Vancouver Might Have the Best Chinese Food Outside of China?
We love the Chinese food scene in Vancouver. Everyone knows it’s really good. It's not even up for debate at this point. But maybe we’ve started to take it for granted.
We know the Richmond food courts are there. We have our own personal favourites for char siu, which spot to avoid on Mondays, and where the good dumplings are hiding. There’s comfort in that. But also... maybe a little laziness, too.
The thing is, we always just assumed Vancouver was great. And then we went to New York. We tried the Chinese food. A lot of it. And to be honest, it shook us a bit. The flavours, the creativity, the atmosphere—it felt different….and maybe not in the way you might be expecting.
You know the hits in Vancouver. HK BBQ Master is tucked under a Real Canadian Superstore in Richmond. That crispy pork? Unreal. Sea Harbour for high-end dim sum—white tablecloths, seafood tanks, lineups at 10 am. Chinatown BBQ if you want a taste of old-school Cantonese in a chill, no-pressure setting. And Kam Wai Dim Sum for those $1.60 siu mai steamers that somehow always hit.
We go to these spots from time to time. Usually for birthdays, holidays, or when someone’s in from out of town. But why only then? They’re busy, sure. They’re far—Richmond is at least 30 minutes on the Canada Line. Sometimes, the menus feel like tests you didn’t study for. Other times, you just feel weird going with two people when the table next to you is eight deep, spinning a lazy susan like a roulette wheel.
Valid reasons. But also… who cares?
We took that attitude with us to New York. We hit Mei Lai Wah famous for the char siu bun with the soft, sweet bun and smoky pork. We stopped by Yi Ji Shi Mo for cheung fun with shrimp and cilantro, fresh-rolled in front of you. We lined up at Long Noodle for dumplings and rice plates, elbow to elbow with locals and tourists, everyone slurping soup.
Chinatown in Manhattan is chaotic, packed, and kind of magical. It’s loud, it’s hot, and we get why people love it. But after trying some of the best there, we couldn’t stop thinking: Vancouver’s spots would crush here.
Drop HK BBQ Master on Mott Street? It’s a cult hit by the weekend. Put Sea Harbour down the block from Joe’s Shanghai? It’s booked out for months. Even the food courts at Parker Place or Crystal Mall would go toe-to-toe with the best dumpling shops in New York. And here’s the thing…we don’t need to catch a plane to get that. We already have it. It’s just sitting in our backyard, waiting. We just need to show up.
Chinese food is big. Like, really big. One menu doesn’t even scratch the surface.
You’ve got Cantonese, known for BBQ pork, silky congee, and delicate dim sum—shrimp dumplings, pork siu mai, custard tarts. Then there's Sichuan, where everything numbs and burns at the same time. Think spicy dan dan noodles, mapo tofu drowning in chilli oil, and dry-fried green beans with ground pork. Shanghainese food gives you soup dumplings—xiao long bao—and sticky rice cakes in soy glaze. Taiwanese? Braised pork belly over rice, beef noodle soup with pickled greens, and popcorn chicken fried with basil. Ever had Fujianese peanut noodles? Addictive. Salty, sweet, soft, and chewy. And that’s not even getting into regional hot pots, seafood stews, or whole roast ducks carved tableside.
The best part. Vancouver’s got all of it.
Want BBQ? Go to HK BBQ Master. For dim sum, go to Sea Harbour. Feeling more casual? Check out Kam Wai. Fat Mao, by Angus An, does Thai-style noodles with Chinese influence—rich broths, slow-cooked beef shin, and handmade wheat noodles. Parker Place food court is a maze, but hunt down the pork bun stall with the crushed peanuts and pickled veg—worth the trip alone.
We love hunting for soup dumplings. We love it when the broth explodes a little too early and burns your tongue. We love the vinegar-soy-ginger dip that comes with it. We love ordering too much fried rice and telling ourselves we’ll save it for lunch. (We never do.)
There’s something comforting about Chinese food. And something exciting too. It can be clean and simple—like a steamed fish with scallions. Or it can be wild—intestines, jellyfish, chicken feet.
It’s food for everyone. Every day. Every mood.
And Vancouver? It nails it. We’re spoiled, honestly. We don’t just have Chinese food—we have excellent Chinese food. Real, regional, unwatered-down, unapologetic. You don’t need a special occasion. You just need a few friends and a plan. Look up the menu ahead of time. Watch a video. Pick a few dishes you’re curious about.
We don’t need to chase the trendiest new fusion spot or Michelin-star dim sum in New York or Paris or Melbourne.
It’s already here.
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