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Shun Lee Palace
A young seasoned duckling, slowly grilled until crispy and golden. The delicate skin is first sliced and then the meat is carved separately. Served with homemade crepes, spring onion brushes and hoisin sauce.
Chunks of crispy chicken sauteed with Szechuan hot pepper, garlic and scallions. Hot and spicy.
Fine mince of beef fillet stir-fried with cellophane noodles in spicy garlic sauce, garnished with greens. Hot and spicy.
Fresh crab meat lightly sauteed with egg white and garnished with spinach. Served with black vinegar.
Shredded beef sauteed until crispy. Served in a tangy spicy sauce. Hot and spicy.
4 large short ribs braised with sweet soy and rock candy, then braised in red wine sauce. Served with spinach.
Jumbo prawns coated with water chestnut flour, cooked until crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh broccoli. Hot and spicy.
Hot and spicy.
Jumbo prawns coated with water chestnut flour, fried until crispy, then sauteed in a Grand Marnier sauce. Served with broccoli and sesame seeds.
Crispy prawns and scallops tossed with asparagus, straw mushrooms and chili peppers.
Filets of fresh Chilean sea bass, marinated with soy-miso and baked to perfection. Served with daily fresh vegetables.
Chunk of Maine lobster (in shell) baked with ginger, scallion, black beans and chopped pork simmered in soy sauce and rice wine.
Chunks of tender chicken cooked with curry, chili pepper and lemongrass, all in a tingling spicy sauce. Hot and spicy.
1 piece.
1 piece.
4 pieces.
4 pieces.
2 pieces. Hot and spicy.
1 piece.
4 pieces.
4 pieces.
4 pieces.
6 pieces. Hot and spicy.
4 pieces. Hot and spicy.
4 pieces.
6 pieces.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Served with or without chicken.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Hot and spicy.
Served with your choice of chicken or vegetable.
Seafood and sliced fish simmered in a tangy fish broth. Hot and spicy.
Fresh bean sprouts, ginger, garlic and scallions delicately sauteed with green chives.
A mixture of fresh water chestnuts, Chinese mushrooms, bamboo shoots, snow peas, tree ears, gingko nuts, Chinese cabbage and carrots.
Fresh string beans sauteed with minced garlic pickle.
Baby eggplant, fresh ginger, garlic and scallions, delicately simmered in spicy Hunan sauce. Hot and spicy.
Sauteed with baby eggplant.
Stir-fried in garlic sauce. Hot and spicy.
Tender snow pea pod shells sauteed with garlic.
Tender soybean curd braised with soy and fresh mushrooms.
Tender soybean curd cooked in a tangy, spicy sauce with minced pork. Hot and spicy.
Soybean curd lightly fried, then sauteed with pork and seasonal vegetables in a delicate tangy spicy sauce. Hot and spicy.
Soybean curd lightly fried, then sauteed with pork and seasonal vegetables in a delicate tangy spicy sauce. Hot and spicy.
Large prawns marinated in egg white and sauteed in rice wine. Garnished with sugar snap peas and fresh water chestnuts.
Large prawns simmered in Szechuan spicy garlic sauce. Hot and spicy.
Fresh sea bass fillet sauteed with Chinese vegetables and cooked in a rice wine sauce.
Sea bass deep fried until crispy and coated with Hunan spicy sauce. Hot and spicy.
Whole fish steamed in its own juice with julienned fresh ginger, scallions, coriander and light soy sauce.
Fresh bass fillet simmered in Szechuan hot bean sauce. Hot and spicy.
Sea scallop cooked until crispy and coated with a delicate, tangy and spicy sauce. Hot and spicy.
Fresh lobster chunks, scallops, shrimp and fish fillet all sauteed together with vegetables in a tasty wine sauce. Served in a potato basket.
Chunks of Maine lobster steamed with fresh garlic and served on the bed of rice noodles.
Slices of pork tenderloin cooked in spicy bean sauce with hot peppers, leeks, Chinese mushrooms and dry bean curd. Hot and spicy.
Sliced tender pork loin sauteed in hoisin sauce with bamboo shoots and green scallions.
Shredded pork loin sauteed in hoisin sauce with eggs and Chinese vegetables. Served with homemade crepes.
Choice spring lamb with leeks and hot pepper sauce. Hot and spicy.
4 lamb chops grilled with garlic and scallions. Served with broccoli and carrots in a Szechuan sauce. Hot and spicy.
Thinly shredded beef with egg white, then stir-fried with fresh leeks and Szechuan hot pepper. Hot and spicy.
Sliced beef filet gently sauteed with Chinese baby bok choy in brown sauce.
Sliced beef filet fried until crispy, sauteed with spicy sweet preserved orange. Hot and spicy.
Tender filet mignon pan-fried with garlic, scallions and hot pepper. Served with broccoli. Hot and spicy.
Chicken nuggets marinated with Chinese spices and sauteed with ginger, hot pepper, garlic and scallions. Hot and spicy.
Chicken breast coated with egg batter and rolled in water chestnut flour, then fried until crispy. Served with shredded lemon and velvety lemon sauce.
Sliced spring chicken with black mushroom, mixed with water chestnuts, bamboo shoots and crisp snow peas, deliciously seasoned and stir-fried in Chef's secret sauce.
Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnuts, peanuts and cashew nuts.
Thinly shredded chicken breast stir-fry with ginger, hot pepper and garlic in brown sauce. Served with spinach. Hot and spicy.
Chunks of tender chicken breast marinated, flash fried, and then wok-tossed with peppers and celery in chef's tangy sauce with vinegar. Hot and spicy.
Chunks of tender chicken breast infused with basil and ginger, then sauteed and finished in rice wine, soy and chicken reduction.
Crispy boneless Long Island duckling shredded, then pressed with water chestnuts. Cooked in Grand Marnier orange sauce.
Aromatic shredded duck served with homemade crepes, spring onion brushed and hoisin sauce.
One glass each of rice wine, soy and sweet vinegar, then cooked with garlic, black mushrooms and bamboo shoots.
Boneless Long Island duckling steamed with peppercorn and braised with honey and soy sauce. Garnished with baby bok choy.
Served with your choice of sauce.
Served with your choice of sauce.
Served with your choice of sauce.
Served with your choice of sauce.
Served with your choice of sauce.
Served with your choice of sauce.
Tender chicken breast poached in rice wine, then garnished with Chinese baby bok choy.
Served with yellow bean sprouts, Chinese celery, Szechuan peppercorn and hot pepper. Extra hot and spicy.
Served with yellow bean sprouts, Chinese celery, Szechuan peppercorn and hot pepper. Extra hot and spicy.
Hot and spicy.
Extra hot and spicy.
Slices of tender beef sauteed with Chinese Napa, soybean sprouts, dry mushrooms, celery, and leeks in a fiery, spicy Szechuan sauce. Hot and spicy.
Filet of sole sauteed with Chinese Napa, soybean sprouts, dry mushrooms, celery, and leeks in a fiery, spicy Szechuan sauce. Hot and spicy.
Slow braised pork belly in a savory soy-sherry reduction served on a bed of fresh vegetables.
Tender pork meatballs and Shanghai bok choy simmered in a casserole.
Baby shrimp sauteed and served on a bed of wok-tossed handpicked pea shoots in Shao Xing wine.
Lump of blue crab sauteed in a delicate sauce over flash-fried egg tofu and a bed of snow peas.
Shrimp dumpling.
Served with your choice of appetizer or soup, your choice of entree, fresh pineapple, and a can of soda.
Hot and spicy.
Four pieces.
Four pieces.
Cooked in a clear white sauce.
Cooked in a clear white sauce. Hot and spicy.
Cooked in a clear white sauce.
Cooked in a clear white sauce.
Cooked in a clear white sauce. Extra hot and spicy.
Cooked in a clear white sauce.
Served with or without meat. Cooked in a clear white sauce. Hot and spicy.
Cooked in a clear white sauce.
Wrapped in corn tortillas with our own sweet duck sauce, scallions and cucumber.
Extra hot and spicy.
Extra hot and spicy.
Hot and spicy.
With or without minced pork. Hot and spicy.
Hot and spicy.
Hot and spicy.
Showered with fresh fruits.
Liquid chocolate encased in warm chocolate sponge.
Mascarpone cheese, lady fingers, light cream and espresso.
Menu for Shun Lee Palace provided by Allmenus.com
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