Shun Lee West
New York City has some of the best Asian dining in the world outside of Asia. But it wasn't always this way. In 1971, when Shun Lee Palace opened its doors on East 55th Street, most New Yorkers' familiarity with Chinese cuisine was limited to the cheap, takeout variety. Shun Lee revolutionized Chinese cuisine in the city by introducing locals to a far subtler, more complex style of cooking.
The menu was eclectic, with Cantonese, Shanghainese, Hunanese and Sichuanese offerings. The setting was luxe, with white linens and china, and a touch of showmanship in the service (not to mention in the wraparound wall dragon). It was a magic combination, and 40 years later many of the dishes that Shun Lee introduced have now become standards around the country. An additional location near Lincoln Center (Shun Lee West) is ideal for pre- and post-concert meals. This classic uptown institution has perhaps the best authentic Chinese food in the city.
43 W. 65th St.
New York (nr. Central Park West)
212-595-8895 Mon-Sat, noon-midnight; Sun, noon-10pm
RECOMMENDED DISHES See All
- Crispy Shrimp Balls
- Cantonese Wonton Soup
- Beijing Prawns - Large prawns marinated in egg white and sautéed in rice wine; garnished with sugar snap peas and fresh water chestnuts
- Heavenly Sea Bass Filet - Fresh sea bass fillets, water chestnuts, and snow peas cooked in a rice wine sauce
- Grand Mariner Prawns - Jumbo prawns coated with water chestnut flour, cooked till crisp, then sautéed in a Grand Márnier sauce. Served with broccoli and sesame seeds
- Dry Sautéed Shredded Crispy Beef - Shredded beef sautéed until crispy. Served in a tangy spicy sauce
- Szechuan Lamb - Slices of tender lamb slowly cooked with mushrooms, leeks, garlics, bamboo shoots, carrots, in spicy Szechuan broth
- Shanghai steamed dumplings
- Prawns with Garlic and Scallions - Prawns sautéed with finely sliced bamboo shoots and scallions mixed in a Szechuan sauce
- Beijing Duck - A young seasoned duckling slowly grilled until crispy and golden. The delicate skin is first sliced, then the meat is carved separately. Served with homemade crepes, spring onion brushes, and hoisin sauce