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

B I G G E P L A T E S

S M A L L E P L A T E S

BRUNCH COCKTAILSMELROSE 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 BAOThinly sliced smoked salmon and hardboiled egg perched in a doughy honey lotus bun with basil horseradish cream 8.5

LOBSTER BENEDICTToasted 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 VBrioche 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 VCreamy 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 LORRAINEMixed 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 CRISPBreakfast-style bruschetta of crisped potato hash layered with horseradish cream, thinly sliced smoked salmon and dill 6

FULL MOON EGGS VWok-fried eggs on a bed of fragrant Jasmine rice seasoned with sesame oil and our own original Mongolian sauce 4.5

GREEK YOGURT VGreek yogurt, sesame, granola, blackberries, blueberries, cranberries, goji berries, strawberries and honey 6

EGGS YOUR WAY VCooked 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 E A F A S T & B U N C HBreakfast served Monday – Friday until 11amBrunch served Saturday & Sunday until 3pm

S I D E D I S H E SBLACK 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

L O C A L L Y S O U C E D 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

P O R K

L A M B

B E E F

C H I C K E N

S U N D AY - W E D N E S D AYT H U R S D AY

F R I D AY - S A T U R D AY

MONDAY - FRIDAYAFTERNOON TEA 3PM - 5PM

8 A M - 1 2 A M8 A M - 1 A M9 A M - 1 A M

O U P U V E Y O 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

フィズ (FIZU) Sparkling Sake – Cucumber – Lemon Oil 9

XIĀNG XIĀNG FIZZ Pistachio Vodka – Honey – Lemon – Soy Sauce – Soda 9.5

UMESHU COBBLERUmeshu – Maraschino – Lemon – Black Cardamon 9.5

BOSEONG COOLER Soju – Sparkling Green Tea – Ginger Foam 10

FIVE SPICE HIGHBALL Five Spice Bourbon – Apple Shrub – Soda 10

MIYAMOTO Ginseng Liqueur – Vermouth – Grapefruit – Soda 9.5

GALLANTRY Sake – Aromatised Wine – Grapefruit Bitters – Thyme Air 10

MELROSE MARY Tequila – Umeshu – Tomato – Spice – Pickled Pineapple 11

AZURE Tequila – Shiso – Elderflower – Grape – Lemon 9.5

LUCK + FORTUNE Gin – Thai Basil – Mandarin Liqueur – Kumquat Jam – Lemon 11

WITCHCRAIG SOUR Bourbon – Kimchi Distillate – Lemon – Clay 12

RITA & MASATAKA Japanese Whisky – Pineau des Charentes – Pedro Ximinez 12

S P E C I A L T Y C O C T A I L S

A L E S & B E E SW I N E

R O S E 1 2 5 m L / 1 7 5 m L / 2 5 0 m L / B O T T L E“AKAKIES” XINOMAVRO ROSE, KIR YIANNI G r e e c e 4 / 5 . 5 / 8 / 2 9

GRENACHE ROSE VIN DE PAYS D’OC, PETIT PAPILLON F r a n c e 2 3

“ROSE DE NYMPHE” GRENACHE, CHATEAU MARIS F r a n c e 3 7

W H I T E 1 2 5 m L / 1 7 5 m L / 2 5 0 m L / B O T T L EVERDEJO RUEDA, CUATRO RAYAS S p a i n 3 . 7 5 / 4 . 4 / 8 . 6 / 2 7

“THE ODDITY” DRY FURMINT, ROYAL TOKAJI H u n g a r y 4 . 3 / 5 . 9 / 8 . 6 / 4 0

GRUNER-VELTLINER, MANTLERHOF WEITGASSE A u s t r i a 4 . 3 / 5 . 9 / 8 . 6 / 4 0

RIESLING “KUNG FU GIRL”, CHARLES SMITH U S A 5 / 7 / 1 0 / 4 5

COTES DE GASCOGNE WHITE, MAISON BELENGER IGP F r a n c e 2 3

PINOT GRIGIO “RIFF” DELLE VENEZIE, TENUTE LAGEDER I t a l y 3 3

ALBARINO, DOMINGO MARTIN S p a i n 3 8

MACON VILLAGES RESERVE, VIGNERONS DES TERRES SECRETES F r a n c e 4 2

SAUVIGNON BLANC , HUIA N e w Z e a l a n d 4 5

INGENUE “TIRRA LIRRA” WHITE BLEND, SWINNEY VINEYARDS A u s t r a l i a 5 2

CHABLIS, DOMAINE VRIGNAUD F r a n c e 5 6

SANCERRE “CLOS PARADIS”, DOMAINE FOUASSIER F r a n c e 6 2

PINOT GRIS, PROPHET’S ROCK N e w Z e a l a n d 6 6

“MAGNA CARTA” SAUVIGNON SEMILLON, STEENBERG S o u t h A f r i c a 7 5

ST AUBIN 1ER CRU LA CHATENIERE, DOMAINE ROUX F r a n c e 8 5

NORTH SLOPE CHARDONNAY, WALTER HANSEL U S A 9 0

R E D 1 2 5 m L / 1 7 5 m L / 2 5 0 m L / B O T T L EGRAN RESERVA TINTO DO CARINENA, GRAN DUCAY S p a i n 4 . 2 5 / 5 . 5 / 8 . 5 / 2 7

CABERNET SAUVIGNON NINGXIA, CHATEAU CHANGYU MOSER XV C h i n a 4 . 2 5 / 5 . 5 / 8 . 5 / 3 5

BOĞAZKERE ÖKÜZGÖZÜ, DOLUCA KAV Tu r k e y 4 . 4 / 6 / 8 . 8 / 3 6

RESERVA MALBEC ORGANIC, ARGENTO A r g e n t i n a 4 . 2 5 / 6 . 2 5 / 8 . 5 / 4 0

PINOT NOIR, MILLTON N e w Z e a l a n d 6 . 2 5 / 8 . 7 5 / 1 2 . 5 / 4 9

SANGIOVESE DI ROMAGNA “FICO GRANDE”, PODERI DAL NESPOLI I t a l y 2 3

BONARDA, TILIA A r g e n t i n a 2 8

RIBERO DEL DUERO ROBLE, PROTOS S p a i n 3 9

ETNA ROSSO, TORNATORE I t a l y 3 9

CLIFF EDGE SHIRAZ, MOUNT LANGI GHIRAN A u s t r a l i a 4 3

“DYO ELIES” SYRAH MERLOT XINOMAVRO, KIR YIANNI G r e e c e 4 5

CHIANTI RISERVA “RUFINA”, FATTORIA DI BASCIANO I t a l y 5 2

CROZES HERMITAGE ROUGE, DOMAINE DE COLOMBIER F r a n c e 5 5

CABERNET SAUVIGNON, TRUCHARD VINEYARDS U S A 6 5

CHATEAUNEUF DU PAPE ROUGE, DOMAINE GRAND VENEUR F r a n c e 7 5

MARGAUX, GASSIES F r a n c e 8 0

CAMDEN HELLS LAGER PINT 4.6% ABV 5 . 5

CAMDEN HELLS LAGER HALF 4.6% ABV 2 . 9 5

LUCKY BUDDHA BEER (BOTTLE) 33CL 4.8% ABV 4 . 7 5

HOWLING HOPS PALE ALE (BOTTLE) 33CL 3.8% ABV 4 . 7 5

YEASTIE BOYS GUNNAMATTA IPA (CAN) 33CL 6.5% ABV 5 . 5

YEASTIE BOYS POT KETTLE BLACK PORTER (CAN) 33CL 6% ABV 5.5

ESTRELLA GALICIA ALC. FREE (BOTTLE) 25CL 0% ABV 4 . 7 5

WYLD WOOD ORGANIC CIDER (BOTTLE) 50CL 6% ABV 5 . 5

T H E C A S A G E D P O J E C T

SODA Coke, Diet Coke, Fanta, Fentimans Ginger Beer, Victoria Lemonade 2.9

Fever Tree Tonic, Fever Tree Low Calorie Tonic, Fever Tree Ginger Ale, Fever Tree Lemonade, Fever Tree Soda 2.3

N O N - A L C O H O L I C

Espresso Single 1.9 / Double 2.2 Macchiato Single 2 / Double 2.3 Latte / Cappuccino / Flat White / Americano / Mocha 2.7 Hot Chocolate 2.9

C O F F E E

JING TEA English Breakfast, Earl Grey, Jasmine, Darjeeling, Green Tea, Camomile, Lemongrass, Peppermint, Fresh Mint 2.5

T E A

S P A L I N G 1 5 0 m L / B O T T L EVAPORETTO PROSECCO NV I t a l y 6 . 5 0 / 3 0

BRUT RESERVE NV, PALMER & CO F r a n c e 1 1 / 4 5

ROSE RESERVE NV, PALMER & CO F r a n c e 5 5

BLANC DE BLANCS BRUT, RIDGEVIEW E n g l a n d 7 5

POL ROGER VINTAGE F r a n c e 1 0 0

S A ES P A L I N G 1 5 0 m L / B O T T L E“WAITING LOVE” SPARKLING 36CL J a p a n 1 4 / 3 8

S T I L L 1 2 5 m L / 3 0 0 m L / B O T T L ETAKASHIMIZU HONJOZO 72CL J a p a n 8 / 2 4 / 4 4

TAKASHIMIZU JUNMAI DAIGINJO 72CL J a p a n 1 0 . 5 / 3 2 / 5 9

S W E E T 1 2 5 m L / 3 0 0 m L / B O T T L EKISHINAMIEN UMESHU PLUM SAKE NV 72CL J a p a n 9 . 5 / 2 8 / 5 4

5 0 m L / B O T T L ETENZAN YUZUSHU 72CL J a p a n 4 . 5 / 5 9

MANHATTANRye Whiskey – Sweet Vermouth – Bitters – Port Cask Aged 13

OLD FASHIONEDBourbon – Sugar – Bitters – Stout Cask Aged 13

WET MARTINIGin – Dry Vermouth – Sauternes Cask Aged 13

NEGRONIGin – Sweet Vermouth – Campari – Luxardo Maraschino Cask Aged 13

Cask aged downstairs in the Bar Lab, discover our unique twist on some of your old favourites