Food was very tasty with lots of flavor. Our waitress was very friendly and helpful.read more

A bit surprised at the low reviews, I quite enjoyed this place! Restaurant was spacious, service…read morewas very fast and we enjoyed everything we ate. Our favourites were the rice rolls (shrimp, beef, and chinese donut), eggplant with shrimp, and chicken feet. We were pleasantly surprised with the egg tarts, which came out fresh, crispy and warm. One gripe I had was with the bean curd roll with mushroom and pork, which we ordered for someone with a seafood allergy. We ordered this twice and the first time there were no issues, but the second one came with shrimp inside. This was most likely an accident as the one we ordered isn't supposed to contain shrimp, but there is another one on the menu that does. The mango pudding also tasted a bit strange and had a weird texture compared to other dimsum places. Overall, we had a good time here, and would come back for their dimsum and rice rolls.

Chili sauce 2/5 My gosh .. they didn't have house made…read morechili sauce ? They gave me bottled chili sauce. Good chili sauce can make or break dimsum experience. Too bad Har gow 5/5 excellent Shao Mai 5/5 excellent Teddy bear dessert 5/5 so cute Egg tart 5/5 Fish congee 4/5 not flavorful enough Fried calamari 4/5

My Dad's go to spot as he goes to dim sum here frequently and get coupons for free chicken dish to…read moreuse for dinner. We came here for dinner recently for family dinner and we ordered a bunch of dishes and got the soy chicken for free. The dishes are of decent size and quantity and is pretty decent. Prices are average. Restaurant is mid-range and they do have free parking but the lot is small and tight.

Shanghai Dimsum House serves some of the best Shengjianbao/mantou I've had in North America. It's a…read morerestaurant that I've eaten at almost every time I've traveled up to Vancouver. Finding ourselves having to travel up from Seattle for a recent family meetup, we made it a point to drop into Crystal Mall to eat here again. Shanghai Style Steamed Mini Pork Buns (XLB) ($9.25) - I ordered these on my last visit as well, but didn't review them as I didn't find them to be anything amazing. The ones this visit are similar as before. They are large dumplings despite the "mini" in the name, probably 3x as big as a typical XLB. The wrapper isn't super thin, but is still delicious with a chewy, elastic bite. The soup inside is substantial due to the size of the dumpling. It's relatively rich in flavor, savory, but not particularly aromatic. The meatball is dry and lean, but tender enough. It's definitely not my favorite XLB, but they're acceptable. (4/5) Shanghai Style Pan-Fried Pork Buns (SJB) ($9.75) - These look different from I remember, and from looking at my old photos I know why - these are now much rounder, more spherical with less dimples and texture, less collapsed areas (due to how thin the wrapper is supposed to be). Why the difference? Biting in, I could immediately tell that the thickness of the dough has increased tremendously. There's still a good amount of aspic inside, but it's no longer nearly as unctuous and fatty as before. It's also now missing the taste of aromatics, so while still plenty umami, the taste is much flatter. The pork meatball they use in the center is now much leaner and dry, no longer acting as a sponge for savory juice delivery. It just has a porky flavor, no longer savory and aromatic. In the past, the vinegar provided on the side was needed to cut through all the delicious fat. (4/5) On my prior visit, the meatball used in the SJB and the XLB were completely different. The SJB was a super rich and fatty meatball, whereas the XLB had a leaner, less rich one. I believe they now use the exact same inferior meatball for both. Quality control seems to have slipped as well. One SJB was prepunctured with a hole and had no juice at all. What happened to Shanghai Dimsum House? It's been 1.5 years since my last visit and something has changed. Is the owners? The recipe? I don't know, but the SJBs are no longer as delicious as they were in the past. Maybe I visited on an off day? I'll still plan to come again the next time I'm in the area, but if it's similar to this recent visit, then I'm not sure I would continue going. Food: [4/5] Service: [ ] Other: [ ] Final Rating: 4/5

Food is still consistently ok. Nothing fabulous. Ordered the pan fried bun and it took a while…read more Prices are not that great for what you get. There are many other eateries in crystal mall that have better value.

Had such a great dim sum experience at Lee Garden!…read more The service was amazing from start to finish: everyone was so friendly, attentive and welcoming, which made the whole experience even better. We ordered the squab, tendon, chive and prawn, and duck feet, congee, and some other innards lol and everything was delicious. The flavours were really well done and each dish had its own thing going for it. The tendon was cooked so succulently and was probably one of my favourites soooo tender and full of flavour. The chive and prawn was also really fresh and tasty, and the duck feet were nicely cooked. The atmosphere had such good vibes -- lively, warm and bustling in that classic dim sum way. It felt like a great place to sit down, share a bunch of dishes and enjoy a meal together. Overall, amazing service, delicious food and great vibes. We left really happy and satisfied, and I'd definitely come back to try more of their dim sum

As our first banquet dinner of our family meetup in Vancouver, our relatives chose Lee Garden…read moreSeafood Restaurant. We arrived right during our reservation window and the place was bustling on the Saturday evening. Every single table was taken - this place definitely requires reservations. Decor inside is pretty typical for a restaurant of this caliber - nothing fancy but nothing to complain about. Peking Duck and King Crab Set Menu ($638 - Note: Menu states this is for 4-6 people, we had 8 adults. I don't know if they charged more than the advertised menu price since I never saw the check) Just some shorter than usual notes since there were so many dishes. In order of arrival: Jasmine Tea - Super fragrant and flowery, great flavor They first brought out the live king crab, supposedly 6lb, for us to inspect. Fish Maw Soup with Assorted Seafood - Concentrated cornstarch enhanced gloopy soup. Full of seafood umami with a slight fishy flavor. Plenty of fish maw pieces that are tender. It's white peppery floral to start. They serve with a small cup of vinegar to add to taste - the soup is quite good before the vinegar, and adding it makes it taste like hot and sour soup. (4/5) Roasted Peking Duck - Not cut in front of us. The duck itself is dry and tough, not the best rendition of the dish. The skin also has some problems - the pieces still attached to meat are only lightly crisp and still have the fat layer attaching it to the meat, not rendered nearly enough. Definitely not air shocked as a more expensive one. The pieces of unattached skin are extra hard, beyond kettle chip hard instead of the crisp of a Lay's chip. The crepes are thick, sticky, floury, and dry. Meh. (2/5) Minced Duck Meat with Lettuce Wrap - Interesting pile of iceberg lettuce, all heaped to look like a fresh head. The duck meat surprisingly isn't as dry and tough as the Peking duck. It's actually quite similar to pork in both texture and flavor. It's cubed into small pieces and mixed with tons of crisp celery, carrot, and water chestnut. With the lettuce wrap, it's a great balance of textures. (4/5) Sauteed Fish Fillet with Greens - Another dish that's not great. Dry fish that has strong fishy flavor. Still somewhat flaky, and the broccoli that it comes with has a good firm crunch. (3/5) Steamed King Crab with Garlic - The legs are steamed, doused in a garlic butter sauce, and butterflied for service. The butter sauce is ridiculously rich, the crab is sitting in a huge vat of the sauce. It's oily and aromatic with tons of garlic which overwhelms the flavor of the crab. The crab is clearly overcooked. It's tough and it sticks to the shell so it's difficult to remove. For how much we were paying, I expected way better. (2/5) Deep Fried King Crab with Salt and Pepper - These are the body segments - they could take more care to separate these out into more pieces. They crab is lightly breaded and deep fried, giving a dry crisp, then is covered with a lightly spicy mix of herbs on top. It's still way overcooked. (2/5) Pork Chop in Preserved Plum - For the most part, the pork chop is nicely thin and tenderized/velveted. It's really tender and easy to bite through. Unfortunately there are tons of other pieces that are stringy and gristly. It's in a preserved plum sauce that for some reason tastes like fresh orange juice. Everything is evenly coated in this sauce - it's sticky and sweet and really reminds me of orange chicken. (4/5) Fried Rice with King Crab Meat & Assorted Seafood - Surprisingly a lot of crab in this - must be all the leftover bits? Also some scallops and shrimp. Very lightly seasoned and there's no wok hei, although the texture of rice is good. (4/5) Dessert Red Bean Soup - Gingery, with red beans and sago. There were also cookies provided which I did not sample - too stuffed! Honestly I found the food served at Lee Garden to be pretty mediocre. The signature dishes, the ones that cost the most by far - the crab and peking duck - were basically completely butchered. I would not go here for banquets. Maybe stick to the dim sum. Washrooms - Two large ones Food: [3.125/5] Service: [ ] Other: [ ] Final Rating: 3/5

We just returned from Italy, and the first thing we did upon arriving at YVR was head to this…read morerestaurant on Victoria Drive for a dim sum lunch. It had received many good reviews. We arrived on a Thursday afternoon around 1:30 pm, and it wasn't full after the lunch rush, I guessed. We were seated within minutes. Since my wife is Chinese and speaks the language fluently, I let her place the order. We picked, in order of serving: steamed rice flour rolls with beef, steamed prawn dumplings, steamed beef balls, and lastly, steamed rice with chicken and Chinese sausage. Overall, the food was good, but there is room for improvement. None of the three dishes were hot--though not piping hot, as we were aware it was near the end of the dim sum serving time slot. Everything was lukewarm, to say the least. Their prawn dumplings are renowned for their size, and indeed they are the size of a ping pong ball, but the wrapper came loose. This is often caused by the mixed ratio of prawn meat and pork, plus over-steaming. I lived in Hong Kong for almost eight years before we moved to Canada. I don't know if their dumplings were handmade on site or mass-produced in a Richmond factory. High-end dumplings have a minimum of ten folds, some up to thirteen along the edge. It's a skill as well as an art that can only be obtained through years of training and practice. However, the beef balls are kind of huge, with a hunk of old orange peel inside but no water chestnuts. They are almost the size of tennis balls. Sadly, the must-have Worcestershire sauce was minuscule--less than two teaspoonfuls. It's alright; we did not plan to eat everything on the table. The saving grace was probably the steamed rice with chicken and Chinese sausage. Yes, I would say it was piping hot, with a large portion of chicken meat but a very tiny portion of sausage. The two Chinese broccoli florets were cold, obviously not steamed together with the rice, and were put with the rice as a garnish. We ordered Po Lee tea, a black tea that is supposedly good for men as well as digestion. However, the other pot of hot water became lukewarm when we needed to add water to our tea. Many restaurants would either place the water pot on a tea light warmer or simply take the empty teapot to the kitchen and fill it with hot boiling water, like they do in Hong Kong. Overall, it was a decent dining experience, but perhaps we should have come earlier rather than near the end of the dim sum serving time. I would like to return for dinner one of these days for sure. Western Lake Restaurant is renowned for its food portions, and that's true. However, the top priority for improvement should be the food temperature. We saw that they suggest a 12% or more gratuity, but I left a fifty-dollar bill, which should be adequate. Overall, I would give this 4 stars out of 5.

Food: Yummy yum cha! Everything tastes fresh, and the portions are huge. Always hits the spot!…read more Service: Usually packed, so call ahead to make a reservation. Parking: No dedicated parking. Look for street parking nearby.

Checked out Grand Crystal Seafood Restaurant for dim sum on a weekend. Busy but not too hectic…read more It's upstairs in Crystal Mall, a few doors down from Marble House Eatery. Dim sum dishes from $7.95 (small) to $12.50 (special). Tea is $1.25/person. - Har kow ($9.50) - Siu mai ($9.50) - Steamed beef balls ($8.75) - Steamed chicken feet ($9.50) - Spareribs & squash with black bean sauce ($8.75) - Beef tendons with special sauce ($10.50) - Bean sheet wraps with meat & enoki ($8.75) - meh - Sticky rice wraps ($10.50) - solid - Rice rolls with prawns & yellow chives ($10.50) - Rice rolls with fish paste & bean sheet ($12.50) - Baked snowy mountain BBQ pork buns ($8.75) - decent but no crispy texture - Deep fried egg tofu w/shrimp & fish paste ($9.50) - Deep fried eggplant w/shrimp & fish paste ($12.50) - lightly battered. Better than the egg tofu - Pan fried prawns with chive dumplings ($9.50) - solid. Filling was stuffed - Piggy steamed cream custard buns ($10.50) - Baked egg custard tarts ($7.95) - butter was overpowering

Located inside Crystal Mall. It's not the best quality dim sum, but it's good value with big…read moreportions and they have a wide selection to choose from. A lot of the steamed dim sum like siu mai and ha gow comes with 5 pieces instead of the usual 4. We got our food shortly after ordering and the servers filled our tea and water pots a few times. Inside is very spacious and I've never had to wait long for a table, even during busy hours. There is free underground parking for 3 hours.

New Mandarin Seafood Restaurant is located at 4650 Gladstone Street, Vancouver, BC…read more Food Service Ambiance warm atmosphere

New Mandarin was a relative's choice for the 2nd night banquet of a recent family meetup in…read moreVancouver. The restaurant proudly displays being mentioned in the Michelin Guide, so we were pretty hyped going in. Service is far worse than other comparable banquet restaurants. They told us to go in the side door next to T&T to reach the private dining area, but it was locked and we were stuck there for 10 minutes waiting for them to unlock the door. I feel like that's where they put parties they want to forget about. In normal Cantonese banquet service, it's expected to have to flag down the waitstaff. But the problem with the private rooms is that there's no one to flag down at all. It took 20 minutes after seating to get the menu, and after we had the food packed up, it took them 30 minutes to bring out dessert. Jasmine Tea - Not good, really astringent and overbrewed flavor. King Crab ($398) - The crab is prepared three ways. Firstly, simply steamed legs, cooked in its own juices with plentiful aromatics. It's ridiculously garlicky, and has lots of fried shallots for texture and more flavor. One flaw: the garlic isn't trimmed. The meat is tender, perfectly cooked, and since the legs are butterfly cut as well, the meat separates readily from the shell - an entire legs comes out with a single run of chopsticks along the bottom. (5/5) The second dish includes the rest of the body segments substantially battered, fried, and slathered in sauce. They are separated out into smaller pieces making it easier to eat. They look oily and definitely are. There's a nice wok hei fragrance. The smoky taste combines well with the sweet umami of the sauce, which also has plenty of ginger and other aromatics. This dish comes with a choice of hot or not, and we went with the latter. While it's battered and fried, the exterior is oily enough that the crisp, while still existing, is softened a little. The meat inside, though, is still tender, juicy, and sweet. (5/5) As with tradition, the Fried Rice comes out last. They are not generous with the crab meat at all - there are barely any specks of meat mixed in and far more shrimp, peas, and carrots. So low on crab that I feel like they removed the rest of the crab meat we paid for. Otherwise, this dish is mildly seasoned giving a mild flavor. Good rice texture though, and as a bonus, they sprinkle the top with crab roe. (3/5) The crab was supposedly 6lb. The previous night, we had a 6lb crab from another place and we got way more meat. I'm not going to call them a scam, but something's fishy. Stir Fried Taiwanese Cauliflower w/ Cured Meat ($39.98) - The cauliflower is not cut into evenly sizes pieces, so the larger ones are perfectly cooked with some bite and crunch and the smaller pieces are overcooked, wilted, and rubbery. Not a fan. The veggies are mixed with Chinese sausage and bacon, meaty and sweet. The dish is quite oily. (3/5) Deep Fried Spareribs w/ House Special Sauce ($39.98) - This was my favorite dish. Excellent fried crisp, which isn't softened by the thick cornstarch enhanced orange sauce. It's sweet, salty, savory, great flavor profile. The best part is the blistered coating on the outside giving a superb craggly crunch. They process the pork ribs so that each piece has a bit of rib that easily comes off. (5/5) Pork Chop w/ Plum Sauce ($39.98) - Not as tender as the same dish from the previous day. It's a totally different preparation and much higher in quality though. Each piece has a fruity sour, but salty and savory flavor. Some pieces have bones, while others are boneless. There's an additional plum sauce only in the center and it's not evenly applied. There's an excellent light crisp on the exterior and the flavor is nice and balanced. (4/5) Pepper & Salt Fried Golden Chicken ($29.98) - Not good. The meat is dry and stringy. It's a really oily dish too. At least the skin is slightly crisp. (2/5) Braised E-Fu Noodle w/ Assorted Mushroom ($26.98) - Super heavy wok hei fragrance. One of the heaviest smoky dishes I've eaten. The noodles are almost completely soft, not a huge fan of this texture, it's barely chewy at all, the teeth slice through cleanly without chew or bounce. It's mixed with tons of mushrooms of various types. The sauce flings off when serving - I got peppered a number of times with hot sauce when my neighbors were serving themselves. (3/5) Dessert: Red Bean Soup - Lightly seasoned with ginger. There were also cookies provided which I did not sample - too stuffed! Sweet Corn Pudding ($7.28) - Mango jelly with a single note mango flavor like one would find in mango candy. Coconut Mousse Pig ($11.98) - Coconut jelly, rich and milky, almost like white rabbit to me. Do they put condensed milk in this? The food served at New Mandarin is hit or miss. I can see why they were removed from the 2026 edition of the Michelin Guide. Washrooms - At least 2 unisex rooms. Food: [3.75/5] Service: [-] Other: [-] Final Rating: 3/5

If you are craving for dim sum but hate the crowd, you must check out 852 Kitchen…read more The tastes were definitely authentic and portion sizes were generous. The black truffle siu mai and shrimp dumplings had plenty of filling and were seasoned wonderfully. The HK style beef balls were bouncy and velvety smooth on the palate and the accompanying water chestnuts and cilantro accenting the meatiness to another level. We also had a great time baking the pineapple buns. From proofing to baking, it was exhilarating to watch the dough rise and their instructions were super easy to follow. Definitely the perfect breakfast item.

Yum! We tried there Lo Bak Go for Lunar New Year and it tasted great being not too salty and had a…read more"homemade" aspect to it. There were chunks of radish instead of shreds and not too much pork sausage but the smattering of scallops and dried shrimp on top added a nice chew. There is quite a bit of rice flour in this cake (compared to our usual favourite), but it did not eat greasy or too heavy. The Frozen Dim Sum though, is some of the best make at home dim sum my family has had! The quality of the meat is stellar and the flavours are authentic. We really liked how we could try their combos to get a taste of what we liked and we will surely be back to get our favourites!

Last night I dreamt about their fried eggplant in my dreams…read more It's Tuesday, showed up around 130 and got seated right away. Of course we had the Fried eggplant so yummy not greasy at all. The fried squid was not over fried, tender morsels. Also a few other dim sum dishes which is just ok. We really like the new West location, the tables are nicely spaced apart, a lot quieter compared to Richmond and service superb!

ttps://www.kirinrestaurants.com/ Lots of parking available…read more-reservations highly recommended We were in the area at 11am & decided to grab a dim sum lunch at Kirin. I think this is one of the best decorated Kirin restaurants with a small garden & a private room to hold several tables. In addition, it is wheelchair accessible in the restaurant. The space in the restaurant is wide enough for wheelchairs which is a rarity in an Asia restaurant. Across our table were 2 tables of older adults with the staff from the Success care homes (located in Vancouver) having lunch. Many were in wheelchairs & having a great meal. The dim sum here is fresh & service is good. They would also carry dim sum items ( freshly made from the kitchen) to ask customers whether they liked an item that is immediately available. The dim sum is ordered from a menu.

Great food and service Had the cod black bean special with…read moreclot chicken feet (manicured toe nails) and spare ribs and bean curd sheet roll They charge for condiments which Others always have free .. a bean counter to protect revenue bit ticks off diners ... Ai ya!!!! The mango pudding in a duck presentation was quacky Service was attentive and courteous by uniformed staff

Came here with my dad to try some new dishes. Both dishes, eggplant hotpot and salted fish and…read morechicken fried rice, was flavourful and did not fail to satisfy our taste buds and craving for Chinese food. Quality is fresh and service was great. We went when there was a large event, but the environment was still warm and enjoyable. Looking forward to trying more dishes on their menu!