Miami isn’t known as one of the country’s premier dining destinations for Chinese food—the best Chinese restaurants in America tend to cluster around the West Coast and in the North East. But if you know where to look, top-tier dim sum and Peking duck can be found in the Magic City, along with some excellent Chinese food delivery options (this list will be your new best friend after a night of partying at one of Miami’s best clubs). When a craving for lo mein strikes, or your date’s idea of a romantic restaurant in Miami is any that serves bao buns, call on our picks of the best Chinese restaurants in Miami. We’ll show you where to feast on downright incredible Chinese food.
Best Chinese food in Miami
In a city where reservations are seldom necessary, No Name Chinese manages to make them a requirement—don’t show up to the South Miami restaurant and expect to be seated, even on a weekday. Consistent demand is telltale of the service, quality and overall dining experience. Buzz aside, the kung pao chicken and angry dumplings are the reason you too will banging on the door when you can’t get a table.
It’s not always easy to find decent Chinese food in this city, but follow local Chinese-American families south and you’ll discover some in a plain-looking strip mall. This is the place for Hong Kong-style Chinese food, and the best dim sum in the area. Seven days a week, lunchtime means roving dim sum carts teeming with fried dishes, steamer crates and even desserts—don't miss the doughy sesame balls.
The Fontainebleau's swanky Chinese restaurant is a splurge, but worth the hefty price tag. Chef de cuisine Jian Heng Loo churns out perfectly executed Cantonese classics, including crispy duck salad and jasmine tea-smoked ribs. Weekends bring a traditional dim sum lunch, with dumplings ranging from steamed squid ink har gau with caviar to wok-fried soft shell crabs.
Though the abundance of pink and palm trees (not to mention the salsa music on loop) might lead you to believe you’ve stepped foot inside a Cuban restaurant, Palmar is thoroughly Chinese—give or take a few bottles of European wines, courtesy of oenophile and coowner Leo Monterrey. The restaurant’s egg fried rice, made with cured duck egg yolk, is like none other available in Miami.
Chef and restaurant owner Richard Hales does many things well—steamed buns at Sakaya Kitchen, fried chicken at Bird & Bone and modern Chinese Sichuan cuisine at Blackbrick. Hales and his team make sure to source local ingredients whenever possible and always push one step further with proteins, like the gong bao rabbit, and preparations, including handmaking their noodles.
This Asian marketplace with seven different food vendors serving various cuisines—from Peking duck and Japanese ramen to Vietnamese bahn mi sandwiches. Just through the main entrance, past the record store, is Lotus + Cleaver, which doles out Chinese barbecue dishes (do not sleep on the ribs), duck and wok favorites. For great dim sum, head to Yip (a concept by Gold Marqueess Fine Chinese Cuisine). The plump dumplings come in traditional bamboo steamer baskets and are made to order. Though walking
David Grutman’s upscale Asian restaurant is crawling with celebrities at any given moment, which is partly why he can charge the big bucks for Peking duck, wagyu beef dumplings and duck fried rice (listed as arroz con pato). Yet, the scene-y spot delivers in terms of flavor and quality. The Komodo Old Pal cocktail is no friend at all (especially after downing more than two) but it is as tasty a cocktail as they come.
We wouldn’t send you to another county for just any Chinese restaurant. This Pembroke Pines institution has deep Asian roots and an extensive menu that covers crowd favorites, like shrimp dumplings and pork buns, plus some lesser-known classics such as crispy pork intestines and chicken feet. You’ll want to be whip-fast during lunch’s push-cart dim sum service, which is known to send first-timers into a tailspin of options. Don’t panic—everything is delicious.
When not everyone in your party appreciates Chinese food (why?), you book a table at Pan-Asian spot Tanuki. The South Beach restaurant serves an assortment of raw options—sashimi, ceviche, tiradito and sushi—wok dishes and ramen. Pillowy bao buns and inventive dumplings, like the chicken truffle siu mai, satisfy your craving for Chinese.
Don’t go to Jaya expecting traditional Chinese cuisine—the menu is an amalgamation of all that’s great and delicious in Asia. Though you will find essential Cantonese dishes such as dim sum and Peking duck, plus tasty wok vegetables.
We’ll forgive the nondescript, banquet hall-style interior for a taste of Tony Chan’s Peking duck and its fried fish drizzled with the chef’s special sweet-and-sour sauce. The majority of what’s on the menu is authentic Chinese, save for a few Americanized dishes like the General Tso’s chicken—but we’ll look past those, too.
This international upscale chain is perhaps more notable for its glitterati crowds and over-the-top decor than its food. However, much is still said about Mr Chow’s signature chicken satay, hand-pulled Singapore-style noodles and crispy duck, which are flavorful, delicately portioned and accompanied by a hefty price tag.
Canton’s straightforward menu satisfies the urge for traditional Chinese cooking (honey chicken is a winner here), while the addition of fresh sushi rolls and fried cream desserts keeps the younger crowds satiated. Service is attentive and friendly, and not just to regulars. Bonus: sister restaurant Sushi Maki offers a limited menu at Canton as well.
It’s not much of a looker, but how can you go wrong with the authentic dim sum at under $20? Try shrimp dumplings, sticky rice, lotus buns and the like by the dozen, which you’ll chose from a lengthy paper menu rather than pointing at on a cart filled with small plates as is common. If you’re in the mood for something heavier, the lo mein, chop suey and fried rice are all winners.
Before moving to Flagler Street, Gourmet Gourmet was Coral Gables’ go-to takeout spot—providing the business district with many, well, gourmet desk lunches. Years later, the restaurant's midday popularity has waned but its dinnertime crowds have grown to busy-dial-tone proportions, in part for its generous portions and all-natural flavors. Takeout and delivery remain the bulk of the business (there’s barely room to sit) as do dishes like Mongolian beef, Szechuan chicken and pork fried rice.