The Fabulous Flavors and Innovative Recipes
of North America's Finest Chinese Cook.

In her cookbook, Susanna Foo Chinese Cuisine, Susanna shares the recipes that established her reputation. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Susanna's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar, and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients. Detailed illustrations will have you molding perfect sui mei and rolling spring rolls like a professional.

What you will remember most, however, is her stories. Susanna talks about the foods of her childhood, learning to wrap dumplings with her grandmother, and the first time she tasted eight-treasure duck. Once you have become familiar with the book, you will not only feel like a better cook, you will feel like you have made a new friend.

Cooking has always been a family affair for Susanna. She learned Hunan style cooking from her mother-in-law, Wan-Chow Foo, and Chinese Northern-style pasta from her cousin, Chao Su. Susanna met her mentor and teacher, the late Jacob Rosenthal, founder of the Culinary Institute of America, while she was at Hu-Nan and learned French cooking from him. Rosenthal admired Susanna's unique cooking style and encouraged her to take a course at the CIA. In 1987, Susanna and E-Hsin opened their own restaurant, Susanna Foo Chinese Cuisine, and made their dream and philosophy of cooking a reality.

Susanna's Special Style

Susanna reinterprets Chinese classical dishes with French techniques. She creates sauces made from reduced stocks of roasted bones, braised onion, tomato, and carrots, a major deviation from traditional Chinese cooking. In her sauces and other dishes, Susanna uses herbs and spices from all over the world, including lemon grass, tarragon, basil, sun-dried tomato, Mexican ancho chili, star anise, and go-shi, a Chinese herbal medicine. The end result is a lighter, brighter, more velvety, more flavorful, and more colorful version of classical Chinese sauces.

Susanna loves to use fresh produce. She incorporates non-Chinese greens like endive, radicchio, arugula, and mache into her cooking and creates new dishes with traditional Chinese vegetables and fruits like fresh waterchestnuts, baby chrysanthemum, fresh shiitake mushrooms, and Asian pears.

A Philadelphia Tradition

Last October marked an important milestone as Susanna and E-Hsin celebrated their twentieth anniversary in Philadelphia. As Susanna tells her friends and guests, "We are proud to be Philadelphians."

Lunch: 
Monday to Friday 11:30 AM to 2:30 PM

Dinner:
Monday to Thursday 5 PM to 10 PM
Friday & Saturday 5 PM to 11 PM
Sunday 5 PM to 9 PM

For over twenty years, Chef/Owner Susanna Foo has been delighting guests with her innovative cuisine. Susanna reinterprets Chinese cuisine with French techniques and borrows ingredients from all corners of the world. The result is a lighter, brighter, more flavorful version of classical Chinese dishes.

Susanna Foo Chinese Cuisine offers the elegance of fine dining in a relaxed atmosphere where everyone can feel comfortable. Its subdued colors and serene ambiance take you away from the busy world outside.

Susanna Foo consistently wins acclaim from guests and critics around the country. But don't take their word for it. . . experience Susanna Foo Chinese Cuisine for yourself.