How to order Chinese food for a group without over-ordering

Every week someone calls us, says “there are about fifteen of us,” and then orders enough food for thirty. Here is the shorthand our staff uses.

The ratio

One entree per two people, plus one extra.

For six people, that is four entrees. For fifteen, that is eight or nine. Add rice separately rather than relying on what comes with each dish, because shared rice always stretches further.

Appetizers work out to roughly one order per three people. Wings are the exception. Order more wings than you think you need.

Balance the plate, not just the count

Four entrees that are all fried chicken in a sweet glaze will taste like one dish by the third bite. A spread holds up when it covers different ground:

• Something fried and sweet. Orange Chicken or Sweet & Sour Chicken.
• Something savoury with beef. Pepper Steak or Beef & Broccoli.
• Something with real heat. Jalapeño Chicken or Kung Pao.
• Something with noodles. Lo Mein, which is also the safest choice for picky eaters.
• Something green. Our vegetable stir-fry, which does more work at a table than people expect.

What travels and what does not

If food is going in a car for more than fifteen minutes, this matters.

Travels well: Lo Mein, Fried Rice, Beef & Broccoli, anything in a thicker sauce. These are fine, sometimes better, twenty minutes later.

Eat quickly: anything fried. General Tso’s, Sweet & Sour, egg rolls and wings are at their best in the first ten minutes. The crust softens in a closed container as steam builds. If you are driving a while, ask us to pack the sauce separately.

Ordering for a real crowd

Past about twenty-five people, phoning a large order into one kitchen stops being the best option. At that size our chefs can come cook on site, which means everything is served hot and nothing spends time in a box.

That is what our private chef service is for. Give us the date and a headcount and we will plan the rest.