A beloved restaurant, known for its pioneering role in America's Chinese fast-food scene, has relaunched with a contemporary makeover and a menu reflecting Taiwanese and Japanese culinary traditions.
, but don’t take that to mean that the generous bowls brimming with seasonal ingredients are boring. A charcoal-grilled steak bowl features a sprouted whole-grains mix, beet greens, crispy Brussels sprout leaves and honey-roasted sunchokes from Weiser Farms, while a puffed rice bowl tosses mixed lettuces with puffed grains, Satsuma mandarins, candied almonds and herbs and is drizzled in a sake kasu vinaigrette.
the restaurant that first opened in Pasadena in 1973 and led to the creation of America’s most recognizable Chinese fast-food chain has reopened with an eight-seat sushi bar, private dining rooms, modern design details and new art and menu items inspired by Taiwanese and Japanese cuisines. Master chef Ming-Tsai Cherng and his son and daughter-in-law Andrew and Peggy Cherng remain at the helm at Panda Inn, serving signatures such as orange chicken and kung pao shrimp alongside new plates including Yangzhou-style braised lion’s head meatballs and Taiwanese-style braised pork rice.
Like its predecessor, the new menu channels a similar light and playful theme, with a fresh lineup of dishes that might include a seaweed meringue in the shape of a fish with caviar and smoked butter or a dessert course inspired by Randy’s Donuts. A wine cellar curated by wine director Caroline Costarella and general manager Daniel Gorlas features over 300 bottles, and two wine pairings, priced at $225 and $415, are available with dinner.
Restaurant Reopening Pasadena Chinese Cuisine Taiwanese Food Japanese Food Sushi Modern Design
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