The motivation behind chef Peter Chang鈥檚 newest restaurant is pretty simple: It all comes down to a plate of pan-fried tofu and bean sprouts 鈥� a dish Peter鈥檚 mother made when he was a young boy growing up in Hubei, China.
鈥淚n his memory, nothing tastes better than that 鈥� from an emotional point of view, from a flavors point of view, from a memory point of view,鈥� said Peter鈥檚 daughter Lydia Chang, who runs business development for the family鈥檚 restaurant group.
That鈥檚 why it was the first item on the menu at Peter鈥檚 new Fairfax, Virginia, outpost, .
Peter Chang has become somewhat of a household name in the D.C. area. With more than 10 restaurants throughout Maryland and Virginia, his Szechuan-style cooking has earned him and a (they call themselves Changians). But his latest restaurant pays homage to the behind-the-scenes influences in his culinary career: the women in his family and the meals they cook at home.
鈥淧eople constantly ask: 鈥楥hef, what do you like to eat the most?鈥� And he always says, 鈥楬ome-cooked meals,鈥欌�� explained Lydia, who helped to translate Peter鈥檚 responses throughout the interview.
鈥淭his is actually what we have in China. Chinese food in America was misunderstood for a long time 鈥� we just want to show you what鈥檚 a proper meal.鈥�
Unlike the modern plates and presentations the chef offers at his Bethesda restaurant, Q by Peter Chang, the focus at Mama Chang is on 鈥渘othing more but flavors and tastes.鈥� Most of the recipes have been in the Chang family for generations, Lydia said.
Along with the pan-fried tofu from Peter鈥檚 mother is a soy-braised beef stew 鈥� a childhood favorite of Lydia鈥檚 鈥� and green pepper pickled mustard pork.
Lisa Chang 鈥� Peter鈥檚 wife who is also a chef and 鈥渢he genius behind Peter Chang restaurant group,鈥� according to Lydia 鈥� said the suanla rice noodle with pickled vegetables, chili oil and vinegar is her No. 1. It鈥檚 also a meal Lydia remembers making with her mom when she had a day off and wanted to rest at home.
鈥淎nd this is something that she can easily throw on with just simple ingredients,鈥� Lydia said. 鈥淎s simple as it sounds, and just with some pre-made rice noodles, she always nails it.鈥�
Chinese friends and customers have even told Lydia that Lisa鈥檚 suanla rice noodles bring them to tears 鈥渂ecause it reminds them so much of what they had growing up.鈥�
The nearly 8,000-square-foot restaurant also features a curated wine program to pair with the often spicy dishes. And Changians fear not: Lisa鈥檚 famous scallion bubble pancakes are on the menu at Mama Chang.
