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Bring on the Peking Duck | Pagoda Now Open

Pagoda Kitchen, the highly-anticipated homestyle Chinese cuisine concept from Rapoport’s Restaurant Group, has officially opened its doors. Dinner service is served nightly at 5:00pm; with lunch, brunch and take out slated for a later date. Pagoda Kitchen is located in the Delray Marketplace shopping and dining center on Lyons Road and West Atlantic Avenue. Guests can now indulge in Executive Chef Bryan S. Emperor’s variety of traditional, soulful Chinese dishes inspired by his pan-Asian culinary experiences. 

A focal point of the restaurant are the sights and smells wafting from the double, vertical rotisserie positioned near the front door. Rotisserie entrees include Peking Roast Duck served with steamed pancakes, cucumber, shaved green onion and signature Peking sauce and Char Siu Rotisserie Chicken prepared with a 5-spice, soy and sesame marinade; served with steamed rice and green onion. Another rotisserie specialty includes the hoisin-glazed Sticky Spare Ribs; marinated for 36 hours and slow-roasted for the ultimate caramelization.

From dim sum and small plates to classic Chinese entrées, noodle bowls and fried rice, Pagoda’s menu choices are encouraged to be shared family-style. A line up of three-piece Dim Sum offerings include Pork & Shrimp Shu Mai; Wagyu Beef Potstickers; and Shrimp or Chicken Dumplings. Guest can also choose from eight additional small plate offerings to share such as Blistered Shishito Peppers or Chef Emperor’s crowd-pleasing Crispy Honey Shrimp which is tossed in a sweet glaze, mixed with candied walnuts and topped with chives. Additional options include Tuna Tartare Tacos, Duroc Pork Belly Bao Buns, Moo Shu Pork, Lettuce Wraps and more. 

The noodles & rice section include Chow Mein or Fried Rice made with wok-vegetables and the added choice of protein such as chicken, shrimp, pork or tofu. There is also the Dan Dan Noodles which features udon noodles, sesame, pork and Szechuan chili oil, Imperial Fried Rice, made with chicken, shrimp and pork; topped with a soft egg or Short Rib Lo Mein. Add even more spice to heat things up with Pagoda’s signature Chiu Chow sauce, a savory condiment of chili oil and garlic.

Additional entrée choices from the large plate section include a variety of beef, pork, seafood and vegetarian dishes served with steamed rice. Highlights include Pepper Steak with onion, red peppers and shishito peppers; Steamed Chilean Seabass with fermented black bean sauce and baby bok choy; or the vegetarian Bur Tao’s Feast which is comprised of a mix of wok-stirred vegetables with cauliflower rice. 

Ending the evening with Pagoda’s selections of sweets include two ice cream pies sourced locally from Lily’s Ice Cream in Delray Beach. Choose from Chai Latte with a Biscoff cookie crust and fruit compote or Black & White featuring vanilla and chocolate ice cream with oreo cookie crust. Additional desserts include Coconut Cake from Two Fat Cookies, also in Delray Beach, and Flourless Chocolate Cake. 

The 5,600-square-foot restaurant seats 180 with options available both indoor or on an alfresco patio. The restaurant features bold reds and teals throughout the interiors; Asian-inspired light fixtures and décor as well as dark, modern wood elements. Custom Koi fish murals by Ruben Ubiera of Ubiera Studio can be found on the front outdoor, screened-in patio, front indoor dining room and the back dining room.

Located at 14917 Lyons Rd Suite 100 in the Delray Marketplace plaza. For reservations and more, visit, like them on Facebook and follow them @PagodaDelray on Twitter and Instagram.