Peter Chang

The food is amazing. My first time here was a few nights ago. The service was a little shaky to start but the place was busy so it was expected. By the end of dinner she had earned herself 22% of a 80.00 dollar bill (the food isn’t overly expensive. I was on a date and I like to try several apps when it’s my first time to a place). The portions are more than generous. We ordered two dishes and it was enough for 4 – 5 people.

I came to Peter Chang for lunch and ordered 3 of their popular appetizer dishes.
BANG BANG SHRIMP — The sauce didn’t pack that Szechuan bang I was expecting but it wasn’t too overpowering which I appreciated. Main complaint is, the fried batter on the shrimp was a bit mushy. If they could make the shrimp crispy along with spicier sauce then it would be a winner!
CRISPY PORK BELLY — Yes it was nice and crispy but it was lacking flavor. It needed some sort of sauce to dip it in or maybe even add some salt & pepper. Both the shrimp and pork belly on the menu had a pepper next to it signifying that it was spicy but there was most certainly no spice.
PETER’S BIG BUN — Their take on the trendy xiao long bao. The size was very appealing and It tasted like your standard soup dumpling so it was alright.
Honestly I was expecting more of an authentic experience coming here. Peter Chang reminds me of PF Chang’s… I guess they’re related.

The food here is always excellent. My 10 year old son found several items on the menu he wanted included a soup in a dumpling and a scallion bubble. Both were big hits. My parents got more of the traditional dishes, both were tasty. My spicy entre was very good as well.
What threw off the beginning of the evening was our entry into the restaurant. My 85 year old handicapped mother asked to sit at a table rather than a booth. You would have thought she was asking for something much more complicated. The place was ¼ full with none of the tables used. The hostess had to get a manager? We were seated at a table, and several other parties were seated at tables around us as well. What was the big deal. It certainly started the tone of the evening out wrong sadly.

I’ve had carry out from here a previous time and it was good so I was excited to go back there. The service was really lacking though and made for a bad experience. Plus I must not have known what the order because I didn’t think it was as good as the carry out which someone else ordered.
Service: When we first walked in, the guy asked if had a reservation. We said no. And he looked at the clock and said «I guess we’ll be ok». The place was empty except ONE table. Really guy?! Really!!! I’m Asian going to an Asian restaurant, so I wanted to eat with chopsticks. I asked one of the waiters if we could have chopsticks and he said they were out. Seriously??? How does that even make sense? Then as we are finishing, I see the table next to us had just gotten chopsticks. C’monnn!!! SERIOUSLY?!
Food: some of the food was good and some was just ok. I liked the braised ribs with rice appetizer and item number 70– some stuffed tofu dish. We got this fish dish– a boneless fried fish but the sauce was basically just a sweet and sour sauce which lacked authenticity to me. We also ordered some chicken dish that had almost the same sauce and didn’t seem that special. All these items were marked spicy with one pepper and they were not spicy at all.
I would maybe come back just to find out what those original dishes were that I had that I liked but maybe just to carry out so I wouldn’t have to deal with the folks inside. Very disappointed.

Peter Chang has all the standard take-​out fare which we frequently order. However, you’re missing out if you don’t dine in. Items like the bubble pancake cone beautifully prepared and piping hot to the table. Seeing what other diners are enjoying will encourage you to try something brand new. The food is eclectic and consistently excellent.

Peter Chang has entered the minds of many with a lot of hype, and, I have to say, that it met and, in some regards, exceeded expectations. Touted by the Washington Post Mag as the most authentic Chinese food for the area, I have to say Peter Chang’s isn’t the *best* Sichuan food I’ve ever had, but it’s pretty darn good and it’s tough to find a comparable competitor in the area (North Arlington isn’t exactly known for its bevy of Chinese cuisine). But onto the experience!
I came to Peter Chang’s for a holiday lunch with a group of college friends. The restaurant is very accommodating with groups, and it has both round tables and square tables that can be configured for larger parties (pro tip: make a reservation ahead of time!). We ordered family style, which really is the only way at any Chinese restaurant — I mean, c’mon, we want to try multiple dishes am I right?.
Starting with appetizers, we ordered the Scallion Bubble Pancake, Sauteed Diced Chicken with Red Chilis, and Beef Tripe. The Bubble Pancake was amazing in terms of *wow* factor. Similar to roti canai, these «pancakes» are literally inflated fried dough balls that are hollow — to eat, just rip and dip into the provided dipping sauce. It’s a great choice to start off your meal. The Diced Chicken was just as tasty, fried to a crisp perfection and dressed with dozens of red chilis. The Tripe is perhaps more of a risky choice for those unfamiliar with the dish, but I enjoyed its spicy and cold (it’s a cold appetizer) bite in contrast with the others.
Entrée-​wise, we ordered the Pork Belly, Fish in hot oil (sorry I forget the menu name… it’s called shui zhou yu in Chinese!), and the Golden Mountain Chicken (a non-​spicy option for my boyfriend who isn’t such a fan of hot foods). All three were great, and I was satisfied with their overall flavors. Stand out would definitely have to the pork belly. I could have actually used a bit *more* of the spice in the spicy dishes — Peter Chang’s, while hot, didn’t necessarily have the same numbing factor that is a constant in Sichuan cuisine.
Overall, it’s a great lunch option for those looking for a Sichuan fix or looking to try Sichuan food. There are options for those who aren’t the biggest fan of spicy foods, but honestly you’re at the wrong restaurant if you don’t want to eat spicy. At the end of the day, Peter Chang’s is affordable (was less than $ 15 a person when all was said and done — they even split the bill 8-​ways for us! A+ for service) and tasty. I definitely want to come back and try more off of their expansive menu.

I have been looking forward to visiting Peter Chang’s for awhile. After trying out one of his newer locations in Virginia Beach, I knew this was the real deal. I also know that Peter has been opening many new locations in the mid-​Atlantic region recently so I was hoping he was able to maintain the quality and authenticity he is known for.
One thing that was not highlighted in these reviews: RESERVATIONS ARE ABSOLUTELY NECESSARY. Because it’s in a strip mall and not necessarily a «trendy» type of place, I was thinking we could pop in and get any table. NOT SO. A few hours before, we decided to make reservations and 8:30 was the soonest they had. Thank goodness, because once we got there, it was a packed house with a line out the door and we only had to wait a few minutes since we had reservations.
Let me say this about service: it’s prompt and to the point. There aren’t a lot of bells and whistles, which is actually fine with me, but for those expecting for warm and fuzzy service, go elsewhere. For appetizers we started out with: crispy pork belly, dry-​fried eggplant, and 2 Peter’s big buns. I think the big buns are TOTALLY overrated. They come with a straw, as if you’re able to sip out the soup, but its pretty awkward to do that and when you open up the bun, the contents (whatever pureed meat that is) looks pretty unappetizing. In addition to not being very flavorful, I would just totally skip the big buns. The crispy pork belly was alright, just kind of basic tasting with a bunch of chili peppers thrown in. Conversely, the eggplant strips were AMAZING. It wasn’t just a fried messy vegetable, they use some kind of flavored panko, or something that cannot be duplicated at home, and are bursting with flavor. The eggplant was probably one of the tastiest things I’ve had in awhile.
They have a small drink list. No liquor. A few interesting wine choices, but I think your best bet here is a big can of cold Sapporo. See picture for drink menu.
We were wondering if a hot pot would be enough for 2 people. The waitress informed us that if you add 2 proteins (i.e., chicken and beef), it absolutely would be. But my bf, was pretty hungry so we got 2 dishes: Schetzuan Style Stir-​fried hotpot (#54) add chicken and the Shredded Duck (#56). Regarding the spicy level for the stir-​fried hotpot, it shows 3 chili peppers. I don’t consider myself a wimp with heat, but this was INSANELY spicy and the waiter informed me there were 2 heat factors: spicy and numbing. It was pretty spicy but the NUMBING sauce is what makes it unbearable. It ruins your tastebuds. I told her to take down the numbing sauce a bit but I still couldn’t really handle too much of it. So unless you’re a ninja who can handle major heat, keep that in mind when you’re ordering a dish with 3 chili peppers. The shredded duck, on the other hand, was AMAZING. Perfect heat level, great flavors bursting and a bunch of peppers and onions.
Overall, the food had great authenticity, heat, and quality. Peter did not disappoint. Looks like this place is killing it too and will be adding more locations soon. This has to be probably the best schezuan place in the metro region!

Came here New Year’s Eve with family for Chinese food. We ordered duck, seafood, and pork dishes. If you’re here for authentic Chinese food, I say you could go elsewhere. The food was extremely salty and obviously catered to more American palettes. We also ordered a scallion pancake that was thick and flavorless. The restaurant interior itself was unimpressive, although the staff were friendly and knowledgable when asked about recommendations. They were also accommodating, considering we had a reservation and they were able to move it 15 minutes earlier when we called and asked, so +1 star. Prices are alright for large family-​style Chinese dinners, but again nothing special.
Personally, I feel there are better-​quality and better tasting Chinese restaurants to be found in the area other than Peter Chang.

A solid Szechuan restaurant perfect for family-​style dining and well-​priced, tasty food. I don’t have the best tolerance for spicy food, but this food was pretty tolerable — which may be a plus or minus for different people.
The bubble scallion pancakes and pork belly are must orders! The scallion pancake dish is not only an eye-​catcher, given its large hollow size, but it is also packed with a lot of flavor and crispiness.
Overall, a place I’d be willing to come back to when I have a craving for Szechuan food.

Food is really good and made fresh. Staff is very friendly. The servers did mix up a few items with different tables. I will come back here.

Went out on a Saturday night so I expected there to be some wait. the wait ended up being about 40 minutes. They gave us a text reminder. During that time you can walk to Duck Donuts or any other place near by.
the food was pretty good. the portions weren’t bad for the price. we got a tofu dish with beef that was very tasty. as well as a fish dish. but I forgot what they were called. they had a chicken and basil dish that had celery (not a favorite of mine).
for appetizers I would recommend the eggplant dish or puffed scallion bread. it came with a curry sauce and was amazing!!!
The wait for the food wasn’t bad. we told them what appetizers we wanted when we were seated and they came out in about 7 minutes. and lastly. the bathrooms were better than your typically Chinese restaurant bathroom. but still could be better.

Nothing lifts my spirits more than a Peter Chang soup bun. After a hard day at work, this is where I want to eat. Every dish I’ve had is great. The soup bun hits the spot. Grandmother’s noodles are perfect with well-​balanced flavors. The smoked tofu tastes so good, kind of meaty. The only thing I wish they offered was a pot of hot tea and the service was only so-​so.

I will give a qualified hearty endorsement of the kitchen. You have to know I am very picky, and I have been a long-​standing fan of that other bastion of Szechuan cooking, Sichuan Jin River in Rockville so you have my basis for comparison. This place lacks the homliness and rough edges of Sichuan Jin River, which on reflection, draws it closer to my heart. Yet Peter Chang’s kitchen seems more professional, the menu more attuned to an American audience, and there is a perfectionism in the presentation. You can’t lose here.
I found the dry fried eggplant with a streusel of dried hot chilli, garlic, and fried cilantro (stems and leaves both) slightly underwhelming. I loved the sensational flavor of the crunchy topping but somehow it didn’t round out the tasteless eggplant which I feel should have been slightly more salted before being batter-​fried.
The twice cooked pork belly with cabbage had a delicious, smoky sauce with hints of five-​spice and clove. It was a masterful representation of that high-​heat Chinese frying technique which is impossible to pull off without great experience and specialized equipment. But I found the pork belly skin texture a slight distraction from full enjoyment of the dish. If that doesn’t bother you, I will say the flavor of the smoky dish was superlative.
The tofu skin with bokchoy was slightly below par in terms of flavor. The bok choy was perfectly wilted, but the entire dish was just lacking in a certain level of saltiness which would have made it feel more rounded out. (It was a healthy option we chose.)
Chinese food being fried is a bit tough on the stomach, and the portion sizes here are so huge that you end up eating a second meal out of any visit. They don’t skimp, and even rice bowls are big.
Service was sweet and perfectly attentive. The atmosphere of this restaurant is genteel, and their space is well-​appointed and decorated.

Just ordered take out on a Friday lunch. Host who answered the phone was nice and answered my questions nicely. Also tipped kind of generously considering it was takeout and she seemed really grateful. Parking was sparse but fast turnover as people were leaving.
A common theme for all the food: SUPER SALTY. Ordered the crispy pork belly, fried eggplant, fish filet in oyster sauce (lunch special so it came with a soup and egg roll, but they forgot the egg roll), and combination lo mein. Crispy pork belly, basically fried bacon, was good but could really only handle one piece because it was so heavily fried, dripping oil when I picked it up. Fried eggplant was better, easier on the salt as well. My biggest dislike was the fish filet. I don’t know if it was just a bad batch, but they must have dumped half the oyster sauce bottle in there. Could not eat it as is because it was too salty. Tried to salvage it by adding water but no amount of water seemed to really make it bearable. Thankfully lo mein was good ol lo mein so that I had something to feed the kiddos!
I thought because each appetizer was around $ 10 – 11 it would have some quality control but wasn’t the case for me!

I couldn’t believe how unassuming this place is. I have been to Peter Chang in Fredericksburg and had the must-​haves: crispy pork belly, mapo tofu, eggplant, so this time we opted for new dishes (with, the awesome yummy scallion pancake). 2 big buns for the kid who devoured them. We thought Grandma’s Noodles were awesome, and they were hot, not cold (as previously mentioned here). We tried the Crazy Ghost Pepper beef on the recommendations here that it wasn’t a killer, but I did think it was hot and it knocked out my palate for a few minutes. It was very tasty, and sweet heat was good, but too hot for me, although I did kinda like it. We had the fried flounder app and it was flaky, light and delicious. LOVED that fish! I give it four stars for food and our server, Ethan was terrific (thanks). Good sauvignon blanc on the menu, too. I like pairing that with spicy stuff. Atmosphere, eh.

Yum yum yum!
Scallion pancake and the crispy pork belly are a must try on the menu — as you can already tell. They are both to die for. The hollow scallion pancakes are perfectly cooked, slightly chewy, and fragrant. The crispy pork belly is as good as you’d expect it to be. Spicy, salty, and crunchy!
Ordered a few more dishes from their menu that we shared with our group. Everything was cooked perfectly, mostly exceeding my expectations. The ‘Peter’s Big Bun’ comes with a straw and it’s so so good. Don’t wait too long to eat these — start digging into it before it gets cold!
The staff was very friendly and helpful. They were very knowledgeable of the menu and was able to share some suggestions with the food we’re sharing around the table.

3 stars…
Pork fried dumplings were lacking flavors, the Grandma’s Noodle had good taste but the noodle was all bunched up and I had to break it up first, the Noodle Soup with Braised Beef Brisket was better than the others but the noodle was partially bunched up even in the hot soup. This means the noodles were boiled ahead of time…
Unexpected disappointment at a Peter Chang’s restaurant. :(

I came in with high expectations (especially since I had the chance to try China Star in Fairfax while he was there) and I left feeling disappointed.
For those who don’t know who Peter Chang is, Google his bio. The famous chef is known for his spicy Szechuan style dishes (specifically, «mala» spicy which is the numbing spice) and even garners his own cult following.
My group and I ordered:
— Grandma’s Noodle: My favorite dish. The noodles were cooked al dente and there was a good amount of numbing spice, but it wasn’t overbearing.
— Crispy Pork Belly: It was a little dry and salty, but a generous portion as an appetizer.
— Crazy Beef with Ghost Chili: For a dish with 5 peppers next to its name, I didn’t even break a sweat. It was flavorful.
— Bang Bang Shrimp: I’d pass, you can get a dish similar to this at many Americanized Chinese restaurants.
— Stir Fried Hotpot: Second favorite dish. Huge portion, good ratio of meat to veggies, and perfect amount of spices and sauces.
— MaPo Tofu: As a classic dish, you can’t go wrong. It wasn’t as spicy as it used to be though.
— Guangong Shrimp: This was was similar to the stir fried hot pot, so I would pass on this and get the hot pot instead.
I was looking forward to a myriad of spices and tons of flavors, but it seemed like the spice level catered to American tastes. The service was slow and our food came out sporadically — but since they’re so new and so busy, it was understandable.
Our group of 5 arrived around 5:15 and the restaurant was already half full, and by the time we received our appetizers, the restaurant was completely full! The restaurant is located off Lee Highway/​29 in the Yorktown area of Arlington (basically the border of Falls Church and Arlington) in the same shopping center as Harris Teeter. Reservations are highly recommended due to the hype.

Peter Chang opened with much fanfare, with bloggers excitedly writing about Mr. Chang’s return to Northern Virginia. Admittedly we were eagerly awaiting its opening as well, but not because we were gaga about the chef but because we were very much waiting for an authentic Sichuan restaurant to hit the D.C. area. D.C. had been plagued by mediocre Chinese food for far too long and desperately needed something that wasn’t greasy and fake (yes, that yummy General Tso Chicken is not really Chinese food).
So we popped in on its first Friday night of opening and patiently waited the 40 minutes. We were a bit surprised (and somewhat offended) that we were seated at the bar, the only people of the night who were seated there. We love a good chef’s table/​counter but this felt more like the dunce table. Growl. But being good sports, we focused on the food and made the best of the situation, which ended up just fine. We were serviced by the General Manager, who was professional and hospitable to us all night and didn’t make us feel like outcasts. She asked us about our meal and was genuinely interested.
The Peter’s Big Bun is a big boy’s soup dumpling. It’s a fun appetizer to order but it is more gimmicky than anything. The Grandma’s Noodle is a dried cold dish that has numbing Sichuan peppercorns but wasn’t fire breathing hot. The Sautéed Diced Chicken with Sichuan Chili Peppers (la zhi ji) was not the usual mouth burning popcorn chicken that is addictive to pop but a grown up version that had juicy chunks of chicken stir fried with pieces of chili peppers (not the whole chili pepper). The flounder with sour cabbage soup had a rich broth but was unexpectedly not spicy. The double cooked pork belly (sauteed in bean paste and leeks) was a favorite. It went really well with rice and wasn’t overwhelmingly salty.
Peter Chang gets a nod from me because it was well executed, sophisticated, Chinese food that not only was clean tasting but did not compromise on authenticity. If you are looking for authentic Chinese food from the Sichuan region, Peter Chang delivers. This is the real deal guys, take it from someone who was fortunate enough to live, breathe, and eat in Flushing for 2 years.
Lydia, the General Manager (and Peter Chang’s daughter) keeps a watchful eye on the dining floor and checks in with customers but also rolls up her sleeves, carrying take-​out orders from the kitchen to the front counter, taking orders, and pouring water. Her gentle, smiling demeanor is both professional and welcoming. Signs, that the success of this restaurant is just beginning.

Where Peter Chang goes, others will follow. This Sichuan chef, famously known for his frequent movements and disappearances from restaurants, is back in Northern Virginia after years of bouncing around Charlottesville, Fredericksburg, Richmond, and even Georgia and Tennessee. It’s been years since he was last seen in Northern Virginia, but he’s back and he’s got two new restaurants up his sleeve — one in Arlington that opened on Saturday, March 14 and an upcoming restaurant in Rockville Town Square, opening sometime in April. His movements have inspired a movement of fans and admirers who follow him online. He’s like the Where’s Waldo of the food world — people are always hunting him down, looking for that chef with the big smile, and most importantly, looking for the master of Sichuan, of ma la (麻辣).
Peter Chang Arlington had a soft opening this past weekend, where the former Oriental Gourmet is located in the Lee-​Harrison Shopping Center. Chef Chang has been in the kitchens all weekend for the opening of his newest restaurant. I went Sunday evening for dinner. Initially they told me it may be up to an hour’s wait but they called only 30 minutes later, so it wasn’t as bad as I thought it may be. The menu boasts a decent selection of appetizers, chef specialties, and grandmother homestyle cooking.
What we ordered:
+Appetizer of crazy beef with ghost chili ($ 10 and 5 pepper symbol)
+Peter Chang’s seafood in stone pot ($ 20)
+Double cooked pork belly ($ 15)
+Mapo tofu ($ 11)
Everything was delicious. The crazy beef with ghost chilies was probably the spiciest dish (although I eat Sichuan food all the time so have numbed off my tongue at this point and can’t say objectively). The seafood in stone pot (not spicy) consisted of a medley of seafood — jumbo shrimp, sliced flounder fish, scallops, and mixed veggies cooked with curry powder. The other classic Sichuan dishes, double cooked pork belly and mapo tofu, were also cooked very well. Flavors all work together and there’s just the right amount of spiciness and numbness.
I was surprised to see that «squirrel fish» (松鼠鱼, or as the menu says, boneless whole fish with pine nuts) was on the menu. This is a very popular Huaiyang, not Sichuan, dish. It’s a dish that my family knows and loves but hardly see in this area (aside from Golden China in Chantilly).
Would also recommend the following popular Sichuan dishes:
+ #66 — hot and numbing flounder with tofu in clay pot
+ #27 — sautéed diced chicken with Sichuan chili pepper
Also recommend getting appetizers of scallion bubble pancake and Peter’s Big Bun (essentially a ginormous soup dumpling).
Service was pleasant and quick. And now that the restaurant is fully opened, I expect this location to be quite busy in the coming weeks. Thankfully, you can make reservations over the phone. For now, Peter Chang is back in Northern Virginia!