Cantonese Restaurants in Queens, NY

“Delicious dim sum and pan fried flounder!“

“My first time trying coconut hot pot and I’ve clearly been missing out! The coconut broth was light and sweet, and way easier on the stomach than a regular hot pot.

We visited on one of the coldest days, and the restaurant was PACKED. It’s located in Downtown Flushing, literally right next to Tangram. It’s also more affordable than other coconut hot pot spots in the city, with a heartier portion too.

Shoutout to the impeccable service — our server even helped skim off the floating oil from the broth (and made me want to buy that ladle lol).

＊Coconut Chicken (for two) 皇椰雞套餐 $75.95
They use cage-free chicken, and the pieces were generously sized with not too much bone. This portion was already enough to feed four. The set also comes with vegetables, plus your choice of rice or noodles. The coconut broth wasn’t heavy at all that we were basically sipping it nonstop.

＊Poached Egg & Beef Clay Pot Rice 窩蛋牛肉煲仔飯 +$15
You get a discounted price if you add their claypot rice to your hot pot order. It looked very promising and delicious, especially with the runny poached egg. But I thought the rice needed a few more minutes in the clay pot to crisp up the base a bit more.

＊Maxi’s Noodle Wonton 雲吞妹雲吞 $9.95
The price is pretty steep for just three wontons, but I love Maxi’s so much that I still went for it. The shrimp wontons were so plump and meaty.

＊Handmade Battered Shrimp 極品鮮蝦滑 $12.95
SOOOO GOOD I am a fan of shrimp paste in a hot pot.“

“Canton Manor 新東湖 is one of those Chinatown dim sum houses that really reminds you why this tradition has lasted for centuries. Dim sum began in Guangdong teahouses along the Silk Road, where small snacks were paired with tea for travelers. Over time, it evolved into the weekend ritual we know today families gathering around steaming baskets, sharing bite-sized plates that show off both skill and comfort.

The har gow here set the tone: the wrappers were thin and translucent yet sturdy enough to hold plump, juicy shrimp. Biting into them gave that satisfying snap that only comes from fresh seafood. The siu mai, a benchmark of any dim sum restaurant, were equally well done meaty pork with shrimp folded in, juicy without being greasy, with a clean umami that lingers. The shrimp rice noodle rolls were silky and soft, the rice sheets gliding across the palate, wrapping shrimp that still had bounce. A drizzle of sweet soy tied everything together. This dish has its roots in Guangdong street food, but in the dim sum setting it becomes something elegant and comforting.

The savory small plates brought balance and heartiness. The steamed pork spare ribs were simple but flavorful, tender pieces that showcased the pork itself rather than hiding behind sauce. Braised chicken feet ,a true test of dim sum technique, were glossy and tender, the skin and tendons melting into a sticky, flavorful bite. 黑椒牛仔骨 stood out for their boldness the meat was tender yet still had chew, coated in a peppery sauce that carried both spice and fragrance. It’s a dish that reflects Hong Kong’s adaptation of Western seasonings, with black pepper becoming a Cantonese kitchen staple in the 20th century.

The Century egg and pork congee was one of the meal’s comforting highlights. The porridge had been simmered down until silky, almost creamy, with the earthy depth of preserved egg balanced by the light savoriness of lean pork. Cantonese congee has always been prized for its soothing qualities, often served to the young and elderly alike, and this version captured exactly that warmth. 牛杂 beef offal stew brought another layer of tradition: tripe, tendon, and brisket cooked slowly in a seasoned broth until tender. This dish traces back to Hong Kong’s dai pai dong food stalls, where nothing was wasted and every part of the animal was transformed into something flavorful. Here, it carried spice, richness, and texture in every bite.

For sweets, the Pineapple bun was nostalgic fluffy bread topped with a golden, crackly crust that gave way to soft, warm dough inside. Despite the name, there’s no pineapple; the crisscross crust just resembles the fruit’s pattern. This iconic Hong Kong bakery item became popular in the 20th century and remains a staple for a reason. The 椰汁糕 was the perfect closer refreshing and delicate, with the fragrance of coconut milk and just enough sweetness to cleanse the palate.

What makes Canton Manor special isn’t just the range of dishes, but the consistency: nothing felt greasy, rushed, or carelessly put together. Each plate highlighted its own textures and flavors while still fitting into the bigger rhythm of a dim sum meal tea, conversation, sharing, and balance. In a neighborhood filled with options, Canton Manor manages to stand out by honouring both the history of dim sum and the taste expectations of today’s diners.“

“Emperor Seafood never disappoints, I have been here many, many times over the years. Each time when I am here, the service, food and ambiance is always great. I love their dim sums here. Cooked to order and no trolleys circling the entire restaurant. Service is fast and friendly. Music is played just right and not too overwhelming. Prepare to wait during the weekends as this place gets filled up pretty fast. Wait time ranges from 30-45 minutes for a table of 4, faster if you do not mind sharing tables. Menus are simple and quality of food served during dim sum and dinner is always exceptional.

For dinner, order the filet mignon with assorted vegetables, the popular lobster with ginger and scallions and the salt, snow pea shoots sautéed with garlic and the whole crispy garlic chicken. These are my personal favorites. They also offer private rooms for larger parties but there is a minimum that one has to spend. I had many parties in these well appointed private rooms. Parking is easy and if you spend more than $100 parking get validated in their designated parking garage.“

“🥟 Sweet Wonton House – Little Neck, NY
⭐️⭐️⭐️⭐️⭐️

Tiny space, gigantic flavor. Sweet Wonton House may be small in size, but it delivers big, authentic Cantonese taste. We ordered a spread that hit every note—silky congee, tender chicken in soy sauce, and a dim sum lineup of bean curd wraps, shomai, and turnip cake. The fried noodles with dried squid were a standout—savory, chewy, and packed with umami.

The vibe is cozy and unpretentious, and our server was incredibly kind and attentive, making the whole experience even better. Every dish tasted fresh, balanced, and true to tradition.

If you’re craving authentic Chinese comfort food without trekking into Flushing, this spot is a must.

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🥢 Boomsauce Scale (Google Review Edition)

- 🗑️ B – Basura
Total flop. Poor quality, bad service, and not worth the trip.

- 😐 BS – Basic Sauce
Meh. It’s okay, but nothing memorable. You expected more.

- 👍 BS+ – Better Sauce
Solid spot. Good food, decent service, worth checking out.

- 🔥 BS++ – Best Sauce
Great flavors, friendly staff, and consistent quality. Would recommend.

- 🌟 BS+++ – Boomsauce Elite
Unforgettable. Authentic, delicious, and totally worth the hype.

Boomsauce Score: 🌟 BS+++ – Boomsauce Elite
Sweet Wonton House is proof that the best flavors often come from the smallest kitchens.“

“Giancarlos was a OK waiter he spilled our drinks. But he gave us the beef as a gift from the chef to make up for the mistake. We ordered the pork. After 30 mins we finally got our pork. The pork was extremely salty. DO NOT RECOMMEND! Overall 4 stars. (NOT AFFORDABLE)“

“The food is super fresh here! Got the geoduck, lobster, spotted snails, and oysters. They clean and cook the food to whatever method you want. The waiters and waitresses are also super caring and makes me feel seen as a customer as they swap out plates, add tea, and portion soups for everyone at the table. Good value, great taste, and solid service. Would come here again.“

“Reliable chinese spot that we’ve been coming to for years. It’s gone through a few ownership changes throughout that time but the food is usually on point. Recommend fried flounder, sweet and sour chicken, winter melon soup, duck feet, walnut shrimp, clams with black bean sauce, snails, sang san beef, chow fun noodle, salt and pepper pork chop.

Some seafood items like fried flounder and lobsters are market price, you can ask before ordering. Sometimes you can be unlucky and get a smaller size flounder than other times.“

“My sister, auntie and I have been to this place. The three of us ordered the lunch special, which was beef with broccoli, fried tilapia, and bean sprouts. The service was wonderful, and the food was wonderful. The atmosphere was that the waiter was showing a king crab for people to take pictures, and many others.“

“First time ordering and everything was delicious!! Clean , delicious, and not gloppy! Will be ordering from them regularly! The roast duck and sautéed green beans , dumplings , pork rolls , chicken lo mein , everything delicious!! Thank you again!!“

“The food was spot on, classic traditional Cantonese food. This place is really a hidden gem. Flavor was on point. The texture was good. Fried rice perfect. It was a very satisfying dinner to start off 2026.

Definitely recommend everything we ate tonight:
- Deep Fried salted anchovies
- fried Pig Intestines
- Water boiled sliced Beef
- Peking Pork Chop
- Mutton Brisket stew
- Golden/Silver Egg Fried Rice

I would recommend everything we ate. hard to find a spot on Cantonese Restaurant, this is it! I'm coming back soon“

“This is my newest favorite in the wonton restaurant in New York. It is a tiny place, but the free tea is hot. I had the "trio" wonton with noodles, with additional vegetables, which are tender baby yuchoy. The trio wonton were all very good, but I can't say I could distinguish among the three types. All had crunchy shrimp, one said had watercress, although I couldn't figure which. The added vegetables, for an extra $2, was well worth it. The vegetable portion was large enough to merit a second bowl. It was a bargain at $12.50. I liked it so much that I ordered the same a few days later. The 3rd time I visited, I ordered wonton with stewed beef and with added vegetable. Again, it was very good, but the vegetable portion was significantly reduced, but the beef portion was large (very large for someone who rarely eats meat). I ordered this dish twice also.“

“Went here after Blackpink concert because my friends and I were starving and this is the only place that is not too crowded and still open at 11:30pm. The staff is very friendly, and the food is tasty. I was gonna order xiao long bao but it was taking too long and I was almost full, the lady kept on apologizing to me and she said I can get it next time. When I am back in flushing NYC I will go here and take my well deserved xiao long bao 🤣“

“Pretty good dim sum spot in Elmhurst. It's not too busy in the morning on weekends. The dim sum selection is pretty typical. Nothing really that stands out but nothing really bad to note. We had to wait quite a bit for more rice noodle rolls as it seems like those sell out fastest. Can't go wrong here.“

“I met friends who had finished dim sum and first time for me at 2:30pm started karaoke and share a few bottles of wine and had dinner at 7pm again drink and sang till 10pm, atmosphere is comfortable and food was excellent, parking convenient definitely will be back.“

“Well, the service and food are excellent. Thank you for service the best dim sum in town.“