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Bonus: There’s a 20 percent off order before 11amĪlternative: Empire Dim Sum Seafood Restaurant (also reduced before 11am) which includes wu jok taro dumplings (prepared here with duck) and baked tapioca pudding. Additional favorites include pickled ginger with a horn egg and shrimp roll, as well as the steamed mushroom dumplings, which feature three mushrooms with a strong truffle aroma.

Get the classic har gau (steamed shrimp dumpling) just right, with the crunchy taste of shrimp. The Jade Seafood Restaurant is a great place to dine, but is known to be one of Richmond’s finest dim sum destinations. This round-the-clock dining guide in Richmond focuses primarily on Chinese food, although the city certainly has more to discover if you can stay longer.ġ0 AM – Jade Seafood Restaurant for Dim Sum Discount Some of the best Chinese food in the world is found here, with options ranging from high-end imports from China to hidden holes in the wall, sometimes in nooks and crannies in malls or in inconspicuous indoor dining halls. So consider this a pupu platter of International District Chinese restaurant options: a few tastes before you dig deeper into the near-infinite menu.Richmond, British Columbia, is a top-notch dining destination within walking distance of Seattle – about a two-and-a-half hour drive. “Regardless of any particular cuisine, being able to run a business for decades in this market, that’s to be celebrated,” says Chou. “There are different types of restaurants, and they will fulfill different types of needs, and the type of food that you want,” she says.Īny list of favorites can only barely scratch the surface of including every spot and style in the International District worth enjoying a meal at, especially when it comes to honoring the neighborhood's long history. Now, Chou relishes in the variety, and even resents the idea of picking favorites. The author of Vegetarian Chinese Soul Foodjokes that “Cashew chicken paid for my college education,” and notes that customers favored Americanized options and only tried the more traditional dishes her family cooked, like dry-fried string beans, when served buffet style. When Chou’s parents first moved to the US and opened a Chinese restaurant in 1980, traditional dishes didn’t sell. “That has opened up the access to these regional cuisines and ingredients, created a broader demand and customer base.” “What’s on TV, Tony Bourdain… even people on YouTube, broadcasting from wherever they are,” she says. It's a far cry from a generation ago, when most Americans outside the Chinese diaspora barely understood the difference between Americanized Chinese food and the cuisines of China.įood writer Hsiao-Ching credits more people traveling, or even exploring other cultures from their couches. Big-budget modern regional Chinese chain outlets share streets with old-school chop suey spots, and takeout dim-sum counters are interspersed with all-you-can-eat premium hot pot vendors.

Like most North American cities these days, many of Seattle's most exciting Xi'an noodle spots and curative Yunnan soup purveyors sit in the suburbs, but the traditional home of Chinese food, the Chinatown-International District, stays relevant and still holds the highest concentration of excellent restaurants.