Chinese Food in Denver (2025)

A Denver must. Chef Tommy Lee’s bold, modern Chinese riffs nod to the city’s historic Chinatown. Consistently praised by the Michelin Guide and 5280 for thrilling flavors and value.

Doris Yuen and Kenneth Wan turn Chinese American memories into craveable plates—dumplings, wings, and rice cakes. Awarded a Michelin Bib Gourmand and spotlighted by local media.

Wood floors, exposed ducts and garage-style doors keep things casual at Q House, where eager diners dig in to family-style dishes. Chef Christopher Lin shares his Taiwanese heritage on this broad Chinese menu with modern Sichuan leanings. Pick and choose from small and large dishes, all designed for sharing. A plate of chicken and shrimp wontons made with chicken schmaltz and dressed in a sweet soy with rice vinegar and chili oil is a crowd-pleaser. Chong Qing chicken, with cubes of dark meat chicken tossed in potato and rice starch and fried crispy with chilies and Sichuan pepper, is subtle at first, but the heat builds and delivers fantastic flavor. - Michelin Inspector

Bustling carts roll out Cantonese dim sum all day, backed by live-tank seafood dinners. Frequently recommended by 5280 and beloved by locals for tradition and range.

A long-running community favorite for dim sum and Cantonese specialties. Frequently cited by Denver publications for its breadth and value—go early on weekends.

Cantonese comfort and Sichuan hits share the menu here, from brisket clay pots to standout mapo tofu. Recognized by local critics, with an additional Yale Avenue outpost for to-go.

Cherry Creek’s two-level charmer: handmade dumplings and Shanghai street noodles downstairs; a seasonal chef’s menu upstairs. Highlighted by local dining guides for care and craft.

Penelope Wong’s cult-favorite dumplings went brick-and-mortar in Park Hill. Featured by The New York Times and celebrated locally; check rotating menus and daytime hours.

Husband-and-wife team from Yangzhou cook rarely seen Huaiyang dishes—lion’s head meatballs, salt duck—alongside Sichuan staples. Frequently recommended by 5280 editors.

A South Federal staple known for Hong Kong-style plates, clay pots, and quirky duck chins. Praised by Westword and included in local best-of Chinese roundups.