Chef Ho's

Name: Chef Ho's
Address: 243 Atwells Ave, Providence, RI, 02903, US
Telephone: 401-831-0777

Chinese

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Mon–Tue 11am–9:30pm; Wed closed; Thu 11am–9:30pm; Fri–Sat 11am–10pm; Sun 12pm–9:30pm

243 Atwells Ave, Providence, RI 02903
401-831-0777
Last verified: October 2026

Appetizers

Pu Pu Platter for 2$25.95
Vegetable Spring Roll (2 pcs)$6.95
Egg Roll (2 pcs)$6.95
Crab Rangoon (6 pcs)$7.25
Fried Wonton (10 pcs)$6.25
Scallion Pancake$8.50
Fried Pork Dumpling (6 pcs)$8.75
Steamed Pork Dumpling (6 pcs)$8.50
Fried Shrimp (6 pcs)$10.95
Boneless Spare Ribs$10.95

Chicken Dishes

Sesame Chicken$13.50
Sweet and Sour Chicken$12.50
Moo Goo Gai Pan$11.95
Chicken with Broccoli$12.25
Chicken with Cashew Nuts$12.25
Chicken in Garlic Sauce$12.50
Hunan Chicken$12.75
Szechuan Chicken with Peanuts$12.75
General Tao's Chicken$13.95

Beef Dishes

Beef with Broccoli$13.50
Beef with String Bean$13.50
Szechuan Beef with Peanuts$13.75
Hunan Beef$13.75
Beef with Garlic Sauce$13.75
Beef with Mushroom$13.95

Seafood Dishes

Sweet and Sour Shrimp$11.95
Shrimp with Broccoli$12.50
Szechuan Shrimp with Peanuts$12.75
Shrimp in Garlic Sauce$12.95
Hunan Shrimp$13.25
Shrimp with Lobster Sauce$13.75

Chef's Specials

Orange Chicken$13.95
Seafood Delight$16.95
King for an Hour$17.95
Hawaiian Cow$15.95
Shrimp with Scallops$15.25
Beef with Scallops$15.25
Singapore Rice Noodles$12.95

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

Dishes to know on this menu

Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Chicken in Garlic Sauce · Beef with Garlic Sauce · Shrimp in Garlic Sauce.
Hunan-style: Hunan (Xiang) cooking is as hot as Sichuan's but leans on fresh and pickled chilies, smoked meats and sour notes instead of numbing peppercorn. Steamed fish head with chopped chili and Chairman Mao's red-braised pork are the signature dishes; "Hunan beef" on American menus is a chili-and-vegetable stir-fry inspired by the style. On this menu as: Hunan Chicken · Hunan Beef · Hunan Shrimp.
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 Chicken with Peanuts · Szechuan Beef with Peanuts · Szechuan Shrimp with Peanuts.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Vegetable Spring Roll (2 pcs) · Egg Roll (2 pcs).
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 and Sour Chicken · Sweet and Sour Shrimp.
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 (10 pcs).