What we're known for
Salt and pepper. It is what people ring up and ask for by name, and it is why most of them ring at all.
Salt and pepper is a Northern takeaway thing, and this is a Northern takeaway. Chicken, ribs or chips go through the fryer, then into a hot wok with chopped chilli, onion and a dry seasoning. Out it comes crisp and salty and far too hot for the car.
The salt and pepper
- The salt and pepper box the one.
- Salt and pepper chicken
- Salt and pepper ribs
- Salt and pepper chips
- Salt and pepper chicken, rice, chips and sauce everything at once.
Also asked for by name
- Chicken in chilli honey sauce, with chips
- Singapore vermicelli noodles
- Spring rolls
- Chicken wings
- Ribs
When we're open
Closed on Mondays. Every other night of the week, half past five until ten.
Friday and Saturday from about seven is the busy stretch. Ring the order in before then and it is boxed and waiting when you arrive.
Coming a distance, or setting off near ten? Give us a ring first and make sure we are still on.
Evenings only. There is no lunchtime opening.
Where we are
56 Albert Road, Pellon, Halifax HX2 0DF. Ring the order through, then collect it from the counter.
Albert Road runs up through Pellon, west of the town centre. We are in the parade of shops, with parking on the street outside.
It is a takeaway, so there is nowhere to sit down. Everything is cooked once you have asked for it, which is why ringing ahead is worth the two minutes.
Halifax Courier readers put us in the paper's round-up of Chinese takeaways in Calderdale. Pellon had worked that out a good while earlier.
We answer these between orders, so give us a day.
Shun Hing, 56 Albert Road, Pellon, Halifax HX2 0DF · sample@youremail.co.uk · Facebook
Food hygiene
Rated 4 out of 5 — Good — by the Food Standards Agency, at an inspection on 24 April 2026.
Four is the second-highest rating the Agency gives, on a scale that runs from nought to five.
Those are the inspector's headings. The visit is unannounced, and the result goes onto the public register the same way for every kitchen in the country. See the Food Standards Agency record.
If you have an allergy, tell us when you ring rather than when you collect. It is far easier to check what goes into a dish before the wok is on.
Soy, sesame, shellfish and nuts all turn up in a Chinese kitchen, so ask and we will check.
