I just saw an add for PF Chang's and I'm wondering why food court Chinese-american food is tastier? Anyone? Also how hard is it to cook frozen dumplings, yet PF Chang's dumplings are the worst incarnation of dumplings I've ever seen? They are totally unlike any dumplings I've ever gotten anywhere else too.
I get that there are a few, probably delicious dishes depending on how much sauce that particular chef is adding from the pre-made stock...
Please explain the popularity of this over-priced and, to me, very bad, restaurant.
I don't care if others want to eat there. I just want to understand :)
PFC is very different from any other Chinese-American food I've had. I eat cheap Chinese on occasion in a food court, it serves it's purpose particularly as there isn't a whole lot near where I work. CCF has a lot of options- and they make substitutions. It's better than the equivalent in the food court. So I'm asking what people like about PFC that makes them pay more for it than food court Chinese?
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