Dim Sum in Portland (2025)

Bustling weekend carts in the former Wong’s King space have become Portland’s reference point for dim sum. Handmade har gow, Chiu Chow dumplings, and red shrimp rice rolls draw praise from Eater Portland and The Infatuation, with steady local crowds.

Classic Hong Kong–style pushcarts, big tables, and a deep roster from chicken feet to custard tarts. A perennial favorite in Serious Eats’ chef roundups and local guides for a raucous, family-friendly dim sum experience.

Old Town-Chinatown’s modern dim sum and dumpling spot with a full bar. Featured by Eater Portland and covered by local TV, it turns out xiao long bao, wontons in chili oil, and even Peking duck in a restored 1880s building.

An independent dim sum counter inside the downtown Flock food hall. Har gow, siu mai, baked char siu buns, egg tarts, and HK barbecue make it a convenient quick-stop for central-city dim sum.

Bright, counter-service spot near the convention center specializing in handmade steamed buns and dumplings. A local favorite for mix‑and‑match bao sets and pan‑fried or boiled dumplings—dim sum flavors without the carts.

Beloved for Northern Chinese breakfast classics—jianbing, pan‑fried buns, congee, and soup dumplings—at two independently owned locations. Recognized by The Oregonian and Eater Portland as a neighborhood essential and smart morning alternative.

A Cantonese bakery woven into Jade District life—egg tarts, ham sui gok, cocktail buns, and celebratory cakes. Noted by Portland Monthly; its pastries also appear at Lan Su Chinese Garden’s teahouse.

A Westside standby with rolling dim sum carts and an all‑day menu. Highlighted in Portland Monthly’s Beaverton dining coverage and relied on by families for weekend cart service without the cross‑town drive.

Hong Kong–style congee and wonton noodles served from morning to night. Portland Monthly spotlights its rock cod congee and youtiao—comforting, dim sum‑adjacent fare from a long‑running, independent kitchen.

Cantonese congee and noodles in the Jade District, opening early with roast‑duck congee, wontons, and HK‑style barbecue. Praised by Portland Monthly; a calmer alternative when cart halls are packed.