Philly's Must-Try Chinese Restaurants

For those looking for a comfy, casual and delicious evening out,  BAI WEI (formerly Sakura Mandarin) comes through with an understated atmosphere that allows its bold Szechuan and Hunan cuisines and dim sum to shine. The standout here: the succulent soup dumplings, which come pan-fried or steamed, and filled with pork, chicken, shrimp or vegetables. Also on the menu: stir-fry and dry pots (a method of stir-fry resulting in crispy, flavorful dishes), smelly pots (a savory and smooth fermented tofu dish) and plenty of spicy dishes.

Drop into Canto House, where the menu is extensive and there’s always something on special. Meat, meatless, noodle-based and barbecue dishes are on rotation here, as is a variety of congee. The chef recommends goose feet with mushrooms, the lamb clay pot and clams with black bean sauce. A great bonus: The spacious, unpretentious dining room is especially welcoming to larger parties and families craving the restaurant’s traditional Cantonese cuisine.

While bigger doesn’t always mean better, Philly’s largest Chinese restaurant, China Gourmet in the Northeast, delivers when it comes to mouth-watering Cantonese food and dumplings. You can expect a traditional dim sum hall experience here complete with pretty chandeliers, oversized tables, a bustling atmosphere and rolling dim sum carts stacked high with precious delectables. Quick tip: China Gourmet serves dim sum between 9:30 a.m. and 3:00 p.m., but the restaurant’s traditional Cantonese plates are also dynamite, making it a great dinner option as well.

For some, the cooking gene is in their blood. After helping her younger brother establish one of Philly’s most recognizable restaurant chains, Han Dynasty (see below), Catherina “Cat” Huang opened a restaurant of her own with her husband, Kevin. Now, Huang’s DanDan supplies hungry diners in Rittenhouse Square and on the Main Line with her modern take on traditional Szechuan and Taiwanese cuisine. While the menus vary according to location, a few special dishes — like the restaurant’s namesake dan dan noodles and pork belly burger — can be found at all three.

A well-known spot for Philly’s post-shift restaurant workers for years, David’s Mai Lai Wah offers budget-friendly eats late into the evening. While the experience is no-frills, the salt and pepper chicken wings, the roast pork noodle bowls and the walnut shrimp are great examples of classic Cantonese fare. Just be sure to bring cash — that’s the only form of payment this take-out spot accepts.

Fifth-generation chef Shizhou Da brought her Xiao Long Bao recipe to Philadelphia in 2013 when she opened Dim Sum Garden. Over the past 10-plus years, Da’s buzzing dim sum hall has solidified its place as a Chinatown staple and prized purveyor of Shanghainese cuisine. Her steamed dumplings come stuffed with crab meat, pork, chicken, vegetables and more. DIYers can even order batches of frozen dumplings to cook up at home.

Jane Guo has been serving up authentic Cantonese and Shanghai cuisine for 40 years. With an outpost in Rittenhouse Square and another in University City, Dim Sum House is a perfect go-to for sharing dumplings (the wide variety includes plenty of veggie and meat options) or a few large entrees among friends. Craving a late-night dumpling fix? The University City location has you covered with extended hours most Thursdays, Fridays and Saturdays.

Spicy Szechuan is served family-style at EMei Restaurant, where the large round tables have plenty of room for passing and sharing. You won’t find Americanized cuisine here; chef Zhao pledges to keep things authentic with fiery flavors from chili oils and peppercorns familiar to those with roots in western China. Pro tip: EMei has great vegetarian and gluten-free options for folks with various dietary considerations.

Creating mass cravings for dan dan noodles, Han Chiang’s Szechuan restaurant chain began in the Philly suburbs and has since expanded to include locations in Old City, Manayunk, University City, the ’burbs and even New York. Each location serves Chiang’s modern take on the bold and spicy cuisine in cool and contemporary digs. Beyond the addictively spicy chili oil dishes, the must-tries include cumin-style lamb, pickled chili fish and mapo tofu.

Popular among lunchtime visitors, this no-frills spot features made-from-scratch noodles, hand-drawn or shaved, and swirled in a rich broth. What happens next is up to each guest. Diners can choose to add different ingredients to their bowl — from vegetarian options like tofu to meaty choices like oxtail, lamb and roast duck.

Heavy on the flavor but light on the pockets, Nom Wah continues the centuries-long tradition of pairing dim sum with delicious tea to take the edge off after a long day. And with 100 years of experience feeding the masses, this tea house is a perfect stop for budget-conscious foodies looking for authentic, old-school dim sum eats.

Ocean City Restaurant’s comprehensive, 175-item menu might overwhelm some. Our suggestion: Start with the seafood. With live fish tanks and house specialties like braised sliced abalone with sea cucumber and steamed oysters, the restaurant is one of the few Chinatown eateries specifically specializing in Cantonese-style seafood. Other great menu options include the savory congee and various types of dim sum.

Chinatown’s Ocean Harbor focuses on traditional Hong Kong-style dim sum and Cantonese cuisine, dim sum carts and all. The old-school vibes are part of the hall’s warmth and welcoming charm, but the extensive menu draws even the most adventurous eaters in. More unusual offerings like braised shark’s fin and crispy Friday squab share space alongside familiar favorites like the shrimp dumplings and Peking duck.

Ray’s Cafe & Tea House promises to take you on a trip around the world — one meal at a time. This family-owned spot is one of the few places in Philadelphia to enjoy savory Chinese fare (the dumpling sampler comes highly recommended) alongside rare Taiwanese teas and unbelievably smooth siphon coffee. Brewed using a contraption that wouldn’t look out of place in a chemistry lab, the coffee served at Ray’s is sourced from locales as far away as Jamaica, Hawaii, Yemen and Japan.

Sang Kee has been a Philadelphia staple since 1980 and, as the name suggests, Peking duck is the star of the menu. Served half or whole, the boneless duck can be enjoyed with hoisin sauce and pancakes or buns in the restaurant’s simple and approachable dining room or at home as the Chinatown spot offers takeout and delivery (helpful reheating instructions included).

Chinese barbecue, anyone? Siu Kee Duck House comes in hot with a sharp focus on roasted meat. We’re talking honey barbecue pork, roast pig, scallion chicken and, of course, a variety of duck dishes (roast, Peking, tongue and more). A go-to for a quick and satisfying meal on the go, this takeout restaurant has limited seating, but it’s a great stop on your way back home or to your hotel.

Choose your own adventure at this Szechuan noodle spot. With two styles of noodles, two types of broth (the original beef or the spicier Szechuan) and over 20 toppings to choose from, Spice C Hand Drawn Noodle lets you customize bowls of noodles to your liking — for less than $10 a bowl. You even get a show with your meal: Look to the back of the restaurant to find the expert chefs stretching and drawing the dough before it lands on your table.

Tai Lake has been filling customers up with Hong Kong-style Cantonese seafood since 1988. Fish tanks greet patrons in the spacious dining room, hinting at what to expect on the menu. Though there are plenty of land-based dishes to enjoy, skipping seafood here would be a mistake. Squid, shark, flounder, lobster, grouper and more are among the offerings.

One of the tastiest and most inclusive menus in Philadelphia is found at Unit Su Vege. Located in the Spring Garden neighborhood, this relaxed and inviting restaurant exclusively serves vegetarian Chinese dishes with a strong focus on vegan and kosher options. With an impressive number of veggie-based dim sum, this spot is a great one for a group with varying dietary considerations.