sushi dinner via

P.F. Chang’s introduced a slew of new items surrounding the theme of “lighter, brighter and fresher.” Dallas is the ONLY market to experience these selections. We were so excited to be among the first to sample the new food and drink choices. P.F. Chang’s in North Dallas held an exclusive media dinner to preview the items and fed us generously! The crowd live tweeted and posted Instagram pictures using the hashtag #SparkSomethingNew. Take a look on the social channels for more delicious pictures!

We met Creative Culinary Chef Yuji Iwasa who was responsible for the menu’s evolution. A few of the flavorful plates and drinks we were introduced to included edamame hummus, sushi rolled in a layer of cucumber, craft cocktails (like red sangria) and local beer (one from Deep Ellum Brewery).

Take a look at the new mouthwatering options below.

Sushi and Maki

Tempura Shrimp Hand Roll: A sesame-soy wrap, hand-rolled with crisp tempura shrimp, avocado, cucumber and Japanese rice (below)

tempura roll via

Spicy Tuna Roll: Rolled-to-order Sushi-grade Ahi with cucumber, daikon sprouts, sesame-seasoned rice and a dash of sriracha

Cucumber Rolled Kappa Maki: Fresh sushi-grade Ahi tuna, salmon and kani kama rolled with avocado and mango, wrapped in cucumber served with sweet and spicy glaze (below)

cucumber rolled sushi via

California Roll: Rolled-to-order with kani kama, crisp cucumber, avocado, sesame-chive rice and sweet soy sauce

Ahi Tartare with Avocado: Diced sushi-grade tuna with cucumbers, scallions, citrus soy sauce and sesame seeds over sliced avocado with crispy wontons

Dynamite Scallop Roll: P.F. Chang’s signature California Roll topped with lightly seared scallops, finished with a creamy sriracha sauce (below)

sushi dinner via

Small Plates

Edamame Hummus: P.F. Chang’s twist on hummus is a signature blend of fresh edamame, sesame seeds, ginger and a hint of chili. Served with house-made crisp plantains, a much healthier item than chips! (below)

edamame hummus via

Saigon Summer Rolls: Lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sweet chili dipping sauce (below)

chicken spring rolls via

Jicama Pork Tacos: Lemongrass seared pork, topped with a refreshing tropical pepper slaw served in jicama “shells” instead of traditional taco shells (below)

jicama pork tacos via

Asian Carnitas Bao: Carnitas with an Asian twist. Seared chili marinated pork stuffed in soft steamed pillow bao buns, served with a fresh pineapple salsa


Specialty Cocktails

Long Island Rum Tea: With Cruzan Mango, Guava and Aged Light Rums with fresh sour mix and a splash of cranberry

Twisted Whiskey Sour: Woodford Reserve Bourbon, Cointreau, orange juice, honey with blood orange bitters

Red Sangria: Absolut Mandarin Vodka and merlot mixed with fresh fruit (This was my favorite pick!)

Moscow Mule: Russian Standard Vodka mixed with P.F. Chang’s House-Made Ginger Beer

hand crafted cocktails via
Moscow Mule and Red Sangria


Goodbye Gifts

The marketing crew also provided guests with a fun Asian-inspired gift bag that included a chocolate fortune cookie. Yum!

PF Chang's swag bag via


(Disclaimer: My meal was complimentary, and all thoughts are my own.)