Richmond Magazine dines at Peter Chang in Scott’s Addition

From Richmond Magazine:

Peter Chang Scott’s Addition has hit its stride. Today, the Golden Mountain Chicken comes out looking like a pile of individual twigs, each morsel waiting to be plucked and savored. The Hot and Numbing Beef appetizer, once simply hot, is now a perfect crescendo of increasing heat. That’s the genius behind Chang’s food: the nuance. Take the Hunan Fish: In another Chinese restaurant, the flounder would be battered and drowning in sauce. Here it is lightly brushed with a chili-and-jalapeño-infused black bean paste, creating a firm crust and a moist, flaky interior. The heat is obvious but when you bite into the accompanying crispy snow peas and leeks, you can still clearly taste each component.

Read the full review here.