Our area has its fair share of Chinese restaurants, but when award-winning Chef Peter Chang debuted his latest culinary destination, Peter Chang Stamford, in September, he brought a little something new to the table (literally).
Yes, you’ll find familiar favorites like kung pao chicken, dan dan noodles, and Mongolian beef, but the real stars of the menu are the classic Szechuan dishes. The cuisine is complex and spicy, mostly due to the liberal use of mala, a spice that literally translates to “hot and numbing,” according to general manager Daniel Chiang.
Szechuan Pepper Beef
Jade shrimp with crispy rice cracker
Take for example, the prawns with vermicelli noodles. Large, meaty shrimp sit atop a bed of fine rice noodles, layered with garlicky, briny, and spicy flavors. Other specialty dishes include the Peking duck and fall-off-the-bone-tender Beggar’s Ribs with potatoes, dressed in spicy barbeque sauce. “That’s one of his modern variations of a classic dish,” says Chiang.
Worth noting are some of Chef Chang’s trademark appetizers which he does some variation of at all of his locations. They include crispy pork belly, dry-fried eggplant, and bamboo-style fish. “Peter Chang is known for these appetizers,” says Chiang. “They kind of put him on the map.”
Dry fried eggplant
Though Americanized Chinese food has evolved to be sweeter and to put a heavier emphasis on frying, Chiang says he’s noticing a shift back to traditional flavors and techniques. “Americans lately are intrigued by more traditional dishes, and there are more foodies willing to try something different,” he says. “People are very happy because you can’t find food like this around here. You’d have to go to New York City to find dishes like this, but now there’s an authentic Szechuan restaurant in the neighborhood.”
Peter Chang Stamford
230 Tresser Blvd
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