SALT AND PEPPER PRAWNS Crispy prawns with ginger, green onion, chili peppers and chopped black beans served with a sweet mustard sauce 12.5 FISH AND LOTUS CHIPS Black cod slices wok-tossed with scallions, ginger, chili flakes, garlic and black beans with lotus chips and sweet chili sauce 14 KUNG PAO CHICKEN S Chicken sliced and wok-fired with spicy Sichuan chili sauce, toasted peanuts, and red chili peppers 9.5 CHANG’S CHICKEN S Slices of wok-fired chicken tossed in chili paste, garlic, vinegar and sugar 9 DALI CHICKEN S Wok-fired sliced chicken and potatoes in a hot chili sauce 8.5 WOK-CHARRED RIB EYE Sliced rib eye with a black pepper sauce, Chinese stir-fried potatoes, grape tomatoes, onions and finished with a lime and garlic glaze 14 LAMB CHOPS Grilled lamb chops steeped in soy and lemongrass marinade 13 STACKED SALAD V Julienne carrots, red cabbage, endive, pea shoots, red radish, green apple and orange tossed in a mandarin dressing 6.5 CHINESE BBQ RIBS Slow-braised and wok-seared served with a savoury Hoisin barbecue sauce 10 MONGOLIAN BEEF Tender flank steak glazed in soy, wok-seared and served with scallions and garlic 10.5 PRIME RIB EYE Marinated, grilled and served with our black bean chili mash, house-made kimchi and wasabi mash 18 SINGAPORE STREET NOODLES Thin rice noodles in a light curry sauce served with chicken, shrimp and fresh vegetables 7.5 CHARRED VEGETABLE BOARD V Seasonal vegetables charred for a smoky flavour and served with an aromatic sesame sauce 7.5 BIGGE PLATES SMALLE PLATES BRUNCH COCKTAILS MELROSE MARY Tequila – Umeshu – Tomato – Spice – Pickled Pineapple 11 ORCHID MIMOSA Orchid – Lemon – Pomegranate – Sparkling Wine – Vanilla Tincture 10 BLISTERED SHISHITO PEPPERS V Small mild green peppers, garlic, soy sauce, Korean spiced salt, sesame seed powder 5.5 HANDMADE LOBSTER & SHRIMP SPRING ROLL Sweetest claw and knuckle meat, curry aioli sauce 14.5 ORANGE GINGER EDAMAME V Chili oil, orange and ginger salt, orange zest 4 SALMON TATAKI Thin salmon sashimi, crispy daikon sprouts, red radish, red tobiko, Korean spiced salt, sliced orange, nuoc cham sweet chili sauce 8 SEARED AHI TUNA Line caught yellow fin tuna, asparagus, peach and dill leaves, citrus ponzu and Japanese mayo 13.75 RED CHILI TOFU S V Tofu bites, Sriracha soy 6.5 KOREAN RICE NOODLE SOUP S Rice noodles, beef, shrimp, napa cabbage, abalone chili oil 9 CHILI JAM WINGS S Crispy chicken, Hunan spice, sweet chili jam, toasted sesame seeds, pickled cucumber, daikon 9.5 THE ORIGINAL DYNAMITE SHRIMP S Always imitated, never duplicated. Crispy tempura battered shrimp, spicy Sriracha aioli, spring onions 12.5 THE ORIGINAL CHANG’S CHICKEN LETTUCE WRAPS Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks lettuce cups 8.5 PAN SEARED SHRIMP OR PORK DUMPLINGS Hand-pleated dumplings with shrimp over sweet chili sauce or pork drizzled with soy and chili mash 8.5 / 7.5 SHRIMP AND WOK-FRIED NOODLES S Shrimp, twice-seared egg noodles, red onion, Fresno peppers, scallions, black beans, dark chili-infused sauce 7.25 SALT & PEPPER CALAMARI Wok-crisped calamari, chilies, nuoc cham dipping sauce 9 PRAWN PANKO SUSHI ROLL Prawn panko, yellowfin tuna, kanikama, cucumber, avocado, kaiware sprouts, sweet chili, firecracker, kabayaki sauce 8.5 BLACK TRUFFLE RAINBOW SUSHI ROLL Yellowfin and ahi tuna, hamachi, salmon, cucumber, kaiware sprouts, enoki, avocado, truffle paté, kabayaki, wasabi aioli 8.5 KALEIDOSCOPE SUSHI ROLL Yellowfin tuna, salmon, kanikama, mango, avocado, wrapped in rice paper with red and black tobiko and daikon sprouts 8.5 * Please be advised our dishes may contain allergens, for advice please speak to your waiter. STEAK AND EGGS Two over easy eggs, rib eye, roasted fingerling potatoes with a side of English mustard 19.5 ALL ON BOARD Eggs your way, grilled pork and chorizo sausage, crispy bacon from Jimmy Butlers Farm, baked beans, heritage potatoes, sour dough toast, oyster mushrooms, cherry tomatoes and onion 12 EVERYTHING BAO Thinly sliced smoked salmon and hardboiled egg perched in a doughy honey lotus bun with basil horseradish cream 8.5 LOBSTER BENEDICT Toasted English muffin topped with an herby lobster mix made from only claw and knuckle meat, served with poached eggs and house-made hollandaise sauce topped with chives 19.5 KAYA FRENCH TOAST V Brioche bread crafted from coconut milk, whipped cream and eggs, topped with caramelised pineapple, Thai Kaya Jam, a sprinkling of cinnamon and nutmeg with real maple syrup and whipped coconut cream 8.5 PORRIDGE WITH DRIED FRUIT & CANDIED NUTS OR FRESH BERRIES V Creamy rolled oats sprinkled with brown sugar, candied dried cranberries, goji berries, apricots, dates, almonds and pumpkin seeds, drizzled with real maple syrup or fresh blueberries, blackberries and poppy seeds, finished with a drizzle of berry compote and real maple syrup 5.5 WONTON LORRAINE Mixed vegetable, egg and cheese mini quiches made with bacon, onion, sweet pepper, fresh mild chilies, shiitake mushroom, cheddar cheese and a wasabi crème fraîche 5.5 SMOKED SALMON POTATO CRISP Breakfast-style bruschetta of crisped potato hash layered with horseradish cream, thinly sliced smoked salmon and dill 6 FULL MOON EGGS V Wok-fried eggs on a bed of fragrant Jasmine rice seasoned with sesame oil and our own original Mongolian sauce 4.5 GREEK YOGURT V Greek yogurt, sesame, granola, blackberries, blueberries, cranberries, goji berries, strawberries and honey 6 EGGS YOUR WAY V Cooked to your preference with a choice of two side dishes 6 PAN SEARED SHRIMP OR PORK DUMPLINGS Your choice of hand-pleated dumplings with shrimp over sweet chili sauce or pork drizzled with soy and chili mash 8.5 / 7.5 SIDES Baked Beans, Tomatoes, Fingerling Potatoes, Avocado, English Muffin, Sour Dough Toast, Bao Buns 2 Back Bacon, Pork Sausage, Chorizo Sausage, Eryngii Mushrooms, Fresh Fruit 3.5 B EA FAST & B UNCH Breakfast served Monday – Friday until 11am Brunch served Saturday & Sunday until 3pm SIDE DISHES BLACK PEPPER CARROTS S V Carrots, scallions, spicy black pepper sauce 2.75 FRIED RICE V Jasmine rice, soy, egg, carrots, bean sprouts, spring onions 3.75 CHILI AUBERGINE V Chinese aubergine, Thai basil, ginger, scallions, Fresno peppers, sesame powder 7.5 WASABI MASH V Mashed potatoes infused with wasabi, lemongrass, green onions, whipping cream 2.75 WOK-SEARED TEMPURA CAULIFLOWER S V With sweet and spicy Korean Gochujang sauce 3.5 SICHUAN GREEN BEANS S V Sambal chili paste, ginger, garlic, pickled vegetables 3 ASIAN PEAR SALAD V Endive, watercress, spinach, Asian pear, pine nuts, whole- grain mustard vinaigrette 7.5 LOCALLY SOU CED We source locally grown ingredients wherever possible, allowing us to do our part in supporting our community. This means some ingredients may change to ensure we are using the best of what is available in season. Great Garnetts Farm, Bishops Green, Barnston, Nr Dunmow Wick Farm, Layer- De-La Haye, Colchester Brook Farm, Marsh Road, Burnham-on-Crouch Crown Farm, Weybread, Diss PORK LAMB BEEF CHICKEN SUNDAY - WEDNESDAY THURSDAY FRIDAY - SATURDAY MONDAY - FRIDAY AFTERNOON TEA 3PM - 5PM 8AM-12AM 8AM-1AM 9AM-1AM OU PU VEYO S #PFCHANGSASIANTABLE / @PFCHANGSASIANTABLE S | Spicy V | Vegetarian I was born in China and grew up in Japan where I developed a passion for art and travel, which has become my inspiration for this menu. It is a collection of street food and modern adaptations of classic dishes from various parts of Asia, tailored uniquely for London. Philip Chiang