“Peter Chang announces his first DC restaurant”


1200 19th Street, NW formerly home of Mai Thai

Excerpt from a press release:

“Today, Chef Peter Chang and his daughter Lydia Chang are announcing Chang Chang, a new dual restaurant concept coming this fall to the Dupont Circle neighborhood in downtown Washington DC. The two-in-one restaurant will offer parallel dine-in and take-out services, which will operate as entirely separate entities, with little to no menu overlap between them. As well as signaling a divided nature, the name Chang Chang is also a nod to the fact that there are two Changs behind the restaurant, with Peter and Lydia collaborating on all aspects of the project. Chang Chang’s announcement caps off a busy spring for the celebrity chef, who in March was named a national finalist for the James Beard Foundation’s Outstanding Chef Award. District firm Nahra Design Group will be behind the look of the 5,000 square foot space at 1200 19th St. NW, which will include seating for 200 as well as a bar and seasonal garden seating.

“Chang Chang feels like going back to basics, even though this is our first real DC restaurant,” Lydia Chang said. “No matter how far from the area we open, many of our customers come from The District and its closest suburbs. Chang Chang’s dual concept finally allows us to offer some of our most loyal customers a more convenient way to access our most beloved dishes, while creating something completely new and forward-looking The word traditional is often mentioned when people describe my dad’s cooking, and he loves and masters the classic flavors and techniques. But he’s never been afraid of evolution and refinement. Anyone who’s spent time in one of our restaurants will understand that.

In the words of Peter “Chang Chang is an amalgamation of all things culinary in Chinese cuisine, where we bring together specialist talent under one roof. In addition to Chef Simon, continuing to work with Pichet Ong – who is a family friend and inspirational chef who collaborated with my daughter Lydia on Nihao – has been a happy success. I look forward to all that comes with Chang Chang, especially with an exciting and innovative baijiu program.

Chang-In, the full-service part of Chang Chang, will be something new and unique, offering a fresh take on modern, seasonal Chinese cuisine. At the helm of the kitchen is rising star Simon Lam, a Chinese-American chef who got his start at NiHao, and whose resume also includes a decade of experience at chef Jose Andres’ China Chilcano, in Las Vegas and Washington. , DC.

Chang-Out, will offer a take-out and delivery menu featuring favorites from popular Peter Chang locations from Virginia Beach to Connecticut.


courtesy of Peter Chang

About Peter and Lisa Chang

Chef Peter Chang owns and operates 12 restaurants in Maryland, Virginia and Connecticut, and will soon be adding Washington, DC to his territory. He started his career in China, attending a culinary school in Wuhan, where he worked in several luxury hotels and made appearances on Chinese television, including CCTV. He first came to the United States in 2001 as the resident chef of the Chinese Embassy, ​​serving many official state dinners. In 2011, Peter and his wife Lisa Chang opened the first Peter Chang in Charlottesville. Lisa leads all dim sum and continues to develop a Chinese pastry program for all of their restaurants. She’s also co-head of all kitchen operations – her scallion pancakes are, without a doubt, the restaurants’ most iconic dish. Its delicate Chinese pastries are an indispensable part of the appeal of its restaurants, especially at Q and Mama Chang, which won “Best New Restaurant” awards in The Washington Post’s Spring 2019 Restaurant Guide.

As a chef, Peter is known to be a master of bold Sichuan flavors. However, his creative ideas on fresh seafood, Peking duck and classics from his home province of Hubei are also popular among locals and travelers from around the world who visit the DMV area. His work has been featured in The New York Times, Washingtonian, Eater, Garden & Gun, Esquire, the Economist, and appeared on Food Network and PBS. He lives in Washington DC and is currently working on a cookbook as well as other restaurant concepts.

Previous How have digital technologies changed the travel industry in recent years? | brand voice
Next Five Ways Boards Can Influence DEI in the Organization