Oriental House

Name: Oriental House
Address: 4302 Shelbyville Rd, Louisville, KY, 40207, US
Telephone: 502-897-1017

Chinese

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Mon 11:30am–9pm; Tue closed; Wed–Sun 11:30am–9pm

4302 Shelbyville Rd, Louisville, KY 40207
502-897-1017
Last verified: October 2026

Appetizers

Shrimp Toast$6.50
Roast Pork$8.50
Fried Wonton (8)$3.75
Honey BBQ Pork$7.50
Pot Stickers (6)$5.75
Crab Rangoon (6)$5.25
Egg Roll (1)$1.50
Fried Chicken Wings$5.95
Fried Jumbo Shrimp (4)$6.50

Soups

Chicken and Rice Soup$2.25
Egg Drop Soup$2.25
Wonton Soup$2.25
Hot & Sour Soup (for 1)$2.50
San Shen Soup (for 1)$3.50
Sizzling Rice Soup (for 2)$5.50

House Specialties

General Tso's Chicken$10.50
Sesame Chicken$10.95
Happy Family$11.95
Hong Sue Shrimp$11.50
Szechuan Lobster$19.75
Mongolian Beef$11.95
Crab with Ginger and Green Onion$26.95

Poultry

Moo Goo Gai Pan$9.65
Chicken with Cashews$10.50
Sweet & Sour Chicken$9.95
Szechuan Chicken$9.95
Chicken with Broccoli$10.50

Beef

Beef with Green Peppers$10.95
Kung Po Beef$11.25
Szechuan Beef$11.25
Beef with Broccoli$10.95
Beef with Mushrooms$10.95

Seafood

Kung Po Shrimp$11.50
Sweet & Sour Shrimp$11.50
Shrimp with Lobster Sauce$11.50
Lobster Cantonese Style$19.95
Pearl of Seven Seas$19.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Szechuan Lobster · Szechuan Chicken · Szechuan Beef.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Fried Wonton (8) · Wonton Soup.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Po Beef · Kung Po Shrimp.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: Roast Pork · Honey BBQ Pork.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Sweet & Sour Chicken · Sweet & Sour Shrimp.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pot Stickers (6).