Authentic Chinese Cuisine in Midtown Manhattan

Legacy of Shun Lee Palace

Shun Lee Palace, originally opened in 1965 by Master Chef T.T. Wang, was the first upscale Sichuan restaurant in New York City. It became the first Chinese restaurant to receive a prestigious four-star review from Craig Claiborne of The New York Times, marking a significant milestone in the recognition of Chinese cuisine in the United States.

Chef T.T. Wang is widely credited with popularizing several iconic Chinese-American dishes. According to Wikipedia and various culinary historians, dishes such as General Tso’s Chicken, Crisp Sea Bass Hunan Style, and Crisp Orange-Flavored Beef were introduced or refined by Chef Wang.

In 1971, Chef T.T. Wang partnered with restaurateur Michael Tong to open a new iteration of Shun Lee Palace. Over the years, the restaurant received two-star reviews from The New York Times under the pens of three prominent critics: Brian Miller, Mimi Sheraton, and Ruth Reichl.

In 1981, Shun Lee West was established directly across from Lincoln Center, providing theatergoers and uptown diners with access to high-end Chinese cuisine. This was followed in 1987 by the opening of Shun Lee Café, located next door to Shun Lee West, offering a more casual dining experience.

The original Shun Lee Palace underwent a major renovation in 1995, designed by renowned hospitality architect Adam Tihany, known for his work on luxury restaurants and hotels worldwide.

Most recently, on July 18, 2025, the landmark 54-year-old Shun Lee Palace completed another renovation by architect Tao Li, once again reinforcing its legacy as a pioneer in Chinese fine dining and a cultural institution in New York City.

Shun Lee Palace holds a special place in the history of Chinese cuisine in the United States, especially in New York City. Its legacy is defined by its pioneering approach to upscale Chinese dining, innovative menu development, and influence on American perceptions of Chinese food.