Shun Lee Cafe
(roast pork, roast duck or chicken)
(wide rice noodles with choice of roast pork, duck, chicken or baby shrimps)
(no meat)
(lotus root, fresh water chestnuts, sugar peas and bean sprouts)
(with or without meat)
(Chicken or Shrimp)
(Served with Rice Pancake)
(Your choice spicy or not)
(2 large pieces)
Seafood and sliced fish simmered in a tangy spicy fish broth
Sugar snap peas, lotus root, water chestnuts. These refreshing vegetables are lightly sautéed with ginger.
A mixture of water chestnuts, Chinese mushrooms, bamboo shoots, snow peas, tree ears, dried bean curd, Chinese cabbage and carrots.
Fresh string beans sautéed with minced garlic pickle.
Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy Hunan sauce.
Fresh broccoli cooked in a spicy barbecue sauce.
Crispy vegetables served Beijing duck style. Layers of vegetable pie fried crispy. Served with Chinese crepes, scallions and Hoisin sauce.
Silky soybean curd cooked in a tangy spicy sauce.
Tender Chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.
Boneless Long Island duckling steamed with Chinese spices then braised with honey and soy sauce. Garnished with garden vegetables
Tender sliced barbecued boneless duckling served with sweet young ginger root and hot pepper.
Boneless Long Island duckling without skin and fat, marinated in spices and steamed, then coated with a light batter and fried till crispy.
Long Island duckling delicately smoked over camphor wood, then roasted till crispy, served with Hoisin sauce.
Chicken nuggets marinated with 5 spices, sautéed with ginger, hot pepper, garlic and scallions.
Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, sautéed in a brown sauce with walnuts, peanuts and cashew nuts.
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.
Sliced spring chicken with black mushrooms, mixed with water chestnuts, bamboo shoots and snow peas, deliciously seasoned and stir-fried in a light sauce.
Breast of chicken dipped in lotus flour, shredded and cooked in hot pepper sauce with water chestnuts, bean sprouts and tree ears.
Large shrimp marinated in egg white and sautéed in rice wine; garnished with sugar snap peas and water chestnuts.
Large prawns simmered in a spicy curry and coconut sauce. Served with broccoli.
Prawns sautéed with finely diced bamboo shoots and scallions mixed with Szechuan sauce.
Fresh sea bass fillets, water chestnuts and snow peas cooked in a rice wine sauce.
Sea bass, fried till crispy, coated with Hunan sauce.
Chunks of Maine lobster simmered in hot pepper sauce and served with sauce of choice.
Tender scallops dipped in lotus flour and pan fried till crispy. Served with Chinese vegetables on a sizzling platter.
Fresh lobster chunks, sliced shrimp, scallops and fresh sea bass all sautéed together in a tasty wine sauce. Served in a potato basket.
Choice spring lamb with leeks and hot pepper sauce
Sliced fillet of veal combined with fresh mushrooms in a spicy barbecue sauce.
Sliced fillet of beef fried till crispy. Sautéed with hot sweet preserved orange.
Sliced fillet of beef, sugar snap peas, water chestnuts and bamboo shoots gently sautéed in oyster sauce
Barbecued pork loin slices sautéed in Hoisin sauce and Chinese vegetables.
Sliced tender pork with bamboo shoots, snow peas, cabbage, black mushrooms and water chestnuts cooked in hot pepper sauce.
Tender fillet mignon pan fried with garlic, scallions and hot pepper served with Chinese greens.
Sliced buffalo sautéed with leeks, water chestnuts, sugar snaps and black mushrooms.
Sliced tender fillet mignon sautéed with shredded eggplant in Szechuan sauce.
This authentic Shanghai delight is for the true connoisseur. Chunks of pig knuckles and ox tails stewed in soy sauce and red wine then slowly simmered for three hours till done to perfection.
Soft bean curd simmered with Szechuan hot pepper, leeks, garlic and soy sauce in a casserole.
Large chunks of tender chicken cooked with curry and 5 spices in a tingling spicy sauce.
Chunks of Maine lobster in shell simmered in lobster broth with cellophane noodles. Slowly cooked with ginger, scallions and rice wine.
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.
Four individual chops grilled with garlic and scallions, served with broccoli and carrots in a Szechuan sauce.
Sea bass pan roast with ginger, garlic, scallions, then simmered in brown sauce made of Szechuan hot spicy beans.
Shredded beef sautéed until crispy. Served in a tangy spicy sauce.
Jumbo prawns coated with water chestnuts flour, cooked till crispy, then sautéed in garlic, ginger, scallions, hot pepper & dried scallops. Garnished with fresh broccoli.
Prawns sautéed with scallions, garlic tamarind and shrimp roe in a spicy sauce, then served on banana leaves.
Crispy chunks of tender alligator showered with Szechuan sauce.
Fresh fillet of salmon lightly sautéed with free ears and water chestnuts.
Thin slices of fillet marinated with egg white then stir-fry with fresh leeks and Szechuan hot pepper.
Chunks of Maine lobster (in shell) baked with ginger, scallions, black beans and simmered in soy sauce.
Whole roast Long Island duckling marinated with 5 spices. The duck is then grilled until crispy. Our chef will then debone and shred the duck serving it wrapped in a miniature pancake with a special bean sauce.
Jumbo prawns cooked until crispy then sautéed with passion fruit. Chinese mushrooms, and ruby beansin a rice wine sauce.
Jumbo prawns coated with water chestnut flour, cooked till crispy, then sautéed in a Grand Marnier sauce. Served with broccoli and sesame seeds.
Fine shreds of beef stir-fried with cellophane noodles in spicy garlic sauce garnished with greens.
Sliced ostrich steak sautéed with sugar snaps, red bell peppers and hot Hunan peppers.
Chunks of fresh sweetbreads stir-fried with scallions, black mushrooms and water chestnuts in a hot peppery Szechuan sauce.
Fillets of sea bass red cooked with scallions, rock candy and soy.
Chunks of Maine lobster in the shell (the shell preserves the natural juices), sautéed with ginger and scallions. Served on a bed of crispy thin noodles.
4 large fresh short ribs braised in Chinese sweet soy and rock candy, then stewed in red wine sauce. It is authentic, served with spinach and scallion pancake.
(order 24 hrs. in advance)
(order 24 hrs. in advance)
(order 24 hrs. in advance)
(order 24 hrs. in advance)
(order 24 hrs. in advance)
(order 24 hrs. in advance)
(order 48 hrs. in advance)
(order 24 hrs. in advacne)
Please confirm that this restaurant at this location is permanently closed...