legendary restaurateur who often is credited with introducing a more authentic version of Chinese cuisine to the US, asked him to take care of her restaurant Mandarin in San Francisco while she was in China, he indulged himself in running the restaurant and ended up opening his own in Los Angeles where he met Fleming.
But even for a Chinese cuisine guru as Chiang, running a Chinese restaurant, not to mention a chain of them, is still very difficult.
“It’s really hard to do. Even though we have so many restaurants, it is still difficult.” said Chiang who now serves as culinary consultant and cultural ambassador for P. F. Chang’s. “Chinese food is so labor intense. It takes more than strong financial backing to open a group of restaurants.”