Panda House Chinese Restaurant in Saginaw, MI 48602 989-755 ..
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I’ve been a regular here, but always for the lunch special - which comes with soup, egg rolls, or crab cheese. But this time, I decided to venture off the beaten path. Panda House Chinese Restaurant menu has been digitised by Sirved. The menu for Panda House Chinese Restaurant may have changed since the last user update. Sirved does not guarantee prices or the availability of menu items.
Lunch,
They thought about it for a while, she conceded, and decidedthat it was such a good restaurant that they could easily sell it to someoneelse if it didn't work out. And with that knowledge tucked away, they openedthe doors. "I was looking for something to do," she answers.
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"Myidea at first was to open a coffeehouse but we were in the right place at theright time when the Yangs let people know they were interested in selling thePanda House." This was one of the most memorable and tastiest shrimp dishes I’ve ever experienced. I enjoyed the crab cheese as an appetizer before the meal arrived.
Fast service,
The shrimp, tempura battered with chili-spiced salt, was fried golden and served on a sautéed medley of veggies, all coated in a smooth Asian-inspired sauce. Thank you for your great work and hospitality. New on the menu are tofu cutlets, actually more like tofuballs, she said, and salt and pepper fish, which is climbing in popularity. There'snew carpet on the floor, and new pianists tickling the ivories every Friday andSaturday night. "The restaurant already used curry, an Indian spice, andother ingredients in the Singapore noodles. We can build on that."
Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved. The hot and spicy chicken and beef, along with General Tso'schicken, also ranks high. And the restaurant's Mongolian beef recently won tophonors in the Great Lakes Bay magazine. In time, she said, that could lead to a fusion of tastes,something she recently tried by using fragrant basmati rice, an Indian staple,in the restaurant's fried rice.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Used to be our go to gathering, but we're going to explore other options. The food was mediocre, less and the recipes were changed. Although we had a great server, there were problems with the card machine that took allot of time. Lots of apologies and great treatment, though.
They are cutting corners in the bathrooms with the soaps and towels. Just not the old place, sad, sad, sad... When Raju came in, "I had a lot of degrees but no workexperience, in restaurants or elsewhere," she said. "We had Chinese restaurantsin India but it was Indianized, just as what you find around here isAmericanized.
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Chinese
That could change, she added, with the addition ofrestaurant manager Michael Szato, which frees her to spend more time in thekitchen. Gene and Karen Yang returned to help them through thetransition. Realizing that the food was not consistent – something shepersonally disliked as a customer – Rajuput long-standing chef "Robert" Tien Chiu Nieh in charge of training the othercooks.
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