Edwin de Guzman

My best friend, Dean, surprised me and brought me to lunch for my birthday to Chef Chu’s. I had the honor of meeting Chef Lawrence Chu and Larry Chu, Jr.. They were so nice and so gracious especially when they learned it’s my birthday. The food was absolutely amazing! No wonder it’s a Los Altos institution for 55 years and counting!

+4

T

Came here for a birthday dinner with the parents. Made a reservation the day before and pre-ordered the Peking duck. Duck presentation was beautiful and was deftly served. Skin was perfectly crisp, meat was delicious, sauce was well balanced, green onion was thinly shredded, bun was nice and fluffy. Steamed sea bass flaked perfectly. Mom remarked that she wished there were pea sprouts and a staff member overheard and said it was available. The warm sesame balls at the end with the ice cream was such a nice birthday surprise. Thank you so much!

Ericka Gilliland

Absolutely loved eating here! The Chinese food is amazing and we met Chef Chu himself! He is so nice and we told him we loved his son’s movies! The sweet & sour pork was amazing! Even my extremely picky toddler ate it and loved it! My favorite dish was the mu-shu pork! It was the best I’ve ever had. This is a great upscale atmosphere. Highly recommend this place to anyone who loves good Chinese food.

+3

Das

5Star A Timeless Gem – Chef Chu’s Delivers Excellence Chef Chu’s is a LEGENDARY fine Chinese restaurant in the Bay Area, renowned for hosting world leaders and superstars, as seen in the photos adorning its walls. Despite his world-class status, Chef Chu keeps a humble and welcoming atmosphere, making every visit feel like coming home to a comforting, unforgettable meal. The restaurant features two menus: one with traditional Chinese cuisine and another offering a Western flair. Both are exceptional, but the Peking Duck is a must-try (be sure to ask for the duck bones to take home, as there’s still plenty of meat)! The shrimp lettuce wrap appetizer is another standout dish. The atmosphere is relaxed and inviting, with no formal attire required. The friendly, attentive service enhances the experience, making you feel like a valued guest. Paired with their incredible teas, every dish is a delight. Chef Chu’s remains our favorite Chinese restaurant, offering authentic flavors, warm hospitality, and a dining experience that is unparalleled. Highly recommend!

+7

SeeTheWorld

I hadn't been here in a long time and some friends wanted to eat here, so we did. It was good. Chinese restaurants are getting scarce, and Chef Chu's is generally good. It was crowded on a Sat afternoon. My husband and friend started with steamed pork buns which they both enjoyed. Then we all shaared Mu Shu chicken. I think it was the best dish that we ordered. The pancakes were nice and thin, the chicken and mushrooms were tasty, and the plum sauce was delicious. We then had curry prawns, chicken with sizzling rice, spicy eggplant, and Chow Fun with chicken. I hadn't had chicken with sizzling rice before. It's very bland, I wouldn't ord order it again. I think people like the sizzle and crackle, other than that, it's not very interesting. The eggplant was tasty, I added some chili paste for a bit of extra heat. I also liked the Chow Fun. It was a nice lunch.

+7

Opinion Worth a Thought

Not sure what the hype about this place is. Food is delicious, not outstanding. I can get similar food quality at other restaurants in the area Servers were attentive and courteous. We were well taken care of. However, there was a long wait between appetizers and main dishes that left us wondering whether anything was coming after appetizers Appreciate having round tables for our group. It made mingling much easier than long tables

+6

turev acar

One of my favorite Chinese restaurants in the Bay Area. Plenty of options: recommending the duck and beef dishes. Love hot and sour soup but here it was not as good as I like; less flavor and spicy. Still one of my best places for Asian food! They allow you to add meet options to vegetable dishes!

Abhijeet srivastava

I recently visited Chef Chu’s in Los Altos and left with mixed feelings. The food was decent, but the overall dining experience felt rushed. I ordered the Seasonal Vegetable Delight, Kung Pao Tofu, and Braised Triple Mushroom. The flavors were enjoyable but not particularly memorable. The Seasonal Vegetable Delight had fresh ingredients, though the sauce leaned a little flat compared to other stir-fries I’ve had. The Kung Pao Tofu came with a nice balance of heat and crunch from the peanuts, but the tofu itself could have used more depth of seasoning. The Braised Triple Mushroom was earthy and satisfying, yet also a bit one-note after a few bites. Overall, the food met expectations without truly standing out. Where the visit fell short was the service. While the staff was polite, the pace of the meal felt hurried—I barely had time to settle into the dishes before plates arrived in quick succession. It gave the impression that the restaurant was trying to move guests along quickly rather than letting us enjoy the meal at a comfortable pace. Chef Chu’s is clearly a popular local spot with a loyal following, and I can see the appeal in the variety of dishes on the menu. But based on this visit, I’d say it’s more of a reliable place for a quick meal than a destination for a relaxed evening out.

+8

Yuan LIU

Chef Chu’s has a menu rooted in Hunan and Sichuan cuisine although its dishes are obviously modified to suit an American clientele. They deliver a refined taste. Just tame your expectations of hot, stimulating flavors the two regions are famous for. Let me put this differently: lacking native hometown authenticity does not mean lack of hometown taste. Given Chef Chu’s family origin from Hunan, we ordered a Hunan-style smoked pork (homemade smoked pork belly) and Hunan family-style tofu. Both are shockingly - one might even say disappointingly, mild despite 🌶️ signs on menu. Especially lacking any spiciness is Hunan tofu. The house recommended dish is evidently popular. Our next-seat White neighbor commented unprompted that he loved the dish very much. I, too, quite like its distinct douchi- (dark fermented soybean) based flavor profile, and the chunky, super soft mouthfeel. (The texture is closer to dòuhuā 豆花 than dòufǔ 豆腐, yet it holds its shape. I am not sure if I can do this with supermarket silky tofu.) A steamed dish, this is totally different from Sichuan home style tofu which centers around douban jiang (fermented chili and fava bean paste) and stewed with 2-cm (3/4") cubes. (Yes, supermarket silky tofu can be used for Sichuan style.) The Hunan style dish is normally cooked with lots of red hot chili peppers, fresh or dried. At Chef Chu’s, the dish comes with a nearly undetectable quantity of jalapeño chops, totally devoid of spiciness. The homemade smoked pork (湖南腊肉) is also very tasty. (This is better translated as homemade cured pork belly because, from technique to flavor and texture, it has no resemblance of “smoked meat” in European tradition.) Nothing you can buy from the market can compete with the homemade flavor. Jalapeño used in this dish is more flavorful than the tofu dish, though still extremely mild. This home style stir fry is traditionally made with young garlic green, a vegetable extremely common in China but really expensive in the Bay Area - if you can even find it. Mostly I use leeks as substitute. So do most restaurants here. At Chef Chu’s, I tasted a slight undercooking in the leeks. Compared with young garlic green, leeks can easily lose its spunkiness. So, a little undercooking is better than overcooking. Unfortunately, the garlic slices in the dish got overheated. The bitterness diminished the satisfaction of the entire dish. (The waiter also warns of extra saltiness. This is normal for a “rice killer”.) Situated at an unusually tight corner, the restaurant has a street address in Los Altos but immediately borders Mountain View. A legendary place in Palo Alto - welcome to the tri-city area where only Google and residents themselves know who is in which one, Chef Chu’s is extremely popular. My daughter and I arrived less than 15 minutes after opening on a Friday. When we got out, there was a serious waitline. As we were early and only two, we got seated quickly, sharing a booth-style space with another small group. Even though space is tight - very tight, service is warm and attentive. Parking is its own challenge, especially if you drive on El Camino. You have to know how to enter, and how to turn into the back of the building. In all, if you want to explore Hunan-Sichuan food but cannot take the heat, Chef Chu’s offers quality alternatives to your common Cantonese food.

Kate

Food was very flavorful and portions were good. We got the dragon hot wings, Mongolian lamb and tangerine chicken. The dragon wings, while expertly cooked, were not spicy at all. Service was very attentive and quick. Will certainly go back.

+2

ernestwang

Visited Chef Chu’s on a bustling weekend evening—this spot is known for its traditional Chinese dishes and was packed with diners, creating a lively atmosphere. The menu offers a solid range of classic flavors. Most dishes were tasty, though a bit on the oily side. The roast duck was just average, but everything else hit the spot. Service was attentive and friendly; staff quickly offered to pack up leftovers, which was a nice touch. Parking can be tricky, as the lot is shared with other businesses and spaces are limited—plan ahead if you’re driving! 🚗 Tip: Expect crowds on weekends and arrive early to avoid a wait. If you prefer lighter food, you might want to request less oil when ordering. Verdict: Great for a traditional Chinese meal with family or friends. Not the best roast duck, but overall a satisfying experience with excellent service! 👍

+7

Khiem Nguyen

The food is good but, besides the duck, nothing extraordinary and sometimes plain. The duck had no odor and was not overly fatty. The four seasons cold plate was also good. Each piece was unique in style and flavor. I say keep it small and only go for their duck or their special menu section. Everything else didn't seem quite worth the price. The mushrooms in the braised triple mushrooms were of varying quality of freshness. The mu shu was nice with nice wok hei but it didn't really stand out and the dipping sauce is really salty. If you do enjoy the food though, it's an amazing place to share dishes with a large party. The service itself is oddly friendly and unfriendly. But they are considerate in a lot of ways. For all dishes they brought extra servings utensils so it's easier to share. They bring additional plates for you to share. If you eat here, you'll never worry about running out of tea, they are ON IT for that. Like the service here is definitely more good but don't expect to talk to them or anything. They do pack up your to go orders for you. Again, my chef complaint is just the price for what you get on some or these dishes.

+13

Donna Shoemaker

Lunch service is fast. The waiter literally tossed a dish at me so I had to catch it before it landed on my lap. They need to change the carpeting! If you have an event on the second floor, the food and attention are excellent, but avoid take-out or being in the standard dining room. Gotta wonder how they get such good ratings. I have had far better Chinese food in this area.

Leonardo Zamora

After a long day desiring to get to this restaurant because a friend recommended it to me. I finally come inside and not even a minute after getting the menu I was being asked if I was ready to order, I told him I just got the menu, not even another minute another came to ask the same question and told me they were closing, so I couldn’t even order, I can’t be in that rush and the man was with attitude. Looks like customers bothers the him. So I came to The Pasta Market in front of them, nice attitude and very good pasta and portions!