Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.



New Menu Items at Gengis Grill

Genghis Grill Debuts New Fresh Casual Menu Experience 

The new “We Built It” lineup features “chef crafted” dishes, according to the wording on the menu. Those items are:

Pan Asian Chopped Salad: Choice of protein tossed with spring mix, cucumbers, onions, red bell peppers, baby tomatoes, Thai basil, toasted sesame seeds and choice of dressing

Korean BBQ Steak Tacos: Seared steak in Korean barbecue sauce topped with cabbage, carrots, green onions and spicy Korean pepper sauce

Tandoori Butter Chicken Tacos: Natural chicken breast marinated in an Indian-spiced butter sauce, topped with cabbage, carrots, cucumbers, onions, cilantro and cucumber cilantro mint cream

Thai Basil Chicken Tacos: Natural chicken breast marinated in honey and soy, topped with cabbage, carrots, cucumbers, Thai basil and Thai basil ranch sauce

Drunken Noodles: Choice of protein tossed with noodles, carrots, red bell peppers, cabbage, baby tomatoes and mushrooms in “drunken noodle sauce,”

Thai Street Noodles: Choice of protein tossed with noodles, carrots, snow peas, cabbage, Thai basil and sliced almonds, stir fried in cashew almond sauce

Honey Walnut Chicken: Natural chicken breast, broccoli, red bell pepper, snow peas and onions in honey walnut sauce

Mandarin Orange Chicken: Natural chicken breast, red bell peppers, carrots, broccoli and green onions in mandarin orange sauce

Mongolian Steak: Steak grilled with green beans, baby tomatoes, mushrooms and green onions tossed in sweet and spicy Mongolian sauce

Bombay Chicken: Natural chicken breast, onions, green beans, carrots and potatoes tossed in Indian spiced butter sauce

Gourmet Fried Rice: Fried rice with choice of protein in seasoned soy sauce with onions, carrots, snow peas, broccoli, cabbage, baby tomatoes, scrambled eggs and sesame oil

Customers who want to build their own bowl still go through the buffet line to assemble their meal, but with the new items, “We know the consumer’s not going to make a mistake,” Bhakta said.
Genghis Grill operates about 70 locations and franchises 40 units.

Wok Roasted Vegetable Salad

Another new menu addition is Pei Wei’s Wok Roasted Vegetable Salad, a flavorful combination of wok roasted cauliflower, zucchini, carrots, green beans, scallions, assorted lettuce, Napa cabbage, cucumbers and tomatoes topped with toasted sesame seeds, curry salt and tossed in a miso vinaigrette.

Miso Vinaigrette
1 1/2 tablespoons miso paste
2 tablespoons rice vinegar
1 1/4 tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 1/2 teaspoons lime juice
1 teaspoon toasted sesame seeds

Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Thai Pepper Steak Salad

The Thai Pepper Steak Salad at Mama Fu’s Asian House has pan seared sirloin with Thai chilies, ginger and fresh lime. Served on a bed of spinach, cucumber, carrots and red bell with peanut lime dressing.

Peanut Lime Dressing

Makes 1/2 cup

1/4 cup canola or vegetable oil
1 tablespoon brown sugar
1 medium lime
2 tablespoons natural peanut butter
2 teaspoons soy sauce
1-2 cloves garlic

Add the canola oil, brown sugar, juice from the lime (about 2 tablespoons), peanut butter, and soy sauce to a blender. Mince the garlic and then add it to the blender with the rest of the ingredients. Blend until the dressing is smooth. Serve immediately or refrigerate for up to one week.

New Menu Items at BD’s Mongolian Grill

BD’s Mongolian Grill New Items:

  • Cherry Glazed Pork: Carrots, water chestnuts, bean sprouts, green onions, Litehouse Cherry Vinaigrette and cherry glazed pork
  • Sesame Ginger White Fish: Pea pods, bok choy, carrots, green onions, Litehouse Sesame Ginger Sauce and white fish
  • Honey Lime Chicken: Green peppers, onions, green onions, Litehouse Honey Lime Sauce and chicken; 
  • Cherry Glazed White Fish: Choice of noodles, bean sprouts, carrots, spinach, green peppers, Litehouse Cherry Sauce and white fish
  • Sesame Ginger Chicken: Yakisoba noodles, celery, pea pods, cilantro, green peppers, white onions, ginger, Litehouse Sesame Ginger Sauce and chicken
  • Honey Lime Infused Crawfish (pictured): Choice of noodles, green beans, spinach, carrots, green onions, baby corn, Litehouse Honey Lime Sauce and crawfish
  • Spicy Cherry Sauced Grilled Tofu: Choice of noodles, spinach, cabbage, carrots, celery, green onions, green beans, Litehouse Cherry Vinaigrette, Sriracha and tofu
  • Sesame Ginger Sauced Beef: Zucchini, yellow squash, green peppers, onions, carrots, cilantro, tomatoes, Litehouse Sesame Ginger Sauce and beef
  • Honey Lime Sauced Chicken and Tofu: Choice of noodles, cabbage, spinach, green peppers, green onions, Litehouse Honey Lime Sauce, chicken and tofu

Availability: Through the end of September 2015

Chinese Spareribs

Panda Express Copycat Recipe

Serves 6

2 1/2 pounds pork spareribs, cut into individual ribs

3 tablespoons honey
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons ketchup
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons minced garlic
1/2 teaspoon Chinese five spice powder

Marinate the spareribs: In a small bowl, combine the honey, rice wine, ketchup, hoisin sauce, dark soy sauce, sesame oil, garlic, and five spice powder. Transfer half of the marinade to another bowl to be used later for basting. Place the spareribs in a large bowl or pan, add the marinade from the first bowl, and toss to coat. Cover with plastic wrap and all the ribs to marinate in the refrigerator for 1 to 2 hours. Refrigerate the reserved marinade.

Preheat the oven to 375 degrees with one rack on the oven’s middle rung. Line a large baking pan with aluminum foil.

Once the ribs have marinated, lay them in the baking pan, meat side down. Roast for 40 minutes, using a pastry brush to baste with the reserved marinade about halfway through, until the ribs are cooked through. Baste the ribs again, then turn on the broiler. Broil for 5 to 6 minutes, or until the ribs have a nice reddish brown crust on top. Transfer to a plate and serve.