Top Cantonese Cuisine Restaurant

Reviews

• Carolyn L.

  star star star star star_border 11 June 2026

  This is my coworker's favorite place for dim sum. I must say the food is pretty good here.
  
  We got there around 12 pm and the place was about 90% filled. Busy place. We were given a table originally set for two. They added a round board over the table to make it bigger so that it could seat 3 to 4 persons.
  
  We shared the shrimp and scallop dumplings, siew mai, chives and shrimp pan fried cakes, stir fry vegetables and this shrimp and egg flat rice noodles dish. They were all good.
  
  The skin of the dumplings was not overly thick, and the portion size was decent. Not tiny but not huge either. The vegetables (think it was baby bok choy) was fresh and sweet. There was a slight charred (wok hei) flavor to the flat rice noodles (hor fun). The sauce was mostly on top so the bottom was a bit dry.
  
  I want to go back again just to try other dishes.

• Elsa C.

  star star star star star_border 21 May 2026

  My husband and I came here for our niece's 100th day. We had 3 tables sectioned off in the back area.
  The food was typical Cantonese set meals, and it tastes similar to other restaurants.
  The portion is also similar to other restaurants.
  The servers appeared to be more attentive - likely because we are in the private room. Our plates were changed quite frequently overt he course of the whole meal.
  The dishes were served timely. Not all at once and not too slow - just right.
  I can't really comment on the pricing as we were guests to this event.
  Overall, average experience compared to similar restaurants.

• Natalie W.

  star star star star star_border 21 May 2026

  This is my family's go to place for dim sum. It's quite large, so good for groups, service is pretty good, and the food is yummy. The prices have gone up since the last time we went. But the food is pretty consistent.
  
  They have a good selection of items and lots to choose from their specialty menu that's offered after 10am. Food arrived really fast after we ordered. Some of the highlights of dim sum were the egg tart and the sponge cake. They were really fresh and still piping hot. The egg tart was so flaky and the custard was so smooth. The sponge cake was moist and light. They also have spicy sauce that they make themselves that is available to use and purchase. I'd say if you're in the neighbourhood, give this place a try.

• Jenny L.

  star star star star star 17 May 2026

  I'm not sure why this place has bad reviews BUT this place has the MOST TASTIEST dim sum ever!
  
  This place is very spacious and is great for groups. I came here with a group of 14 for yum cha and we were seated right away.
  
  We ordered a lot of dim sum and it arrived very quickly. The dim sum, here, was warm, fresh, very flavorful, authentic, and was the BEST dim sum that I have ever eaten in my entire life!! Each bite you'd take, would have you wanting to eat more.
  
  If you're ever in the area, I highly recommend this place for dim sum. You'd leave feeling very pleased after eating dim sum from here.

• PennyandRusty P.

  star star star star star_border 15 May 2026

  Top Cantonese Cuisine Restaurant is located in a cramped little mini mall on the corner of Kingsway and Earles in Vancouver. When we arrived for dinner on a weekend, we were surprised that it wasn't overly busy (usually not a good sign for a Chinese restaurant).
  
  Almost upon arrival, our waiter was encouraging us to get their special Winter Melon Soup. If you're Chinese, you've probably had winter melon soup before prepared at home. If not, just imagine a giant watermelon with white flesh on the inside that is fairly bland and tasteless. Usually, the flesh is diced into manageable chunks and the resulting soup is light and mild.
  
  The winter melon soup here is prepared and presented in the way you might see at a Chinese banquet or special dinner. In this case, the soup is simmered with duck, scallop, shrimp, and crab inside the hollowed out melon itself and presented at the table in an elaborate golden-hued metal container. Presentation was on point and the tender winter melon flesh absorbed the flavours of the broth. The waiter will serve this soup for you and will carefully mix up the filling along with scrapings of the inner winter melon flesh before doling it out into your bowl.
  
  We ordered a bit much for 4 people - that winter melon soup dish is rather large and could count as a vegetable dish by itself.
  
  Next up was the Peking Duck. The meaty slices of duck and skin were presented on a layer of crisp shrimp chips. Did you ever notice that there's always more duck slices than there are wrappers?
  
  The 2-course Peking Duck included Duck Lettuce Wrap where the meaty diced cubes of duck meat were accompanied by lap cheong (a type of fatty Chinese sausage).
  
  And, of course, no Chinese dinner would be complete without some type of seafood.. in this case, Lobster with Yee Mein Noodles. The lobster was well prepared and stir-fried in a green onion and ginger sauce and there was plenty of yee mein noodles under the 2lb lobster to soak up that sauce.
  
  In hindsight, we probably didn't need to order 2 veggie dishes given the size of the winter melon (our waiter actually tried to talk us out of ordering 2 veggie dishes). The pea tips and choy sum were simply pan-fried with garlic.
  
  We came back at the end of June for dim sum and the restaurant was decidedly busier. The Deep Fried Taro Dumplings ($5.25) were the first to arrive at the table and had the characteristic fluffy/crispy exterior with a pork filling.
  
  The Steamed Spareribs ($5.95) and the Minced Beef Rice Rolls ($5.95) arrived shortly thereafter. Actually, we were pleasantly surprised that most of our dishes came out rather quickly.
  
  I felt like the Eggplant with Fish/Shrimp Paste ($6.25) was overly fried as the exterior was a bit too crispy and hard. On the other hand, the Prawn and Scallop Dumplings ($5.95) was pretty well executed with a soft and slippery wrapper encasing plump shrimp and topped off with scallop and roe.
  
  Another miss for me was the Steamed Tripe in Ginger and Green Onion Sauce ($6.25) as I thought it was just a bit too chewy - even for tripe. The final dish to arrive at our table was the best of the bunch... the Egg Tarts ($4.50) were freshly made and served hot with the jiggly egg custard encased by a flaky pastry shell.
  
  Overall, the food was pretty good here but some of the dim sum items could have been better. Service was also a bit of a miss when it got busier in the restaurant as it was difficult to catch the attention of the waiters.