I had the privilege to try the creations of elusive chef Peter Chang back in February. Peter Chang China Grill is just want Charlottesvillians had been dreaming for: Tasty and masterly crafted Szechwan cuisine.
Fun Fact: Chang cooked a meal for Chinese president Hu Jintao and moved to Washington D.C. to become chef at the Chinese Embassy.
Before Peter Chang China Grill opened, the chef created headlines, both locally and nationwide, for this quick appearances and equally expeditious exists. He would pop up near Atlanta one day only to surface in Richmond the same week. (Click here and here to read more of Chang’s tours and incredible career).
I love trying new things and Peter Chang China Grill didn’t disappoint. At the grand opening dinner on an unusually warn February evening, Chang prepared 16 dishes, delicacies if you will. The hot and sour soup was a revelation. It usually isn’t my favorite, but Chang’s was delicate and complex. We were served fried beef, crispy tofu and glazed duck, among other things, and the meal ended with sesame balls with bean paste.
This lamb dish was amazing… if only I could taste it! (I can’t handle that much spice…see the red pepper flakes?). But these rice covered tofu balls were Out. Of. This. World., the perfect combination between soft and chewy. The accompanying baby bok choy were exquisite, tender and sweet.
Before dessert, a whole, fried fish made its way to our table. Enough said.
I highly recommend a trip to Chang’s new dig in Charlottesville. You won’t be disappointed.