Acclaimed chef Peter Chang’s newest creation, NiHao, opens Thursday, May 9, in Arlington’s National Landing neighborhood. The word “NiHao” is a greeting in Chinese, meaning hello.
“The core idea is focusing on Chinese small plates with a really tasty beverage program,” says co-owner Lydia Chang. “All of this is just a modern way to showcase that Chinese food is evolving to the modern lifestyle.”
The all-day Chinese concept highlights Chang’s love of Sichuan cuisine with small, shareable plates that lean into the famed chef’s signature use of peppers and spice. NiHao is Peter Chang’s second restaurant in Arlington and the counterpart to the Baltimore location by the same name, though the menu will differ from its sister concept. It is the 18th eatery in the Peter Chang restaurant empire, which spans the DMV and Connecticut.
“For this location, we really want to highlight the Szechuan flavors — we are really not afraid to show the authenticity in flavors, and we’re not watering that down,” Lydia Chang says.
NiHao’s curated menu features authentic Sichuan specialties like “Husband and Wife” Tripe and Tendon featuring sliced beef offal with crushed peanuts, sesame seed, and chili oil.
“I truly love this dish,” Chang says. “Anywhere I go, this is the ultimate cold appetizer I (look for) on the menu. If they have this, I know they’re legit.”
Guests can also enjoy plates of Mala Pork Ribs and Fries or Guangdong Beef with red dry chili pepper and onion, alongside vegetarian tapas like Mapo Tofu bathed in broadbean paste, soy chili, and black bean sauce.
“We want to encourage customers to try a little bit more in variety,” Chang says in regard to tapas-style servings. “This is a way we can offer a little bit smaller portions at more affordable pricing, (so) customers can try a few more things.”
Menu highlights also include Clay Pot Noodle Soup made with Amish chicken sourced from Chang’s partnership with a producer in Ovid, New York. In addition, diners can choose from an assortment of steamed and pan-fried dumplings, including Chang’s Signature Shrimp and Chive Dumplings and Shanghai Soup Dumplings. NiHao will offer local beer, wines by the glass, baijiu, and a list of signature craft cocktails.
An award-winning chef, Peter Chang specializes in Szechuan cuisine. Born in Hubei Province and trained in China, he moved to the U.S. to work at the Chinese Embassy in Washington, DC, as head chef. Chang opened his first restaurant in Charlottesville in 2011. Another restaurant from the family, Mama Chang in Fairfax, is on our 50 Best Restaurants list.
“When we first opened in Charlottesville, who would have known Charlottesville had really excited customers that couldn’t get enough of hot and spicy combinations. It was a shock to us — and that was in 2011,” Chang says.
1550 Crystal Drive, Arlington
Feature image courtesy NiHao
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