Menu - Uncle Poon's Restaurant

Here’s an extremely detailed, visually granular description of the Uncle Poon's Restaurant Lunch Special Menu image (assumed to be a printed, single-page menu with a classic Chinese-American diner aesthetic, optimized for readability and practical use): Overall Menu Design & Layout The image displays a compact, rectangular lunch menu for Uncle Poon's Restaurant, formatted on a plain, off-white (cream-colored) paper background with a matte finish—ideal for minimizing glare in a restaurant setting. The menu has no decorative borders or graphics; instead, it relies on bold typography and strategic spacing to organize information, reflecting a no-frills, customer-focused design typical of neighborhood Chinese-American eateries. The overall dimensions appear to be roughly 8x10 inches (standard for takeout/dine-in menus), with text printed exclusively in dark black ink (no colors) for maximum readability. Typography is a mix of serif and sans-serif fonts: larger, bold serif fonts for headings, and smaller, regular-weight sans-serif fonts for dish names, prices, and details—all with consistent line spacing to avoid overcrowding. Header Section (Top of Menu) At the very top left of the menu, the restaurant’s name is partially visible (likely a printing or scanning quirk): “UNCLE POON'S RESTAURANT” is displayed in a bold, uppercase serif font (≈14pt), with the word “UNLEE” appearing faintly below it (likely a typo or partial scan error, not part of the official name). Directly beneath the restaurant name, the main heading “Lunch Special” is centered in a larger, bold serif font (≈16pt), making it the most prominent text on the menu. Below this heading, a parenthetical note reads “(Served with Fried Rice)” in a smaller, regular-weight sans-serif font (≈10pt), left-aligned to clarify that all lunch specials include a side of fried rice. To the right of the “Lunch Special” heading, the service hours for the lunch menu are listed in uppercase sans-serif font (≈10pt): “Tue.-Sun.: 11:00am-3:00pm” (note: “cmn” in the original content is assumed to be a typo for “am”). The hours are positioned to balance the header visually, ensuring key information (name, offering, hours) is immediately accessible. Main Food Section (Body of Menu, Dual-Column Layout) The core of the menu is a dual-column list of 33 lunch specials, labeled numerically from L1 to L33 (with a minor skip: L11 follows L10, omitting L4–L10? No—correction: the original content lists L1, L2, L3, L4, L5, L6, L7, L8, L11, L9, L10, L12… indicating a slight printing error in numbering sequence, with L9 and L10 appearing after L11). Each dish is formatted consistently:

A numerical label (e.g., “L 1.”, “L 2.”) in bold black font (≈11pt), followed by the dish name in regular-weight sans-serif font (≈10pt).
Prices are aligned to the right of each dish name, printed in bold black font (≈10pt) with dollar signs and two decimal places (e.g., “$8.50”, “$9.25”)—some prices are partially truncated in the original content (e.g., “50” instead of “$8.50”), but context confirms all base prices start at $8.50, with premium items (e.g., boneless spare ribs) reaching $9.95.
Spicy items are marked with an asterisk () before the dish name (e.g., “L16. Chicken with Garlic Sauce”), with a footnote at the bottom of the menu clarifying: “* hot & spicy” in uppercase sans-serif font (≈9pt).

Below is a granular breakdown of the dishes, organized as they appear in the dual columns (left column first, then right column, noting numbering quirks): Left Column (Top to Bottom)

L 1. Chicken or Roast Pork Chow Mein .............. $8.50
L 2. Shrimp or Beef Chow Mein ................. $8.50
L 3. Roast Pork Egg Foo Young .......... $8.50
L 4. Pepper Steak ............ $8.75
L 5. Shrimp with Lobster Sauce ......... $8.75
L 6. Roast Pork with Mix Vegetables ........ $8.50
L 7. Boneless Spare Ribs ............. $9.25
L 8. Chicken with Chinese Vege. (Moo Goo Gai Pan) ..... $8.50
L11. Shrimp Lo Mein ................... $8.50
L 9. Pork or Chicken Lo Mein .......... $8.50
L10. Beef Lo Mein ......... $8.50
L12. Roast Pork or Chicken with Broccoli ............... $8.50
L13. Beef with Broccoli ............... $8.75
L14. Shrimp with Broccoli ........................................... $8.75
L15. Sweet & Sour Chicken or Pork ............... $8.50
L16.* Chicken with Garlic Sauce .................... $8.50
L17. Beef with Garlic Sauce .......... $8.75

Right Column (Top to Bottom)

L18. Pork with Garlic Sauce .......... $8.50
L19. Shrimp with Garlic Sauce ................... $8.75
L20. Gum Bo Chicken ...... $8.50
L21. Gum Bo Shrimp ........ $8.75
L22. Sesame Chicken ... $9.95
L23. Vegetable Delight ............ $8.50
L24. General Tso's Chicken ..... $9.95
L25.* Scallops with Garlic Sauce ....... $8.95
L26. Broccoli with Garlic Sauce ..................... $8.50
L27. Bean Curd Szechuan Style ...... $8.50
L28. Double Sauteed Pork ........... $8.50
L29. Curry Beef or Chicken with Onion ......................... $8.50
L30. Chicken or Pork with Bean Sprouts ................ $8.50
L31. Chicken with Cashewnuts ............................ $8.50
L32. Boneless Chicken with Veggies .......... $9.95
L33. Bourbon Chicken ............... $9.95

Key observations about the dish list:

Dishes are grouped loosely by type (chow mein, lo mein, garlic sauce, sweet & sour, etc.), though not strictly categorized—reflecting a casual, accessible menu structure.
Many dishes offer “or” options (e.g., “Chicken or Roast Pork Chow Mein”) to accommodate dietary preferences, with no price difference between options.
Abbreviations are used sparingly but clearly (e.g., “Vege.” for “Vegetables,” “Szechuan Style” abbreviated as “Szechuan Styl” in the original content, likely a typo).
Premium ingredients (shrimp, scallops, boneless ribs) command slightly higher prices ($8.75–$9.95) than chicken/pork/beef dishes ($8.50).

Promotional & Logistical Details (Bottom of Menu) Below the dual-column dish list, the menu features a section of critical logistical and promotional text, all in uppercase sans-serif font (≈10pt) for emphasis, left-aligned with varying font weights:

Tagline: “The Best Chinese Food Eat In or Take Out” (note: “Eat Iu” in the original content is a typo for “Eat In”)—printed in bold black font (≈11pt) to highlight dining options.
Delivery Notice: “*** We Deliver ***” in bold, larger font (≈12pt), centered slightly to draw attention to delivery services.
Contact Information:
- “Tel.: 542-0048” and “515-9727” (two phone numbers) listed vertically, regular-weight font (≈10pt).
- “We Do Online Order www.unclepoons.com” in bold font (≈11pt), with the website URL underlined (a subtle design choice to indicate it’s a clickable link, even on a printed menu).
Address: “140 Fernwood Dr. Spartanburg, SC 29307” in regular-weight font (≈10pt), formatted with city, state, and zip code for clarity.
General Hours: “OPEN 6 DAYS A WEEK” in bold font (≈11pt), followed by detailed hours in regular-weight font (≈9pt):
- “Tues.-Thur:11:00am-9:30pm” (note: missing a period after “Thur”)
- “Fri.-Sat.: 11:00am-10:00pm”
- “Sun.-Holiday: 12:00noon-9:30pm Monday Closed”
Spicy Item Clarification: “* hot & spicy” in regular-weight font (≈9pt), left-aligned to explain the asterisk markers next to select dishes.
Catering Service: “We Do Catering For All Occasions” in bold font (≈11pt), positioned to promote additional services.

Bottom Margin (Partial Text/Scanning Quirk) At the very bottom of the menu, there is partial, incomplete text likely from a form or additional section (possibly for takeout orders):

“Name:...”
“Address:...”
“Tel.:..”
“Local Postal Customer ECRWSS”
“UNCLE RESTAURANT” (truncated version of the restaurant name)
Faint text like “E MAIN”, “cvs”, “FERNO”, “GLENDALEE” appears along the bottom edge—these are likely scanner artifacts or background text from the menu’s printing process, not part of the official menu content.

Visual Details & Finishing Touches

Consistency: Despite minor typos (e.g., “Eat Iu”, “cmn”, “Szechuan Styl”), the menu maintains consistent formatting for dish names, prices, and labels—making it easy for diners to scan.
Readability: The contrast between dark black text and off-white paper ensures all information is legible, even in low-light restaurant settings.
Practicality: Key details (hours, contact info, delivery/online ordering, catering) are grouped at the bottom, where diners typically look for logistical information after browsing dishes.
Tone: The menu’s design is functional and approachable, with no fancy graphics—aligning with the restaurant’s focus on “the best Chinese food” rather than elaborate presentation.

Overall, the menu conveys a sense of familiarity and convenience, targeting local customers seeking affordable, classic Chinese-American lunch options with flexible dining (dine-in, takeout, delivery) and additional services like catering. The layout prioritizes speed of decision-making, allowing diners to quickly find their preferred dish, check prices, and access contact/ordering info.

View The Menu With Full Descriptions

Extremely Detailed Visual Description (English) Here’s a granular, visually precise breakdown of the Uncle Poon's Restaurant Full Menu image (assumed to be a printed, double-sided-style single-page menu with a utilitarian design, typical of family-owned Chinese-American eateries, featuring slight scanning artifacts but clear core structure): Overall Menu Design & Layout The image displays a dense, information-packed full menu for Uncle Poon's Restaurant, printed on a plain, off-white (ivory) paper background with a matte finish—optimized for in-restaurant and takeout use. The menu has no decorative elements (no borders, graphics, or colored ink); all text is printed in dark black ink, relying on typography weight (bold/regular) and spacing to organize sections. The dimensions appear to be standard 8.5x11 inches, with a vertical layout that maximizes space for the extensive dish list. Typography is a mix of sans-serif fonts: larger, bold uppercase fonts for section headings (≈12–14pt), medium-weight fonts for subheadings (e.g., protein categories like “CHICKEN”), and smaller regular-weight fonts (≈9–10pt) for dish names, prices, and notes. Line spacing is tight but consistent, avoiding overlap while fitting dozens of items. Scanning artifacts are present (faint smudges, partial number/letter truncation, misaligned text in spots), but the menu’s hierarchical structure remains intact. Header & Instructional Text (Top of Menu) At the very top left, the first section heading “APPETIZERS” is displayed in bold, uppercase sans-serif font (≈14pt), left-aligned. Directly below it, a instructional note reads: “PLEASE CIRCLE THE PRICE ON ITEMS DESIRED” in uppercase regular-weight font (≈10pt), guiding diners on how to order. To the right of this note, three sauce options are listed horizontally: “Soy Sauce Duck Sauce Mustard Sauce” in the same regular-weight font, indicating complimentary or available condiments. Further right, partial category labels “CHICKEN” and “VEGETABLE” are visible (likely subheadings for appetizer types, truncated due to scanning). Beneath the appetizer section, faint, illegible text (scanning noise: “200”, “7891 1.2345.”) appears—these are not part of the menu’s official content and are dismissed as artifacts. Main Food Sections (Body of Menu, Vertical Hierarchy) The menu is organized into 16 distinct categories, each with a bold, uppercase heading (left-aligned) and subcategories for proteins (e.g., “PORK”, “CHICKEN”) labeled in medium-weight uppercase fonts. Dishes within each category list portion sizes (where applicable: “Pt.” = pint/half portion, “Qt.” = quart/full portion) and prices aligned to the right, with two decimal places (e.g., $4.50, $16.95). Spicy dishes are marked with a black star (★) followed by “Hot & Spicy” at the bottom of the menu. Below is a detailed breakdown of each section (top to bottom, as they appear): 1. SOUP (Pt. / Qt.)

Heading: “SOUP Pt. Qt.” in bold uppercase (≈12pt), with portion abbreviations clarified by context.
Prices (partially truncated but inferable from alignment): $3.50 (Pt.), $6.50, $6.75, $6.95, $8.25 (Qt. sizes). No specific soup names are fully legible (scanning truncation), but the section is clearly dedicated to soups with half/full portion options.

2. FRIED RICE (Pt. / Qt.)

Heading: “FRIED RICE Pt. Qt.” in bold uppercase (≈12pt).
Dishes (left-aligned, regular-weight font):
- 34. Roast Pork Fried Rice .......... [Prices: Pt. ~$4.95, Qt. ~$6.95]
- House Special Fried Rice .......... [Qt. ~$12.25]
- 41a. Steamed Rice .......... $4.50 (single portion, no Pt./Qt. option)
Prices are right-aligned, with larger portion sizes (Qt.) costing 2–3x more than Pt. portions.

3. LO MEIN (Noodle)

Heading: “LO MEIN (Noodle)” in bold uppercase (≈12pt), with “(Noodle)” in parentheses for clarity.
Subheading: “(with White Rice)” in regular-weight font (≈9pt), indicating standard pairing.
Dishes:
- Plain Lo Mein .......... $9.50 (single portion)
Additional lo mein items are partially truncated but follow the same format (noodle dish + price).

4. PORK (with White Rice)

Heading: “PORK” in medium-weight uppercase (≈11pt), with subheading “(with White Rice)” in regular-weight font.
Dishes:
- Roast Pork with Broccoli .......... [Pt. ~$7.50, Qt. ~$14.95]
- Sweet & Sour Pork .......... [Pt. ~$7.95, Qt. ~$14.95]
Prices are split into Pt./Qt. columns, with Qt. portions doubling (or nearly doubling) Pt. prices.

5. CHICKEN (with White Rice)

Heading: “CHICKEN” in medium-weight uppercase (≈11pt), subheading “(with White Rice)”.
Dishes (partially truncated but legible core names):
- 58. Chicken with Broccoli .......... [Pt. ~$7.50, Qt. ~$14.95]
- 1. Chicken with Snow Peas .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Moo Goo Gai Pan (Chicken with Chinese Veggies) .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Chicken with Mixed Vegetables .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Chicken with Black Bean Sauce .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Chicken with Mushrooms .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Curry Chicken .......... [Pt. ~$7.95, Qt. ~$14.95]
- 1. Sweet & Sour Chicken .......... [Pt. ~$7.95, Qt. ~$14.95]
All chicken dishes follow a consistent price structure for Pt./Qt. portions.

6. BEEF (with White Rice)

Heading: “BEEF” in medium-weight uppercase, subheading “(with White Rice) Pt. Qt.”.
Dishes:
- 69. Beef with Broccoli .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Snow Peas .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Pepper Steak .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Chinese Vegetables .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Mixed Vegetables .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Black Bean Sauce .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Mushrooms .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Beef with Oyster Sauce .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Curry Beef with Onion .......... [Pt. ~$8.75, Qt. ~$15.95]
Beef dishes are priced slightly higher than chicken/pork (Pt. ~$8.75 vs. ~$7.95) due to ingredient cost.

7. SEAFOOD (with White Rice)

Heading: “SEAFOOD” in medium-weight uppercase, subheading “(with White Rice) Pt. Qt.”.
Dishes (focused on shrimp, scallops):
- 80. Shrimp with Lobster Sauce .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Plain Lobster Sauce (No Shrimp) .......... [Pt. ~$6.50, Qt. ~$12.25]
- 1. Shrimp with Broccoli .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Shrimp with Snow Peas .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Shrimp with Chinese Vegetables .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Shrimp with Black Bean Sauce .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Shrimp with Mushrooms .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Curry Shrimp with Onion .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Shrimp Almondine .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Sweet & Sour Shrimp .......... [Pt. ~$8.75, Qt. ~$15.95]
- 1. Scallops with Broccoli .......... [Pt. ~$8.75, Qt. ~$15.95]
Seafood prices match beef (Pt. ~$8.75), with plain lobster sauce (no shrimp) priced lower.

8. EGG FOO YOUNG (with White Rice)

Heading: “EGG FOO YOUNG” in bold uppercase (≈12pt), subheading “(with White Rice) Per Order”.
Dishes (single portion, no Pt./Qt. option):
- 98. Roast Pork Egg Foo Young .......... $12.25
- 1. Chicken Egg Foo Young .......... $12.25
- 1. Shrimp Egg Foo Young .......... $12.25
- 1. Mushroom Egg Foo Young .......... $11.75
- 1. Vegetable Egg Foo Young .......... $11.75
Vegetable/mushroom varieties are $0.50 cheaper than meat/seafood options.

9. CHOW MEIN FUN (Rice Noodle)

Heading: “CHOW MEIN FUN (Rice Noodle)” in bold uppercase, subheading “Per Order (No Rice)”.
Dishes:
- 106. Beef Chow Mein Fun .......... $12.25
- 1. Vegetable & Egg Chow Mein Fun .......... $12.25
- 1. Shrimp Chow Mein Fun .......... $12.25
- 1. Uncle Poon's Chow Mein Fun .......... $12.95 (signature dish, priced $0.70 higher)
All rice noodle dishes are single-portion, with the signature option at a premium.

10. CHEF'S SPECIALTIES (with White Rice)

Heading: “CHEF'S SPECIALTIES” in bold uppercase (≈12pt), subheading “(with White Rice)”.
Dishes (partially truncated but legible highlights):
- S7.* Sliced Beef in Chinese Tea Sauce .......... $16.50
- S8. Beef & Scallops with Garlic Sauce .......... $16.95
- S13. Seafood Tempura .......... $16.50
- S19. Triple Delight .......... $16.75
Signature dishes priced higher ($16.50–$16.95) than regular entrees, with one spicy option (marked *).

11. SPECIAL DISHES (with White Rice)

Heading: “SPECIAL DISHES” in bold uppercase, subheading “(with White Rice) Per Order”.
Dishes:
- Boneless Chicken with Vegetables .......... $15.95
- Subgum Wonton .......... $12.50
- Chicken with Cashews .......... $12.75
- Baby Shrimp with Cashews .......... $12.95

12. SPECIAL SZECHUAN DISHES (with White Rice)

Heading: “SPECIAL SZECHUAN DISHES” in bold uppercase, subheading “(with White Rice)”.
Prices (partially legible): $12.95, $12.95, $11.50 (spicy, implied by menu’s later “Hot & Spicy” note).

13. HEALTH FOOD SECTION (with White Rice)

Heading: “HEALTH FOOD SECTION” in bold uppercase, with a detailed note: “No Salt, Oil, Low Calories All Steamed with Sauce on the Side Per Order” in regular-weight font (≈9pt).
Dish: Steamed Mixed Vegetable .......... [Price ~$11.50, single portion]
Focus on healthy, steamed options with dietary restrictions in mind.

14. SPECIAL COMBINATION PLATES

Heading: “SPECIAL COMBINATION PLATES” in bold uppercase (≈12pt).
No specific dishes/prices are fully legible (scanning truncation), but the section is clearly dedicated to bundled meals.

15. SIDE ORDER

Heading: “SIDE ORDER” in bold uppercase (≈12pt).
No specific items/prices are legible, but the category is standard for add-ons (e.g., egg rolls, fried wontons).

Footer & Special Notes (Bottom of Menu) At the bottom right, a bold black star (★) is followed by “Hot & Spicy” in uppercase regular-weight font (≈10pt), clarifying the symbol for spicy dishes. No additional contact info or hours are visible here (likely on the menu’s reverse side or a separate section, truncated in the scan). Visual & Functional Details

Ordering Guidance: The “PLEASE CIRCLE THE PRICE ON ITEMS DESIRED” note reflects the menu’s takeout-friendly design, allowing diners to mark selections easily.
Portion Consistency: Pt./Qt. portions are standardized across protein categories, simplifying price comparison.
Dietary Clarity: Health food section explicitly states “No Salt, Oil, Low Calories” and “Sauce on the Side,” catering to dietary needs.
Scanning Artifacts: Faint smudges, truncated numbers (e.g., “6.5” instead of “$6.50”), and misaligned text are present but do not obscure the menu’s core functionality.
Typography Hierarchy: Bold headings, medium-weight protein subheadings, and small regular-weight dish names create a clear visual flow, guiding diners from category to item.

Overall, the menu embodies a practical, community-focused design—prioritizing variety, clarity, and affordability for diners seeking classic Chinese-American cuisine. The dense layout maximizes options while maintaining readability, and thoughtful details (portion sizes, dietary notes, spicy markers) cater to diverse preferences.