Chinese Food in Austin (2025)

Downtown stalwart for modern Chinese and Sunday dim sum, with cocktails and farm‑to‑wok dishes. Praised by local critics and The Infatuation; the flagship remains lively and reliable in 2025.

Chef Ling Qi Wu’s intimate bungalow serves hand‑made dumplings, weekend dim sum, and refined Chinese dishes. Frequently recommended by Eater Austin and praised by local food writers for depth and consistency.

From Chef Ling Qi Wu, Qi blends classic technique with luxe touches like Peking duck and bird’s‑nest seafood. Time Out and local critics highlight its dim sum and produce sourced from a nearby farm.

Austin’s go‑to for Cantonese barbecue: lacquered roast duck, char siu, and seafood platters at round tables. Consistently recommended by The Infatuation and longtime local diners.

Beloved for hand‑pulled noodles, hearty beef soups, and excellent soup dumplings. The Infatuation and Time Out both call it essential; a staple for UT students and North Austin families.

Counter‑service Sichuan favorite with big round tables and Lazy Susans. Frequently cited by The Infatuation and local guides for mapo tofu, spicy fish, and group‑friendly portions.

Neighborhood spot known for homestyle Sichuan and Hunan dishes, from dandan noodles to Chongqing chicken. Appreciated by Austin diners and highlighted by local food forums for value and spice.

Triangle newcomer focused on dumplings and Sichuanese noodles. Reviewed by the Austin Chronicle and noted by Axios for excellent soup dumplings; quick QR‑code ordering keeps plates flowing.

Takeout‑only Sichuan specialist lauded by local eaters for punchy mapo tofu, dry‑pot dishes, and generous portions. Limited daytime hours, but the flavors deliver.

New Chinese Restaurant Yellow Ranger and Bar Golden Horn Open in Austin | Eater Austin

Inside the Golden Horn at 5420 Airport Boulevard in North Loop, I describe Yellow Ranger as a new casual counter-service American Chinese restaurant from chef Jeremy Young and his team that opened (after pop-ups since January) with lunch and dinner service and both dine-in and takeout. Through Yellow Ranger, Young says he’s distilling what American Chinese food in the country truly is right now, and he emphasizes celebrating American Chinese cuisine as its own thing rather than framing it as strictly ‘authentic’ or ‘traditional.’ The menu features classic American Chinese bar-food items like noodles, fried dumplings, green beans, and egg rolls, with daily dine-in specials that they’ll post on an in-person board and Instagram; Young teases future items including chicken laimen (Chinese ramen), bao stuffed with mapo tofu, pork-and-shrimp dumplings, a kimchi hot dog wrapped in croissant dough, a smoked eggplant wok dish, and oysters with oolong kombucha. Young’s concept grew out of his food memories—strip-mall buffet trays, childhood fusion cues, and a desire to own his identity (hence the name inspired by the Yellow Ranger from the 1990s)—and he brings a team that includes chefs Zane Frisch and Kyle Harris, general manager Epiphany Kidwell, designer Matt Thompson, fabricator Abraham Mong, noren-maker Kim Raynes Smith, and photographer YiMay Yang. Initial hours are noon–10 p.m. Sunday, Monday, Wednesday, and Thursday, and noon–1 a.m. Friday and Saturday, with plans to expand. - Nadia Chaudhury

South Austin favorite for spicy fish, dry‑fried green beans, and Chongqing chicken. A reliable neighborhood choice with online ordering; praised by locals for bold flavors and big portions.

East 11th Street’s Chinese‑American with Austin flair — brisket fried rice, mala fried chicken, strong cocktails. A recurring pick from The Infatuation and local critics since 2016.