Cantonese dim sum, with steamer-cart service of har gow shrimp dumplings, siu mai, char siu bao, and 30+ small plates, is a Vancouver Sunday tradition with the Chinatown and Richmond belts the city's reference.

Cantonese dim sum arrived in Vancouver with the late-19th-century Chinese diaspora; Chinatown's first formal tea houses on Pender opened in the 1910s. The trolley-cart format spread through the city from the 1970s. Sun Sui Wah on Cambie since 1985 and Sea Harbour in Richmond since 2003 are the city's references; the 1997 Hong Kong handover migration cemented Richmond as North America's largest Cantonese dim sum belt.

1 editor pick for Cantonese dim sum in Vancouver, ranked by editorial score. All Vancouver signature dishes · Cantonese dim sum across every city.

Learn to cook it, or eat it with a guide

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