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 today’s Groupon: for $15, you get $30 worth of Chinese fare at Dragon Palace Chinese Bistro on Daniel Island.
At Dragon Palace Chinese Bistro, chef Cheng Sin Yung has used his 15 years of culinary experience and his months researching recipes in Hong Kong to craft an authentic menu of Chinese dishes. Diners can kick off a meal by indulging their onion leanings with the scallion steak pancake ($6.50), or start with four pork dumplings, a dim sum quartet so iconic that it requires 15 minutes of prep time ($4.50). Entrees such as chicken steamed with fresh ginger and scallions and served on a bed of spinach ($13.50), or tofu and broccoli swimming in a Szechuan peppercorn stream notorious for its rip tides ($10.50), speed from the kitchen. A variety of vegetables accompany the duck with chinese mushrooms ($17), and crispy egg noodles mingle valiantly with vegetables and inebriated coworkers in the chow mein, served with a choice of meat ($14), which visitors consume while nestled in booths surrounded by vibrant Chinese art.
The Fine Print
Promotional value expires May 7, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid for half-priced dim sum, happy hour, or other specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Dragon Palace Chinese Bistro
Dragon Palace Chinese Bistro’s Chef Cheng Sin Yung is completely dedicated to authenticity. He commissioned the construction of his bistro in Taiwan and then shipped the eatery to the states piece by piece, instead of taking the easy way out and floating it across the waters via iceberg. To craft meals that live up to his high standards of authenticity, he spent time in Hong Kong, meticulously honing time-honored Chinese recipes and techniques.
Throughout the lavish dining room, decked in rich maroons and golds, artwork from contemporary Chinese visionaries whispers of the ancient culture, and so does the food. Instead of bombarding patrons with a buffet of Chinese food, he painstakingly curates a menu of dishes including five-spice duck and royal steak kew. The menu forays into the unusual with dishes such as seafood bird nest and minced pork with chinese eggplant, but also includes some familiar dishes, such as lo mein and general tso’s chicken.