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155 EAST 55TH STREET, (55th St. between Lexington Ave. & 3rd Ave.)(212) 371-8844
Minimum order of $15.00 is required for delivery
Delivery estimate is 25-40 min (more info)
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Minimum order of $15.00 is required for delivery
Delivery estimate is 45 - 60 min (more info)
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Served with rice.
Foods from the 50`s.
Served with your choice of appetizer or soup and complimentary canned soda. Served all day.
Quite simply, Shun Lee Palace is one of the best Chinese restaurants anywhere. A Manhattan institution since 1971, this East Sider is arguably the finest Chinese establishment you’ll find that still makes delivery a part of the business.
Shun Lee’s highly trained chefs follow through on famous restaurateur Michael Tong’s dream of taking Chinese delivery from a convenience to an art form. The exquisite dishes at Shun Lee Palace explore the delicate balance of flavors and rich textures of the Szechuan, Hunan, Cantonese and Shanghai regions. The attention to detail and craftsmanship of the dishes is further exemplified by the Beggar’s Chicken, which must be ordered 24 hours in advance so that the chef can sprinkle it with rose petal liqueur every half hour. A genuine example of first-rate Chinese culinary art, this revered New York classic is a good place to start your search for upscale cuisine.
The entire restaurant accommodates up to one hundred and fifty guests. We have two private rooms available for special events. The balcony room holds up to twenty four seated, and the front room holds up to thirty seated.
Tasting dinners range from $65.00 and up, with six to eight courses.
Shun Lee Palace also offers full service catering and special event planning for family, corporate and social events from twenty up to one thousand.
Their delivery has really gone downhill. I don't know if it's a new hire or what, but two times in a row now my food has been late and cold, and at these prices, that's unacceptable.
Posted a month ago by Matthew S.
Find many reviews strange...while food has been somewhat variable over past year(but now quite good again) the delivery has always been exceptionally reliable. Usually quick, but they warn you clearly when there will be delays.lucky to. Have this as an option, if a bit pricey
Posted 3 months ago by Frederick B.
Posted 3 months ago by Alexis A.
Posted 4 months ago by nina t.
Best chinese in the city. Period.
Posted 7 months ago by Peter B.
Ordered food with a 30-45 minute time window for delivery. After one hour of waiting, called the restaurant and got the classic line "will be there any minute." After another 20 minutes and no food delivery, I had to leave work and they have the nerve to say the food delivery was attempted. Please...try some professionalism.
Posted 7 months ago by THOMAS S.
Flawless service and consistent food. The only place we order Chinese from.
Posted 8 months ago by William W.
Consistently good :)
Posted 8 months ago by J D.
Great chinese but gets lost in deliver. Go don't order in.
Posted 10 months ago by Janine K.
I ordered chicken and broccoli. This restaurant was horrible. Well, I give them 4 stars for prompt service. But, when I came down to pick up my order, the delivery guy just left my bag placed on the floor and walked away. The rice was extremely cold and lumpy. The chicken and broccoli had extremely too much oil. I will never older from this restaurant again. I threw the entire dish away. Therefore, I did not have dinner tonight. What a waste. I rate this restaurant, "No Stars" and gave it a 0.
Posted 10 months ago by Marjorie L C.
Really quite good. Excellent bean curd sweet and sour soup, pretty spectacular fillet mignon dish, and prime grilled chicken satay. Enjoyed it quite a bit.
Also, great variety on the white/wheat option.
Posted a year ago by Bennett G.
Living off the fumes of their ancient reputation. RUDE, illiterate people, horrible service and inedible food. The huge amounts of MSG gave me a horrible migraine - and I only ate two bites, really. They wouldn't let me give it no stars.
Posted a year ago by sm c.
Beware the Young Chow Fried Rice has very little meat in it- much better versions at other restaurants and for less cost.
Posted a year ago by Robert F.
Lo Mein was flavorless and had very little pork in it.
Hunan chicken was horrible - we threw it away after 1st bite.
Chicken chow mein was OK but they used to make it much better.
The quality has gone way down but the prices have stayed high.
Posted a year ago by Deborah G.
what an overpriced dissappointment
Posted a year ago by Marc W.
Perfect all around! Love this place and the food is always amazing!
Posted a year ago by PATRICIA T.
way over price, nothing special, boring.
Posted a year ago by Ping W.
Posted 2 years ago by Gary R.
Tasty Ramen Noodles flavor packets sprinkled with food.
Posted 2 years ago by Luke W.
best chinese food in the city... get the crispy beef, slippery chicken and beijing duck
Posted 2 years ago by paul w.
They were more than a half hour late and I had to cancel my order
Posted 2 years ago by Jane G.
Horrible experience. Don’t order from here. Delivery person came without part of my order, made me wait downstairs while he went to get the rest of my order, then strolls very casually back.
Food quality: On top of the waste of time, I spent $20 dollars an a chicken dish with very low quality chicken (fatty, cartilage) very disgusting.
Posted 2 years ago by ArjhangAJ A.
The ood was greasy..shrimp, chicken and pork all tasted funky. To top it off. I found a charge from SeamlessWeb and a charge from Shun Lee Palace on my statement. Never again....
Posted 2 years ago by lisa p.
I spent $40.00 at this restaurant on two sides and a dinner entree, and the delivery guy complained about his TIP(!) being too low. good food, but I don't make a habit of ordering from restaurants that don't appreciate my business.
Posted 2 years ago by Patrick R.
one of the best Chinese restaurants in the city, and lots of choices that aren't the run of the mill options you see on basic Chinese restaurant menus--try the 'ants climb on tree' and sea bass in hot bean sauce. they have low carb choices, hand made shanghai noodles, (lots of noodle options!), many veggie choices and tofu as well. Really authentic fab food with great flavor.
Posted 2 years ago by Terri K.
the best if expensive and slower delivery than most
Posted 2 years ago by john k.
1st time order. Waited 90-min for the delivery (rainy day... Sunday PM... was patient). Under-cooked Chow Fun (a lot of the noodles were stuck together with no seasoning). Very disappointed.
Posted 3 years ago by Simon O.
Best midtown Chinese on seamless. Always delicious. Worth every penny
Posted 3 years ago by Matthew B.
After putting I am allergic to shrimp and seafood, there was shrimp in my soup. Too bad, normally a good place. Just took benadryl...already breaking out in hives. UGH
Posted 3 years ago by Stacy R.
Cold rice and not very good chicken with broccoli. I ate it but probably should not have...
Posted 3 years ago by Tenique B.
$20 for a sub-par chicken with broccoli. Way too expensive for the quality
Posted 3 years ago by Yosif G.
Excellent Chinese food. But definitely at the high-end of the price spectrum. The Slippery Chicken is a favorite, as are the Spring Rolls and Shanghai dumplings. When you want the best Chinese food in Mid-town, order from Shun Lee Palace.
Posted 4 years ago by Brett F.
This place is GREAT! Their wonton soup is light and delicious to the last drop. Their noodles with sesame paste is exceptional. Nice big chunks of chicken and large enough to feed two people (with leftovers for tomorrow). Don't go into sticker shock from the prices. It is worth the money.
Posted 4 years ago by Felicia B.
Expensive but well worth the price. Love the Peking Duck.
Posted 4 years ago by Sonia H.
Most terrible Grand Marnier Shrimp I have EVER had!!!!!!!!
Posted 4 years ago by daniel b.
Excellent Food. A bit pricey but well worth it! I highly recommend Shun Lee.
Posted 4 years ago by Matthew C.
Good food but not great if you want to avoid oily.
Posted 6 years ago by Kevin D.
Uninspired & overpriced.
Posted 6 years ago by Matthew M.
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Michael Tong was born in 1944 on Mainland China in the village of Anihar. In 1960, Michael went to high school in Hong Kong. In 1963 he came to America to attend college, first studying at the University of Southern California and then at Oklahoma State where, in 1966, he graduated with a degree in Civil Engineering.
Throughout college, Michael earned extra money by cooking at various Chinese restaurants, including one at the 1964 World’s Fair. It was during this hiatus from college that Michael Tong met the chef who would become his mentor, chef Ting Tung Wang. Wang was then chef to Taiwan’s’ ambassador and would later be recognized by culinary cognoscenti, especially Craig Claiborne, as the first master Chinese chef to successfully introduce the American public to Szechuan cooking.
In 1967, Michael Tong joined Chef Wang in opening Shun Lee Dynasty, in Manhattan, the first Chinese restaurant in America to popularize Szechuan and Shanghai cuisine. Shun Lee Dynasty became an instant success and was praised by food critics across the country for its authenticity, innovation and its impact on the American restaurant culture.
As a result of Shun Lee Dynasty’s success, Michael Tong realized that the public was definitely interested in a more authentic and exciting Chinese cooking in a luxurious and sophisticated environment. In 1971, he opened Shun Lee Palace on East 55th Street in Manhattan, and established himself as one of the premier Chinese restaurateurs in the country.
In 1972, Tong opened Hunan, the first restaurant in the US to present a Hunanese menu and the first Chinese restaurant to receive four stars from The New York Times. Finally, in 1981, Michael Tong opened Shun Lee West, opposite Manhattan’s Lincoln Center. Once again, Tong offered New Yorkers fresh ideas in Chinese dining with the including many unfamiliar regional dishes and the introduction of an enormous Dim Sum menu, which is served at Shun Lee West’s Café.
For the past thirty five years, over ten million diners have experienced the many dishes that Michael Tong pioneered, most of which have now standard fare on the menus of the more than ten thousand Hunan restaurants across the country. Tong has created thousand of jobs in America for Chinese immigrants. His influence, both here and abroad, on the past two generation of chefs and restaurateurs is immeasurable.
On June 13, 2001, at its 75th Anniversary Gala Benefit at the Waldorf-Astoria in New York City, the China Institute in America honored Michael Tong – along with director Ang Lee, composer Tan Dun, philanthropists Houghton and Doreen Freeman, actress Michelle Yeoh, playwright David Henry Hwang, author Amy Tan, and Chinese historian Jonathan Spence – for his contribution in introducing China and Chinese culture into the mainstream of American life.
In September 2001, Michael Tong was invited, along with fourteen other Americans who are most prominent in the business, scientific and cultural community – “ambassadors” in their fields – to spend a week in Beijing as guests of the Chinese government.
In May 2006, Michael Tong was awarded the 2006 Ellis Island Medal of Honor, presented annually to American citizens of diverse origins for their outstanding contributions to their own ethnic groups, their ancestral countries, and to the United States.
Michael Tong’s book, The Shun Lee Cookbook, will be published by HarperCollins in 2007. He is currently working on plans to open a cooking school that will offer training to newly arrived Chinese immigrants, as well as assistance in helping them to adjust to the social and economic challenges of their new environment.
Michael Tong enjoys collecting rare Chinese recipes and cookbooks. He is the Vice Chairman of the China AIDS Fund and is active in New York’s Citymeals on Wheels. He has two daughters and two grandchildren, and lives in Manhattan.
New York City Best Chinese restaurant from AOL City Guide, 2005 and 2006
Received Award of Excellence by Wine Spectator, 2004 through 2006
New York magazine
Crain’s Business News, 2001
The New York Times
FORBES magazine, 2000
Zagat Survey, from 1996 through present
Shanghai Steamed Dumplings
Minced Chicken Soong with lettuce leaves
Beijing Duck—A young seasoned duckling slowly grilled until crispy and golden, the delicate skin is sliced, and the meat is carved separately; served with homemade crepes, spring onion brushes and Hoisin sauce
Beggar's Chicken—Chicken seasoned with pepper and other herbs and spices and stuffed with vegetables and pork, wrapped in lotus leaves and encased in clay oil before baking in a high temperature oven for four hours, and sprinkled with rose petal liqueur every half hour
Grand Marnier Prawn—Jumbo prawns coated with water chestnut flour, cooked till crisp, then sautéed in a Grand Márnier sauce; served with broccoli and sesame seeds
Hunan Lamb—Choice spring lamb with leeks and hot pepper sauce
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