Chang’s also features Happy Hour food and beverage specials 4-6 p.m. Hawaii-born Chef Grant Kawasaki has also created a sushi menu featuring fresh ingredients that include kaiware sprouts, enoki mushrooms and wasabi aioli in a variety of sushi rolls pleasing to the eye as they are to the palate. How we treat and interact with our guests is what will set us apart from everyone else.” “For us to be successful, we need to engage with our guests and guide them through our menu. “I apply that to our day-to-day operations because every day we have guests from every corner of the world, and their expectations are so different,” shares Valentino. Valentino says he incorporates a quote from Howard Behar, the now retired president of Starbucks Coffee Company: “We’re in the people business serving coffee, not the coffee business serving people.” It’s important to me that our employees are happy in what they do to be here day in and day out providing exceptional service in hospitality and culinary.” “People make the difference,” he says matter of factly. Chang’s Waikiki, Valentino knows the single most important factor for success. Recently stepping into the shoes of director of operations at P.F. “Our culinary team works incredibly hard each and every day to ensure the flavor, texture, aroma and taste exceed the expectations of our guests,” shares Valentino. Hopefully these dishes will still be on the menu when you stop by! “I can’t even pronounce the Korean sauces in this dish,” says Valentino, “but it’s got three flavor profiles with sweet, tangy and spicy. The Kim Chee Fried Rice entree incorporates a cooking method that can only be found in Hawai‘i. Valentino recommends the VIP Duck as the perfect starter dish for sharing-the duck breast and thigh are served together with bao buns and three different sauces. Beef and shrimp are the proteins, and it’s wonderful.” It’s easily burned if not careful, but is one of the most sought-after dishes on our menu. “Our Mongolian sauce is simple, but the trick to one of the most successful dishes within the brand is the texture of the meat with the caramelization of the sauce. “I love our Mongolian Surf & Turf,” he states assuredly. Speaking of the menu, we ask about Valentino’s personal favorites. It’s important for our menu to be unique and exclusive since Hawai‘i is such a diverse location and destination.” “We’ll be losing some classics, but overall, I think there will be a better variety of choices for our visitors and residents. “It will have a new look and an array of different dishes,” shares Valentino. This new year will bring a revamping of the main menu. All woks are seasoned just like cast iron pans, and reach temperatures up to 500 degrees, so every chef could very well be considered a wok master. The 2,000-year-old tradition of wok cooking is also honored and celebrated by P.F. “I believe our vision and standards produce the very best that Chinese cuisine can offer,” he states. Valentino explains that because dishes are composed of many ingredients and sauces, balance is crucial and any deviation from the restaurant’s strict standards results in dishes that are either too sweet or too spicy. Our flavors aren’t found in other Chinese restaurants and our food cannot be replicated in home kitchens due to the nature of what is needed.” He adds that a lot of hours are spent prepping ingredients and sauces for dishes to be executed quickly and properly. “Our sauces are composed of dozens of ingredients and some dishes require three different sauces. “Many people don’t realize that we are a scratch kitchen, down to the marinades of our meat to the make up of our sauces and our handmade dim sum,” explains Paris Valentino, director of operations. and more around the globe, you might think it’s a basic chain restaurant-but then you would be wrong. With more than 200 locations across the U.S. Chang’s create fresh and inventive Chinese cuisine served with island-style hospitality on a daily basis.
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