three chicken breasts deep-fried & smothered w/ our special house gravy, served on a mound of chinese veggies:
bok choy & peapods
Spicy General Chu's Chicken
lightly battered bite-sized chicken in a spicy tangy sauce served w/ a colorful blend of peppers & white onions.
Crispy Hoisin Duck
boneless duck dipped in hot oil, 'til the skin is brown and crisp. the duck is served on a mound of fried rice and topped
w/ fried egg, green scallions and drizzled w/ our house special hoisin sauce. the dish is also served w/ a colorful blend
of prawn flavored chips.
a mound of lightly breaded chicken chunks simmered in our house special sauce w/ thinly sliced orange peels.
Hawaiian Bolo Moa
lightly battered bite-size chicken & pineapple chunks, drizzled in our famous sweet & sour sauce.
Hong Kong Steak
t-bone steak grilled & dipped into our special brown gravy and drizzled w/ oyster sauce. steak served w/ garlic broccoli.
Teriyaki Beef Tenderloin
grilled marinated beef tenderloin, served on a mound of veggies: broccoli, carrots, baby corn & straw mushrooms.
Spicy General Chu's Beef
lightly battered beef in a spicy tangy sauce served w/ a colorful blend of peppers & white onions.
a mound of lightly breaded beef simmered in our house special sauce w/ thinly sliced orange peels.
Spicy Salt N' Pepper Beef
lightly breaded beef stir-fry chili peppers, green & red peppers
Spicy General Chu's Shrimp
lightly battered jumbo shrimp in a spicy tangy sauce served w/ a colorful blend of peppers & white onions.
a mound of lightly breaded shrimp simmered in our house special sauce w/ thinly sliced orange peels.
Hawaiian Bolo Opae
lightly battered jumbo shrimp & pineapple chunks, drizzled in our famous sweet & sour sauce.
Hawaiian Bolo Swai
lightly battered fish & pineapple chunks, drizzled in our famous sweet & sour sauce.
the chef's version of shrimp w/ broccoli, carrots, straw mushrooms, white onions, and served in a crispy mooshu
Paul & Suzie were very successful in Chinatown, where Paul was featured in a number of Chicago Tribune and Chicago Sun-Times articles, he was rated as the top chef in Chinatown for many years. He was truly a “Master of Creations”. Paul & Suzie were determined to open up another restaurant, but had difficulty finding the right location. In 1975, Suzie was dealing with the loss of her mother and was emotionally drained; on one odd night, she had woken from a dream, where her mother’s spirit had guided her to this exact location, which has been the home of Chef Shangri-la ever since. 35 years later, Betty, the youngest of Paul & Suzie and her husband, Duane are now the 2nd generation owners. Betty & Duane will continue to operate the Fong tradition. They welcome you to a more enhanced tropical setting, featuring our 35 year original recipe on all signature dishes and cocktails. They will also be featuring a “SPECIAL MENU” that includes ASIAN FUSION DISHES like Japanese maki rolls, Thai curry, Spicy Korean chicken wings, and much more.