Vancouver · Burnaby
Two dining rooms: Marine Gateway in Vancouver, listed in the MICHELIN Guide, and The Amazing Brentwood in Burnaby. House-made dim sum steamed to order, Peking duck, live seafood and wedding banquets.
Two locations
Dim sum from 9:30 or 10am every day, dinner 5–9:30pm. Weekends are busy, so call ahead to reserve.
On the second floor of Marine Gateway, steps from Marine Drive Station on the Canada Line.
On the upper level of The Amazing Brentwood, by Brentwood Town Centre Station on the Millennium Line. Opened January 2023.
Yum cha, explained
In Cantonese, yum cha simply means "drink tea". The tea is the excuse, the dim sum is the reward, and the real point is a long, unhurried meal around a round table with people you like. New to it? Start here.
Four to start with:
"Yum cha" means to drink tea. The dim sum is the reward, and the company is the point.
Peking Duck
The lacquered skin is carved first and rolled into thin crepes with scallion, cucumber and sweet bean sauce; the meat returns as a second course, minced and wok-fried, to eat in crisp lettuce cups. Peking duck is part of both six-person set dinners.
Weddings & banquets
From the suckling pig platter to twin lobsters, a whole steamed fish and a sweet finish, our four wedding menus serve tables of ten at both locations.
心心相印 · 永結同心 · 佳偶天成 · 龍鳳呈祥
Dish stories
Dim Sum Classic
Har gow (蝦餃) is a steamed Cantonese dumpling of whole shrimp wrapped in a thin, translucent wheat-starch skin, folded into fine pleats. Commonly...
Dim Sum Classic
Cheung fun (腸粉) are Cantonese steamed rice rolls: a thin sheet of rice batter steamed until silky, wrapped around a filling such as shrimp, beef...
Sweet Dim Sum
The Cantonese egg tart (daan taat, 蛋撻) is a small pastry shell filled with smooth, lightly sweet egg custard, baked until just set. Hong...
Siu Mei
Cantonese BBQ, or siu mei, is the family of roast meats hung in the windows of Cantonese restaurants: honey-glazed char siu, aromatic roast duck...
Seafood Luxury
Abalone is a sea snail prized in Cantonese cooking for its dense, tender bite and its ability to soak up rich braising sauces. Served dried or...
For the Curious
Phoenix claws (鳳爪) are chicken feet that are fried, soaked, braised and then steamed in a savoury sauce until the skin turns puffy and tender....
From our kitchen
Journal
Tea Etiquette
At a Cantonese yum cha table, you pour tea for others before yourself, tap two fingers on the table to thank someone who pours for you, and leave...
Wedding Traditions
In a Cantonese wedding banquet nearly every course carries a wish. Red-skinned suckling pig signals good fortune, lobster and chicken stand for...
Dim Sum History
Dim sum as we know it grew out of Cantonese teahouse culture in Guangzhou, where simple tea huts of the 19th century gave way to multi-storey...
FAQ
Reservations are recommended, especially on weekends and holidays. Call the location directly: Vancouver (604) 423-3386 or Burnaby (604) 566-0897. Walk-ins are welcome when tables are free.
Dim sum is served at lunch: 9:30am–3pm daily at Burnaby, and 10am–3pm on weekdays and 9:30am–3pm on weekends at Vancouver. Dinner is 5–9:30pm at both locations.
Yes. As in most Cantonese restaurants, there is a tea and condiment charge of $1.99 per guest, whether you choose tea or water.
Yes. Peking duck is part of both six-person set dinners: the crisp skin is carved and wrapped in thin crepes, and the meat comes back as a second course in lettuce wraps. To order a duck on its own, please call the location.
Yes. Both locations host wedding banquets, birthday banquets and company dinners, with four wedding menus for tables of ten. Call the location to ask about dates, room options and pricing.
