How it started
St. Louis Kitchen opened its doors in the Delmar Loop in 1994, started by a family that had cooked professionally in Guangdong before moving to Missouri. The original menu was short — a dozen dishes, most of them Cantonese classics adapted to what was available locally at the time.
Growing the menu
Over three decades, the menu grew to include Szechuan dishes as regulars started asking for more heat, and the kitchen leaned into St. Louis's own cashew chicken tradition rather than fighting it. Today's menu reflects that layered history: Cantonese-American comfort food next to sharper, more traditional regional dishes.
What hasn't changed
- Dumplings are still hand-folded in-house every morning before service.
- The wok station has never been replaced with flat-top equipment — we still cook everything to order over high heat.
- Family recipes for sauces like the brown gravy on our cashew chicken have stayed the same since day one.
Today
St. Louis Kitchen is still family-run, still on Delmar Blvd, and still cooking the same way it did in 1994 — just with a longer menu and three decades of regulars who've become more like neighbors than customers.
Ready to try it?
Explore the full menu or order online for pickup and delivery.
