Dinner nightly at 4:30pm. From dim sum and small plates to classic Chinese entrées, noodle bowls and fried rice, Pagoda’s menu choices are encouraged to be shared. A focal point of the restaurant is the double, vertical rotisserie which roasts our Peking duck, Chinese spare ribs and chicken from morning to night.
Address and Contact Information
Address: 14917 Lyons Rd #100, Delray Beach, FL 33446
Phone: (561) 229-1770
Website: https://www.pagodakitchen.com/
Menu Photos
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Reviews
Charles Fisher
Went for my birthday dinner here so no pressure. First things first service was great and restaurant was clean and Inviting. Now the food. Each of our items ordered had a different flavor then expected. That’s the good and bad part of our story.
We started with the ribs app which I thought were a little dry but my wife enjoyed and ate 3/4 of them. We followed that with chicken pot stickers which we both felt were good not great
We ended our apps with the pork buns. I played the birthday card and got 2/3 of these tasty pork filled pillows.
Had to get the wonton soup which I felt was a tasty chicken soup with dumplings. My favorite part of the meal were the egg roll which I may order some to-go on my way home from work next time. My wife enjoyed her spring roll as well.
We finished with a hugh portion of roast pork fried rice which was lite with soft flavors and a large order of vegetable lo mein which was light and flavorful as well.
We left full but not grossly full like some foods make you feel. So we got in our car with a big bag of leftovers to continue my birthday weekend
… moreWe started with the ribs app which I thought were a little dry but my wife enjoyed and ate 3/4 of them. We followed that with chicken pot stickers which we both felt were good not great
We ended our apps with the pork buns. I played the birthday card and got 2/3 of these tasty pork filled pillows.
Had to get the wonton soup which I felt was a tasty chicken soup with dumplings. My favorite part of the meal were the egg roll which I may order some to-go on my way home from work next time. My wife enjoyed her spring roll as well.
We finished with a hugh portion of roast pork fried rice which was lite with soft flavors and a large order of vegetable lo mein which was light and flavorful as well.
We left full but not grossly full like some foods make you feel. So we got in our car with a big bag of leftovers to continue my birthday weekend
Olivia Schwartz
Pagoda Kitchen is exactly what our neighborhood needed. The food, ambience, service and overall environment is 10/10!!
I am vegetarian, I always order the Bur Tao Feast, it’s got a great flavor- the eggplant within the dish is phenomenal… it is worth also ordering a side of eggplant for the table – so others can pick at it too! I also love the veggie fried rice & cucumber salad!
My husband, is a carnivore (lol) and officially obsessed with this restaurant. He always orders the tuna tartare tacos, egg rolls, shrimp dumplings, duck entree and chicken and broccoli entree! All items are thoroughly enjoyed!
We love pagoda – and frequent 1-2x a week!
… moreI am vegetarian, I always order the Bur Tao Feast, it’s got a great flavor- the eggplant within the dish is phenomenal… it is worth also ordering a side of eggplant for the table – so others can pick at it too! I also love the veggie fried rice & cucumber salad!
My husband, is a carnivore (lol) and officially obsessed with this restaurant. He always orders the tuna tartare tacos, egg rolls, shrimp dumplings, duck entree and chicken and broccoli entree! All items are thoroughly enjoyed!
We love pagoda – and frequent 1-2x a week!
Joshua Weiss (REALTOR)
I went with my wife and another couple for the early bird. It was $18.95 per person. You had a choice of soup or salad, main entree and a drink such as ice tea or soda. I had the chicken and cashews and my wife had chicken and broccoli the portions were a nice size and very tasty. The Service was great. The waitress was very attentive. It is definitely worth the money. I recommend you give it a try.
… moreSamson Williams
Food was great. The fried beef is spicy with a kick, the chicken and broccoli is standard delicious.
The wonton soup was actually a standout. The lychee martini was potent.
Sadly, it was all but dead on a Friday evening. So, will go back if it’s still open next time I’m in town.
… moreThe wonton soup was actually a standout. The lychee martini was potent.
Sadly, it was all but dead on a Friday evening. So, will go back if it’s still open next time I’m in town.
Joel Zaidspiner
Let’s just say Wow! Burt You did a great job with this place! Best quality Chinese food ai have had in FL! We started with the most flavorful wonton soups then went to 3 apps to share, the Sticky Rotisserie Ribs (not sticky) perfectly cooked, Waygu Beef Potstickers and the Szechuan pork wonton, just the right amount of spice.
We shared the Cantonese Beef Chow Fun on the specials menue and the sweet and spicy hunan shrimp. just so well spiced and tempura battered. And to finish off the meal we shared two desserts. You have to try the most amazing (not kidding) Pudgy Panda Cream Brulee. Rebecca one of the managers stopped by to check on us and our server Johnathan was super attentive.
… moreWe shared the Cantonese Beef Chow Fun on the specials menue and the sweet and spicy hunan shrimp. just so well spiced and tempura battered. And to finish off the meal we shared two desserts. You have to try the most amazing (not kidding) Pudgy Panda Cream Brulee. Rebecca one of the managers stopped by to check on us and our server Johnathan was super attentive.
Angela Cruz
So obsessed with this new spot in the Delray Marketplace for its ambiance and delicious menu! I went with a friend for dinner, and we enjoyed cocktails (love the lychee martini and mai tai) plus a huge selection of dishes, including Kung Pao Chicken (trust me, just get it), siu mai dumplings (loved the flavors of fresh ginger and the hint of wasabi), shrimp dumplings, chicken dumplings (dim sum for the win!), cucumber salad (decorated with sesame seeds and so fresh), and sweet and spicy hunan prawns (I could not believe the size and how good the sauce was). Also, we went a little crazy ordering THREE desserts and all of them were amazing but the standout was the chai latte ice cream pie. RUN, don’t walk, to this fabulous new restaurant and enjoy everything it offers to the Asian food scene!
… moreKP
Like many reviewers stated, a Chinese restaurant with a caucasian chef might be the first clue that the food is not authentic or good, and unfortunately it wasn’t. Like other reviewers noted, our dish was very greasy and quite bland. Neither myself nor my dining partner like spicey food but the beef and broccoli was really lacking in flavor. We tried chili sauce and soy sauce but the true authentic Chinese flavor was jusy not there. The “fried rice” was simply white sticky (soggy) rice with some veggies stir-fried in. Not authentic or tasty at all. The lettuce wraps were ok. Although the chicken was crumbles of overly cook pieces and very spicy, not necessarily tasty. The cucumber salad that came with our meals was very good tho.The service was very good and the staff was extremely polite. We sat at the bar and really enjoyed the atmosphere. We would go back (to the bar) maybe for some appetizers and a glass of wine during “happy hour” but unfortunately I can not see going here again for dinner.
… moreRichard Schagrin
We have been anxiously awaiting the opening of Burt Rapoport’s newest restaurant since it was announced last year. Originally scheduled to open last year October, but typically Florida construction, it was delayed. When it did open, we were out of the country. So this was the first reservation I could get for a Saturday night. We have been big fans of Burt’s restaurant for years.
Burt hired Bryan Empero as his Executive Chef , who has an extension pedigree in the Asian Food world. A graduate of the Culinary Institute of America and cooked all over the world.
First in Beijing, China, then with chef Yoshihiro Murata at the three-Michelin-starred Kikunoi Honten in Kyoto, on to KALU in Charlotte, North Carolina, where it was ranked second in the nation in the inaugural Food and Wine Magazine’s “People’s Choice Best New Chefs in America, and lastly at the Mizumi at the Wynn in Las Vegas.
Taking over the old Apiero restaurant which founded and sold next to Burt & Max’s in the Delray marketplace. There is a huge patio area and a smaller enclosed patio in the front.
The menu is divided into different sections: DIM SUM, SMALL PLATES,SOUPS & SALADS,NOODLES & RICE,LARGE PLATES,ROTISSERIE SPECIALITIES,SIDES, AND DESSERTS.
Started with Classic Egg Roll, 2 nice size eggrolls with loads of flavor, the best I have had in years, comes with duck sauce but be careful, it is on the spicy side.
For mains, we share some large plates:JUMBO SCALLOPS ,snap peas, celery & XO pan sauce,SWEET & SPICY HUNAN PRAWNS,crispy jumbo shrimp, peppers, onions, ginger, chili, and cilantro, and BUR TAO’S FEAST,wok-stirred eggplant, green beans, broccoli, and red peppers in a garlic sauce, accompanied by cauliflower rice. The other dishes come with steamed rice. All were nice size portions and great flavors.
Kim, our server was very knowledgeable, and attentive.
Can’t wait to return and try the duck.
Burt has another winner to add to his collection of restaurants.
… moreBurt hired Bryan Empero as his Executive Chef , who has an extension pedigree in the Asian Food world. A graduate of the Culinary Institute of America and cooked all over the world.
First in Beijing, China, then with chef Yoshihiro Murata at the three-Michelin-starred Kikunoi Honten in Kyoto, on to KALU in Charlotte, North Carolina, where it was ranked second in the nation in the inaugural Food and Wine Magazine’s “People’s Choice Best New Chefs in America, and lastly at the Mizumi at the Wynn in Las Vegas.
Taking over the old Apiero restaurant which founded and sold next to Burt & Max’s in the Delray marketplace. There is a huge patio area and a smaller enclosed patio in the front.
The menu is divided into different sections: DIM SUM, SMALL PLATES,SOUPS & SALADS,NOODLES & RICE,LARGE PLATES,ROTISSERIE SPECIALITIES,SIDES, AND DESSERTS.
Started with Classic Egg Roll, 2 nice size eggrolls with loads of flavor, the best I have had in years, comes with duck sauce but be careful, it is on the spicy side.
For mains, we share some large plates:JUMBO SCALLOPS ,snap peas, celery & XO pan sauce,SWEET & SPICY HUNAN PRAWNS,crispy jumbo shrimp, peppers, onions, ginger, chili, and cilantro, and BUR TAO’S FEAST,wok-stirred eggplant, green beans, broccoli, and red peppers in a garlic sauce, accompanied by cauliflower rice. The other dishes come with steamed rice. All were nice size portions and great flavors.
Kim, our server was very knowledgeable, and attentive.
Can’t wait to return and try the duck.
Burt has another winner to add to his collection of restaurants.
Natalie Aiello
My wife and I had a lovely dinner last night at Pagoda and are so excited to to welcome this great spot to the neighborhood. I have been vegetarian for over 25 years, and never have I ever been to a restaurant that was so willing to accommodate my dietary needs. The Bur Tao’s feast was excellent, as were the veggie bao buns. My wife loved the waygu beef potstickers, and said her salmon dish was to die for. Portions are extremely generous, and the summer dining special can’t be beat. I loved the rice serving dishes – so adorable and the perfect portion! It really allows you to focus on your dish and not just pile a bunch of rice on your plate. The absolute highlight though was our server Roger – he truly went above and beyond to provide a great dining experience. We didn’t have room for dessert but look forward to trying on our next visit! Kudos to the executive chef and the entire Pagoda team!
… moreC C
This place was delicious and how great that the special prices for a drink, an appetizer, and a meal are all day from Sunday through Thursday and for a limited time slot on Friday and Saturdays. The food was delicious and the outdoor dog friendly patio was pleasant and did not feel too hot in the summer heat. Shout out to the honey walnut shrimp.
… more