“So, what did you think of your first experience at PF Changs?” It was the 64,000 Riyal question and one every food blogger dreads. Especially when posed by the man he founded the restaurant himself. Both Phillip Chiang and his international marketing director had me in a spot. Since opening two weeks ago, the Doha branch is serving around 1500 customers a day with people waiting up to an hour for a table (the only thing I would line up for is an ABBA reunion and that ain’t happening until Annafried says so). There have been some social media reports about poor service and spotty food (addressed by the team…