Menu Design
How to Organize a Chinese Restaurant Menu
A Chinese restaurant menu should make ordering easier. The structure should reflect how diners decide, not only how the kitchen stores recipes.
Core principle
Organize the menu around the ordering task. Diners need to find the restaurant's identity, understand the major choices, recognize safe starting points, and build a balanced order.
Recommended architecture by format
| Restaurant format | Recommended sections |
|---|---|
| Dim sum | Steamed, fried, baked, rice rolls, congee, vegetables, sweets, tea. |
| Sichuan | Cold dishes, vegetables, tofu, pork, poultry, beef/lamb, fish, noodles, rice, mild options. |
| Hot pot | Broths, proteins, seafood, tofu, vegetables, mushrooms, noodles, sauce bar. |
| Cantonese BBQ | Roast meats, rice plates, noodle soups, vegetables, side soups. |
| Hong Kong cafe | Breakfast, set meals, baked rice, noodles, snacks, drinks, bakery items. |
| American Chinese takeout | Appetizers, soups, fried rice, noodles, chicken, beef, pork, seafood, vegetables, combos. |
Ordering flow
- Put house specialties early, but keep them in a section that makes sense.
- Separate starters, shared dishes, starches, and drinks.
- Do not bury vegetables, mild dishes, or dietary-friendly options.
- Use brief dish descriptions for unfamiliar items.
- Show suggested combinations for first-time diners and groups.