Chinese Food in Seattle (2025)

A cornerstone of the Chinatown–International District, this family-run dim sum favorite turns out har gow, turnip cakes, and sticky rice all day. Frequently recommended by Eater Seattle and praised by The Infatuation for consistency and speed.

Opened in 1935 and still family-owned, Seattle’s oldest Chinese restaurant serves Chinese American classics alongside Cantonese favorites. Featured by local outlets and celebrated for its Bruce Lee booth and enduring place in CID history.

Mike's Noodle House - Review - International District - Seattle - The Infatuation

Under this restaurant’s unmistakable red awning in the CID, two neon signs tell you all you need to know: "Congee" and "Noodles." Mike’s Noodle House is a neighborhood mainstay that specializes in those things, and does them very well. Slinky egg noodles are weighed down by husky chunks of tender brisket and bright vegetables. Congee is thick and comforting. And the homey, compact dining room is buzzing with the hum of conversation, quick service from a steam-filled kitchen, and the occasional clink of chopsticks. Just know, this place is cash-only, so make sure you hit the ATM before you get face-deep in a bowl of porridge. Food Rundown Rock Cod Congee Flaky pieces of meaty cod float among the smooth and rich congee. It's nourishing and even better with shakes of white pepper on top. Boneless Chicken Congee The congee itself is still fantastic, but the boneless chicken is sort of flavorless and limp. You can skip it and stick to fish. Chinese Donut Each order comes with a plate of neatly arranged little golden bars that are crackly on the outside, while light on the inside with fluffy air pockets. Each is perfect for dipping into thick rice porridge or just snacking straight off the plate. Chinese Broccoli With Oyster Sauce Bright rows of flash-steamed snappy Chinese broccoli are covered in a thick layer of salty oyster sauce. Nothing fancy here, but it’s delicious. Beef Brisket Noodle With Vegetable There are a lot of components of this dish, like springy al dente egg noodles, tender bok choy, and brisket chunks glazed in a tasty oyster sauce. There’s also a side of umami-packed broth that works for dipping, sipping, or just pouring over everything. It’s great, but a lot—expect to have leftovers. - Kayla Sager-Riley

Tiny, independently run spot known for hand-pinched dumplings, scallion pancakes, and beef noodle soup. A longtime editor favorite on Thrillist and Eater maps for its straightforward, spicy comforts.

Late-night CID staple for made-to-order dim sum, roast meats, stone-pot rice, and mango sago. Noted by The Infatuation for post-midnight eats and listed by Seattle Met for all-day dim sum and HK café favorites.

A CID go-to for late-night Cantonese—dim sum until early evening, then big-plate seafood, wings, and honey walnut prawns past midnight. Endorsed by local critics and favored by restaurant folks after service.

Cantonese and Hong Kong café dishes done with care—XO sauce rice rolls, sizzling stone-pot rice with Chinese sausage, and baked pork-chop spaghetti. Frequently featured on Eater Seattle neighborhood and best-of lists.

Northern-style dumplings, pan-fried buns, and scallion pancakes anchor this family operation in North Seattle. Recommended by The Infatuation and locals for variety and value; a reliable takeout option, too.

A University District gem devoted to Dongbei cuisine: guo bao rou, eggplant with potato and peppers, and pickled-cabbage soups. Spotlighted by Eater Seattle and rated highly by The Infatuation for regional depth.

Old-school counter for Cantonese roast meats—duck, char siu, and crispy pork—cut to order. Cited by Seattle Met and community advocates as a longstanding, family-run anchor for takeaway lunches and holiday birds.

Budget-friendly, a la carte dim sum from a tiny counter window—egg tarts, har gow, congee, and steamed rice rolls. Regularly included on Eater Seattle dim sum guides and popular with locals for quick bites.

CID hot pot with customizable broths and a serious Sichuan pantry—aprons, coat covers, and an expansive sauce bar show they care. Featured on Eater Seattle’s Sichuan and hot pot roundups for the full mala experience.