Vancouver Magazine

With their exacting standards, focus on seasonality, light-handed Cantonese cooking, and understated innovation, it’s no wonder this local restaurant group is considered among the best in the world—and is a perennial winner of Vancouver magazine’s Best Formal Chinese. In colder months, look for rich stews, including a rustic lamb hotpot; lighter seafood and vegetable braises make their appearance in summer. Dungeness crab tossed with spicy garlic salt and lobster with piquant Sichuan spices are both winners. The superlative dim sum menu changes to reflect the seasons: highlights include delicate scallop rice rolls, crispy shrimp spring rolls, and steamed dumpling with sweet green pea shoots.