The Panda Family

Andrew Cherng opens the first Panda Express at the Glendale Galleria in Glendale, California. Peggy Cherng customizes the restaurant's operating systems to assure the very best food and service.

Chef Andy Kao develops The Original Orange Chicken® entree for Panda Express. Inspired by the flavors of Hunan Province, the dish features crispy chicken bites in a sweet and spicy orange sauce.

Committed to serving the communities in which we operate, we proudly launch Panda Cares. Our philanthropic arm is dedicated to providing food, funding and volunteer services to underserved children and disaster relief efforts.

Beijing Beef® is born as 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 has never been easier.

Honey Walnut Shrimp makes its debut. Our sweet and crispy creation is made with tempura shrimp wok-tossed in a honey sauce and topped with candied walnuts. It receives the MenuMasters Award for Best New Menu Item of the Year.

We open our first international restaurant in Mexico City, Mexico. Since then, we have expanded to Guam, Puerto Rico, Canada, South Korea and Dubai.

This dish brings together tender bites of chicken, fresh-cut veggies, and a delightfully craveable honey sesame sauce.

We launch our Innovation Kitchen in Pasadena, California to serve as a living laboratory for exploring new menu items, new decor and new ways of serving our guests.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam.