Chinese Food in Oakland (2025)

A Chinatown staple for hand-cut noodles and dumplings, with lines that prove its staying power. Praised by local food writers and named Best Chinese by Oakland Magazine readers, it’s where many Oaklanders first learn to love sesame paste noodles.

This Cantonese canteen is beloved for congee, rice noodle rolls, and roast meats glistening in the window. Frequently recommended by Eater SF and Oakland food writers, it remains a comfort-food anchor inside Pacific Renaissance Plaza.

A grand, two-level dim sum hall where families gather for har gow, roast meats, and celebratory banquets. Recent diners and OpenTable reviewers note lively service and a mix of classics and playful desserts like pig-shaped custard buns.

Set upstairs inside Sakura Bistro, this fiery Sichuan standout is Recommended by the Michelin Guide. Think sturdy mapo tofu, chongqing chicken, and malatang; portions are generous and spice levels unapologetic.

A long-running Sichuan spot locals rely on for numbing heat, stinky tofu, and wontons in red oil. Highlighted by KQED and listed by Visit Oakland, it delivers big flavors without fuss.

The Bay Area’s pioneer of Guilin-style rice noodles serves bowls layered with pickled long beans, peanuts, herbs, and your choice of meats. Eater SF regularly spotlights it for introducing this Guangxi specialty to Oakland.

Reborn at Swan’s Market after a devastating 2020 fire, this family-run kitchen hand-cuts Shanxi-style knife-shaved noodles to order. Visit Oakland and Swan’s Market list it among Old Oakland’s must-eats.

A specialist for Cantonese double-boiled herbal soups and steamed rice in lotus leaf, often praised by Eater SF for restorative flavors. It’s a quiet antidote to the bustle outside.

A Cantonese-style steam feast: seafood, meats, and vegetables cook at the table while congee below catches savory drippings. A favorite in local guides for interactive, group-friendly dining.

Oakland’s late-night legend, serving until 3 a.m. most nights. Celebrated by KQED for feeding generations of night owls with Cantonese barbecue, chow fun, and big bowls of wonton soup.

A Hong Kong–style cha chaan teng with a sprawling menu and late hours. The Infatuation highlights its milk tea, baked pork chop rice, and egg puffs—comforting staples of the genre.

Operating since 1931, this fourth-generation family business supplies fresh ho fun, egg noodles, and wrappers to home cooks and restaurants. Profiled by Eater SF, it’s a living pillar of Chinatown’s food economy.