Chinese Restaurants in Cherry Hill

Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).

Many things have changed since Snockey’s Oyster and Crab House first opened in 1912—the menu now serves scallops, mussels, and Maine lobster thanks to third-generation owners Ken and Skip Snock. However, the restaurant’s insistence on using fresh, local seafood and some of its original recipes, including Mrs. Snockey’s original oyster stew, have remained unchanged, like a stubborn Precambrian fossil.

In the wake of Snockey’s 100th anniversary, Phillyburbs.com called the restaurant a “seafood staple for locals and visitors alike,” lavishing particular praise on the variety of oysters available at the raw bar. Oysters come from as far away as the west coast, but most originate in nearby waterways such as Delaware Bay and Cape Cod. There’s also a large selection of cooked seafood including fried shrimp, broiled Atlantic flounder, and steamed littleneck clams.

Wok Chinese Seafood Restaurant fills its vast menu with an atlas of eats, drawing inspiration from China’s Hunan and Szechuan provinces as well as the capital city of Beijing. The kitchen prepares traditional favorites, whipping together hot and spicy shrimp and steamed sea bass in a scallion-ginger sauce alongside beef with broccoli and chicken lo mein. The menu also includes house specialties such as the Dragon and Phoenix, whose chicken breasts, lobster meat, and snow peas are not formally recognized by zoologists as either dragon or phoenix. Red lanterns hang above the dining room, where a mural of a woman flying through swirling clouds is complemented by the whimsy of each table’s pink-cloth napkins.

Sannie Chinese & Japanese Cuisine is all about options—its sprawling menu boasts more than 230 Asian specialties. More than 120 of those options are Chinese, ranging from traditional hot-and-sour soup to the chef's Snow White Princess entree filled with chicken, scallops, and shrimp. The Japanese portion of the menu includes more than 100 items, including unagi don (broiled eel) and sushi rolls stuffed with cream cheese, avocado, and crab. For those watching their weight, the chefs cook up health-conscious entrees that pair seasoned proteins, such as jumbo shrimp, with brown rice and a special diet sauce.

Noodles steal the spotlight on the menu at SangKee Noodle House, where chefs churn out popular noodle-based entrees from China, Japan, Vietnam, and Thailand. Diners can customize their own soups by selecting from various meats and six types of noodles, or they can choose from a number of tried-and-true dishes, such as lo mein, chow fun, or pad thai. Chefs also whip up peking duck, dim-sum-style dumplings, and smoothies blended from fruit, tapioca, and condensed milk, which comes from cows that have only read the CliffsNotes recipe for regular milk.

An annual congregation hosted by the Wharton School of the University of Pennsylvania, the Wharton India Economic Forum (WIEF) brings together economic leaders, professionals, academics, faculty, and students to address and discuss India’s domestic and international economy. This year's conference, whose theme is India: Gaining Momentum, features an assortment of prominent econominds addressing topics central to India’s economic fitness.