Dinner

Detailed Image Description: Shun Lee Palace 2026 Dinner Menu

1. Header & Branding (Top Section)

• Main Logo: "Shun Lee Palace" in a bold, serif font (e.g., Garamond) rendered in deep, matte black, with a thin gold stroke outlining each letter—adding a touch of luxury without being ostentatious.
• Subheading: Directly below the logo, in a smaller, elegant sans-serif font (e.g., Montserrat), the text reads "2026 Dinner Menu" in matching black, followed by a decorative divider: a horizontal band of intricate Chinese cloud patterns (line art, in muted gold) that spans 80% of the menu’s width, framing the header and separating it from the main content.
• Accent Graphic: To the right of the logo, a tiny, detailed line drawing of a Chinese phoenix (a symbol of prosperity and elegance) is subtly integrated—its feathers and curves rendered in gold, echoing the divider’s motif. The left side of the header is left clean to maintain balance.

2. Layout & Structure

• Dish names: Black, bold sans-serif (easy to scan).
• Pinyin translations: Light gray, italicized (directly below dish names, for authenticity).
• Descriptions: Dark gray, regular sans-serif (concise but evocative).
• Prices: Burgundy, bold (stand out without clashing).

3. Menu Sections & Curated Content

A. Appetizers & Small Plates (Left Column, Top)

• "Crystal Shrimp & Scallop Dumplings (Jing sha xia bei jiao) – Translucent rice paper wrappers filled with chopped Hokkaido scallops, wild-caught shrimp, and bamboo shoots. Steamed to tender perfection. Served with ginger-soy dipping sauce. 8 pieces. $18.95"
• "Pan-Seared Pork Belly Buns (Shao rou bao) – Slow-braised Kurobuta pork belly (marinated in soy sauce, star anise, and rice wine) sliced thin, tucked into fluffy steamed buns with pickled mustard greens and hoisin sauce. 4 pieces. $16.95"
• "Spicy Sichuan Beef Tendon (La zi niu jin) – Tender beef tendon simmered in chili oil, Sichuan peppercorns, and garlic. Cooled and sliced, served with fresh cilantro. $14.95"
• "Seasonal Vegetable Spring Rolls (Chun juan) – Crispy fried rolls filled with shredded bok choy, carrots, mushrooms, and glass noodles. Served with sweet-and-sour sauce. 6 pieces. $12.95"

B. Soups & Consommes (Left Column, Below Appetizers)

• "Double-Boiled Chicken Consommé with Ginseng & Wolfberries (Ren shen gou qi dun ji tang) – Clear, aromatic consommé simmered for 4 hours with free-range chicken, ginseng root, wolfberries, and red dates. 滋补 (Nourishing). Serves 1. $24.95"
• "Coconut Seafood Soup (Ye zi hai xian tang) – Creamy coconut broth with lobster tail, scallops, shrimp, and bamboo shoots. Infused with lemongrass and kaffir lime leaves. Serves 2. $32.95"
• "Braised Shark Fin Soup with Crab Meat (Xie rou yu chi tang) – Traditional shark fin soup (or a sustainable mushroom-based alternative, noted in small text) with lump crab meat, egg drops, and sesame oil. Rich and silky. Serves 2. $48.95"
• "Vegetarian Buddha’s Delight Soup (Fo guang shan tang) – Clear vegetable broth with lotus root, lily bulbs, wood ear mushrooms, taro, and tofu skin. Light and refreshing. Serves 2. $19.95"

C. Signature Main Courses (Middle Column, Full Length)

• "Steamed Whole Maine Lobster with Ginger & Scallions (Jiang cong zheng long xia) – 1.5lb fresh Maine lobster steamed with sliced ginger, scallions, and Shaoxing rice wine. Served with soy-ginger dipping sauce. Deboned upon request. $68.95 (serves 2)"
• "Sichuan Spicy Boiled Wagyu Beef (Chuan cai liu shui he niu) – A5-grade Wagyu beef slices blanched in a fiery Sichuan broth (infused with dried chili peppers, Sichuan peppercorns, and star anise) with bean sprouts, bok choy, and enoki mushrooms. Served hot. $72.95 (serves 2)"
• "Braised Abalone with Pork Ribs (Bao yu dun zhu pai) – 4 fresh Australian abalones slow-braised with pork ribs, oyster sauce, and rock sugar for 3 hours. Tender, savory, and rich. Served with baby bok choy. $89.95 (serves 2)"
• "Peking Duck (Peking ya) – Traditional wood-fired Peking duck (half or whole) with crispy, glistening skin. Served with thin pancakes, hoisin sauce, scallions, and cucumber. Carving table-side available for whole duck. $52.95 (half) / $98.95 (whole)"
• "Stir-Fried King Prawns with XO Sauce (XO jiang chao da xia) – Jumbo tiger prawns (6 pieces) stir-fried with house-made XO sauce (dried shrimp, ham, chili, and garlic), bell peppers, and asparagus. Spicy, umami-rich. $42.95"

D. Seafood & Poultry (Right Column, Top to Mid)

• Seafood:
  • "Pan-Seared Chilean Sea Bass with Black Bean Sauce (Hei dou jiang jian chi li hai ba) – Flaky sea bass seared to crispy perfection, topped with fermented black beans, garlic, and ginger. Served with steamed rice. $46.95"
  • "Stir-Fried Scallops with Snow Peas (Xue wan chao bei ke) – Large U-10 scallops stir-fried with snow peas, water chestnuts, and carrots in a light oyster sauce. Retains natural sweetness. $38.95"
   
• Poultry:
  • "Hunan-Style Spicy Chicken (Xiang cai la ji) – Bone-in chicken thighs marinated in Hunan chili paste, stir-fried with dried chili, garlic, and green onions. Bold, smoky heat. $28.95"
  • "Silk Tofu with Crab Meat (Xie rou dou fu) – Silky soft tofu served cold with lump crab meat, drizzled with light soy sauce and sesame oil. Garnished with cilantro and tobiko. $32.95"
   

E. Vegetarian & Vegan Options (Right Column, Below Seafood & Poultry)

• "Braised Tofu with Mushrooms & Bamboo Shoots (Gu jun dun dou fu) – Firm tofu braised with shiitake, oyster, and wood ear mushrooms, bamboo shoots, and soy sauce. Savory and hearty. Vegan-friendly. $22.95"
• "Sichuan Spicy Dry-Fried Green Beans (Gan bian si ji dou) – Fresh green beans stir-fried until crispy, tossed with minced pork (or vegan pork substitute), chili flakes, and Sichuan peppercorns. Spicy and addictive. $19.95 (vegetarian) / $20.95 (vegan)"
• "Stir-Fried Water Spinach with Garlic (Suan chao kong xin cai) – Tender water spinach stir-fried with abundant garlic and a splash of soy sauce. Simple, bright, and fresh. Vegan. $18.95"

F. Rice, Noodles & Dim Sum (Bottom of All Three Columns, Merged)

• "Fragrant Jasmine Rice – Steamed long-grain jasmine rice, fluffy and aromatic. $5.95 (small) / $9.95 (large)"
• "Hand-Pulled Lanzhou Noodles with Beef Broth (Lan zhou niu rou mian) – Freshly hand-pulled noodles in rich beef broth with sliced beef shank, daikon, and scallions. $26.95"
• "Black Truffle Fried Rice (Hei song luo chao fan) – Premium egg fried rice tossed with black truffle shavings, shrimp, pork, and peas. Luxurious and earthy. $28.95"
• "Steamed Vegetarian Dumplings (Su jiao) – Dumplings filled with chopped bok choy, mushrooms, and glass noodles. Served with soy-vinegar dipping sauce. 8 pieces. $16.95"

G. Desserts & Beverages (Bottom Right, Below Rice/Noodles)

• Desserts:
  • "Almond Tofu with Wolfberries (Xing ren dou fu) – Silky almond tofu served chilled with sweetened wolfberries and osmanthus syrup. Refreshing. $12.95"
  • "Mango Sago Pudding (Mang guo xi mi lu) – Creamy mango pudding with sago pearls and fresh mango chunks. Tropical and sweet. $13.95"
  • "Red Bean Soup (Hong dou tang) – Slow-simmered red beans with rock sugar, served warm or cold. Comforting. $10.95"
   
• Beverages:
  • "House-Made Lychee Wine – Sweet, aromatic lychee wine (12% ABV). $14 per glass / $56 per bottle"
  • "Jasmine Tea – Premium jasmine green tea, served hot or iced. $6 per pot"
  • "Selected Red & White Wines – Curated to pair with Chinese cuisine (e.g., Pinot Noir, Riesling). $16–$22 per glass / $60–$85 per bottle"
   

4. Design Details (Visual & Tactile Elements)

• Font Consistency: Serif fonts for branding, sans-serif for content—ensuring elegance and readability.
• Color Palette: Cream background, black/gold/burgundy text—traditional Chinese luxury colors that feel warm and inviting for evening dining.
• Spacing: Generous padding between sections (1 inch) and dishes (0.5 inch) to avoid clutter; the three-column layout prevents overcrowding despite the extensive menu.
• Icons: Small (0.5 inch), minimalist line art (not photos) to guide navigation without distracting from text.
• Paper Texture (for print): If the menu is designed for physical use, the background would have a subtle, matte linen texture—adding a tactile layer of luxury.

5. Footer & Practical Information (Bottom Section)

• "Dinner Hours: Monday–Saturday, 5:00 PM – 10:00 PM | Sunday, 4:30 PM – 9:30 PM"
• "Location: 155 E 55th St, New York, NY 10022 (Midtown Manhattan)"
• "Reservations: (212) 593-0500 | Online Booking: www.shunlee-palace.com/reservations"
• "Notes: Private dining rooms available for groups of 8–20. Advance notice required for dietary modifications and whole Peking duck. All prices are in USD and subject to tax and gratuity."

Key Differentiators from the Lunch Menu

• Premium ingredients (Wagyu beef, Maine lobster, Australian abalone) replace lunch’s more casual proteins.
• Elaborate cooking techniques (slow-braising, wood-firing, double-boiling) take center stage.
• Additional sections (desserts, beverages, signature mains) cater to the longer, more leisurely dinner experience.
• Design elements (gold accents, three-column layout, intricate dividers) feel more luxurious, aligning with evening dining’s formal tone.