Ben Pao's menu is a grazer's paradise. These include the satays, which aren't remotely Chinese but are kind of fun, arriving to the table in small, divided dishes, looking rather like an Asian TV dinner. Satays have proved so popular that there is a small satay bar, just to the left of the main entrance, for those looking for a quick nibble. Another appetizer that's more Thai than Chinese is the Shanghai peanut noodles, fresh wheat noodles, fragrant with cilantro and Thai basil, bathed in a spicy peanut sauce. The fresh-tasting noodles had good bite to them, though the dish wanted a bit more spice.
Spring rolls are generally a good bet.
Black pepper scallops are listed as Ben Pao's signature entree, and they are delicious. Also very good is a simple but authentic chicken and greens special, combining soft pieces of sauteed chicken with assertive, slightly bitter Chinese mustard greens. Grilled mako shark, a special, is also very good, served with cellophane noodles tossed with portobellos and shiitakes in a rich mushroom broth. Cantonese duck comes with a perfunctory sweet and sour sauce on the side, but the crispy-skinned duck is good and meaty. At most Chinese restaurants, it's a surprise to find any interesting desserts.