Prepare to embark on a culinary adventure with one of America's most celebrated Chinese chefs, as he brings his flavorful creations to the suburbs of Philadelphia. This is a story of a legendary chef, Peter Chang, and his journey to becoming a household name in the culinary world.
Imagine driving past a nondescript storefront, unaware of the culinary gem hidden within. That's the experience many had before discovering Peter Chang's restaurant nestled between a yoga studio and a dental office in King of Prussia. But once you spot the glowing red sign, you know you've stumbled upon something special.
Chang's story began in the Washington, D.C. area, where he gained a dedicated following for his Sichuan-inspired cuisine. His talent and unique style were showcased in a New Yorker article, solidifying his status as a local legend. However, it was in 2011 that Chang truly made his mark, opening his first restaurant in Charlottesville, Virginia, and thus began an empire that now boasts 20 restaurants across the Mid-Atlantic region.
Now, Chang has made his highly anticipated debut in the Philadelphia area with not one, but two new restaurants: Peter Chang in King of Prussia and Mama Chang in Colmar. His once elusive presence is now a welcoming sight for food enthusiasts.
Upon visiting, I was immediately captivated by the array of dishes on offer. From the signature bubble scallion pancake to the dim-sum sampler box, each bite was a journey through a world of flavors. The crystal shrimp dumpling, with its clean snap, the hoisin-coated Peking duck spring roll, and the fragrant wonton with chili oil - every dish was a masterpiece.
But what sets Chang's cuisine apart? While he is often referred to as a Sichuan chef, his roots lie in the province of Hubei. Hubei's cuisine is a unique blend, influenced by neighboring provinces like Sichuan and Hunan, yet interpreted in its own distinct way. This fusion is evident in Chang's dan dan noodles, which offer a lighter and brighter take on the classic dish, with a unique twist of vegetarian diced tofu and preserved olives.
Chang's black pepper shrimp is a masterpiece of fusion cuisine, blending Sichuan, Hunan, and Cantonese styles. The bold yet balanced sauce is a testament to his culinary prowess. This dish, presented in a beautiful hot pot, is a true showcase of his talent.
The two Philadelphia-area restaurants, Peter Chang and Mama Chang, offer almost identical menus, allowing diners to explore a wide range of Chinese dishes. While Peter Chang presents a broad array of classics in tapas-style portions, Mama Chang showcases Hubei-style home cooking inspired by Chang's mother. Both restaurants aim to cater to diverse communities, offering a taste of traditional Chinese cuisine in suburban locations.
Despite the region's demographic shift, with Chinese families moving to the northern and western suburbs, Chang's restaurants have found a dedicated audience. About 40% of Peter Chang's customers in King of Prussia are of Chinese descent, while in Colmar, that number drops to 20%. Chang's menu caters to both traditional and Americanized preferences, offering a balance between authenticity and familiarity.
When visiting either location, I highly recommend branching out from the usual suspects like General Tso's chicken. Instead, indulge in the Wuxi sweet-and-sour chicken, with its larger chunks and lighter batter, offering a garlic-infused punch. The dim sum selection is also a must-try, with unique options like the firecracker cilantro fish roll and the vibrant cucumber salad, a true explosion of flavors.
For a true taste of Chang's culinary genius, try the jade tofu duck soup. The verdant broth, tinted with kale puree, is a masterpiece of texture and flavor. The duck meat, cooked to perfection, adds a hearty element to the soup, making it a true standout.
Chang's love for spice is evident in dishes like the dragon eggplant in garlic sauce, where the suoyi-style knife work allows the eggplant to expand, soaking up a saucy glaze that balances sweetness, tang, and spice. His double-cooked "dry fry" method, seen in dishes like the eggplant fries and bamboo fish, showcases his mastery of aromatic spices.
But it's not all about the spice. Some of Chang's best offerings showcase subtle flavors, like the "farmer's stir-fry," a homage to Peter's mom's cooking, incorporating rough-chopped vegetables and tofu skin. The Yangzhou-style Lion's Head meatballs are a comfort food masterpiece, with their cloud-like texture and fluffy pork, cooked to perfection in a mild brown gravy.
As these two locations evolve, I'm excited to see how they will impact the suburban dining scene. With one of America's most decorated Chinese chefs finally in our region, these restaurants are sure to become a wider draw. Chang and his family have already made a worthy addition, and with their culinary mission at the forefront, the potential for these restaurants to become a destination is immense.
Peter Chang KOP
Henderson Square, 314 S. Henderson Rd., Suite C, King of Prussia, 717-431-0488, peterchangkop.com
Open 11 a.m. to 9 p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday.
Larger plates, $16-$40.
Wheelchair accessible.
Not ideal for gluten-free dining.
BYOB
Mama Chang
118 Bethlehem Pike, Colmar, 215-822-0299, mamachangphiladelphia.com
Open 11 a.m. to 9 p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. Brunch 11 a.m. to 3 p.m. Friday through Sunday.
Larger plates, $16-$42. Bottomless dim sum weekend brunch, $33 per person.
Wheelchair accessible.
Not ideal for gluten-free dining.
Drinks: Full liquor license with colorful cocktails, Chinese beers, and baiju.
Menu highlights (both locations): Dim sum box platter, scallion bubble pancake, tofu skin salad, dan dan noodles, spicy dry fried eggplant, farmer's stir fry, dry fried bamboo fish, dragon eggplant, Peking duck, soybean beef pot, cumin lamb shank, and more.
