Vancouver’s Best Asian Restaurants

Cantonese

Chef’s Choice Chinese Cuisine

Neighborhood: between South Granville and Mount Pleasant

Copper and wood panels lend a handsome appeal to the dining room but make no mistake: Chef's Choice Chinese Cuisine deals in spectacular food. The kitchen offers dishes that are unique and classic, including many not often seen on other menus.

Inspector notes: "Peruse the 'kitchen specialties' to discover dishes like Chinese wine-marinated crispy duck tongues and kidneys. Few things beat a warm bowl of congee with dried oyster, salty pork and preserved egg. Minced pork and seafood soup dumplings are steamed pockets of soul-soothing and savory broth, but it's the signature marinated chicken with thick and fragrant black truffle sauce that lives up to the hype."

Dynasty Seafood

Neighborhood: Mount Pleasant

Elegant and traditional, well-appointed Dynasty Seafood should be on everyone's radar. As evidenced by the fish tanks, you'll find some of the freshest seafood on offer here, but there's also an array of dim sum delights and off-menu specials (be sure to ask for them). The menu is packed with choices, but regulars are rewarded by calling ahead to learn of special dishes requiring advance notice.

Inspector notes: "From the classic dim sum selection (steamed watercress dumplings with shrimp and pork; shrimp dumplings), to the congee and soups (crab meat and fish maw soup with its intoxicating aroma, for one), to the sauteed bitter melon with minced pork and olive, all of the dishes served here show the strength of this kitchen team."

Neptune Palace Seafood Restaurant

Neighborhood: South Vancouver

Ensconced on the second floor of the Marine Gate shopping mall, this expansive banquet hall-cum-restaurant is no secret to locals in search of excellent dim sum and Cantonese specialties. The spacious room readily accommodates large groups, the better to sample a wide range of mouthwatering options—though at peak hours, you may face wait times.

Inspector notes: "During the day, the menu offers the traditional array of carefully prepared dumplings, many featuring exceptionally plump, juicy shrimp, as well as warming bowls of congee. At dinner, expect a broader variety of seafood, including pricier delicacies like lobster, abalone and sea cucumber, as well as a wide selection of meaty options, from crisp-skinned roasted duck to sweet and sour pork with pineapple."

Chinese

Chang'An

Neighborhood: Yaletown

Diners flock here to indulge in the waterfront views and the sometimes-fiery culinary specialties from Shaanxi, but the signature theatricality is what gilds the lily.

Inspector notes: "Peking duck is given a prima donna treatment: it must be ordered beforehand on the phone, later to appear tableside with a fanfare of flambéed rum. After the choice morsels of crisp golden skin and tender meat have been artfully carved and served, you’ll even get an encore, where the last bits of the duck are transformed into a soup or a rustic peppery stir-fry. Those unwilling to make an advance commitment will find no shortage of other diversions, from pricy seafood delicacies to hearty dishes of roast lamb, not to mention satisfyingly chewy hand-pulled biang biang noodles."

iDen & QuanJuDe Beijing Duck House (One MICHELIN Star)

Neighborhood: Mount Pleasant

It has a pedigree that traces back to an original location in Beijing from 1864, but the latest outpost in Vancouver proves that this legacy hasn't lost any of its luster. Indeed, the gold-accented dining room is a feast for the eyes, blending classic opulence with strikingly modern design.

Inspector notes: They are best known for their superlatively crispy and juicy duck. Delicious as the signature fowl may be, there is plenty more: a bevy of other delicacies are on offer, including bird's nest, sea cucumber and even a whole king crab if you're up for a splurge. It's not all razzle-dazzle, though. The cooking displays a deft hand with ingredients of all stripes from simple stir-fried mustard greens with garlic to a broth of abalone and matsutake."

Little Bird Dim Sum + Craft Beer (Bib Gourmand)

Neighborhood: Kitsilano

Longtime local restaurateur Jonathan Lee's vision of pairing classic dim sum with local B.C. craft beer was the impetus behind Little Bird, and trendy Kitsilano is the ideal home for this hip lair. Inside, it's contemporary cool—the floors, tables and walls are created in part from recycled chopsticks.

Inspector notes: "It's a classic lineup of dim sum favorites. Sticky rice studded with savory pork and chicken and sweet goji berries is a must-order. Of course, there must be dumplings, and Little Bird's run the gamut from traditional (ha gow) to surprising, with sweet corn, cilantro and shrimp. Supremely fresh, savory and served steaming hot, these dumplings are the definition of comfort food. As promised, beer is king here."

New Mandarin Seafood Restaurant

Neighborhood: East Van

This boisterous dining hall draws crowds for its highly enjoyable Cantonese fare, while dim sum rules the day and dinner service offers a wide range of specialties. The interior leans elegant with a curved wall of floor-to-ceiling windows, glittering crystal beaded chandeliers and a photo-realistic mural of cherry trees in blossom. However, families and groups looking for good eats and good times keep things grounded.

Inspector notes: "Diners check off their dim sum choices from a printed menu bearing helpful photos for novices, and selections emerge from the kitchen freshly prepared and steaming hot. Some of the hits include black pepper pork biscuits; supple wasabi shrimp dumplings; and steamed hot/sour pork soup dumplings."

Seaport City Seafood (Bib Gourmand)

Neighborhood: near Mount Pleasant

Enter off Cambie Street and climb a set of stairs to reach Seaport City Seafood, an elegant dining room where pristine fish tanks entice and enchant. It's an upscale setting that attracts a moneyed crowd, with tables set with white cloths and gleaming chandeliers overhead.

Inspector notes: "It is best known for dim sum, which leans traditional while also delivering a fresh and elevated perspective. Case in point? The black truffle fried wild rice, an exciting and contemporary take on an old favorite. Bubbling congee is the ultimate comfort dish; steamed pork ribs are crispy-creamy with irresistible umami; and baked barbecue pork pastry is a winner. Stir-fried cumin lamb shank is a can't miss meal, and if you still have room left for dessert, choose the durian mochi or sponge cake with taro paste. Keep an eye if ordering off the menu, since dim sum offers the value at both lunch and dinner."

Japanese

Masayoshi (One MICHELIN Star)

Neighborhood: East Van

Chef Masayoshi Baba brings Japan's luxurious, jewel-box sushi counters to Vancouver with this eponymous restaurant. The best seats are always at the counter, and guests seated there are in for a treat as the chef ceremoniously crafts each course. Fret not if you're seated at one of the four tables though, as the meal will be equally enjoyable.

Inspector notes: "Chef Baba lets British Columbia's bounty guide this omakase, spotlighting locally sourced fish in his Edomae-style nigiri. But first, a chilled dish of uni, junsai, mountain yam, crab and tomato dashi gel starts things off. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next."

Octopus Garden

Neighborhood: Kitsilano

Decades in, and Octopus Garden is still going strong. There is a reason why it's still difficult to score a reservation at this quirky charmer: quality fish at a very palatable price. The namesake cephalopod decorates every nook and cranny, but kitsch aside, it's a welcoming place that makes regulars out of first-timers.

Inspector notes: "Guests feast well on supremely fresh fish, and specials, like jellyfish strips tossed in garlic ponzu and peanut tofu with brown sugar, are attention-worthy. Maki can stray from tradition, as in the lobster roll on vacation, a roll with tempura Canadian lobster and creamy avocado. Nigiri, whether it's moist saba or crunchy-delicious spot prawn, are ever-changing but always spot on. There is an impressive collection of premium spirits and sake to boot."

Okeya Kyujiro (One MICHELIN Star)

Neighborhood: Yaletown

Hosts dressed in stunning traditional clothing guide you to a dark room, lit only by the faintest glow from votive candles. A black curtain is raised ceremoniously only when the clock strikes the precise minute of your seating. These are the first clues that this is far from your typical omakase.

Inspector notes: "From the premium, hyper-seasonal fish to the demonstration of sasagiri (traditional Japanese bamboo leaf carving), it is a memorable show from start to finish. Highlights include chawanmushi with crab, shatteringly crispy tempura sandbar fish, spicy firefly squid on a bamboo skewer, and a presentation of two uni petals from different Japanese waters served with seaweed jam. Sweet courses garner attention, especially wagashi, fashioned into a flower here."

Sushi Bar Maumi

Neighborhood: West End

Sushi omakases can be serious affairs that cost as much as a ticket to Tokyo, but this counter by Chef Maumi Ozaki is a refreshingly affordable alternative. Once seated at the counter with room for just under 20 guests, Ozaki gets right to business. His movements are practiced and confident and the quality ingredients are fresh and enticing.

Inspector notes: "Expect around a dozen or more nigiri, with several standouts, including the botan ebi draped over rice and seasoned with a shake of salt. Sweet and creamy, it's a definite highlight. Gently smoked skipjack topped with grated ginger and green onion is a good bet, and Murasaki uni delivers on texture and taste."

Sushi Hil (Bib Gourmand)

Neighborhood: East Van

Natural light floods the dining room at Sushi Hil, where blonde wood furnishings set a clean, contemporary tone. The best seats are naturally at the counter, where guests can watch the talented and engaging Chef Hil Nguy craft his jewel-like pieces with great care and efficiency.

Inspector notes: "Seasonal ingredients and high quality fish shine, as in a dish of Japanese sweet prawns accompanied by the just-removed head, served simply over crushed ice with a dab of wasabi. Aka Isaki, or red grunt, is served with orange to underscore the power play of salinity and citrusy sweetness, while aji (mackerel) from Kagoshima has an added zing with grated ginger-scallion. Other standouts include otoro, ikura and chopped tuna, and black throat perch."

Sushi Jin

Neighborhood: Granville Street

A nondescript facade and a location tucked amidst forgettable neighbors mean you could miss Sushi Jin, but don't. This place is tiny but mighty, with room for just six at the bar, plus two additional tables. It is something of a local secret, but those in the know come here for traditional Japanese served with a distinctive voice.

Inspector notes: "Begin with otsumami like live lobster sashimi topped with osetra caviar in an olive oil and thick, savory soy sauce finished with fresh satsuma rind. Ankimo in a ponzu bath is brilliantly simple yet luxurious, followed up by miso soup in lobster broth that is far from humdrum. Nigiri, from hirame to anago, balance sweet and salty, but the otoro with Hokkaido uni and white baby prawn is as pretty as it is pleasing."

Sushi Masuda (One MICHELIN Star)

Neighborhood: Coal Harbour

Entering this humble five-seat counter that is tucked in the corner of an unrelated restaurant and through the glass doors of a print shop serves as a pointed reminder not to judge a book by its cover. The plain, spare room is brought to life by the artfully simple, meticulous preparations of Chef Yoji Masuda, whose time spent in a top counter in Tokyo is amply apparent, though his own personality comes through.

Inspector notes: "With the assistance of his wife Akari, who provides a warm, attentive hospitality, the meal proceeds gracefully, from an indulgent savory "pudding" of sweet, pure-tasting monkfish liver to a wonderfully gelatinous beltfish cooked with sake and kombu, before arriving at the impeccable nigiri, which showcase exceptional ingredients alongside a singular delicacy and precision."

Tetsu Sushi Bar

Neighborhood: West End

Omakase is typically an intimate affair, but at Testu Sushi Bar, only three lucky diners are served at once by two young and talented chefs. This isn't a hipster hangout—there's nothing flashy or trendy about this simple yet tasteful spot. While you won't find gold flakes or caviar gilding the lily, you will discover exceptional quality.

Inspector notes: "The meal begins with a quartet of cool openers including poached Spanish mackerel with mountain potato and seawood sauce; coins of tender octopus in soy-dashi; Japanese cherry trout with battera kelp; and firefly squid with creamy miso-vinaigrette. Nigiri is crafted with care, with standouts including aged-smoked goldeneye snapper, bigfin reef squid with yuzu, and creamy cutlass fish."

The Lobby Lounge & RawBar

Neighborhood: Coal Harbour

In one of the city's top hotels (Fairmont Pacific Rim), find one of its hottest hangouts, The Lobby Lounge and RawBar. It makes a big impression, and not just because of its expansive space. Snuggle up by the two-sided fireplace, nab a seat by the stage, where nightly live music is performed, or pull up a chair at the marble bar—it's all on offer. The best part? It's not just about good looks and sensational sips.

Inspector notes: "Snack on a variety of sushi, including salmon motoyaki, a signature roll with chopped wild sockeye, steelhead trout, avocado, cucumber and warm motoyaki sauce. Miso soup is a good bet for a cold night, and braised local octopus is a simple delight. Local salmon and steelhead figure largely on the menu."

Yuwa

Neighborhood: Kitsilano

Yuwa's chic interior may lean European, but just one bite of Chef Masahiro Omori's creations and you'll be firmly planted in Japan. This is not fusion cuisine; instead, the chef adheres to the classics. External influences may not come into play, but freshness does—the menu shifts daily to take advantage of the best products available.

Inspector notes: "His nigiri selection features a masterful presentation with a nest of radish threads, fragrant shiso leaf and crushed ice. Buttery chutoro melts in your mouth, and the other offerings might include snappy, clean-tasting nodoguro, premium kinmedai, delicious sayori and local bluefin tuna, but it's the sockeye salmon that will be etched in your memory forever."

Thai

Maenam

Neighborhood: Kitsilano

The standard-bearer for exceptional Thai cuisine in Vancouver, Maenam has been a local favorite since opening in 2009. This kitchen delivers vibrant, heady cooking with bold flavors and an eye toward authenticity. Traditional dishes are given a local accent with top-tier local ingredients, from in-season produce to pristine fish caught in local waters. Dishes may be rustic in their presentation, but they reveal abundant refinement when it comes to their laser-focused flavors.

Inspector notes: "Familiar items like hot and sour soup or panang curry achieve breathtaking heights thanks to a masterful use of aromatics and artfully balanced tastes. Plates are ideal for sharing in groups, but a family-style tasting menu features the menu's highlights for smaller parties."

Song (by Kin Kao) (Bib Gourmand)

Neighborhood: Mount Pleasant

You're in for a real treat at Song (by Kin Kao), where diners come for a distinctive take on Thai dishes that aren't replicated anywhere else (well, except at their other outpost). Kin Kao Song's fare is driven by a creative spirit and the region's bounty.

Inspector notes: "The lemongrass wings are a special surprise. These bite-sized beauties are deep fried and tossed in a fragrant lemongrass coating for a flavorful punch that delights. Pad Thai may seem like an obligatory order, but this savory version vies for best in class. Then, northern Thai laab with tender, rich pork is given a lift with tart fish sauce and lime broth along with crisp vegetables. Finally, mango sticky rice has that wonderful sticky-sweet appeal."

Zab Bite - Thai E-Sarn Cuisine

Neighborhood: East Van

Focusing on the cuisine of northeastern Thailand, this cheery operation has quickly become one of Vancouver's favorites for casual Thai. Although there are options for all tastes, diners seeking to break a sweat are not likely to be disappointed when requesting spice.

Inspector notes: "The sizable menu makes the typical concessions to crowd-pleasing mainstays like pad Thai and pad see ew, which are prepared diligently, but it's the regional specialties on offer that will leave the strongest impression. Think boat noodles, featuring funky, aromatic beef broth loaded with bouncy meatballs and tripe, or crunchy, succulent grilled pork jowl with toasted rice and a punchy nam jaew dipping sauce."

Udon

Motonobu Udon (Bib Gourmand)

Neighborhood: East Van

It's worth frequenting this spot, where a simple, light-flooded dining room buzzes with tables full of diners slurping bowls of noodles and savoring sides. As the name hints, it's all about udon here, where the noodles are handmade and cut fresh to order. Don't see something you want? Ask, as the accommodating staff aims to please.

Inspector notes: "Traditional varieties are available hot or cold, served with tempura bits and fresh green onions or with mentsyu sauce and tempura egg. Specialty bowls, such as the spicy tanton with braised pork belly, Shanghai bok choy in a spiced chicken and dashi broth, are equally enticing. Peruse the add-ons and you may find yourself topping your bowl with piles of tempura treats, and inari and pressed sushi round out the menu."

Vietnamese

Anh and Chi (Bib Gourmand)

Neighborhood: Mount Pleasant

The brother-and-sister team have crafted a clean, cool space outfitted with midcentury modern furnishings while nodding to the past—a blue neon sign by the bar is a relic from the former restaurant. For more than thirty years, their parents' restaurant occupied this spot, but Anh and Chi now welcomes a new generation of diners.

Inspector notes: "The menu is a love letter to Vietnam. Gỏi bắp chuối cua lột, a salad of chopped softshell crab piled high atop a banana blossom, is cool and bursting with flavor. Chạo tôm bánh hỏi is prepared in a classic way, with grilled prawn mousse served with an array of fresh herbs, and there is pho, of course. The dessert menu changes daily, but if on offer, the house-made coffee mousse is a standout."

Bonjour Vietnam Bistro

Neighborhood: East Van

With looks somewhere between a tropical greenhouse and a nightclub, plus a cool, clubby atmosphere, this lively, colorful boîte could just as well be in West Hollywood as Vancouver. Some of the plant life is artificial, but rest assured the homey Vietnamese fare is the real deal. A hip, fashion-forward clientele is drawn in by the cooking, but the energetic vibe and disarmingly sweet service can’t hurt.

Inspector notes: "You might start with grilled skewers, like a pork sausage shaped around a lemongrass stalk, or a pepper-crusted beef carpaccio topped with fragrant herbs, crispy garlic and shallot—but save room for the soul-warming bowls of pho (a short rib version is noteworthy) and bun bo hue. Each item has a vegetarian counterpart, so there’s no shortage of options."

Lunch Lady (Bib Gourmand)

Neighborhood: Commercial Drive

Much like a grandmother who has prepared a feast for her family, Chef Nguyen Thi Thanh ran a successful food stall in Vietnam and later brought her charismatic cooking to East Vancouver. The menu is endlessly enticing and inspires immediate decision paralysis. 

Inspector notes: "One could fill up fast on starters like fried black tiger prawns with fish sauce or beef carpaccio buried under a blanket of fresh herbs, pickled onions and lime vinaigrette. Garlic fried noodles are another big hit, but then will you still have room for the wagyu beef noodle soup?"

Phnom Penh (Bib Gourmand)

Neighborhood: Chinatown

In the heart of Chinatown, find one of the city’s most respected restaurants. Since 1985, this family-run institution has dazzled crowds with both Vietnamese and Cambodian dishes. The menu is massive, offering nearly 100 rice, noodle and soup preparations, but everyone knows to lean on the classics. Be prepared to wait for a table; lines form almost as soon as the doors open.

Inspector notes: "You could almost make a meal out of #71, thin slivers of nearly-raw beef soaking in a tangy mix of pureed pineapple and fish sauce. It’s a deliciously original effort. Ordering a mound of golden-fried chicken wings coated in an addicting mix of salt, pepper and sugar is also a given. Beef luc lac with fried egg will round out a meal guaranteed to have leftovers."

Hero image: Maggie Lam / Yuwa