Dim sum is the meal Markham was made for. The city has more legitimate Cantonese dim sum than anywhere outside Hong Kong. Here are the 12 spots locals actually frequent — ranked by har gow quality, siu mai consistency, and that ineffable thing where the carts still circulate at the best places.
1. Casa Imperial — Cathedral Town
Old-school excellence. The har gow are translucent, the siu mai are packed properly, and the chicken feet are perfect. Get there by 10:30 on weekends.
2. Pearl Garden — Highway 7
Modern, busy, consistent. The dim sum cart service is still alive here, which is half the fun.
3. Congee Queen — First Markham Place
More casual, à-la-carte ordering only. Excellent for the smaller appetite or a quicker meal.
4. Lobster King — Pacific Mall area
Weekend yum cha that draws crowds for a reason. The signature lobster preparations are the headline; the dim sum is the supporting cast.
5. Crown Princess — Steeles East
An institution. Slightly old-fashioned interior; deeply skilled kitchen. The shrimp dumplings are textbook.
6. Top Spot — First Markham Place
Reliable mid-tier option. Best for families wanting a casual brunch without the Casa Imperial wait.
7. The Royal Chinese Restaurant — Markham Road
Quieter, slightly less polished, but the steamed beef tripe and the pork rib dishes are excellent.
8. Diamond Banquet Hall — Times Square
Surprisingly excellent dim sum from a venue better known for banquets. Strong on the more obscure items: chicken feet, tripe, beef tendon.
9. China House — Markham Road
A neighbourhood favourite. Cantonese and Hakka crossover; the steamed pork belly with preserved vegetables is a sleeper hit.
10. Phoenix Garden — Highway 7
A long-running locals' choice. Underrated har gow and an impressive selection of seasonal vegetable dishes.
11. Forestview Restaurant — Markham Road
Quiet, very Cantonese, and the BBQ pork buns are the best in the area.
12. Lai Wah Heen — Toronto/Markham border
Technically just over the border, but worth including. The most refined dim sum experience in the GTA; jacket-and-tie atmosphere optional.
What to order
Start with har gow (shrimp dumplings), siu mai (pork-and-shrimp dumplings), char siu bao (BBQ pork buns), and turnip cake. Then add: chicken feet, beef rice noodle rolls, sticky rice in lotus leaf, and pan-fried turnip cake. End with mango pudding or egg tarts.
Browse our restaurant directory for more.
About the Author
Food & Dining Editor
Marcus Wong has been writing about food in the Greater Toronto Area for over a decade. Born in Hong Kong and raised in Unionville, he brings a lifelong appreciation for Cantonese and Pan-Asian cuisine to his restaurant reviews, alongside an enthusiasm for the increasingly diverse dining scene across Markham and Richmond Hill. He visits every restaurant he writes about, almost always more than once, and pays for his own meals.
View all posts by Marcus →