Chinese Restaurants in Stanford

Chinese Food for Lunch or Dinner, Valid Monday–Thursday or Friday–Sunday at House of Chu (Up to 46% Off)

House of Chu

Kooser

Local staple boasts a massive Chinese menu loaded with popular dishes such as peking spareribs, prawns in plum sauce, and mongolian lamb

$25 $13.50

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Chinese Food for Dine-In or Takeout at Kai Bistro (Up to 40% Off). Two Options Available.

Kai Bistro

San Leandro

Chinese restaurant serves classic fare, such as egg rolls, wonton soup, and Szechuan-style dishes, as well as tonkatsu and teriyaki meals

$20 $12

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Chinese Cuisine for Two or Four or More at Great Wall Chinese Restaurant (45% Off)

Great Wall Chinese Restaurant

Oakland

Vegetarian dishes and seafood plates cooked in spicy szechuan sauces such as sweet 'n' sour "pork, mapo tofu, and shrimp in black bean sauce

$20 $11

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Chinese Food at Rice Valley Shanghai Bistro (Up to 44% Off)

Rice Valley Shanghai Bistro

Sunnyside

Chinese food in a variety of entrees and appetizers, from kung pao chicken to dumplings filled with juicy, savory soup

$18 $10

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Szechuan-Style Chinese Food for Two or Four at Grand Hot Pot Lounge (50% Off)

Grand Hot Pot Lounge

San Francisco

Szechuan-style dishes include steamed leek dumplings, and three types of hot pot broth and a staggering selection of meats and veggies

$30 $15

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$12 for $20 Worth of Chinese Dinner for Two at Bei Jing Restaurant

Bei Jing Restaurant

Point Richmond

Classic Chinese dishes roast duck and tea-smoked duck, Mongolian beef and lamb, mu shu, and fried rice

$20 $12

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Select Local Merchants

The chefs at Mandarin Gourmet meld the flavors of fresh proteins, seasonal produce, and sauces prepared daily to forge an expansive menu of classic Chinese cuisine. Finely minced shrimp in lettuce cups ($15.95) can be strewn about as tasty confetti at dinner parties, and the mongolian beef massages taste buds with an onslaught of pleasantly spicy flavor ($12.95). Dueling flavors coalesce into one harmonious dish with the eggplant's hot garlic sauce ($9.95) and the sweet and sour pork ($10.95), sating appetites and drafting alliances between rival taste buds. A plate of six potstickers ($8.95) primes palates with meaty or meatless morsels and can be used to lure fire ants into a rival bobsleigh squad’s sled. Diners can ruminate amid Mandarin Gourmet's clean, modern décor, which incorporates radiant wall sconces and traditional Chinese accents into its dining room's upscale attire.

420 Ramona St
Palo Alto,
CA
US

Chef Chu, Master of Chinese Cuisine

If charismatic chef Lawrence Chu isn't greeting guests as they enter his Los Altos restaurant, he's likely in the kitchen preparing delicacies such as tea-smoked duck, chilled Sichuan-style garlic chicken, or live Maine lobster in rice-wine sauce. His hospitality and culinary expertise have won much praise, including metroactive's 2013 award for Best Chinese Restaurant in Silicon Valley.

An Incomparable Feast

Throughout the years, Chef Chu's has become a hot spot for VIP diners. "When the late Steve Jobs was creating Apple, he was a Chef Chu's regular," wrote one San Jose Mercury News journalist. Other regulars include tennis star Serena Williams, San Francisco 49ers quarterback Steve Young, and former Secretary of State George Shultz, who called Chef Chu's preparation of peking duck an "incomparable feast."

1067 N San Antonio Rd.
Los Altos,
CA
US

Since 1980, Chef Peking Restaurant has been a longtime favorite of the Peninsula. Eddie and Shirley Shyy have been running the restaurant for close to 25 years and have now turned over the business to their son Arthur, who will continue the tradition of a family style restaurant, with friendly service and tasty food.

515 Veterans Blvd
Redwood City,
CA
US

Cuisine Type: Chinese and Vietnamese

Established: 2005

Reservations: Optional

Handicap Accessible: No

Number of Tables: 5?10

Kid-friendly: No

Alcohol: Beer and wine only

Delivery/Takeout Available: Takeout only

Outdoor Seating: No

The chefs at Chin's Restaurant work from a menu of comforting noodle soups, seafood dishes, chicken and beef entrees, and vegetarian eats. They draw on Chinese, Vietnamese, and Thai cooking traditions to create such dishes as szechuan beef, coconut curry tofu, and a noodle soup brimming with rare and well-done steak, tripe, and beef balls. The chefs also cater parties and jury-duty reunions, serving up banh mi sandwiches and dim sum shumai.

855 Main Street
Redwood City,
CA
US

After bringing menus to each table, servers ask if anyone would like to sign a waiver. Without endorsing one of these forms, diners can't order the devil's chicken or vegetables, two formidable entrees made with fiery ghost chilies.

On request, chefs can tone down the heat of various entrees, which combine the culinary traditions of India and China. Relying on locally sourced ingredients when possible, cooks prepare each dish for family-style serving, which encourages diners to split piles of poultry with visiting friends or every member of the Channel 5 news team. Though braised beef and sautéed chicken are prominent on the menu, the kitchen also creates vegetarian- and vegan-friendly dishes that rely on the same regional sauces for their piquant flavor.

On one side of the main dining room, red vinyl booths add a splash of color to the restaurant's sleek gray walls and modern décor. The restaurant's bar keeps tables full of libations, including craft beers and glasses of food-friendly wine from winemakers on both sides of the equator and the center of the Earth.

1125 San Carlos Ave
San Carlos,
CA
US

Yan's Garden piques palates with lunch and dinner menus brimming with Mandarin and Cantonese classics crafted using fresh ingredients and no MSG. Warm up meat macerators on crisp vegetarian egg rolls ($4.95) before graduating to the main meal event with large portions of sweet and sour pork ($8.50) or chicken in hot and spicy garlic sauce ($8.50). The Dragon and Phoenix plate flies to tables to slay hunger with a savory synthesis of chicken breast, prawns, bamboo shoots, mushrooms, and vegetables ($10.75), and white wine adds a splash of sophistication and inebriation to the seafood combination's stir-fried fusion of fresh fish, scallops, shrimp, mushrooms, and snow peas ($14.25). Traditionalists favoring fried rice ($6.25–$8.50) or egg foo young ($8.25–$9.50) can find the savory standbys prepared with a choice of pork, chicken, or beef, as braised tofu ($9.25) sizzles to the excitement of both vegetarians and swooning soy beans.

885 Laurel St
San Carlos,
CA
US