Chop Chop Cook Shop

Chop Chop Cook Shop hits like a Vancouver-meets-Hong Kong fever dream — bold, brassy, and unapologetically delicious. The neon glow bouncing off the terrazzo tables feels straight out of Gastown’s edgy side, only hotter and far more authentic. You walk through the green-trimmed doors and bam — it’s Chinatown nostalgia with a Bangkok heartbeat. The air hums with sizzling woks, clinking glasses, and that telltale whisper of chili oil doing its thing. The duck fried rice is pure wok-hei glory — the kind of smoky, crisp-edged perfection that would make a Richmond chef nod in respect. Each grain carries that caramelized duck fat note, lifted by lime and ginger like a B.C. summer evening gone spicy. The BBQ pork noodle soup follows suit — broth deep as a Bowen Island fog, layered with soy, star anise, and comfort. It’s slow-cooked soul food disguised as street fare. Every detail plays to sensory theatre: the sizzling pans, the faint hum of Mandarin pop, the glow that paints everyone in red. Chop Chop isn’t just a restaurant — it’s a vibe. A high-octane nod to Chinese-Thai fusion that blends precision with swagger. Think East Van energy, Bangkok tempo, and a whole lot of flavour fireworks.

Along the busy streets of Chinatown, the atmosphere, interior decorations, cooling temperature, and satisfying meal were what I needed here. The food is definitely delicious, but coming from a history of eating many Char Siew before, it is better than the average in its own unique way, it is very tender and juicy. I have eaten stronger and roasted flavors of Char Siew. I could comment that their style of Char Siew noodles generally leans towards the lighter flavors, as the sauce with the noodles is on the milder side. The fried rice with tomatoes was delicious, new, and satisfying to me, but not for my other half, as it caused some minor stomach discomfort, which I guess was due to the strong flavours and higher oil content. Overall, I like the restaurant, the staff were extremely polite and welcoming, even asking us if everything was great. The price is definitely higher than it seems due to the familiarity of dishes in other places.

What a surprise. My first time in Bangkok and I directly went into this place because it smelled appetising and looked promising. We stepped in and got placed with a warm welcome. The Menu is neatly arranged and the offers sounds interesting. As a starter I had Pig Ear Terrine. A cold starter with kind of meat and asian spices and a vinaigtette with exactly my taste. My daughter had fried du k rice with mushrooms and an increable aroma of felt 100 spices with an additonal flavored fishsauce. I ha roast duck with noodles and with a full flavoured sauce with roasted peanuts. It was overwhelming as a rookie in original chinese kitchen. The price is bit higher than expected for Bangkok but absolutely worth it.

The duck meat really cooked well, not too hard when bite in mouth, it is nice and tasty. Lemon tea is too sour perhaps it has to mix with more syrups. Price of the meal is high. Environment of the restaurant designed with retro Chinese restaurant style.

All 3 dishes been very tasty! Stuff was kind and fast. BUT they just put 10% service charge without asking on your bill.

Food was brought cold. And it’s lacking of seasoning. Sauces lack of flavor. Not authentic. Maybe good for tourist. Nevertheless the wait staff. Responded correctly and brought a second order. At the correct temperature . I wish this new restaurant all the luck and make sure the plates are hot so the food keeps warm until it’s served.

The restaurant is amazing. Best red pork I’ve ever had. Went upstairs after into the bar. The tender is an alchemist and has gold in his ice in the drink. Was amazing.

Food was excellent, loved the retro Shanghainese vibes. Perfect for meat lovers. This place has also cool neon lights, if you re a neon lover. Came because of the Michelin guide recommendation, was worth it!