House Of Chan
Pages
Dishes
Page 2
| Three Star COGNAC | $1.05 |
| Finer qualities COGNAC | $1.20 |
| LOTUS BLOSSOM | $1.25 |
| GENTLE DRAGON | $1.50 |
| Rum Sour | $0.85 |
| Mui Kwei Lu | $1.35 |
| NG KA PY | $1.35 |
| Daiquiri | $0.80 |
| Manhattan | $0.80 |
| Martini | $0.80 |
| Stinger | $0.80 |
| Bloody Mary | $0.90 |
| Old Fashioned | $0.85 |
| CHAMPAGNE | $1.10 |
| Brandy Alexander | $1.00 |
| RYE SOUR | $0.85 |
| Scotch sour | $1.05 |
| Bourbon Sour | $1.05 |
| Standard Brands SCOTCH WHISKIES | $0.90 |
| Premium Brands SCOTCH WHISKIES | $0.95 – $1.35 |
| Standard Brands BONDED BOURBON | $0.90 |
| Premium Brands BONDED BOURBON | $0.95 |
| Standard Brands BLENDED RYE | $0.70 |
| Premium Brands BLENDED RYE | $0.80 – $0.90 |
| Collins | $0.80 |
| Planter's Punch | $1.05 |
| Singapore Sling | $0.95 |
| Piper Heidsieck | $3.50 – $12.00 |
| Great Western | $3.00 – $6.00 |
| Ballantine Ale | $0.60 |
| Budweiser Beer | $0.60 |
| Heineken Beer | $0.75 |
| B & G Sauterne | $0.95 |
| Duff Gordon Sherry | $0.70 |
| Harvey's Bristol Cream | $1.00 |
| Chablis | $0.95 |
| Cinzano Vermouth | $0.65 |
| American Cordial | $0.80 |
| Imported Cordial | $0.95 – $1.20 |
| Sandeman sherry | $0.70 |
| Sandeman Port | $0.70 |
Page 3
| Sam Pan Shrimps | $2.00 |
| Shrimp Puffs | $1.40 |
| Fan Tail Shrimps | $2.60 |
| Yang Chow Wonton Soup | $0.90 |
| Chinese Winter Melon Soup | $1.00 |
| Yen Wor Tong Soup | $1.25 |
| Roast Pork Wonton Soup | $0.40 |
| Chicken Eggdrop Soup | $0.35 |
| Chinese Vegetable Soup | $0.75 |
| Beef Saté | $1.60 |
| Treasure Rolls | $3.00 |
| Egg Rolls | $1.00 |
| Dem Sem | $1.00 |
| Chan's Roast Pork Filet | $3.75 |
| Barbecued Spare Ribs | $2.25 |
| Chinese Roast Pork | $1.25 |
| Chicken Tibia | $1.60 |
| Stuffed Frog's Legs | $3.50 |
| Chicken livers | $2.00 |
| TAI PING POON | $2.75 |
Page 4
| LOBSTER KEW A delicately contrived saute of lobster chunks, mushrooms and juicy Chinese vegetables. | $3.25 |
| LOBSTER CANTONESE Live Maine Lobster, cut up in its shell and prepared in an elegant, garlic-tinged sauce. | $3.50 |
| LOBSTER TOISHAN Whole live Maine Lobster, chopped into convenient pieces, steamed with jealous care and served in its natural juices. | $3.25 |
| LOBSTER MA TIE SOONG A distinctive blending of diced lobster and vegetables, cradled in lettuce leaves, and sprinkled with grated almonds. | $3.25 |
| LOBSTER WOR Morsels of lobster in a delightfully seasoned sauce containing a judicious touch of minced pork and smothered with crisp rice noodles. | $3.95 |
| SEA-BASS CANTONESE Whole fresh sea-bass pan-browned with a bit of soy sauce and an agreeable touch of ginger. A traditional Cantonese home favorite. | $3.25 |
| STEAMED DOVER SOLE Whole dover sole steamed to flakery perfection, sprinkled with shredded fresh ginger and scallions, then dressed with a lightly seasoned sauce. | $2.95 |
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| SHRIMPS WITH LOBSTER SAUCE Whole shrimps in the elegantly rich, garlic-tinged sauce created for Lobster Cantonese. | $2.75 |
| WALNUT SHRIMP SONG Tiny bay shrimps tender-braised with diced Chinese vegetables and ginko seeds, garnished with toasted rice noodles. | $3.10 |
| SHRIMP HOY SIN Giant, scarlet Spanish shrimps adroitly complemented by full-bodied, provocatively pungent Hoy Sin sauce. | $3.25 |
| SEE GYP HAR Succulent shrimps skillfully accented by a rich, yet not heavy, herbed sauce containing a hint of garlic and green scallions. | $2.95 |
| HUNG HAR KEW Morsels of scarlet Spanish shrimps tenderly blended with mushrooms, bamboo shoots, water chestnuts and selected vegetable hearts. | $3.25 |
| SEE GYP HY Crab meat chunks deftly prepared with mushrooms, bamboo shoots, water chestnuts, and a smidgen of mashed, aged soy beans. | $3.25 |
| MUSHROOM CRABMEAT A distinguished Cantonese banquet dish of crab meat in a subtle, creamy sauce over mushroom caps that have been simmered in chicken broth. | $3.95 |
| CHOW HY YOKE Crab meat, mushrooms and carefully picked Chinese vegetables in a bit of Sherry and Ho Yo, elusively shaded with garlic. | $3.25 |
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| BEEF PAN The superlative saute of sliced beef, button mushrooms and delicate vegetables for which Chinese cuisine if famous. | $2.95 |
| BEEF SUN-NING Tender morsels of beef braised with bamboo shoots, water chestnuts and mushrooms, sprinkled with scallions and subtly flavored with Ho Yo. | $3.25 |
| HOUSE OF CHAN STEAK Selected sirloin steak unerringly broiled, then thickly sliced and served over bok choy and snow peas on a sizzling platter with a quietly rich sauce lightly flecked with garlic. | $4.75 |
| BEEF HO YO A robust blending of beef slices, bamboo shoots, and mushrooms with the tangy Ho Yo sauce appreciated by gourmets. | $2.95 |
| STEAK KEW Pieces of tenderloin steak immersed in a notable wine-based marinade and then sauteed with mushrooms and choice vegetable hearts. | $4.75 |
| SHI PHOND Minced beef with string beans, garnished with crushed almonds and served over crisp noodles. | $2.65 |
| BEEF WITH PEPPERS Beef slices in a lively sauce with peppers. | $2.65 |
| BEEF WITH TOMATOES Beef slices in a lively sauce with tomatoes. | $2.65 |
| BEEF WITH PEPPERS AND TOMATOES Beef slices in a lively sauce with peppers and tomatoes. | $2.65 |
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| ALMOND GAI DING Diced spring chicken sautéed with water chestnuts, bamboo shoots and mushrooms, topped with toasted almonds and crisp rice noodles. | $2.85 |
| BONELESS CHICKEN CANTONESE Boned chicken deep fried in a moderately seasoned batter and served over lightly cooked, exquisitely sauced vegetables. | $3.50 |
| MOO GOO GAI PAN A smooth, sautéed blend of sliced spring chicken, selected Chinese vegetables and mushrooms. | $2.95 |
| SANG CHAU GAI KEW Pieces of chicken briefly marinated in mellow wine, fresh ginger juice and soy, braised with choice vegetables and Chinese mushrooms. | $3.25 |
| SEE GYP GAI Tender morsels of chicken and mushrooms prepared with a vigorous sauce in which mashed, marinated soy beans predominate over a suggestion of garlic. | $3.10 |
| MANDARIN DUCK Golden browned Long Island duckling, boned, served in a luscious sweet and sour sauce with mandarin orange, crystalized ginger, and a dash of Chinese orange liqueur. | $3.50 |
| WOR SHEW OPP Boned Long Island duckling rubbed with herbs and spices, golden browned, then dusted with crushed almonds and served with a tempting sauce. | $2.95 |
Page 8
| ROAST PORK LO MEIN Fresh made egg noodles prepared with slivers of roast, marinted pork and shredded vegetables, topped with an imaginitive sesame seed garnish. | $2.65 |
| CHAR SHEW PAN Slices of barbecued pork with bamboo shoots, water chestnuts, mushrooms and succulent Chinese greens. | $2.85 |
| SEE GYP YOKE After deep frying in batter, tender pork morsels are sautéed in a full-bodied sauce of marinated soy beans laced with garlic. | $2.85 |
| SWEET AND SOUR PORK Pork loin cubes deep fried in batter, then quickly cooked in delectable sweet and sour sauce with Chinese mixed fruits, pineapple and green peppers. | $2.75 |
| SUBGUM WONTON Lobster and chicken with Chinese vegetables and mushrooms, bedded in crisp, shrimp-filled wonton; garnished with crushed almonds, barbecued pork and chicken filet. | $4.25 |
| CHAU SAM DING A mingling of diced Spanish shrimp, chicken and marinated pork superbly blended with peas, ginko seeds and scallions. | $4.25 |
| LOBSTER GAI KEW Chunks of lobster and chicken marinated in mellow wine, fresh ginger juice and soy and gently sautéed with choice vegetable hearts. | $4.25 |
| TRIPLE DRAGON A gastronomic triumph of Spanish shrimp, chicken livers, barbecued pork and chicken dextrously seasoned and sauteed with mushrooms, water chestnuts, bamboo shoots and snow peas. | $4.25 |
Page 9
| Mushroom Crab Meat | |
| Lobster Gai Kew | |
| Yang Chow Wonton Soup | |
| Sam Pan Shrimps | |
| Treasure Roll | |
| Shrimp Puffs | |
| Yang Chow Wonton Soup | |
| Beef Saté | |
| Sang Chau Gai Kew | |
| House of Chan Fried Rice | |
| Dessert | |
| Beef Saté | |
| Barbecued Spare Ribs | |
| Beef Sun-Ning | |
| House of Chan Fried Rice | |
| Dessert | |
| GOURMET BANQUET An opulent Chinese feast consisting of twelve courses | $10.00 |
Page 10
| PEKING DUCK In the great tradition of Chinese haute cuisine, the House of Chan prepares this matchless delicacy after the fashion of the Imperial chefs. An especially plump, hung duck is artfully browned over open flames, rendering the skin an epicurian triumph and leaving the meat drenched in natural juices; then the bird is brought out as two courses: 1. Slices of golden, crisp skin, the delight of gastronomes, and wafer-thine "Pao-Ping." Roll bits of duck skin in "Pao-Ping" with young scallions and a tangy, sweet sauce, if you like, and eat with your fingers. 2. The juicy meat of the duck carved and sautéed with light-bodied Chinese vegetables discreetly seasoned to enhance the incomparable flavor of this distinguished dish. | $17.00 |
| SHEW YIU GOB Farm fresh squabs knowingly seasoned, simmered in a bit of wine and herbs, then quickly seared and served with an unusual spiced salt. | $6.00 |
Page 11
| Crab Meat Chow Mein | $2.75 |
| Shrimp Chow Mein | $1.90 |
| Shrimp Fried Rice | $1.60 |
| Shrimp Cocktail | $1.25 |
| Broiled Sirloin Steak | $4.75 |
| Hot Sliced Chicken | $2.50 |
| Shrimp Salad | $1.75 |
| Chicken salad | $1.75 |
| Chicken Sandwich | $1.25 |
| Roast Pork Sandwich | $1.25 |
| Chicken Chow Mein | $1.70 |
| Subgum Chicken Chow Mein | $2.50 |
| Chan Sou Chicken Chow Mein | $2.95 |
| Cantonese Chicken Chow Mein | $2.95 |
| Roast Pork Fried Rice | $1.25 – $0.65 |
| House of Chan Fried Rice | $2.25 |
| Steamed Long Grain Rice | $0.15 |
| GREEN PEAS | |
| French fried potatoes |