Dynasty Seafood Restaurant
Seafood restaurant · Fairview ·
Upscale Chinese seafood with dim sum, live tanks, city views
Upscale Chinese seafood with dim sum, live tanks, city views
"Dynasty boasts twinkling chandeliers, views over the city from its first-floor perch on West Broadway, and, thanks to chef Sam Leung, some of the city’s best modern Chinese food. Open daily from 10 a.m. for dim sum, its standouts are the buttery barbecue pork cha siu bao with baked lemon, and the silky, wafer-thin dumplings stuffed with fresh shrimp, scallops, and black truffles. Dinner features a “24-hours notice” menu, with Cantonese delights such as mushroom-braised duck. Service skews more efficient than hospitable, but the food easily makes up for it. Know before you go: If you’re dining in a large group, check out the banquet menus, which offer a good value multicourse option." - Nikki Bayley
"Elegant and traditional, well-appointed Dynasty Seafood should be on everyone's radar. As evidenced by the fish tanks, you'll find some of the freshest seafood on offer here, but there's also an array of dim sum delights and off-menu specials (be sure to ask for them). The menu is packed with choices, but regulars are rewarded by calling ahead to learn of special dishes requiring advance notice.From the classic dim sum selection (steamed watercress dumplings with shrimp and pork; shrimp dumplings), to the congee and soups (crab meat and fish maw soup with its intoxicating aroma, for one), to the sauteed bitter melon with minced pork and olive, all of the dishes served here show the strength of this kitchen team." - Michelin Inspector
"Dynasty boasts twinkling chandeliers, views over the city from its first-floor perch on West Broadway, and, thanks to chef Sam Leung, some of the city’s best modern Chinese food. Open daily from 10 a.m. for dim sum, its standouts are the buttery barbecue pork cha siu bao with baked lemon, and the silky, wafer-thin dumplings stuffed with fresh shrimp, scallops, and black truffles. Dinner features a “24-hours notice” menu, with Cantonese delights such as mushroom-braised duck. Service skews more efficient than hospitable, but the food easily makes up for it." - Nikki Bayley
"Specializing in Chiuchow-influenced Cantonese seafood and lively, sometimes theatrical presentations, the kitchen stages a showpiece 'typhoon shelter' Dungeness crab with sticky rice—deep-fried crab atop a mound of rice studded with fried garlic, preserved meats, green chile and egg, plus two textures of crunch from breadcrumbs and fried wonton strips—that rewards communal, dinner-time feasting. At lunch the focus shifts to meticulous dim sum served via a check-off menu rather than carts, and from a corner perch the dining room offers picture windows framing downtown and the North Shore Mountains. Chef Sam Leung, who arrived from Guangdong in 1985, balances inventive Western touches (tomato-colored dumpling dough, lemon-cut sugared pastry for barbecue-pork pies, duck-stuffed taro dumplings) with immaculate technique—his har gow are cited as among the most faultless outside Hong Kong." - Bill Addison
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