If you live in Markham, you already know: weekend dim sum isn't just a meal — it's a ritual. Every Saturday and Sunday morning, families pile into banquet halls and bustling restaurants across the city, armed with empty stomachs and strong opinions about whose har gow reigns supreme. I'm one of those people. I've been doing the dim sum circuit in Markham for years, and I have thoughts.
This isn't a sanitized "top 10" list pulled from Google reviews. This is my personal, honest take on the dim sum spots I keep going back to — and the ones I skip. I'll tell you what to order, what to avoid, and whether the lineup is actually worth it.
Casa Victoria — The Reliable Go-To
Located near Highway 7 and Warden, Casa Victoria is where I end up most often, and that says something. The space is big enough that you rarely wait more than fifteen minutes, even on a busy Sunday. The carts still roll through, which I love — there's something about pointing at dishes as they pass that just feels right.
The har gow here is consistently good: plump shrimp wrapped in a thin, slightly translucent skin that doesn't fall apart when you pick it up. Their steamed spare ribs with black bean sauce are excellent — tender, well-seasoned, not overly fatty. I'm also a fan of the pan-fried turnip cake, which has a nice crispy exterior without being greasy.
Where it falls a bit short: the congee is average, and the mango pudding tastes like it came from a mix. But for the core dim sum dishes, Casa Victoria delivers consistently. Verdict: 8/10. My default when I don't want to think too hard about where to go.
Ritzy Palace — Go for the Seafood Dishes
Over at Woodbine and Denison, Ritzy Palace is one of those places that looks unassuming from the outside but packs a punch inside. It's a big banquet-style restaurant, and on weekends, it fills up fast. I'd recommend arriving before 11 a.m. if you want to avoid a wait.
What sets Ritzy apart is the seafood. Their steamed scallop dumplings are genuinely some of the best I've had in the GTA — sweet, delicate, and not overcooked. The crispy shrimp rolls are addictive: crunchy bean curd skin wrapped around whole shrimp, fried to golden perfection. I also really enjoy their steamed chicken feet, which are fall-off-the-bone tender with a rich, savoury sauce.
The downside? Service can be hit or miss, especially when it's packed. And the tea quality is nothing special — bring your own if you're particular. Verdict: 7.5/10. Worth it for the seafood dishes alone.
Ding Tai Fung — The Xiao Long Bao Specialists
I know, I know — Ding Tai Fung isn't technically a traditional dim sum restaurant. It's a Taiwanese chain famous for soup dumplings. But when the xiao long bao are this good, I'm including it. The Markham location lives up to the hype: each dumpling has a thin, delicate skin that holds a burst of hot, savory broth inside. The pork filling is seasoned perfectly — not too salty, not too bland.
Beyond the signature soup dumplings, the shrimp and pork siu mai are excellent, and the cucumber salad with garlic is a refreshing palate cleanser. The fried rice is dependable but not groundbreaking. Service here is polished and efficient, which is a nice change from the more chaotic dim sum halls.
The trade-off is price. A meal for two will easily run you $80-100, which is significantly more than a traditional dim sum spot. Is it worth it? For a treat, absolutely. For a weekly habit, your wallet might disagree. Verdict: 8.5/10. Best soup dumplings in Markham, period.
Graceful Vegetarian — The Unexpected Gem
I'll admit I was skeptical the first time someone dragged me to Graceful Vegetarian for dim sum. Vegetarian dim sum? How good could it really be? Turns out: shockingly good. This place makes plant-based versions of classic dim sum dishes that would fool most people.
The "shrimp" dumplings use a konjac-based filling that genuinely mimics the texture of shrimp. The "BBQ pork" buns have a sweet, smoky filling that's addictive. Even the "spare ribs" — made from some kind of soy protein — are tender and well-seasoned. It's not trying to be identical to the real thing; it's doing its own thing, and doing it well.
The restaurant is smaller and quieter than the big banquet halls, which makes for a more relaxed meal. Prices are very reasonable — a full dim sum spread for two comes to around $40-50. Verdict: 8/10. A must-try even if you're not vegetarian. Seriously.
Yang's — Solid Fundamentals at Bayview & Weldrick
Yang's at Bayview and Weldrick doesn't get the same buzz as some of the bigger names, but it's been quietly turning out good dim sum for years. This is a no-frills spot — the décor is nothing special, the lighting is harsh, and the menu is straightforward. But the food is honest and well-executed.
The siu mai here is my favourite in Markham. Big, meaty dumplings packed with pork and shrimp, topped with a bright orange fish roe. They're generous with the filling, which is something I appreciate. The deep-fried taro dumplings are also a standout — crispy, lacy exterior with a creamy, savoury filling. Their congee is thick and rich, which is how it should be.
It's not flashy, and the service is efficient but not particularly warm. But you're here for the food, and the food delivers. Verdict: 7.5/10. Underrated and consistent.
Kingsfield — The Cash Discount King
Kingsfield is up at Woodbine and Major Mackenzie, which puts it a bit further north than most of the competition. It's a large, modern space with a decent atmosphere. The dim sum selection is broad, covering all the classics plus some less common items like steamed egg cake and fried milk.
The food is good — not mind-blowing, but solid. The cheung fun (rice noodle rolls) are silky and well-made. The BBQ pork puffs have a flaky, buttery pastry that's hard to resist. The egg tarts are on the sweeter side, which I personally like but I know some people prefer a more subtle custard.
Here's the real draw: Kingsfield offers a 10% discount when you pay cash. On a big family dim sum bill, that adds up fast. We're talking $15-20 in savings for a table of six or eight. That's enough to make me drive the extra ten minutes. Verdict: 7/10. Good food, great value with the cash discount.
The One Fusion — Modern Twists Worth Trying
The One Fusion takes a more contemporary approach to dim sum, and I respect the effort. The presentation here is noticeably more polished than your average dim sum hall — dishes arrive looking like they belong on Instagram. Truffle siu mai, lobster dumplings, charcoal har gow — they're not afraid to experiment.
Some of the fusion items genuinely work. The truffle siu mai has an earthy depth that elevates the classic dish without being gimmicky. The lobster dumplings are rich and indulgent. But a few items feel like they're trying too hard — I had a "gold leaf" dessert that tasted exactly like the regular version, just with a higher price tag.
Prices here are on the higher end, and portions are slightly smaller than traditional spots. Come here when you want something a bit different, but don't expect the bottomless abundance of a classic dim sum hall. Verdict: 7/10. Fun for a change of pace.
Dragon Legend — The Weekend Warrior's Choice
Dragon Legend is one of the bigger dim sum operations in Markham, and it draws a crowd for good reason. The space is huge, which means shorter waits even on the busiest weekends. The selection is massive — they have an extensive dim sum menu with well over fifty items, covering every classic dish plus seasonal specials.
The steamed prawn dumplings are plump and well-made, the sticky rice in lotus leaf is fragrant and generously filled, and the pan-fried radish cake has a satisfying crunch. Their roasted duck is also worth ordering if it's available — the skin is crispy and the meat is juicy. The baked char siu buns here are some of the best in the area: a sweet, slightly crumbly top with tender BBQ pork inside.
The downside is inconsistency. I've had great meals here and I've had mediocre ones. When it's good, it's really good. When the kitchen is slammed, quality can dip. Go early for the best experience. Verdict: 7.5/10. High ceiling, but your mileage may vary.
My Final Picks and Tips for Dim Sum Newcomers
If I could only pick one spot for the rest of my life, it would be Casa Victoria for reliability and classic dim sum done right. But for a special occasion, Ding Tai Fung is the place to go — those soup dumplings are transcendent. And if you want to try something genuinely surprising, give Graceful Vegetarian a shot. You won't regret it.
A few tips if you're new to the dim sum game in Markham:
- Go early. Most places start serving dim sum at 10 or 10:30 a.m. Arrive by then and you'll skip the worst of the rush. By noon, expect a wait at the popular spots.
- Bring cash. Not just for Kingsfield's discount — some smaller spots still prefer cash, and it speeds things up.
- Start with the classics. Har gow (shrimp dumplings), siu mai (pork dumplings), cheung fun (rice noodle rolls), and egg tarts. Once you know your baseline, branch out from there.
- Don't be afraid to point. If a cart goes by with something you don't recognize, just point and try it. That's how I discovered half my favourite dishes.
- Tea matters. Ask for pu-erh (bo lei) or chrysanthemum tea. Both cut through the richness of the food beautifully.
Markham's dim sum scene is one of the best in North America, and we're lucky to have it. Whether you're a lifelong regular or trying it for the first time, there's a seat and a steamer basket waiting for you.
Looking for more restaurant recommendations in Markham? Browse our complete directory at markhambusiness.com.