Cheap Eats 2016: Hong Kong Palace


Photo by Scott Suchman.
Good for Groups on cheap eats for 10 yearsOn the List for 10 Years

Restaurateur Liu Chaosheng (also behind Uncle Liu’s and China Jade) continues to build his Szechuan empire—a high-end Tysons venture is expected this year—but we keep returning to this reminder of his humble beginnings. Little has changed in the plain strip-mall dining room, where plates of cumin lamb and dried chili-fried chicken remain bountiful—even by family-style standards—and specials are handwritten in Mandarin on the wall (ask the waitstaff to translate, for tasty results). Though dishes arrive in a haphazard order, don’t miss appetizers such as wontons in fiery chili oil.

Also good: Mapo tofu; Chengdu salt-and-pepper shrimp; sesame balls; green-bean leaves with garlic.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.