Yu Seafood

Yu Seafood opened in Richmond Hill at the end of 2015 as a high-end Cantonese seafood house, and the original location still makes an entrance. Dine Magazine described being greeted by a concierge and led past tanks of live seafood sorted by weight, with lobsters up to 18 pounds, into a busy dining room of private-feeling booths. Tastet notes the Richmond Hill flagship has nine private rooms and its own fish market attached.

The crispy fried garlic lobster is the house signature, one of roughly eleven ways the kitchen prepares lobster, but Tastet found the dim sum is where its precision shows: silky shrimp cheung fun, flaky baked barbecue pork buns and a jet-black bamboo charcoal bun filled with molten salted egg yolk. Dine Magazine also singled out the charcoal bun along with durian custard tarts and house-made tofu pudding. The Chinese Restaurant Awards named Yu Seafood a Top 50 Honouree on its Elite 30 Canada list for 2025, and Tastet suggests settling in for a long lunch.