Best Cantonese restaurants in Vancouver

Richmond Cantonese room, open since 1963, known for geoduck stir-fried with scrambled eggs.

• Elite 30 #6Source ↗

  Well-executed Cantonese cooking from Chef Ming Yeung, with control of timing and heat at the wok and ingredients left to speak for themselves. An intimate, welcoming room that has operated since 1963.

  Standout dishes: pork stomach and ginkgo long-boiled soup, stir-fried geoduck with scrambled eggs, fried herbed lamb chop, stir-fried pork liver with ginger and green onion

Cantonese dining room on West Broadway, unique and classic dishes alike.

• MICHELIN Bib GourmandSource ↗

  A copper-and-wood dining room that takes second place to a kitchen turning out distinctive classic dishes, many rarely seen elsewhere. Lunch is a bargain, and the pricier signature truffle chicken lives up to its reputation.

  Standout dishes: steamed spare ribs with garlic and pumpkin, blistered green beans with minced pork, marinated chicken with black truffle sauce

• Elite 30 Top 50 Honouree

Chinatown barbecue counter for char siu, crispy pork belly and roast duck.

• Elite 30 Top 50 Honouree
• Signature DishSource ↗

  Made to order, the pig is roasted until the skin is thin and blistered, with juicy meat beneath. Orders need to be placed at least five days ahead.

  Standout dishes: roast suckling pig

Cambie Street hot pot house with a Macao-style pork bone broth, black pepper crab and sour plum chicken wings.

• Elite 30 #5Source ↗

  A Vancouver favourite for Hong Kong-style hotpot and late nights for over 35 years, open until 2 a.m. in the siu yeh tradition. Carefully sourced seafood and an experienced front-of-house team are part of the appeal, and the reviewer encourages trying the cooked dishes too.

  Standout dishes: black pepper crab, preserved vegetable pork stomach soup base, whole fish with fried bones, deep-fried chicken wings with sour plum

• Signature DishSource ↗

  Wings fried until crisp and juicy, then dusted with house-made sour plum powder for a sweet, sour and savoury kick. The reviewer would put them up against just about any chicken wing in Canada.

  Standout dishes: deep-fried chicken wing with sour plum powder

Dim sum and seafood under chandeliers since 2009.

• Elite 30 #3Source ↗

  Accomplished Cantonese cooking with seafood as a strength, and wok skill that gives clear flavours and wok hei. The owner's attention to ingredients and service, and a busy room that suits family dim sum and celebrations, add to the appeal.

  Standout dishes: lemon BBQ pork pastry, purple yam custard ball