One of America’s most celebrated Chinese chefs brings his full-flavored cooking to the Philly suburbs
In the heart of King of Prussia's Henderson Square, a nondescript storefront might go unnoticed, nestled between a yoga studio and a dental office. But look closely, and you'll find a glowing red sign that reads 'Peter Chang,' a name that has become synonymous with culinary excellence in the Washington, D.C. area. This renowned chef, once a fixture in the Sichuan kitchen scene, has now expanded his empire to the Philadelphia region with two new restaurants, Peter Chang and Mama Chang.
Peter Chang's arrival in Philadelphia marks a significant milestone. The restaurant's dim-sum sampler box is a feast for the senses, featuring a delicate white snap of a crystal shrimp dumpling, the crunchy crunch of a meaty Peking duck spring roll, and the aromatic spice of a wonton infused with house chili oil. This culinary experience has left a lasting impression, solidifying Chang's reputation as a master of his craft.
However, the story of Peter Chang's culinary journey is more complex than it seems. While he is often referred to as a Sichuan chef, his roots lie in the province of Hubei, a Central Chinese crossroads where the cuisines of neighboring provinces like Sichuan and Hunan have influenced traditional dishes. Chang's unique take on dan dan noodles, for example, is a lighter, brighter, and more spiced version, with vegetarian diced tofu replacing the usual ground meat, and topped with crushed peanuts, preserved olives, and mustard greens.
The restaurant group's flagship concept, Peter Chang, opened in a BYOB space in King of Prussia last summer, while Mama Chang, with its 400-seat capacity, debuted in October in a space previously occupied by a Chinese restaurant for 39 years. Despite their different concepts, the two restaurants share almost identical menus, as the company experiments with what resonates with their audiences.
Lydia Chang, the chef's daughter and business partner, explains the group's preference for suburban locations, citing easy parking and the opportunity to introduce diverse communities to traditional Chinese cooking. However, the Philadelphia region has already witnessed a significant demographic shift, with Chinese families moving to the suburbs over the past two decades, and restaurants like Mama Wong and Han Dynasty have successfully catered to this audience.
The menu at Peter Chang features a wide array of classic Chinese dishes, many presented in tapas-style small plates. The dim-sum box platter is a must-try, offering a variety of delicious options. For those seeking a more substantial meal, the larger plates range from $16 to $40. The restaurant is wheelchair accessible and offers a BYOB option, making it a convenient choice for diners.
Mama Chang, on the other hand, showcases Hubei-style home cooking and larger family-style portions inspired by Chang's mother, Ronger Wang. The menu highlights include jade tofu duck soup and Lion's Head pork meatballs, which are available at both Peter Chang and Mama Chang locations. The restaurants are open from 11 a.m. to 9 p.m. on weekdays and until 10 p.m. on weekends, with brunch available from 11 a.m. to 3 p.m. on Fridays through Sundays.
As the two restaurants continue to evolve, the wider public's realization that one of America's most decorated Chinese chefs has arrived in the region will undoubtedly bring a surge of interest. With their unique menus, suburban locations, and a commitment to introducing diverse communities to traditional Chinese cuisine, Peter Chang and Mama Chang are already making a significant impact on the local dining scene. The potential for these restaurants to become a wider draw is evident, as Chang and his family continue to refine their culinary mission.
