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Bringing people together to share joy has been our family’s inspiration since opening the first Panda Express catering menu in 1983 in Glendale, California. As we still open restaurants everywhere and round the world, the bold flavors of Chinese cuisine inspire our cooking, while our extended group of guests and associates remains at the heart of what we do Welcome to our family’s Chinese Kitchen.

1983 – Andrew Cherng opens the first Panda Express on the Glendale Galleria in Glendale, California. Peggy Cherng customizes the restaurant’s os to ensure the top food and repair.

1987 – Chef Andy Kao develops The First Orange Chicken® entree for Panda Express. Inspired through the flavors of Hunan Province, the dish features crispy chicken bites in a sweet and spicy orange sauce. Since 2016, we have served 80 million pounds of The Original Orange Chicken.

We celebrate our 10th anniversary by opening our 100th location on the UCLA campus. Our first couple of airport outlets open at Denver International to give the appetites of hungry travelers. We open our first drive-thru restaurant in Hesperia, California, making it easy for Panda fans on the head to order and receive their food without ever leaving their cars.

We open our first stadium location at Angel Stadium, home in the L . A . Angels of Anaheim. Since the song goes, ‘Buy me some peanuts and Orange Chicken!’. Dedicated to serving the communities in which we operate, we proudly launch Panda Cares. Our philanthropic arm is committed to providing food, funding and volunteer services to underserved children and disaster relief efforts.

We open our first theme park location at Six Flags Magic Mountain in Valencia, California, allowing thrill-seekers to deal with themselves to Panda favorites between roller coaster rides. We introduce the Panda Kids Meal, offering guests with smaller appetites an entree, collection of noodles, rice or mixed veggies, a drink along with a cookie.

Our founders Andrew and Peggy Cherng are inducted into the California Restaurant Association Hall of Fame. We open our first military location at Edwards Air Force Base in Lancaster, California, in addition to our 888th restaurant in Sacramento, California. Eight is the luckiest number in Chinese culture.

Guest love and enthusiasm propels us to start our 1,000th location in Pasadena, California and get $1 billion in revenue the very first time. Beijing Beef® arrives while we celebrate our 25th anniversary. This dish brings together crispy strips of marinated beef, bell peppers and onions in a tangy-sweet sauce.

We introduce health-minded Wok Smart™ selections, menu items that are 300 calories or less and have at least 8 grams of protein. Eating well at Panda Express hours has never been easier. Honey Walnut Shrimp makes its debut. Our sweet and crispy creation is produced with tempura shrimp wok-tossed in a honey sauce and topped with candied walnuts. It receives the MenuMasters Award for the best pncpew Menu Item of the Year.

We open our first international restaurant in Mexico City, Mexico. Since that time, we now have expanded to Guam, Puerto Rico, Canada, South Korea and Dubai. We launch our Innovation Kitchen in Pasadena, California to serve as a living laboratory for exploring new menu items, new decor and new methods for serving our guests. We debut our online ordering system and mobile app, making it possible to place orders on the touch of the mouse or perhaps the swipe of any screen.

Our first Family Day helps to provide 10 million meals to Americans in need of assistance and celebrates our family-owned heritage. We introduced the entire world for the Chork, a united states Chinese original. The chopstick-fork-hybrid symbolized “a bridge between two cultures, an admission that chopstick mastery is perfect for some, but rice needs to be for anyone,” said Jeremy Gordon, GQ.