HISTORY OF CHOLON MODERN ASIAN
ChoLon translates to “big market” in Vietnamese and is named after the largest Chinese-influenced market in Saigon. It also includes Executive Chef/Owner Lon Symensma’s first name, so after his extensive culinary travels across Asia, it “felt right” to open ChoLon in 2010 in Denver.
ChoLon Sloan’s Lake was opened in 2024 to offer our unique menu to the Sloan’s Lake neighborhood.
You’ll notice ChoLon’s menu plays on interpretations of traditional dishes found across the Far East, combined with slight nods to Lon’s classical European training. For example, French onion soup is not usually found inside of a hand-pleated Chinese dumpling, but you’ll experience whimsical dishes like this across our menu.
Hours
Monday:
All Night Happy Hour: 4:00-9:00pm | Dinner: 5:00-9:00pm
Tuesday-Thursday:
Happy Hour: 4:00-5:30pm | Dinner: 5:00-9:00pm
Friday & Saturday:
Happy Hour: 4:00-5:30pm | Dinner: 5:00-9:00pm
Late Night Happy Hour: 8:00-9:00pm
Sunday:
Happy Hour: 4:00-5:30pm | Dinner: 5:00-9:00pm
Kung Pao cauliflower, reimagined. Cashew & sesame pesto for richness, puffed rice for crunch, heat dialed just right. Complex, craveable, and built to steal the show 🔥
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🍎🥒 Our Roasted Beet Salad is here—sweet, earthy beets tossed with crisp apple, cool cucumber, and a bright lemongrass vinaigrette that ties it all together. Clean, vibrant, and seriously satisfying.
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✨ New Seasonal Sips Have Arrived ✨Our bar team has been crafting magic, and two new winter cocktails have officially hit the menu.
🌙 Winter Lights
A cozy, cold-weather glow in a glass. Mars Iwai whiskey lays down rich warmth, spun together with spiced apple, bright pomegranate, and a pop of orange. It’s equal parts festive, comforting, and downright irresistible.
🧧 Red Envelope
Bold, vibrant, and full of good fortune. Suerte Blanco tequila meets Ancho Reyes Verde for a little heat, softened by pineapple and bell pepper, then finished with a whisper of roasted coconut. Unexpected, layered, and the perfect winter escape.
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If you love a good noodle moment, this one’s for you. Our NEW mushroom chow fun comes blazing out of the wok with pickled peppers, red onion, and bean sprouts — layered, aromatic, and absolutely incredible. Come get in on it. 🍜💛
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Our wild rice dish just got a glow-up. Say hello to Wild Rice & Squash Fried Rice — loaded with wok-kissed egg, charred cabbage, and that addictive sambal tumis heat. Comforting, bold, and downright craveable. 🔥🥢
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