Chinese in Detroit

Traditional Chinese cuisine. Beer and wine.

China Garden Restaurant has been serving Cantonese and Szechuan cuisine in the Metro Detroit area since it was established in 1992. With options to dine in or carry out, the restaurant also offers a fully-stocked bar.

China King hit it big satisfying the taste buds of a discerning crowd – it prepares the usual Chinese fare in an unusual way. The restaurant is lavishly decorated with etched glass, painted mirrors and brass-trimmed woodwork. More than 100 different dishes are offered, both familiar and unique. One of the more unusual dishes is chow-ma-mein, a spicy broth filled with beef, seafood and homemade noodles. Its most popular dishes include string beans sauteed in ginger-garlic sauce and General Tso's chicken, chicken breast deep fried into chicken balls and then stir-fried in a spicy brown sauce. This delicious chicken dish is served with steamed broccoli.

Asian based, new American cooking — a unique blend of Eastern and Western seasonings and cooking styles. Roast quail appetizer, rack of lamb, great fish dishes. An extensive wine list and full bar.

Discover your creative side at Palette Dining Studio. Indulge in a full spectrum of freshly designed dishes in our unique, all-you-can-eat, tapas-style gallery, where every creation is a sumptuous canvas of color, texture and taste.

Very extensive menu featuring crispy duck, sliced tender abalone sauteed with Chinese greens. Plenty of poultry, beef and seafood. Peking dinners for up to six persons.

P.F. Chang's China Bistro is a blend of traditional Chinese cuisine and American hospitality served in an upbeat bistro setting at moderate prices. Open for lunch, dinner and late-night dining.

P.F. Chang's China Bistro is a blend of traditional Chinese cuisine and American hospitality served in an upbeat bistro setting at moderate prices. Open for lunch, dinner and late-night dining.

Midtown’s Shangri-La has a quirky interior, extremely attentive servers, and excellent dim sum, those small plates that are something like Chinese tapas. Most dim-sum are $2.95 to $3.50, and most offer a bite or so for at least three diners. Teeny pancakes laden with garlic and chives, crisp dumplings, lilliputian spare ribs in a sweet black-bean sauce, stuffed eggplant, and the sweet bun full of barbecued pork are all winners. Although the regular menu is dominated by traditional Chinese cuisine, curries ($9), Singapore noodles ($8) and cilantro-less pho-like noodle soups ($7-8) suggest a pan-Asian influence. If you are looking for more exciting creations, you will have to choose among the chef specials, which are more expensive ($13.95-$16.95), and can include a whole or half roast duck, eggplant with shrimp paste in black-bean sauce, a mélange of succulent fried squid, scallops and shrimp with (not that) spicy salt or more mellow walnut shrimp.

Formerly Gourmet Garden, Shangri-la Garden does serve plenty of meiguorende kouwei— dishes cooked to American taste. The first plate on the menu is almond boneless chicken, followed by various lo meins, sweet and sour chicken, and even chop suey, all served with an egg roll and fried rice. (This combo is available as a $9.95 “brunch” on Sundays.) But less familiar dishes, zhongguorende kouwei, “to Chinese taste,” abound as well. Go there. Try the chef’s specials and the dishes labeled Shanghai-style.