first emperor himself. From within, the aroma of spice drifts across to the traffic of El Camino Real.
A Qin Dynasty Palace on El Camino Real?! To anyone driving by, a glimpse of the impressive façade of P.F. Chang’s China Bistro located on 900 El Camino Real at the edge of the Stanford Shopping Center, is a definite eye opener.
The interior is a clash of old and new. An enormous 12th century Chinese replica painting adorns the north side of the restaurant and a panel of brightly colored glass soaks in the light from outside.
Oriental style lamps dangle down from the ceiling in clusters and intricate replicas of terra-cotta soldiers stand guard over the high ceiling open dining area and the pleasant outdoor patio. The magnificent interior makes the restaurant a far jump from the average hole in the wall Chinese eatery.
The menu offers a number of tasty dishes that are for the most part not new to those accustomed to Chinese cuisine. Upon taking order, friendly servers mix dipping sauces customized to one’s pallet.
For starters, choose from a wide variety of original and classic appetizers, which serve about three to five people a dish. The Harvest Spring Rolls ($3.50 for two, $4.95 for four), crispy spring rolls filled with shredded vegetables served with hot mustard, are fried to perfection. The Northern Style Spare Ribs ($6.50), juicy tender strips of beefs in harmony with five salt seasonings combine to create a beef-lovers heaven.
Soups accompany the appetizers well. Try the hot and sour soup ($2.95 cup, $4.95 bowl) with chicken, bean curd, bamboo shoots, and wood ear mushrooms, sparkled with hot white pepper and vinegar.
Salads are only available in enormous portions and although they are well presented, lack distinguishing qualities. The Oriental Chicken Salad ($7.95), mixed greens with shredded chicken and crispy fried wontons with a mild ginger vinaigrette, makes for a light entree.
The best way to enjoy P.F. Chang’s is through the collection of spicy dishes. Chang’s Kung Pao Chicken ($10.95) served with plenty of chili peppers and roasted scallions is a must. Singapore Street Noodles ($8.95), an innovative rice noodle dish served with shrimp and chicken in spicy curry sauce, is a delicious demonstration of Southeast Asian influence. The final touch lies in the section of the menu devoted to vegetarian dishes. The Sichuan Style Long Beans or Asparagus ($5.95), stir-fried veggies in a spicy Sichuan sauce that is most satisfying even for those that don’t like green.
If spice is not your game, the menu offers a wide variety of non-spicy and flavorful dishes. Under the title of Chang Recommends, the Mongolian Beef ($11.95), steak with scallions and garlic, gives beef a new dimension. The mixed soy sauce fried or steamed vegetable Buddha’s Feast ($5.95) provides a light salty alternative to the Sichuan.
All entrees are served with steamed brown or white rice. I noticed that the rice was a bit cold.
If there is room left, desserts are the most innovative part of the menu. The Great Wall of China ($6.95), six layers of rich chocolate cake frosted with semi-sweet chocolate chips and raspberry sauce, is truly a great wall of cake. Banana Spring Rolls ($4.95) are given a new spark of life with coconut-pineapple ice cream topped with caramel and vanilla sauce.
Reservations are recommended on the weekend since the restaurant can be very crowded. Allow plenty of time for parking.
P.F. Chang’s is a great spot for a casual group dining experience with familiar dishes and a pleasant atmosphere.