PickEasyFive Chinese restaurants in Toronto, with the lists that name them and why. One holds a MICHELIN star, one has made Canada's 100 Best and one was named a best new restaurant.
Sichuan · Markham, ON
Sichuan cooking in Markham, built around boiled beef, boiled fish fillet and double-pepper fish.
Bold Jianghu cooking rooted in the rebel spirit of 1980s Chongqing, with intense flavour and texture. Retro martial-arts film decor and smoky dry woks make the meal part theatre, part authenticity.
Standout dishes: stir-fried catfish stomach with chili, boiled bullfrog with green pepper in chili oil
Cantonese seafood · Scarborough, ON
Cantonese seafood banquet house, the original home of Lobster Mountain
A traditional, flavour-first banquet hall with bold, straightforward seafood and no dim sum. The reviewer sees it as the original home of Lobster Mountain and a long-standing choice for grand Cantonese seafood banquets.
Standout dishes: Lobster Mountain, king crab, abalone, seasonal live seafood
A dramatic pile of oversized Canadian lobsters with crispy garlic. The group keeps its own lobster holding facilities on the East Coast to source the large lobsters.
Standout dishes: Lobster Mountain
Cantonese seafood · Richmond Hill, ON
Cantonese seafood hall known for Sky-High Lobster Mountain and dim sum
Feast-style dining with generous seafood platters in a vast dining hall, anchored by the Sky-High Lobster Mountain. Veteran chef Franky Yeung's Chiu Chow and Cantonese background underpins the seafood, and the dim sum shows care too.
Standout dishes: Sky-High Lobster Mountain, crystal rice rolls, ming ha gok, in-house dry-aged steak
A dramatic pile of oversized Canadian lobsters with crispy garlic. The group keeps its own lobster holding facilities on the East Coast to source the large lobsters.
Standout dishes: Lobster Mountain
Modern Asian tasting menu · Old Town · $$$$
Eric Chong's 10 courses rethink classic Asian dishes. Opened late 2024.
Chef Eric Chong draws on his Asian heritage for a modern tasting menu built on top ingredients from across Canada. The inspector also liked the stylish room, the chef's counter and the creative cocktails.
Standout dishes: raw PEI oyster with rice wine vinegar foam, jellyfish with buttermilk horseradish, madai with sauerkraut and mala broth
A modern Asian tasting-menu counter where chef Eric Chong reimagines classic dishes; the reviewer cites creativity, flavour and service.
Standout dishes: Beausoleil oyster with jellyfish and caviar, chicken broth sphere with sea cucumber, lobster tail with tajarin, grilled madai with mala consommé
Chef Eric Chong treats his father's dim sum tradition as a starting point, reworking it with experimentation, and his small plates carry the presence of full dishes.
Standout dishes: wu gok with A5 wagyu, siu mai, prawn meatball with laksa lemak, Typhoon Shelter fried rice
Chef Eric Chong's mix of Chinese heritage and wider Asian influences, shown in a tasting menu inspired by Asian takeout. Guests can also book the chef's table to watch the kitchen.
Standout dishes: seasoned tasting menu
Cantonese · Richmond Hill, ON
Richmond Hill Cantonese room for shrimp-stuffed chicken wings, roast squab and winter melon soup.
Cantonese classics that take time and skill, cooked by Chef Samuel Su Wei-jian with a practised hand and precise technique. The reviewer noted crisp-skinned fish that stays tender and soup with a clean sweetness.
Standout dishes: eight treasure winter melon soup, stuffed chicken wings, deep-fried duck with taro, steamed eel with dried tangerine peel and black bean sauce
