August 3, 2019

P.F. Chang’s Introduces New Lunch menu

Asian lunch bowls starting at RS 990 are now available Monday through Friday



[Lahore, 20th July 2019] Following the success in the U.S. and the Middle East, P.F. Chang’s Pakistan is launching a new lunch menu featuring wok-fired, made-from-scratch bowls. These delicious lunch bowls will complement P.F. Chang’s extensive menu selection offering a delightful alternative for those seeking a high-quality lunch meal at an affordable price. Originally launched in 2018 across the U.S., P.F. Chang’s developed five new regionally inspired Asian bowls and reimagined three P.F. Chang’s classics to create a bold and delicious lunch experience. In Pakistan, guests can now order Korean Bibimbap, Chiang Mai Noodle Bowl, Tokyo Udon Noodle Bowl, among other delicious lunch bowls starting this July 22nd. 
“We are excited to introduce lunch bowls in Pakistan” said Genaro Perez, Vice President of Global Marketing for P.F. Chang’s. “Consumers around the world are looking for delicious solutions to their every day lunch, and we are able to deliver with fresh, made-from-scratch options that we hope will delight our guests in Pakistan just like they do in the U.S. and the Middle East” he finalized.


 “The new lunch menu showcases our exceptional range of Asian inspired cuisine. It reimagines some of our original dishes like Crispy Honey Chicken, Chang’s Spicy Chicken, and Mongolian Beef, and introduces 4 new original concepts such as the Korean Bibimbap Bowl to create a bold and flavorful lunch experience” said Wasif Munir, CEO Kingsforth (pvt) LTD. “The lunch menu highlight is not only its creative use of fresh flavors, but also its dedication to seasonality responding to our diners’ preferences and trends” finalized Munir.










 P.F. Chang’s New Lunch Bowls menu will be available Monday to Friday 12pm to 4 pm featuring:

Crispy Honey Chicken Bowl – Lightly battered in tangy honey sauce with green onion. Chang’s Spicy Chicken Bowl – Signature sweet-spicy chili sauce, chicken and green onion. Mongolian Beef Bowl – Sweet soy glaze, flank steak, garlic and snipped green onions. Tokyo Noodle Bowl – Chicken or Beef, Udon noodles, fresno peppers, green onion, mushrooms and fresh basil. Spicy. Tempura Bowl – Shrimp and vegetable tempura atop fried rice, served with sweet chili dipping sauce Korean Bibimbap – Chicken or beef, fresh greens, Asian mushrooms and market vegetables over rice, topped with a fried egg and kimchi slaw Chiang Mai Noodle Bowl – Marinated chicken, ramen noodles, coconut curry broth, grape tomatoes and wonton crisps

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