So we just landed in Vancouver, and obviously the first
stop that we wanna hit is some good-quality dim sum. Herrine: There are over
600 Chinese restaurants in Vancouver and its surrounding areas, and about 20% of the
people living in Vancouver come from Chinese heritage, according to the most recent census data. Dim sum, specifically
Cantonese-style dim sum, is a delicious way to enjoy small bites of a variety of different kinds of food. Popular items are shu mai,
pork buns, and sticky rice. Tea also plays a big role in the meal, which is why it’s typically served for breakfast or for lunch. – It’s a little late in the day, and I know that most dim sum places close midafternoon, so we found a place that serves dim sum all day. That will be our first stop. It’s called Jade Dynasty,
and I have high hopes because Vancouver’s supposed to be known for some great dim sum. Let’s go eat as much dim
sum as we possibly can. I was on an eight-hour
flight, so just don’t mind me. I’ll see you when we’re at Jade’s. Herrine: In all, we’ll be hitting up three dim sums in BC. After Jade Dynasty in Chinatown, we’ll visit Chef Tony in Richmond and Dynasty Seafood in Fairview Slopes. We decided to order items that seemed like they’d be readily available
at most restaurants. Can we get the prawn dumplings, the steamed shu mai,
the sticky-rice wraps, and the steamed sesame-curd
buns with egg yolk? What is your most popular
thing on this menu? Server: How about spring roll? This one’s good. – The prawn spring roll
is the house specialty, so I guess we’ll get one of those too. Oh, and the barbecue pork buns. Herrine: I really love dim sum, so I was very excited to see how each place interpreted
these classic dishes. – See this, not what I was hoping for. If I’ve learned anything
from my experiences with dim sum in the past,
it’s to not immediately eat dumplings that are
steaming hot like this unless you’re looking to burn your tongue. So I’mma let this dumpling
chill for a second. That’s a pretty promising bite for the first bite in Vancouver. There’s just full, full, full flipping chunks of shrimp
in these dumplings, which is, I appreciate that. Wow, more, more, shu mai, my favorite. I love how the barbecue pork
is actually peeking out. Whoa. Now that’s a good-looking pork bun. Hopefully I don’t burn myself. I’m very tired. I don’t know
where that accent came from. This is another one that
I’m normally not a fan of, but if it’s anything like the sticky rice that really surprised me, I
think I’m gonna like this. Vancouver is really just… changing how I feel
about dim sum as a whole. This, I would never order this normally. This is so good! Herrine: The next day, we headed over to Chef Tony’s in Richmond to try some of Vancouver’s most popular dim sum. – We came here at 11:30
expecting to not have to wait or book a reservation,
I guess, in advance. Forty-five minutes, waiting
45 minutes for dim sum. We are gonna get the black-truffle pork and shrimp dumplings, the shrimp and matsutake dumplings, the barbecue pork bun, of course, the wild rice, sticky rice and
meat wrapped in lotus leaf, and the rice noodles, but they
have four different kinds, and I can’t pick which one, so we’re just gonna ask
which one’s the most popular. Last but not least, we’re
gonna get the Yi Dong special: egg-white custard tarts. It’s really, really hard for me right now to stay on course and
just order the staples because everything on this menu looks so good. But we have to stick to
the course, right, Sydney? Herrine: Our waiter insisted on helping us pick a few additional Chef Tony items. – The steamed cuttlefish-ink
shrimp dumplings? – Got it, got it. – It has edible gold on top. – Edible gold on top! – Yes. – Is that kind of what
Chef Tony’s known for, kind of making everything fancy? – Yes. As for the taro, we
do have the pan-fried one. – Got it, the taro cake. – I think you can stop me right now. It’s OK right now, if you
decide you want to order later, other than the egg tart. – Can we get the spare ribs? – OK. – Great, thank you so much. ♪ We got the spare ribs. ♪ That might be the best egg
tart that I’ve ever had. Oh, there’s more food. I love me some shu mai, but I
think what sets this one apart is that Chef Tony adds black truffle, and that smell is just,
I’m drowning in it. I can’t wait to eat this one. Black truffle belongs on shu mai. Everything is super light, not too heavy. This sticky rice wrapped in
lotus leaf is super aromatic. The rice is chewy and salty and has this sausage on top. I love it. Shall we move on? The cuttlefish-ink shrimp dumpling might be the best thing we ordered here. Not just because it
has gold flecks on top, but the moment you take a bite of this, it’s like you’re biting into
a good, seafood-y dumpling. I feel like I’m having
dim sum in a new way here. ♪ I love pork buns so much. ♪ Overall, I think there is a reason why we waited 45 minutes to sit here. The food, I mean, everything,
even the dishes that I don’t normally like
at dim sum, I enjoyed. I’m so happy. Look at this spread. Look at this spread. It’s the best spread of all time. Sometimes some places have
dishes that are hit-or-miss. Everything here is just, it’s a hit. They’re all hits. Herrine: Final dim sum
spot was the upscale Dynasty Seafood Restaurant
in Fairview Slopes. – I’m just going to try and look for dishes that we’ve had in the past. So we can get the steamed shrimp dumpling, the shu mai, and the sticky
rice in lotus leaves, the egg tart, and did we order the barbecue pork bun already? Man: Ah, nope, you didn’t. – Of all of the signature ones that have these little emblems, what would you say is the most popular? – I always recommend this one. – Baked barbecue-pork pie with lemon? – Yep, that’s the most
popular, our signature. – I guess we’ll get that too. Server: That’s it? – Is that enough for two of us? So I guess wherever you go, you’re gonna get some kind of fancy dim sum plate
that’s their signature. This is what they said
is the closest thing to the steamed rice roll that
we’ve had at other places. And obviously, this one is pan-fried. It smells really good. Obviously, they’re pan-fried, so they have a little bit more crunch to them. They’re not as greasy, though, as I was expecting it to be, and because it’s pan-fried, I’m assuming, with the soy sauce in one pot versus just kind of dipping or pouring
the soy sauce over it, you’re getting the soy-sauce
flavor all throughout. What’s this? This is the deep-fried taro cake with foie gras and barbecue pork. That sounds very extra. I surprisingly really, really like this, and I think it’s because
the most outstanding part of the overall dish is
that the taro, outer layer, is the kind of base flavor
for the whole thing. Yes, vegetables. I like it a lot. This is a necessary thing
right now, vegetables. Too hot. I think this may have
cooled down a little bit. So let’s go back to this. So the shrimp-dumpling wrapper has just been kind of falling apart because I think it was oversteamed. But I see full chunks of
shrimp, so that’s a good sign. Let’s give this a whirl, shall we? Well, it’s really good. But I just scalded the
front half of my tongue. This is part of the experience. I feel like this is
part of the experience. I like how this one actually has a lot of pork bun filling in it as opposed to other
places that we’ve been to. The ratio here is the best. It’s definitely the porkiest. I feel like I’ve had
better barbecue sauce, but the filling-to-wrapper ratio and the porky flavor wins here. This is one of my favorite
dishes at dim sum, and I have never ever
been disappointed with a pork shu mai or a pork shrimp shu mai. This one also does not disappoint. The only thing is the
wrapper is a little thicker. So this is what the
server recommended us get. It is one of their signature
dishes and one of their most popular dim sum
dishes here at Dynasty. I didn’t know if the lemon and the pork would really kind of go together. But I’m pleasantly surprised. I think it’s the acidity
and the lemon brightness kind of go very well together
with the barbecue pork, and that flaky pie crust is everything. Herrine: After successfully stuffing myself full of
Vancouver’s best dim sum, it was time to decide
which one was my favorite. – We just finished eating at
three different dim sum spots. It was a great experience. I feel so stuffed, but
I have things to say, and I’m ready to declare a winner. We went to three places. We went to Jade, and
they do all-day dim sum. We went to Chef Tony in Richmond. We went to Dynasty in Fairview. They all had their high points. For instance, Jade: all-day dim sum, and you can get your dim sum craving night and day, any time of the week, which I think is their best point. Other than that, I think their dim sum was pretty much standard. There wasn’t that many
options to choose from. Chef Tony’s, that place was packed. We were waiting 45 minutes
on like a Wednesday at noon, and we waited so long,
but it was worth the wait. Chef Tony puts very innovative ingredients into his otherwise classic dim sum dishes, and each different little
twist on those dishes really, really, really
paid off for me at the end because I enjoyed each and every dish. And finally, Dynasty. Dynasty was more on the
higher-end scale of things. It was fine dining, kind of. I think the biggest
takeaway for me is that Dynasty got me to like foie gras and got me to like taro even more, so that’s what I have to say about Dynasty. I think it’s pretty much apparent from the way that I have
described these three places, and if you watched the whole journey, you will probably be able to guess which one was my favorite. It was Chef Tony’s. Chef Tony, I mean, we ordered so much. That spread was quite large, but, I mean, it was hard to pick even the most favorite
dish of that restaurant because everything was so good. The bitter-gourd steamed rice roll, that vibrant green, it
wasn’t just for show. It actually was one of the best steamed rice roll dim
sum that I’ve ever had. Their cuttlefish-ink shrimp dumplings were so delicious, and
every dumpling wasn’t cooked six hours ago and reheated. Nothing was sticking together. Everything was made fresh. The ingredients all tasted fresh, and it was light, and
it didn’t weigh you down as much as the other two places did. So that’s my verdict. I thought that Chef Tony was the best dim sum place in Vancouver. But obviously, we didn’t
hit all the spots, so let us know in the comments section if we missed any other great dim sum spots and which one your favorite is because I will be coming
back to Vancouver. This city is amazing. Until next time.

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Methew Wade

100 thoughts on “The Best Dim Sum In Vancouver | Best Of The Best”

  1. are you high??????? because to me you come off a very high person….. I know you keep say that you are tired because of the 8hour flight …. but you come off as very high….

  2. If I were the producer of this show and footing the bill for this excursion, I would want my money back because the host did a MAJOR disservice to the show. We get it… you were on an 8 hour flight and you're a little jet lagged. You clearly have little concept of bringing your "A" game to the show because at best, this was a D+ effort on your part. The energy was lacking, you came across as a whiny little spoiled brat and for the most part, most of the the dialogue was unlistenable because of the two things I just mentioned.

    Maybe next time, send someone else or don't send the girl who can't handle an 8 hour flight to go straight to work. God forbid you would have to do this again.

  3. In the last restaurant you went to, that pan fried rice noodle is not the same as those long steamed rice rolls. They are in a different category and cannot be compared with each other.

  4. chef tony is the only one id go to…. the other two i never hear people saying theyre particularly good. yue in richmond is the best dim sum ive had in greater vancouver

  5. I feel like the server at Richmond should have had a proper English accent like hers and she should have sounded like the server through out the entire video.

  6. I just love you for the dedication to get off an 8 hour flight and hit the dim sum. You’re my spirit animal.

  7. I was confused by the anxiety inducing classical music that seemed to start 11:39. Realized it was the background for the whole video… inception.

  8. I love dim sum too, yay to food! Oh and btw my mum's best friends husband is the chef for one of the dim sum in Perth

  9. It would be good to be able to see the inside of the steamed cuttlefish-ink shrimp dumplings.

    Wonder how the white egg tarts compared with the yellow egg tarts.

  10. Most richmond dimsum places are bombbb, closest and some even exceeding authentic dimsum in hk 🤤🤤🤤

  11. Can anyone recommend some decent dim sum in Toronto – particularly in North York a/o Thornhill? I particularly like the restaurants that push dim sum carts.

  12. I think if this girl had to actually use physical energy for her job she'd implode. She must have complained on every family trip she went on.

  13. "i really love dim sum"
    Yeah we can tell by your eyes and your face and your height and your figure basically

  14. What a joke…all of these places are mediocre at best. It’s ok if you are just comparing these three but by far are these any good

  15. I miss Dim Sum in Vancouver, however the last time I went with my daughter and her children, we experienced discrimination at a fairly high end restaurant, my daughter is half Asian and her children are blonde and blue eyed..and I have platinum silver hair. We sat of..90 (ninety) minutes, while people coming in off the street were given a table, we inquired after about an hr. as to how long it would be before we would be seated, and each time the reply was 'not long'..finally seated, and then had to wait, flag down waiters..were not served right away..ohhh it was awful. The food when we finally got it was good, better than usual, but I have to say..discrimination, is HUGE in Vancouver and no one talks about fact no one talks about really important issues either..

  16. Went to Chef Tony in Richmond 3 years ago, I totally agree it's the best of the best dim sum ever! I do enjoyed that Bitter Melon steam rice rolls!

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  18. Let me tell you how NOT to basic if you are new to Dim Sum. DO NOT under any circumstances, show up after 11 am if you do not want to wait forever for a table and never like after 2 (because they tend to close midday). People are waiting outside the door at 9: 30, and you will get the best top notch and quick service rolling in between 10am and 10:30am. After 11 the waiting area of most Dim Sum places on a weekend looks like an airport waiting area after a snow storm that's grounded an entire airport during Christmas week. Wake up, get there early, and you will not be sorry.

  19. I hate it when my dumpling wrappers are falling apart… A dim sum place supposedly know how to not oversteam their dumplings 🤨👹

  20. I personally think the best dim sum place in Richmond is Deluxe Seafood Restaurant and Mott32 located in the Downtown.

  21. How many Xanax bars did you take before this video?

    You guys have better hosts that you could use other than her.

  22. I noticed the host kept trying to get into all your videos for years like my ex that craved Instagram attention. Now a major disappointment of a host. Boring

  23. Great video, going to Vancouver next Month for my annual food trip. Next time try Sea Harbour Seafood which is across from the front entrance of the River Rock casino.  I have been making a pilgrimage to Vancouver for many years trying out all kinds of restaurants and types of food.  Sea Harbour is one of those places that I plan my return flight home around so that I can stop there on my way to the Airport. now for the interesting part… Seafood Harbour IS Chef Tony!  It was his first Restaurant that he opened with his brother, still there, I believe?

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