Fodor's Expert Review Shun Lee Palace

If you want inexpensive Cantonese food without pretension, head to Chinatown; if you prefer to be pampered, then come to this place, which has been serving classic Chinese fare since 1971 in an elegant space done in red and gold. Supposedly, the dish orange beef was first made here, and indeed, it's worth a sample, but there's so much more. Beijing panfried dumplings make a good starter, and rack of lamb Sichuan-style, grilled with scallions and garlic, is a popular entrée. Beijing duck, served table-side with thin pancakes, is a signature dish here for good reason.