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Shun Lee Palace

  • $
  • Chinese, Dim Sum
  • 155 E 55th St, New York 10022 40.759171 -73.968987
  • (Btwn Lexington & 3rd Ave)
  • click map to interact
  • (212) 371-8844
  • 0

Lunch

Hot Appetizers

Vegetable Spring Roll (1)     5.50
Spring Roll (1)     5.50
Crispy Chicken Ball in Lemon Sauce (4)     12.50
Satay Breast of Chicken (4)     12.50
Shanghai Steamed Dumplings (4)     13.50
Beijing Pan Fried Dumplings (4)     13.50
Grilled Scallops (4)     15.50
Szechuan Wonton (8)     13.95
Szechuan Boiled Dumpling (8)     13.95
Crispy Shrimp Balls (4)     16.50
Baby Little Necks with Black Bean Sauce     17.50
Chicken Soong or Spicy Chicken Soong     17.50
Barbecue Spare Ribs     17.50
Orange Pork     17.50
Giant Prawns in Black Bean Sauce (2)     17.50
Grilled Shrimp over Sugar Cane (4)     16.50

Cold Appetizers

Hot and Sour Cabbage     9.50
Szechuan Cucumber     9.50
Hunan Style Calamari     14.95
Hacked Chicken     16.95
Jelly Fish     16.95
Cold Duck with Spicy Hunan Sauce     16.95

From the Garden

Triple Fragrance Sugar snap peas, lotus root, fresh water chestnuts these refreshing vegetables are lightly sauteed with ginger.    15.95
Triple Fragrance (Side) Sugar snap peas, lotus root, fresh water chestnuts these refreshing vegetables are lightly sauteed with ginger.    10.95
Buddhas Delight A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, Chinese cabbage and carrots.    15.95
Buddhas Delight (Side) A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, Chinese cabbage and carrots.    10.95
Dry Sauteed String Beans Fresh string beans sauteed with minced garlic pickle.    15.95
Dry Sauteed String Beans (Side) Fresh string beans sauteed with minced garlic pickle.    10.95
Baby Eggplant, Szechuan Style Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.    15.95
Baby Eggplant, Szechuan Style (Side) Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.    10.95
Broad Bean Sprouts with Garlic (Seasonal) Tender snow pea pod shells sauteed with garlic.    16.95
Broad Bean Sprouts with Garlic (Seasonal) (Side) Tender snow pea pod shells sauteed with garlic.    11.95
Broccoli Sauteed in Spicy Barbecue Sauce Fresh broccoli cooked in a spicy barbecue sauce.    15.95
Broccoli Sauteed in Spicy Barbecue Sauce (Side) Fresh broccoli cooked in a spicy barbecue sauce.    10.95
Lily in the Woods Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.    16.95
Lily in the Woods (Side) Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.    11.50
Vegetable Duck Pie Crispy vegetables served beijing duck style. Layers of vegetable pie crispy fried, served with chinese pancake, scallions and hoisin sauce.    15.95
Mo-Po Bean Curd Tender soybean curd cooked in a tangy spicy sauce with minced pork.    15.95
Mo-Po Bean Curd (Side) Tender soybean curd cooked in a tangy spicy sauce with minced pork.    10.95
Oil Green (Yau-Choi) Vegetables with Garlic Yau-choi is one of the delicate chinese vegetables, that means shinely evergreen, sauteed with fresh cloves of garlic to preserve the tender texture of the vegetables.    15.95

Soups

Hot and Sour Fish Soup     10.95
Wonton Soup, Shanghai Style     7.95
Cantonese Wonton Soup     7.95
Hot and Sour Soup     7.95
Sizzling Rice Cake Soup (Chicken or Shrimp)     7.95
Velvet Chicken and Indian Corn Soup     7.95
Szechuan Bouillabaisse     11.50
Shark Fin Soup     19.95

Duck

Braised Duck with Seasonal Vegetables (Half) Boneless Long Island duckling steamed with peppercorn then braised with honey and soy sauce. Garnished with garden vegetables.    22.95
Orange Pressed Duck (Half) Boneless duck steamed and shredded then press with walnuts and water chestnut flour oven cooked in high heat shower with orange sauce.    22.95
Sliced Duckling with Young Ginger Root Tender sliced barbecued boneless duckling served with sweet young ginger root and hot pepper.    22.95
Crispy Smoked Duck (Half) Long Island duckling delicately smoked over camphor wood. Then roasted till crisp.    22.95
Crispy Shredded Beijing Duckling Aromatic shredded duck served with homemade crepes, spring onion brushes and Hoisin sauce.   Half 27.95 Whole 43.00

Meat

Hunan Lamb Choice spring lamb with leeks and hot pepper sauce.    23.75
Rack of Lamb, Szechuan Style Four individual chops grilled with garlic and scallions, served with broccoli and carrots in a szechuan sauce.    27.50
Orange Beef Sliced fillet of beef fried till crisp, sauteed with hot sweet preserved orange.    24.25
Fillet Mignon, Hunan Style Tender fillet mignon pan fried with garlic, scallions and hot pepper; served with broccoli.    29.95
Beef with Sugar Snap Peas Sliced fillet of beef, sugar snap peas, water chestnuts and bamboo shoots gently sauteed in oyster sauce.    21.95
Mandarin Steak Fillet mignon pan fried with onion served with delicious spicy peanut sauce.    29.95
Fillet of Veal in Spicy Barbecue Sauce Sliced fillet of veal combined with fresh mushrooms in a spicy barbecue sauce.    23.25
Moo Shu Pork Barbecued pork loin slices sauteed in hoisin and chinese vegetables.    21.75
Szechuan Pork Sliced tender pork with bamboo shoots, snow peas, black mushrooms and water chestnuts, cooked in hot pepper sauce.    21.75

Poultry

Chan - do Chicken Chicken nuggets marinated with chinese spices: sauteed with ginger, hot pepper, garlic and scallions.    21.50
Chicken with Three Different Nuts Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnuts, peanuts and cashew nuts.    21.50
Lemon Chicken Chicken breast coated with egg batter and rolled in water chestnut flour then fried till crispy, served with lemon and a velvety lemon sauce.    21.50
Breast of Chicken with Chinese Vegetables Sliced spring chicken with black mushrooms, mixed with water chestnuts, bamboo shoots and crisp snow peas, deliciously seasoned and stir-fried in chefs secret sauce.    21.50
Slippery Chicken Thin shredded breast of chicken stir-fry with ginger, hot pepper, garlic in brown sauce served with spinach.    21.50
X.O. Crispy Chicken Crispy chunk of chicken coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh vegetables.    21.50

From the River and the Sea

Beijing Prawns Large shrimp marinated in egg white and sauteed in rice wine, garnished with sugar snap peas and fresh water chestnuts.    23.95
Curry Prawns Large prawns dipped in a light batter then fried till crispy, sauteed with spicy curry and hoisin sauce. served with broccoli.    23.95
Prawns with Garlic and Scallions Prawns sauteed with finely diced bamboo shoots and scallions mixed with szechuan sauce.    23.95
Heavenly Sea Bass Fillet Fresh sea bass fillets, water chestnuts and snow peas cooked in a rice wine sauce.    23.95
Crispy Sea Bass, Hunan Style Sea bass, deep fried till crispy, coated with hunan spicy sauce.  
Whole Sea Bass Poached with Ginger & Scallions Whole sea bass poached in seafood broth when fish is cooked then transfered to a platter served with scallions and ginger coriander and soy sauce.  
Lobster in Szechuan or Black Bean Sauce Chunks of maine lobster with shell simmered in lobster sauce with egg and black beans. or cooked in hot pepper sauce.  
(Out of Shell)   
Crispy Scallops in Oyster Sauce Tender scallops dipped in lotus flour and pan fried till crispy. Served with chinese vegetables.    25.25
Neptunes Net Fresh lobster chunks, sliced shrimp, scallops and sea bass fillet all sauteed together in a tasty wine sauce. Served in a potato basket.    31.95
Alligator, Szechuan Style Crispy chunks of tender alligator simmered in hot spicy sauce low fat and delicious.    25.50
Ginger Lobster over Crispy Angel Hair Fresh chunks of Maine lobster in the shell sauteed with succulent ginger and scallions served with a crispy angel hair.  

Rice and Noodles

Fried rice can be cooked with egg white only.

Brown Rice     2.00
Shrimp Fried Rice     17.50
Chicken Fried Rice     15.95
Foo Chow Style Fried Rice     19.95
Young Chow Fried Rice     16.95
Young Chow Lo Mein     17.50
Young Chow Pan Fried Noodles     18.50
Cold Noodle with Sesame Paste     14.50
Foo Chow Style Rice Noodles     19.50
Vegetable Pan Fried Noodles     16.50
Shanghai Style Sauteed Hand Made Noodles     16.95
Singapore Style Rice Noodle with Curry     16.95
Beef Chow Fun     16.95
Chicken Chow Fun     15.95

Shun Lee - Low Carb

Hot and Sour Bean Curd (Soup)     7.75
Grilled Chicken Breast Served with Vegetables.    24.50
Grilled Sea Bass Served with szechuan sauce.    28.95
Baked Lobster Served with ginger and scallions.  
Prawns Sauteed Served with walnuts and sugar snap peas.    26.95
Tangy Spicy Grilled Fillet Mignon     32.50
Steamed Chicken, Cantonese Style     24.50

Casserole Specials

Lions Head with Vegetables A typical family style dish. tender chopped lean pork shaped like a lions head, slowly cooked for 1 hour in a casserole and served with chinese cabbage.    24.25
Chicken Grand Chef Boneless chunks of tender chicken marinated with black beans then slowly cooked with ginger, scallions, mushrooms and bamboo shoots.    22.25
Lobster with Cellophane Noodles Chunks of maine lobster with shell simmered in lobster broth with cellophane noodles, slowly cooked with ginger, scallions and rice wine.  
Tingling Curry Chicken Chunks of tender chicken cooked with curry, chili pepper, lemon grass in a tingling spicy sauce.    25.75
Szechuan Lamb Slices of tender lamb slowly cooked with mushrooms, leeks, garlic, bamboo shoots, carrots in spicy szechuan broth.    25.50

Shun Lee Specialties

Sweetbreads with Black Mushrooms Chunks of fresh sweetbreads stir-fried with scallions, black mushrooms and water chestnuts in a hot peppery szechuan sauce.    22.95
Dry Sauteed Shredded Crispy Beef Shredded beef sauteed until crispy. Served in a tangy spicy sauce.    25.95
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.    43.00
Beggars Chicken Chicken seasoned with pepper and other herbs and spices, stuffed with vegetables and pork. The chicken is then wrapped in lotus leaves and encased in clay soil before baking in a high temperature oven for 4 hours. As a finishing touch we sprinkle the chicken with rose petal liqueur every half hour.    43.00
Red Cooked Short Ribs, Hang Chow Style 4 large short ribs braised with sweet soy and rocky candy, then stewed in red wine sauce. It is authentic, served with spinach.    28.95
Grand Marnier Prawns Jumbo prawns coated with water chestnut flour, cooked till crisp, then sautéed in a grand marnier sauce. Served with broccoli and sesame seeds.    25.95
Prawns on Banana Leaves with Curry Sauce Prawns sauteed with scallions, garlic, curry, lemon grass, shrimp roe in a spicy sauce, then served on banana leaves    25.95
Baked Lobster, Cantonese Style Chunks of maine lobster in shell baked with ginger, scallions, black beans, chopped pork simmered in soy sauce and rice wine.  
Whole Sea Bass Braised in Hot Bean Sauce Sea bass pan roasted with ginger, garlic, scallions, then simmered in brown sauce made of szechuan hot spicy beans.  
Ants Climb on Tree Fine minced fillet stir-fried with cellophane noodles in spicy garlic sauce garnish with greens.    21.95
Shredded Beef with Leeks & Hot Pepper Thin shredded beef with egg white then stir-fry with fresh leeks and szechuan hot pepper.    22.25
Braised Sea Bass with Scallions Fresh sea bass fillets, sauteed with scallions and water chestnuts in chefs special sauce.    26.50
Shun Lees Own Sweet and Sour Pork Large cubes of pork tenderloin cooked until crispy then coated with our sweet and sour sauce    21.75
Szechuan Scallops with Crispy Bean Curd Sea scallops cooked until crispy, coated with a delicate, tangy, spicy sauce. Served with fried bean curd.    26.25
Sliced Fillet with Pickled Mustard Greens & Bean Curd Sliced fillet mignon sauteed with minced pickled mustard green and dry bean curd in a chili pepper sauce.    29.95
Crispy Prawns with Xo Sauce Jumbo prawns coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh broccoli.    25.95

 

Prix Fixe

Per person

Special Lunch - Appetizers

Spring Roll   
Barbecued Spare Ribs (3)   
Steamed or Fried Dumplings (4)   
Fried Shrimp Balls (3)   
Chicken Soong   
Grilled Scallops (3)   

Special Lunch - Soups

Shun Lee Wonton Soup   
Hot and Sour Soup   
Chicken or Shrimp Sizzling Rice Soup   

Special Lunch - Entrees

Mo-Shu Pork with Chinese Crepes   
Beef with Hoisin Sauce   
Shrimp Szechuan   
Heavenly Fish Fillet   
Peking Prawns   
Amazing Chicken   
Grand Marnier Prawns   
Hunan Lamb   
Chicken with Three Different Nuts   
Chicken with Chinese Vegetables   
Shrimp with Lobster Sauce   
Pork Szechuan   
Sweet and Sour Pork   
Orange Beef   
Foo Chow Style Fried Rice with Seafood   
Young Chow Pan Fried Noodles   

Desserts

Ice Cream or Fresh Pineapple   

 

Dinner

Hot - Appetizers

Vegetable Spring Roll (1)     5.75
Spring Roll (1) Crispy chicken ball in lemon sauce (4)    5.75
Satay Breast of Chicken (4)     14.95
Shanghai Steamed Dumplings (4)     13.95
Beijing Pan Fried Dumplings (4)     13.95
Grilled Scallops (4)     17.95
Szechuan Wonton (8)     14.95
Szechuan Boiled Dumplings (8)     14.95
Crispy Shrimp Balls (4)     18.95
Baby Little Necks with Black Bean Sauce     17.95
Chicken Soong or Spicy Chicken Soong     18.95
Barbecue Spare Ribs     18.95
Orange Pork     18.95
Giant Prawns in Black Bean Sauce (2)     21.95
Grilled Shrimp over Sugar Cane (4)     17.95
Crispy Chicken Ball in Lemon Sauce (4)     14.95

Cold Appetizers

Hot and Sour Cabbage     9.75
Szechuan Cucumber     9.75
Hunan Style Calamari     16.95
Hacked Chicken     18.50
Jelly Fish     18.50
Cold Duck with Spicy Hunan Sauce     18.50

From the Gardens

Triple Fragrance Sugar snap peas, lotus root, fresh water chestnuts, these refreshing vegetables are lightly sauteed with ginger.    16.95
Triple Fragrance (Slice) Sugar snap peas, lotus root, fresh water chestnuts, these refreshing vegetables are lightly sauteed with ginger.    11.95
Buddhas Delight A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, chinese cabbage and carrots.    16.95
Buddhas Delight (Side) A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, chinese cabbage and carrots.    11.95
Dry Sauteed String Beans Fresh string beans sauteed with minced garlic pickle.    16.95
Dry Sauteed String Beans (Side) Fresh string beans sauteed with minced garlic pickle.    11.95
Baby Eggplant, Szechuan Style Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.    16.95
Baby Eggplant, Szechuan Style (Side) Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.    11.95
Broccoli Sauteed in Spicy Barbecue Sauce Fresh broccoli cooked in a spicy barbecue sauce.    16.95
Broccoli Sauteed in Spicy Barbecue Sauce (Sidee) Fresh broccoli cooked in a spicy barbecue sauce.    11.95
Broad Bean Sprouts With Garlic (Seasonal) Tender snow pea pod shells sauteed with garlic.    19.95
Broad Bean Sprouts With Garlic (Seasonal) (Side) Tender snow pea pod shells sauteed with garlic.    12.95
Lily in the Woods Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.    19.95
Lily in the Woods (Side) Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.    12.95
Vegetable Duck Pie Crispy vegetables served beijing duck style. Layers of vegetable pie crispy fried, served with chinese pancake, scallions and hoisin sauce.    16.95
Mo-Po Bean Curd Tender soybean curd cooked in a tangy spicy sauce with minced pork.    16.95
Mo-Po Bean Curd (Side) Tender soybean curd cooked in a tangy spicy sauce with minced pork.    11.95
Oil Green (Yau-Choi) Vegetables with Garlic Yau-choi is one of the delicate chinese vegetables, that means shiny evergreen sauteed with fresh cloves of garlicto preserve the tender texture of the vegetables.    16.95

Soups

Hot and Sour Fish Soup     10.95
Wonton Soup, Shanghai style     8.95
Cantonese Wonton Soup     8.95
Hot and Sour Soup     8.95
Sizzling Rice Cake Soup (Chicken or Shrimp)     8.95
Velvet Chicken and Indian Corn Soup     8.95
Szechuan Bouillabaisse     12.95
Shark Fin Soup     22.95

Duck

Braised Duck with Seasonal Vegetables (Half) Boneless long island duckling steamed with peppercorn braised with honey and soy sauce. Garnished with garden vegetables.    28.95
Orange Pressed Duck (Half) Boneless duck steamed and shredded then press with walnuts and water chestnut flour oven cooked in high heat shower with orange sauce.    28.95
Sliced Duckling with Young Ginger Root Tender sliced barbecued boneless duckling served with sweet young ginger root and hot pepper.    28.95
Crispy Smoked Duck (Half) Long island duckling delicately smoked over camphor wood. Then roasted till crisp.    28.95
Crispy Shredded Beijing Duckling Aromatic shredded duck served with homemade crepes, spring onion brushes and Hoisin sauce.   Half 28.95 Whole 47.00

Meat

Hunan Lamb Choice spring lamb with leeks and hot pepper sauce.    26.95
Rack of Lamb, Szechuan Style Four individual chops grilled with garlic and scallions. Served with broccoli and carrots in a szechuan sauce.    32.95
Orange Beef Sliced fillet of beef fried till crisp, sauteed with hot sweet preserved orange.    30.95
Fillet Mignon, Hunan Style Tender fillet mignon pan fried with garlic, scallions and hot pepper, served with broccoli.    34.95
Beef with Sugar Snap Peas Sliced fillet of beef, sugar snap peas, water chestnuts and bamboo shoots gently sauteed in oyster sauce.    26.95
Mandarin Steak Fillet mignon pan fried with onion served with delicious spicy peanut sauce.    34.95
Fillet of Veal in Spicy Barbecue Sauce Sliced fillet of veal combined with fresh mushrooms in a spicy barbecue sauce.    29.50
Moo Shu Pork Barbecued pork loin slices sauteed in hoisin and chinese vegetables.    25.95
Szechuan Pork Sliced tender pork with bamboo shoots, snow peas, black mushroomsand water chestnuts, cooked in hot pepper sauce.    25.95

Poultry

Chan-do Chicken Chicken nuggets marinated with Chinese spices: sauteed with ginger, hot pepper, garlic and scallions.    25.95
Chicken with Three Different Nuts Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnuts, peanuts and cashew nuts.    25.95
Lemon Chicken Chicken breast coated with egg batter and rolled in water chestnut flour then fried till crispy, served with shredded lemon and a velvety lemon sauce.    25.95
Breast of Chicken with Chinese vegetables Sliced spring chicken with black mushrooms, mixed with water chestnuts, bamboo shoots and crisp snow peas, deliciously seasoned and stir-fried in chefs secret sauce.    25.95
Slippery Chicken Thin shredded breast of chicken stir-fry with ginger, hot pepper, garlic in brown sauce served with spinach.    25.95
X.O. Crispy chicken Crispy chunk of chicken coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh vegetables.    25.95

From the River and the Sea

Beijing Prawns Large prawns marinated in egg white and sauteed in rice wine, garnished with sugar snap peas and water chestnuts.    29.95
Curry Prawns Large prawns dipped in a light batter then fried till crispy, sauteed with spicy curry and hoisin sauce. Served with broccoli.    29.95
Prawns with Garlic and Scallions Prawns sauteed with finely diced bamboo shoots and scallions mixed with Szechuan sauce.    29.95
Heavenly Sea Bass Fillet Fresh sea bass fillets, water chestnuts and snow peas cooked in a rice wine sauce.    29.95
Crispy Sea Bass, Hunan Style Sea bass, deep fried till crispy, coated with Hunan spicy sauce.  
Whole Sea Bass Poached With Ginger & Scallions Whole sea bass poached in seafood broth when fish is cooked then transferred to a platter served with scallions and ginger, coriander and soy sauce.  
Lobster in Szechuan or Black Bean Sauce Chunks of Maine lobster with shell, simmered in lobster sauce with egg and black beans or cooked in hot pepper sauce.  
(Out of Shell)   
Crispy Scallops in Oyster Sauce Tender scallops dipped in lotus flour and pan fried till crispy. Served with chinese vegetables.    30.95
Neptunes Net Fresh lobster chunks, sliced shrimp, scallops and sea bass fillet all sauteed together in a tasty wine sauce. Served in a potato basket.    34.95
Alligator, Szechuan Style Crispy chunks of tender alligator simmered in hot spicy sauce low fat and delicious.    26.95
Ginger Lobster over Crispy Angel Hair Fresh chunks of maine lobster in the shell sauteed with succulent ginger and scallions served with a crispy angel hair.  

Rice and Noodles

Fried rice can be cooked with egg white only.

Brown Rice     2.00
Shrimp Fried Rice     18.95
Chicken Fried Rice     17.50
Foo Chow Style Fried Rice     22.50
Young Chow Fried Rice     19.50
Young Chow Lo Mein     21.50
Young Chow Pan Fried Noodles     21.50
Cold Noodle with Sesame Paste     16.50
Foo Chow Style Rice Noodles     22.95
Vegetable Pan Fried Noodles     17.50
Shanghai Style Sauteed Hand Made Noodles     20.95
Singapore Style Rice Noodle with Curry     20.95
Beef Chow Fun     19.95
Chicken Chow Fun     18.50

Shun Lee Low Carb

Hot and Sour Bean Curd (Soup)     8.95
Crispy Bean Curd Wrap (2)     11.95
Grilled Chicken Breast Served with vegetables.    25.95
Grilled Sea Bass Served with szechuan sauce.    29.95
Baked Lobster Served with ginger and scallions.  
Prawns Sauteed Served with walnuts and sugar snap peas.    29.95
Tangy Spicy Grilled Fillet Mignon     34.95
Steamed Chicken, Cantonese Style     25.95

Casserole Specials

Lions Head with Vegetables A typical family style dish. tender chopped lean pork shaped like a lions head, slowly cooked for 1 hour in a casserole and served with chinese cabbage.    27.95
Chicken Grand Chef Boneless chunks of tender chicken marinated with black beans then slowly cooked with ginger, scallions, mushrooms and bamboo shoots.    27.50
Lobster with Cellophane Noodles Chunks of maine lobster with shell simmered in lobster broth with cellophane noodles, slowly cooked with ginger, scallions and rice wine.  
Tingling Curry Chicken Chunks of tender chicken cooked with curry, chili pepper, lemon grass all in a tingling spicy sauce.    27.50
Szechuan Lamb Slices of tender lamb slowly cooked with mushrooms, leeks, garlic, bamboo shoots, carrots in spicy szechuan broth.    27.50

Shun Lee Specialties

Sweetbreads with Black Mushrooms Chunks of fresh sweetbreads stir-fried with scallions, black mushrooms and water chestnuts in a hot peppery szechuan sauce.    26.95
Dry Sauteed Shredded Crispy Beef Shredded beef sauteed until crispy. Served in a tangy spicy sauce.    31.95
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.    47.00
Beggars Chicken Chicken seasoned with pepper and other herbs and spices, stuffed with vegetables and pork. The chicken is then wrapped in lotus leaves and encased in clay soil before baking in a high temperature oven for 4 hours. As a finishing touch we sprinkle the chicken with rose petal liqueur every half hour.    47.00
Red Cooked Short Ribs, Hang Chow Style 4 large short ribs braised with sweet soy and rocky candy, then stewed in red wine sauce. It is authentic, served with spinach.    33.50
Grand Marnier Prawns Jumbo prawns coated with water chestnut flour, cooked till crisp, then sauteed.    30.95
Prawns on Banana Leaves with Curry Sauce Prawns sauteed with scallions, garlic, curry, lemon grass, shrimp roe in a spicy sauce, then served on banana leaves.    30.95
Baked Lobster, Cantonese Style Chunks of maine lobster in shell baked with ginger, scallions, black beans, minced pork simmered in soy sauce and rice wine.  
Whole Sea Bass Braised in Hot Bean Sauce Sea bass pan roasted with ginger, garlic, scallions, then simmered in brown sauce made of Szechuan hot spicy beans.  
Ants Climb on Tree Fine minced of fillet stir-fried with cellophane noodles in spicy garlic sauce garnish with greens.    26.50
Shredded Beef with Leeks & Hot Pepper Thin shredded beef with egg white then stir-fry with fresh leeks and szechuan hot pepper.    26.95
Braised Sea Bass with Scallions Fresh sea bass fillets, sauteed with scallions and water chestnuts in chefs special sauce.    30.95
Shun Lees Own Sweet and Sour Pork Large cubes of pork tenderloin cooked until crispy then coated with our sweet and sour sauce.    25.95
Szechuan Scallops with Crispy Bean Curd Sea scallops cooked until crispy, coated with a delicate, tangy, spicy sauce. Served with fried bean curd.    31.95
Sliced Fillet With Pickled Mustard Greens & Bean Curd Sliced fillet mignon sauteed with minced pickled mustard green and dry bean curd in a chili pepper sauce.    34.95
Crispy Prawns with Xo Sauce Jumbo prawns coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh broccoli.    30.95

 

Shun Lee Palace
155 E 55th St
Btwn Lexington & 3rd Ave
(212) 371-8844
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