All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Though his chariot oil, sword polish, and fax paper are now obsolete, people still enjoy General Tso’s chicken. Make a coordinated attack on hunger with this Groupon.
Choose Between Two Options
$19 for a happy hour special for two (up to a $47.90 total value)
- Two appetizers (up to a $11.95 value each)
- Two cocktails (up to a $12 value each)<p>
$15 for $30 worth of Chinese fare<p>
Three menus unfold to reveal bounties of szechuan beef-noodle soup ($10.95), spicy basil chicken in a clay pot ($12.95), and dragon pearl shrimp infused with rice wine ($14). During happy hour, sour-plum martinis and piña coladas from the full cocktail bar wash down light fare such as shanghai steamed dumplings and crab rangoon.<p>
The Fine Print
Promotional value expires Sep 20, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 2 per table of 4 or more for $19 option only. Valid only for option purchased. Dine-in and carryout only. Not valid 6/15/12–6/17/12. Must use promotional value in 1 visit. $15 for $30 option not valid for Dim Sum. For the happy-hour package, the 36-ounce Volcano counts as 2 drinks; not valid towards Appetizer Sampler. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About China Pavilion
Having mastered several subsets of Chinese cuisine, the chefs at China Pavilion couldn't fit all their entrees onto a single menu. So they created three: one with America's popular staples, one brimming with traditional platters, and one showcasing chef specialties. The first lines up dishes that are now familiar—sweet 'n' sour chicken and mongolian beef—as well as recognizable feasts served in new ways, such as the peking duck wrapped in crepes. More traditional and exotic options abound on the Chinese menu, such as pickled cabbage and pork noodle soup, or spicy king crabmeat sprinkled with basil and served in a clay pot. The chefs’ selections, meanwhile, range from classic to experimental: strips of Angus beef sizzle in oyster sauce, and garlic-pepper salt coats Alaskan halibut in a wok. China Pavilion’s full cocktail bar balances meals with citrusy sips of sour plum martinis, and on weekends, visitors can drop by for a dim-sum brunch that leaves tongues more satisfied than an astronaut wearing Moon Boots.