First Markham Place (FMP) is arguably the best one-stop Asian dining destination in the GTA. With 50+ restaurants across two main levels, it can be overwhelming. This guide breaks it down by floor and by craving.
Ground floor: the heavy hitters
The ground floor concentrates Markham's most beloved sit-down restaurants. Cuisine of India for North Indian, SilverSpoon Mediterranean for shareable Mediterranean, Congee Queen for Hong Kong-style congee and noodles. Ten Ren's Tea for premium Taiwanese tea (and a great wait-area drink while you queue elsewhere).
Second floor: the deeper cuts
The second floor has the smaller, more focused spots that locals love. Tofu King for soft tofu stew (Korean), Hakka Legend for Hakka-style Chinese, Sushi Q for an underrated omakase counter, and the food court itself which has at least three vendors worth visiting.
The food court: don't skip it
FMP's food court is significantly above average. Standouts include the Taiwanese popcorn chicken stall, the curry rice vendor, and the dessert specialist doing fresh shaved ice. Most items are $10-15.
Bubble tea row
Both floors have multiple bubble tea options. Top picks: Truedan for brown sugar boba (ground floor) and Sharetea for reliable classics (second floor).
What to order if you're new
First-timer recommendations: dim sum at Congee Queen for brunch, the tandoori chicken plate at Cuisine of India for lunch, soft tofu stew at Tofu King for dinner, and brown sugar boba milk from Truedan to drink while you walk back to the car.
Practical tips
Parking is free but tight on weekend evenings. Try arriving before 6:00 PM or after 8:30 PM. Reservations are accepted at the sit-down restaurants — strongly recommended on weekends. Most spots accept cards now, but a few smaller food court stalls are still cash-only.
For our complete directory of First Markham Place businesses, see our directory.
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.
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