Crispy pork belly at Peter Chang's.

Crispy pork belly at Peter Chang's.

In chef Peter Chang’s early days in Washington, he cooked Sichuan food for dignitaries at the Chinese Embassy. But when he moved to area restaurants, he became notoriously flighty, bouncing from one nondescript Chinese eatery to the next. His cooking drew a cadre of loyal diners hungry for his spicy food centered on flash frying in a wok and flavoring with ma la peppercorn. Now, more than ten years later, Chang has since settled down with seven restaurants in Virginia and Maryland. This week, he opens Q, his flagship restaurant in Bethesda, Md., where he is once again pushing boundaries on what Chinese food can and should be. Kojo discusses the chef’s career and the evolution of Chinese food in Washington with one of Chang’s followers and his longtime business partner.


  • Todd Kliman Culture and restaurant critic; Author, "Happiness Is Otherwise," "The Wild Vine: A Forgotten Grape and the Untold Story of American Wine"; @toddkliman
  • Gen Lee Restaurant consultant, Peter Chang

Related Links

Topics + Tags


comments powered by Disqus
Most Recent Shows

The Politics Hour – May 18, 2018

Friday, May 18 2018Valerie Ervin steps into Maryland's Gubernatorial race a week after the sudden passing of her running mate Kevin Kamenetz. Councilmember Vincent Gray joins us to talk about his proposal for a two-dollar hike in D.C..

In Tone Deaf Ads, Chocolate City Is Now Whitewashed Washington

Thursday, May 17 2018Washingtonian Magazine's recent marketing campaign advertised shirts that said "I'm Not A Tourist. I Live Here." In a once-predominantly black city that is contending with shifting demographics as well as gentrification, the initial images, which featured no black residents, elicited fury on social media.