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    Long’s Noodle

    4.3 (45 reviews)
    Open 10:30 am - 3:00 pm, 5:00 PM - 9:00 PM

    Long’s Noodle Photos

    Business Info

    LONG’S NOODLE ATMOSPHERE

    What's the vibe?
    Casual
    Good for groups
    Dogs allowed

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    Brian C.

    Food here is excellent Everything we ordered was freshly made and tasty. My favorite was the Xiao Long Bao! It was the highlight with great flavor, the skin was the right thickness, and it was bursting with delicious juice! Flavor is great, but some of the portion sizes are smaller than other restaurants, like the stir fried rice cake. The restaurant is clean and bright. Get here early as this place gets crowded!

    Naomi T.

    We came for a late lunch and there was a short wait before we were seated. The food came really fast and everything was good. XLBs were hot and soupy! Maybe the only complaint was I thought the Dan Dan noodles were a bit overcooked, like really soft and I already like soft noodles. But I still enjoyed it. Great casual spot for Shanghainese food. They also do take reservations.

    Shanghainese style
    Alisha W.

    This is indeed a great place for Xiao Long Bao cravings or to sample Shanghainese cuisine! They have a staff making the XLB's at the front of restaurant, which adds to the meal experience. Service was adequate where servers would swing by to top up teas. Ambiance here is definitely more modern than their old location on Main. I am happy that they found a spot to open a restaurant, step up from their previous interim food court location since the fire on Main Street. Though many years have passed, I think their foods tasted delicious like how I remembered. Free parking available in plaza, customers only need to register licence plate when dining after 6pm. Cash or debit payment options, 50 cents fees for interac payments plus charges for takeout containers. #yvr #xiaolongbao #vancouver-local-eats

    Bao
    John Y.

    Lunch with Vancouver foodie friends. Typical Shanghainese dumpling restaurant, looks can be deceiving (ask Caitlyn Jenner), the food was amazing, intense flavor bombs. First, the drunken chicken came in a traditional tall serving cup which ensured the chicken was well soaked in the Chinese white wine, luckily I wasn't driving. The beef soup noodles were on par with others I've tried, noodles firm, beef tender, soup hot and beefy but nothing really different Soup dumplings were expertly made, tender minced pork, thinly wrapped and bursting with liquid filling. Big and chunky Jelly fish was fresh and crunchy, needed to add more vinegar cuz that's how I roll. Xiaolongbao (fried soup dumplings) were excellent. Big, fluffy bready dough fried on one side filled with tender pork (similar to the normal soup dumplings) and bursting with juice. These were the hit of the show and also what this restaurant is know for. Great start to my Vancouver visit, the food culture here is alive and well

    Janet M.

    Went here on Saturday for lunch for a group of 2. I got the pan fried buns, xlb and Shanghai noodle. Everything tasted great, I think it's even better than when they were still at the old location or when they were at the food court. Xlb skin was very thin and consistent throughout the bun. Pan fried buns was good, crispy skin and inside was flavourful. Noodle was good too. Will come back! Parking is free but have to register at the restaurant tablet.

    inside of the shanghai steamed rolls
    Anna A.

    Wanting some XLB and went ro Longs Noodle house in richmond Their XLB never disappoints. we also ordered 3 soup noodle dishes: soup noodles with pork chop, shanghai thick noodles and vegetables chicken soup nooldes. My favorite is always the vegetables chicken soup noodles. the crunchiness of the shanghai bok choy with the chicken is a great texture contrast We ordered their popular wine chicken. very well made! chicken is not overcooked and the marinate wine flavor is amazing. We also tried the shanghai steamed roll. they were a bit dry on the inside though. The textured "strings" inside werent as distinct as we prefer

    Ricky C.

    Fast service and they hand make their dumplings! Food is delicious and prices are very reasonable. They only accept cash and debit though. They also validate your parking on a self service tablet at the entrance. My favourite items were the pan fried buns and deep fried pastry with lo-bok (which is radish)

    Vegetable chicken noodle soup
    Holly C.

    Came here on a Friday night and it was busy. Thankfully, we had a reservation and our table was ready by the time we arrived. We had a party of 6 and ordered a number of dishes to try and here are my thoughts: Chicken hot pot with wonton: this dish needs to be preordered. The portion size is huge and this was one of my favorite dish. The chicken was soft and can be easily pulled apart. The wontons are huge, completely stuffed either delicious pork and veggie fillings. The highlight was the broth, which was rich and hearty. It totally hits the spot especially during a cold and rainy day. Wine chicken: I heard this is their signature dish and it did not disappoint. The chicken was super moist and tender. Th chicken skin was snappy so you can tell they shocked it with cold water. It was well marinated, tasty and the wine flavor wasn't too overpowering. It may look small but there are many pieces stacked into that little bowl. Pan fried buns: the buns were crispy on the outside, juicy on the inside. The buns itself also absorbed the juice from the fillings which made it even more flavorful. Vegetable chicken noodle soup: we regret ordering this as it felt like a redundancy with the hot pot wonton. In comparison, the broth was a little bland but the noodles were al dente and cooked just right. I would skip this dish next time. XLB: the skin was soft with elasticity and it's also not too thick although a little thicker than din tai fung's. It's not the best XLB I've had but it's fresh and decent. Each other comes with 5 pieces. Sliced fish with wine sauce: the fish slices were so unbelievably smooth and moist. It also had an amazing texture where it doesn't just fall apart. Crispy rice with salted egg sauce: also one of our favorite. It was crunchy, tasty and I can snack on those all day long. The salted egg sauce was also not too salty, heavy or overpowering. This is a must get dish. Overall, the food is solid and delicious. However, since it's such a busy restaurant, it's not a place for you to mingle or catch up with friends. We made a reservation for 6:30pm and were told we need to leave by 7:45pm. I was a little shocked with only 75mins of dining time even with a larger party. The service is super quick and our server was friendly and extremely on top of things. My husband dropped a chopstick and she handed us another pair immediately without us requesting it. There is parking out front in which you have to register your license plate when you enter the restaurant. However, it was hard to find parking on a Friday night. This is a good options for a quick dinner and I would recommend making a reservation before coming.

    Stephanie M.

    We used to visit the restaurant on Main Street so a visit here is like a walk down memory lane. We made a reservation for 7 the night before for 11:45. When we arrived our table was already ready for us. Our other guests arrived late and they told us that we only get the table until 1:15pm which we were totally fine with Service was fast and basically once we ordered the food came out within 10 minutes. We preordered the chicken wonton pot which was huge. The chicken was really soft and fall apart as it had been stewing for a long time. The wontons are huge wontons not the mini ones. They were stuffed to the brim with filling. The soup itself was missing that kick of sweetness Wine chicken has been their signature since forever. It might look small but there's actually lots of pieces inside. The wine flavour isn't really heavy so no need to be deterred if you don't drink alcohol. The chicken was really soft and wasn't dry at all. But it was lacking chicken flavour Xiao Long Bao is a must here. We ordered 2 as each one only comes with 5. There was lots of soup inside. Flavour was good not too salty. The skin was thin and well wrapped. Beef roll comes with 6 pieces. There was too much cilantro stems in it. Be warned if you don't like cilantro. It gave it freshness but after awhile it just felt like I was eating a salad. It also needed more hoisin sauce Tantan noodles were good. Very fragrant. Good amount of peanut flavour and the consistency was nice and thick. Noodles weren't over cooked. Solid dish Crispy rice with egg yolk sauce - I think this dish should be renamed or reinterpreted (at least the Chinese name). It might lead people to think that it's literally the crispy base of the rice bowl when in reality it's more like fried rice. Very crunchy and addictive. I could eat this up like a snack. Salted egg yolk was on point not too salty or over powering Red bean pie needed more red bean. It was crispy on the outside but I could barely taste any red bean inside. Loved that it came out piping hot though Fried rice cake with shredded pork and shepherds purse - the fried rice cake didn't stick together too much which was good. I loved the chewiness of the dish. Shepherds purse was fragrant and addictive Pork with assorted spice is a looker. Very pig knuckle with broccoli and lots of sauce. The pork is braised until tender and fall apart. The skin on the outside is succulent and fatty. Gives your lips a nice sheen. Dish that goes well with rice This restaurant is packed and there are constantly people waiting. Turnover is pretty fast. You can register parking up front. No need to pay. Overall an okay choice if you are looking for XLB in the area but be ready to wait if you don't have a reservation. The price is decent and the quality is okay as well

    Jennifer Y.

    Great food! We showed up pretty close to closing but were offered a table shortly and someone was able to put in our order shortly after that. Food came out super fast and was super tasty! Decent portions too! Highly recommend the wontons in chili oil and XLB.

    xlb, paper thin yet sturdy skins holding a serious amount of broth (two spoonfuls worth) with a tasty meat filling
    Nat L.

    at long last, long's noodle is back, and so are we. it's been five long years since our last visit, due to a pandemic, a fire, a food court detour with plenty of drama, and finally this bright new home by 4731 garden city road. walking through the doors felt like picking up right where we left off. the food was every bit the comfort we'd been longing for. the xiao long bao (five to an order) were just as we remembered, thin but sturdy wrappers that held in a gush of rich, savoury broth (two spoonfuls worth in every dumpling), with a tender and juicy pork filling that was flavourful without being heavy. the wine chicken was beautifully marinated, the meat so tender it practically slid off the bone, with the wine sauce soaking in just enough to give depth without overpowering. the crispy rice with salted egg yolk sauce was the ultimate indulgence, golden, crunchy, and showered in a sauce that was savoury, creamy, slightly gritty, and just the right touch of salty. the yang chow fried rice leaned a little more on the simple side compared to the other dishes, but it carried its weight: light, not too greasy, and perfect for balancing out the bolder flavours at the table. once a tiny hole in the wall on main street, long's has grown up into a more spacious, polished, and elevated space, but it hasn't lost its soul. service has seen the biggest glow up, friendlier faces, more staff on the floor, and everything running smoothly without losing that steady efficiency from before. the larger space also makes a world of difference: brighter, roomier, and more comfortable for dining, a far cry from the old cramped days and having to share a table. we arrived around 5:30 pm and were seated right away, though soon after, a line began forming. free parking is a bonus (just remember to register your license plate at the front). and just like before, it's cash and debit card only. long's noodle has been through so much, yet it feels steady, familiar, and at long last, just as good as we remembered.

    Natalie W.

    Worth the wait! We dropped by around 1:30 and it was busy. We waited around 20mins for a table. They have a couple of tables for larger groups and then mainly 2-4 person tables. So be prepared to wait if you do have a large group. Since it was the 2 of us, we only tried a few items. But we know we'll be back again soon! Xiao long bao (steamed mini pork buns) - some of the best we've had. Juicy, flavourful, and the skin was delicate. We regretted not ordering two. Beef roll- not our favourite and we wouldn't order it again. There wasn't much beef in it and the pastry, although flaky wasn't that tender. Pan fried pork buns- super crispy bottoms and very juicy. It was quite tasty. Shanghai style pan fried thick noodles- another favourite. Decent amount of cabbage and sliced pork in it. Flavourful and just a satisfying dish. We saw a lot of tables ordering the crispy rice with salted egg but we weren't sure if we'd like the flavour. We'll have to try it next time with a larger group. Overall, it was a very satisfying meal. Service is quick once you're seated. Definitely make a visit if you're in the area.

    Angelica A.

    So happy they've finally reopened Long's Noodle House years after a fire damaged their Main Street spot. Of course had to order their beef noodle soup and XLB. Everything was still as delicious as before. Wait time and serving time both need improvements but hopefully they'd work out the kinks soon.

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    Everything is delicious there, wish I could be a local to this restaurant. It's always packed, but the service is very tentative.

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    Long’s Noodle Reviews in Other Languages

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    Kirin Seafood Restaurant - Sesame pudding

    Kirin Seafood Restaurant

    3.8(679 reviews)
    1.3 km
    $$

    So mum wanted to show her appreciation for being her chauffeur taking her around to the doctors…read more She took me out for dimsum and with it being in Richmond there is a plethora of choices. She wanted to go to Kirin. Plenty of parking in the mall. Hostess greeted and seated us promptly. Restaurant was busy but not crazy. This was at 10am on a Thursday. Waiters were attentive. Usual table service was in place. Took our order and food came out at acceptable pace. When we were done, they politely boxed up the leftovers and we paid our bill. So service was on point. The food we ordered came out hot. The staples that I order to test was hargow, suimai and pai gwut(spareribs). All 3 dishes in general were good.....the hargow could have used an extra minute or 2 in the steamer. The suimai was very good. I tasted every ingredient in this dish. Usually it is just a complete mix and you can't discern the different flavors. They tried something different with the cheongfun by adding pieces of Chinese donut to the roll. I personally think it didn't add much to the dish, taste or texture wise. I did like the pea shoots with shrimp. I think it is a good combo. All in all a good dimsum. I also noticed they did not charge us a tea service. The cost of the food is comparable with other restaurants at this level. Yes come on a date or impress business clients/boss or family celebrations.

    I have many Chinese friends in Vancouver, and my last visit to Kirin Richmond was in July 2024…read more This time, it was my birthday, and my friends insisted on treating me to Kirin Richmond once again. On a typical Sunday evening, the restaurant is usually fully occupied, but my friend had thoughtfully made a reservation a week in advance, so our table for five was ready upon arrival. As always, the restaurant was clean and well maintained, with good airflow thanks to the wide-open front entrance facing the parkade. The front desk receptionist greeted us cordially, and we were escorted to a cozy table in a comfortable location -- not too close to the washrooms, which I appreciated. Our meal began with the Kirin Special Assorted Cold Appetizer, followed by Crab Meat, Dried Scallops, and Fish Maw Soup. The soup arrived piping hot and was delicious, with a generous portion that could easily have served eight people. We also enjoyed Pea Tips Braised with Bean Curd and Assorted Mushrooms in Consommé, Marinated Free-Range Crispy Skin Chicken, Fillet of Cod Sautéed with Seasonal Vegetables, and Live Crab in Consommé with Ginger and Green Onion, served with E-fu Noodles. Overall, the quality and taste of every entrée were excellent. Service was top-notch -- tea and hot water were refilled constantly, bones and used plates were replaced promptly, and the servers were friendly and engaging throughout the evening. My friend and his family have apparently been regulars at this location for over two decades, which likely contributed to the exceptional attentiveness we received. However, one aspect of the experience genuinely disturbed me. All servers, including the captains, continued to wear masks at all times. While this practice was understandable two years ago, now -- five years after the onset of the pandemic, with COVID-19 managed similarly to other seasonal respiratory illnesses -- the continued universal masking in a fine-dining environment feels unnecessary and detracts from the overall guest experience. Fine dining, in my view as an avid foodie, is built on human connection, hospitality, and personal interaction. Masks create a more impersonal, almost clinical atmosphere. In a well-ventilated space like this, the environmental risk does not seem to justify the visual and social trade-off. Rather than providing reassurance, the persistent masking may unintentionally signal that the environment is unsafe or that management is out of step with current provincial health guidelines, where masking is now a personal choice rather than a mandate. Final verdict: Food & Service: 5/5 Ambience: 2/5 Overall: 3/5 -- as the current aesthetic feels more like a relic of 2020 than a leader in 2026 hospitality.

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    Interior

    Kirin Seafood Restaurant - Deep fried prawn, pork and Chinese mushroom wrapped with taro root paste 9.5

    Deep fried prawn, pork and Chinese mushroom wrapped with taro root paste 9.5

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    Fisherman's Terrace Seafood Restaurant - Desserts

    Fisherman's Terrace Seafood Restaurant

    3.7(582 reviews)
    0.9 kmGolden Village
    $$

    My family have been coming here for well over 10 years - I don't know why it took me this long to…read moreget a review written. May be it's because we are all in "food coma" by the end of dinner! This visit was for dinner - and we were outside the door waiting even before they opened at 5:30. On a Tuesday. And we were already second in line. Celebrating a birthday, we had cold jellyfish starter, lobster fried e-fu mein, braised pomelo skin with seafood, and beef fried kai lan. The lobster was perfectly cooked. Even slight over-cooking can make the lobster meat tough. However, every piece was perfectly cooked. Including the large claws. Cooked with ginger and scallions, the lobster gravy coated each strand of e-fu noodles to umami yumminess. The braised pomelo skin was a special seasonal dish. I have not had this dish in many decades, and when I saw this in the special seasonal menu, I had to get it. The bittersweet braised pomelo skin complemented perfectly the fresh seafood, and topped a bed of Chinese spinach. It was the first time for the other members of my family and they literally sucked it all down. The beef with kai lan was another standout. Beef slices were tender and delicious and that perfectly complemented the well seared gai lan - great evidence of wok hei. Service is exemplary. Not just for a Chinese restaurant, but for any restaurant. The servers are constantly on the alert, and Everytime they see a plate filled with lobster shells, they would whip it away and replace it with a clean plate. They made sure that tea cups were filled and kept us updated with the delivery of the next dish. And at the end of the meal, dessert (Tong Shui) was complimentary... and they added a wonderfully light and flaky walnut cookie and piece of mochi for each of us.

    Fisherman's Terrace Seafood Restaurant is located in Richmond,BC…read more Food: 4/5 Service: 5/5 Ambiance Happy CHINESE NEW YEAR OF HORSE

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    Fisherman's Terrace Seafood Restaurant - Sunday 7:30 pm

    Sunday 7:30 pm

    Fisherman's Terrace Seafood Restaurant - Fried bean curd mushroom filling

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    Shanghai River - Pork Xiao long bao

    Shanghai River

    3.9(883 reviews)
    1.3 kmGolden Village
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    Shanghai River was a great meal overall. I came specifically for the sheng jian bao and was pretty…read moresatisfied. It's not quite as good as what you'd get in China, but definitely not bad -- and there was actual soup inside, which I appreciated. The Peking duck was solid, and I loved that they served it with thin wrappers instead of buns. Way less filling and lets the duck shine. They also had a strong assortment of dim sum and classic dishes. Service was fast and really accommodating. Would definitely recommend.

    Dropped by for a Sunday lunch - place was packed, as most dim sum related places would be…read more Service was good, however some dishes (pan fried bun) toke a questionable amount of time to arrive. Pan fried bun - long wait to receive, pretty greasy inside - however had a nice crunch to the bun. XLB - standard, the soup within was pretty tasty , watch out for the temperature as usual. Crab Claw - No idea why we decided to have this as lunch, was pretty impulsive - did take some time to arrive , very meaty , so nothing to complain about. Fried Tofu - was the dish highlight, nice crisp with a warm soft interior, spiced to perfection! Wine drunken Chicken - was soft and juicy, however aside from the cooking wine taste, there wasn't anything more to add. I would skip a re-visit , as Richmond is pretty competitive, however it's not bad and worth a shot.

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    Shanghai River
    Shanghai River - Peking duck

    Peking duck

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    Sun Sui Wah Seafood Restaurant - South Mai - pork dumpling

    Sun Sui Wah Seafood Restaurant

    3.5(460 reviews)
    0.7 kmGolden Village
    $$

    It's been a decade since we last had Alaskan King Crab, we wanted to go with a trusted restaurant…read moreso good old Sun Sui Wah is where we went. (Richmond is the location to be, we don't like the Vancouver location due to previous incident) We made a reservation two days before, and were immediately seated when we arrived. (11am for lunch). The place was maybe less than half full at the time, but was pretty full by the time we finished. The whole restaurant felt clean and comfortable. We were hoping for an 8 lb king crab (or less) as there were only five of us including two kids that ended up not really eating much of the crab (as expected), and the smallest they had was over 9 lbs, no big deal let's go! We had the king crab three way, garlic steamed for the legs, salt & pepper for the joints, and the rest was made into a fried rice. Everything tasted fresh and flavorful, our cravings were truly satisfied. We also had several dim sum items for the kiddos, and they were happy with the quality (not pictured are BBQ pork bun, egg tarts, and XL). It was a pricey meal, but we were happy with getting our craving fixed.

    When we were in Vancouver, we just had to stop in Richmond (the 626 of Vancouver) to eat some…read moreChinese food. So we decided on Sun Sui Wah for dim sum. We followed Google maps to the restaurant and found out the entrance was on the back side of the building so we moved our car. It was pretty busy on a Sunday morning, but the wait wasn't too long once we put our name down. No carts here, you order off the paper menu and they bring the food to you. The dim sum was good, they had a couple things I haven't seen in So Cal like Baked shredded radish so I had to give it a try - it was very good! If you plan on having leftovers, do what the locals do and bring your own container. Otherwise they charge you 50 cents for a takeaway box.

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    Sun Sui Wah Seafood Restaurant - Entry

    Entry

    Sun Sui Wah Seafood Restaurant - Sesame balls

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    Sun Sui Wah Seafood Restaurant - Menu front - 7/2025

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    Menu front - 7/2025

    Chef Tony - Shrimp Ball, photo by Glenn Cing

    Chef Tony

    3.7(371 reviews)
    0.8 kmGolden Village
    $$

    We read the wait could be very long, but we were able to walk in at 6pm on a Thursday for a table…read moreof 4. The live seafood tanks had some impressive looking seafood, including giant hairy crabs. They had lots of live seafood specials, and we went for the lobster (3 lb). You can pick the preparation - I wanted the bifengtang style, but it's a little spicy, and we had the kids, so we did classic ginger scallion. You can add noodles or rice, and we went with fried rice. There are also optional add on sauces: truffle or salted egg yolk. The rice was so good and was a very generous portion. The lobster was also cooked perfectly. We also got a scallop, morel, asparagus stir fry, which was a nice and light dish, also generously portioned. They were really nice to the kids and gave them some extra paper to draw on. We also finished with red bean soup and warm lava buns with runny salted egg yolk - so good. Their dimsum looked really good, so I wished we could have come for that - next time!

    When a chef's reputation stretches from Hong Kong all the way to Vancouver, you know you're about…read moreto taste something special. We dropped by Chef Tony's not for dim sum this time, but for a dinner that turned into a delightful adventure. And let me tell you, the dinner menu is every bit as much of a superstar as their famous dim sum spread. We started with their elegant truffle chicken, which came out like a work of art--shredded truffle and all. The fish dishes were equally impressive: a delicate stir-fried fillet with snow peas that was light yet flavorful, and a crispy, salty fish dish that had us all nodding in appreciation. Add in a glass noodle dish with cabbage that felt like a cozy hug, and a plate of garlicky greens to keep things balanced. And yes, someone slipped in a sweet and sour pork for that old-school comfort. The ambience was a notch above your typical Cantonese joint--think upscale decor and a lively, bustling dining room that still felt welcoming. And the service? Well, it came with a side of comedy. We had one waiter who was so gruff and hurried that he turned our group photo attempt into a running joke for the night. We ended up laughing about it and getting a nicer waitress to take a proper photo, but honestly, it just added to the charm. So if you're looking for a dinner spot that combines top-notch Cantonese flavors with a bit of unfiltered, authentic personality, Chef Tony's is your place. We'll definitely be back--maybe next time for the dim sum brunch!

    Photos
    Chef Tony - Tue 7 pm

    Tue 7 pm

    Chef Tony - Rolled Noodles, photo by Glenn Cing

    Rolled Noodles, photo by Glenn Cing

    Chef Tony - Dining room

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    Dining room

    Long’s Noodle - dimsum - Updated May 2026

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