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.

Beloved for silky congee, brisket-and-wonton noodle soups, and quick service under the red awning. Recently highlighted by The Infatuation and often cited by Eater Seattle as a CID essential.

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.