I, like many New Yorkers, grew up loving the food at SHUN LEE PALACE and SHUN LEE WEST. It was there that Szechuan and Hunan food were introduced to American diners. . Dining at SHUN LEE is always a great pleasure. Beautiful, delicious food served by professional waiters in a lovely setting. Now, owner/Executive Chef, Michael Tong, has written a great cookbook, The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty by Michael Tong
Reading through my copy, I found terrific recipes to try. One of my all-time great favorites is the SHUN LEE Hunan Lamb recipe in Craig Claiborne's NY Times Cookbook. Hopefully the recipes in the new book are just as wonderful.
I haven't been in a few years, and am wondering if it is still good. Are there any others worth trying?
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