Award-winning chef Peter Chang plans to open his first authentic Szechuan restaurant in Connecticut.
Since establishing his first Peter Chang restaurant in 2011 and growing his intimate restaurant empire to 11 locations throughout Virginia and Maryland, Chef Chang said he is excited to be entering a new marketplace on the Long Island Sound.
Peter Chang Stamford’s opening is planned for Saturday, July 28, at 230 Tresser Blvd.
For more details, click here: www.peterchangct.com
Known as a master of Chinese cuisine, as well as for his disappearances and reappearances, which have kept his loyal fans captivated by his next move, Chang creates his signature Szechuan dishes, including Dry Fried Eggplant ($11), lightly battered eggplant sticks, deep fried and stir-fried with Szechuan peppercorn, chili, scallions and cilantro; and Crispy Pork Belly ($13), slightly battered pork belly, deep-fried and stir-fried with dried chili pepper and Szechuan peppercorn, among others. While Peter Chang’s family of restaurants continues to grow, his quest for quality remains the same with cuisine comprised of only the finest and freshest ingredients.
Peter Chang Stamford’s menu begins with Dim Sum, including Pork Dumpling ($9) and Vegetable Dumpling ($9 each) – served either steamed or pan-fried; and Chicken Broth Soup Dumpling ($15). Scallion Bubble Pancake ($4); Xi’an Style Lamb Youpo Noodle ($15); and Shredded Tofu Skin ($11), served hot and numbing or with sesame are great starters. Chang’s authentic, flavorful soups range from Duck Tofu Soup ($8) to Vegan “Lionhead” Soup ($10). Diners can also opt to share hot appetizers, such as delectable Peking Duck (half $35; whole $68); Crispy Pork Belly ($13) and Bamboo Style Baby Shrimp ($12).
Main courses with bold and vibrant-flavors offer something for everyone with seafood, pork, beef and vegetable options. Popular dishes include Boneless Whole Fish ($22), tilapia with a special, homemade sweet and sour sauce; Cumin Lamb Chop ($28) with spring bean; Seafood Stone Pot ($23) with Chinese yam, beech mushroom and basil; Szechuan Pepper Beef ($22) with snow pea, cilantro, sesame and onion; and Kung Pao Chicken ($17) with peanut.
The restaurant will serve nonalcoholic beverages, plus beer and wine.
Located in Stamford’s shopping center in the center of town, the restaurant space (approximately 120 seats) is modern, yet minimalistic allowing Chang’s menu to take center stage.
Peter Chang will be open every day for lunch and dinner.
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