Cantonese Restaurants in Queens, NY

“Delicious dim sum and pan fried flounder!“

“Me and my wife's first time trying this place out after driving passed them constantly. First of all, the service? Lightning fast, second of all the portions gigantic, and to finish, it was cheap. Incredible flavor, cheap prices, great service 10/10“

“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.“

“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.“

“Looking for a hotpot with a twist? Check out Coco Hotpot ? , the coconut broth has this amazing sweet and savory flavor that hits just right. The Chicken so fresh and tender. Plus, their house-made sauce is chef’s kiss ? Perfect spot if you’re craving something new and delicious! ??

Follow @spinx17 for more NYC food recs!“

“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.“

“This place is a gem! Everything we ate was delicious, hearty and just good for the soul.

Good portions, staff was extremely helpful and friendly. The place is cozy. The prices are amazing.

Will definitely be back! We can’t stop talking about this place.“

“The experience at this place was wonderful this is because my sister and I had ordered 2 wonton noodle soups. The soups taste wonderful and the service is fast. The atmosphere can be noisy during meal times.

Wheelchair accessibility: This store is wheelchair accessible because it is located on street level.“

“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.“