Red Star Chinese Seafood Restaurant

Reviews about Red Star Chinese Seafood Restaurant

• 4 / 5

  By Geoff B
  Really good quality dim sum for a decent price. There was was a bit of a mix up on our reservation but was quickly resolved. I was also impressed with the service, they have a lot of servers so you just need to wave one down.
  March 06, 2017
• 5 / 5

  By Mona Cheng
  Dim sum is like bite size art. Duck pastry, fresh greens, large shrimp textures create quite different textures. Service is always impeccable- did you know the managers here cater towards customers regional pallettes? So if I'm from southern China I may prefer something spicier, and if I'm near the coast I may prefer something more neutral. news flash- renovations happening in a week so they will be closed. Parking fees were introduced, but red star reserved spots remain free.
  July 31, 2016
• 5 / 5

  By Carmen Wong
  One of our favorite restaurants. We always have company dinners for all the staff during Christmas. Other than the regular menu, they also have set dinners for 10 people. They have the best dim sum in Greater Vancouver, traditional but made to excellent quality. As for dinner, the most popular is the Roasted Suckling Piglet, Peking Duck, Steamed live Rock Cod, Alaska King Crab cooked in two styles, half for steaming with Garlic Sauce and the other half for deep fried with Chillies and Seasoned Salt. It's really tasty and delicious! It attracts crowds of friends & families, tourists, locals, so reservation is highly recommended. Free Parking is at the underground.
  July 11, 2016
• 4 / 5

  By Google Guide
  Long established and popular place for Dim Sum or Dinner. Moderate to high priced. Fresh live seafood. Pay underground parking garage with street parking available.
  June 25, 2016
• 4 / 5

  By Richard Chi Fai Li
  Very busy, good service. Dim sum is only average. Do not expect to get a seat without reservation. Dinner is far better. Parking is always full, so expect to have to find somewhere to park on the busy streets.
  
  June 24, 2016