Best Chinese Restaurants in Manila, From Dim Sum to Peking Duck

Looking for the best Chinese restaurants in Manila? These spots should be on your radar for where to eat top-tier Chinese cuisine in the bustling metropolitan.

Manila’s Chinese food scene is deeply rooted in history and heritage, shaped by generations of Filipino-Chinese families, and infused with influences from Hong Kong, Taiwan, and mainland China.

Binondo, recognized as the world’s oldest Chinatown, has long been a hub for Chinese traders and settlers, shaping Metro Manila’s food culture.

Over time, families built many of Manila’s best Chinese restaurants showcasing the Cantonese, Taiwanese, and Sichuan cooking with recipes refined over decades.

Others bring in their connections to trained chefs from Hong Kong, Taiwan and mainland China to ensure authenticity and expertise.

Whether it’s meticulous dim sum preparation, expertly roasted meats, or fresh seafood chosen daily, Chinese food in Manila thrives because of its attention to detail and generational expertise that keeps locals and visitors coming back.

Top Chinese Restaurants in Manila

If you’re looking for refined Cantonese dining or a casual spot with top-tier execution, here are some of the best Chinese restaurants in Manila, in alphabetical order and with location map for each.

Also, check out our Manila restaurant guides for more lists and tips.

Cai Hok Seafood Restaurant

Nestled inside Z Square Mall in Banawe, Cai Hok is a hidden gem that has gained a reputation for its Peking Duck, widely considered one of the best in Manila.

Guests return for the meticulously prepared duck, but also enjoy live seafood, made-to-order dim sum and traditional Chinese food.

Cai Hok’s history is rooted in generations of Cantonese culinary tradition, and the experience here reflects that.

The typical Chinese restaurant interior adds to the welcoming atmosphere, making it an ideal spot for family gatherings or intimate dinners with private rooms.

I’ve dined here multiple times. Must-try Food at Cai Hok Seafood Restaurant:

• Sua He – a showcase of freshness, where the natural sweetness of the shrimp shines, and steamed for a clean, delicate taste.
• Peking Duck – a masterclass in roasting, featuring crisp golden skin and tender meat for you to wrap in wrapper. Rooted in imperial Chinese history, Peking Duck remains a benchmark of skill, and Cai Hok’s execution is top-tier.

Choi Garden

Helmed by Hong Kong-based chef Choi Tak Pui, Choi Garden is a pillar of Manila’s Chinese dining scene.

The restaurant is known for its dedication to traditional Cantonese techniques, especially for its roast meats like suckling pig and roast duck.

I’ve only visited the Greenhills location. The banquet-style setup makes it ideal for celebrations, and its loyal following speaks to its consistency.

I’ve dined here multiple times. Must-try Food at Choi Garden:

• Salted Egg Pork Spareribs – Crispy, golden, and packed with salted egg flavors. Perfectly cooked spareribs with just the right tenderness make this a standout. But if you’re coming hungry, there’s a lot of bones on this dish.
• Fried Taro Puff – Light, crisp, and bursting with flavor. The delicate shell gives way to a smooth taro filling that’s subtly sweet with just the right amount of richness.
• Pan Fried Radish Cake – Golden and crisp on the outside, soft and slightly chewy within. The charring adds a deep savory flavor.
• Braised Shark’s Fin with Superior Sauce in Pot – Rich and velvety, the superior sauce brings a deep, savory flavor that enhances the delicate texture of the shark’s fin. Highly recommend adding some vinegar too as it seriously adds an extra dimension that brings out more flavor. Their shark’s fin soup is my favourite among Chinese restaurants in Manila.

Coral Garden Restaurant

Coral Garden has been a long-standing favorite in Quezon City, serving guests since 1978.

Owned and run by two high school classmates who became best friends, this no-frills restaurant has built a loyal following with its commitment to authentic Chinese and Fujianese flavors.

Unlike other Chinese restaurants in Manila, Coral Garden specializes in dishes rarely found elsewhere, making it one of the best restaurants to try for adventurous diners.

You won’t find exotic Filipino dishes here but can explore exotic Fujianese specialties like stir-fried pork kidney, staying true to its roots while offering a unique take on Chinese dining in Manila.

I’ve dined here multiple times. Must-try Food at Coral Garden Restaurant:

• Oyster Cake – Crispy on the outside, soft and brimming with fresh oysters inside. The batter is light yet substantial, creating a satisfying bite with a hint of briny sweetness.
• Crispy Bean Curd with House Special Black Sauce – A standout! Simple but expertly prepared.Light, crispy, and packed with contrast. The Japanese panko coating gives the bean curd a delicate crunch, while the inside stays impossibly soft. The house special black sauce is sweet, tangy, and deeply flavorful and ties everything together.
• Coral Supreme – a unique dish that combines fried fresh milk with crabmeat sauce over snowy white noodles. The texture of the fried milk is silky yet crisp, and the crabmeat sauce adds a rich, briny depth.
• Stir-Fry Pork Kidney – Bold and full of character. The stir-fry technique locks in the deep, earthy flavors of the kidney while keeping the texture tender. This dish isn’t for everyone, but if you appreciate strong, savory flavors, or are an adventure eater, it’s worth trying.

Din Tai Fung

Few names carry as much weight as Din Tai Fung in the world of dumplings.

I’ve had Din Tai Fung around the world, including Shanghai, Torrance (California) and now in Manila.

Din Tai Fung in Manila stays true to the brand’s global and Michelin reputation, offering meticulously crafted xiao long bao, the delicate soup dumplings that put Din Tai Fung on the map.

Precision is everything at this restaurant, from the exact number of folds (18 pleats) on each dumpling to the balance of flavors inside.

I love that they also gave instruction cards on how to properly enjoy XLBs.

Din Tai Fung’s ability to execute its signature dishes with consistency has cemented its place among the best Taiwanese and Chinese restaurants in Manila.

While there are many Din Tai Fung locations in Manila, I highly recommend visiting their Uptown Parade BGC location.

Compared to their other locations which typically have a casual interior, this location feels like you’re at a fine dining Chinese restaurant making it a great spot for special occasions and celebrations as well.

Din Tai Fung Uptown Parade BGC also has a specials menu not offered in all the other locations like Fried Pumpkin in salted Egg, Szechuan Pepper Soft Shell Crab, Crispy Beef Strips, Mushroom Truffle Rice, Almond Pudding with Red Bean and Chocolate XLB.

Must-try Food & Drinks at Din Tai Fung:

• Salted Egg Yolk Prawn – rich, indulgent crispy prawns coated in a creamy, umami-packed salted egg yolk sauce. The balance of salty, buttery, and slightly sweet flavors is highly addicting.
• Pork Xiao Long Bao – the signature dish that put Din Tai Fung on the map. Each dumpling is meticulously folded, ensuring the perfect ratio of thin dough, juicy pork filling, and flavorful broth. Their XLBs are the best among Chinese restaurants in Manila.
• Pork and Roasted Garlic Xiao Long Bao – a deeper, more aromatic take on the classic. The roasted garlic adds a mellow sweetness and umami that enhances the richness of the pork.
• Crispy Beef Strips – thinly sliced beef, fried to a perfect crunch, then coated in a slightly sweet glaze. The texture is addictive! Crispy on the outside, tender inside, with just the right amount of chew.
• Oyster Misua Soup – this is my first time seeing misua soup like this. Comforting, silky soup featuring delicate misua noodles and fresh oysters. The broth is light yet deeply flavorful.
• Fung Cocktail – Din Tai Fung’s creative spin on a whisky sour. Suntory whisky infused with pepper, mandarin orange, and lemon juice, then frothed with egg foam for a smooth, citrusy finish. A bold, well-balanced drink.
• Chocolate Lava Xiao Long Bao – a unique twist on the classic dumpling. Instead of savory broth, these delicate parcels burst with warm, molten chocolate. Rich, velvety, and completely irresistible. One of the best desserts in Manila! I was told Chocolate XLBs started in Manila before gaining popularity worldwide.

Gloria Maris Shark’s Fin Restaurant

Ask any Filipino-Chinese locals for the best Chinese restaurants in Manila, and Gloria Maris Shark’s Fin Restaurant is sure to be on the list.

Gloria Maris has been a fixture in Manila’s Chinese food scene since the early ’90s, earning its place as one of the city’s premier destinations for upscale Chinese dining.

Known for its refined Cantonese cuisine, the restaurant specializes in both traditional family-style dishes and innovative dining experiences, from expertly crafted dim sum to indulgent hot pot.

A team of Hong Kong-trained chefs ensures authenticity in every dish, using high-quality local ingredients to deliver a consistently excellent meal.

Within the Chinese community, Gloria Maris is one of the Manila’s best restaurants for large gatherings, with private rooms and banquet halls that make it a favorite for weddings, birthdays, business meetings, and celebrations.

In fact, it’s the Chinese restaurant in Manila I’ve dined at the most with family and friends. Must-try Food at Gloria Maris Shark’s Fin Restaurant:

• Roasted Peking Duck (2 Ways) – First, the crisp, golden skin is carved and served with soft wrappers, hoisin sauce, and fresh scallions. Then, the remaining meat is minced and wrapped in lettuce, adding a fresh crunch to balance the richness.
• Crispy Fried Pigeon – Deeply flavorful with a rich, gamey taste. The skin is shatteringly crisp, while the meat stays juicy, which is not an easy feat for pigeon.
• Live Sua He – Freshness is everything here. The shrimp are steamed to preserve their natural sweetness, delivering a clean, delicate taste that highlights the quality of the ingredient.
• Steamed Sea Bass with Soy Sauce – A classic Cantonese preparation that lets the fish shine. The soy sauce adds depth without overpowering, while the steaming keeps the texture silky and tender
• Salted Egg Prawns – A rich, indulgent dish where crispy prawns are coated in a creamy, umami-packed salted egg yolk sauce. The balance of salty, buttery, and slightly sweet flavors makes this a standout.
• Fried Taro Puff – Crisp on the outside, soft and earthy inside. The delicate shell gives way to a smooth taro filling that’s subtly sweet with just the right amount of richness.
• Pan Fried Radish Cake – Golden and crisp on the outside, soft and slightly chewy within. This dish is all about contrast, with a deep savory flavor that develops as it cooks.
• Birthday Noodles – Symbolizing longevity, these noodles are served with a mix of meats and vegetables, ensuring a well-balanced dish that’s both festive and satisfying.
• Suckling Pig – A masterpiece of roasting. The skin is impossibly crisp, while the meat underneath stays tender and flavorful. A dish that requires skill and patience to execute perfectly.
• Mango Sago – Light, refreshing, and the perfect way to end a meal. The combination of sweet mango, chewy sago pearls, and creamy coconut milk makes this a favorite.

Also Read: Manila Road Trip to Batangas and Tagaytay

Lugang Café

Part of the renowned Bellagio Group of Restaurants, which originated in Shanghai in 2001, Lugang Café’s Manila location holds a special distinction as its first branch outside China.

Known for its refined approach to Taiwanese cuisine from fourteen world-class Chinese chefs, Lugang Café seamlessly blends tradition with modern execution and Filipino tastes.

I’ve dined here multiple times. Must-try Food at Lugang Cafe:

• Peanut Smoothie – a surprisingly indulgent drink. Creamy peanut butter blended with ice and crushed nuts creates a thick, nutty, and slightly sweet smoothie that’s both refreshing and rich. Though I’m typically not big on peanut butter, I can say that I’m nuts for their smoothie!
• Steamed Pork Xiao Long Bao – another great spot for soup dumplings.
• Pork Spareribs with Plum Sauce – a bold, tangy dish where tender pork spareribs are coated in a deep, fruity plum sauce. The sauce adds a sweet acidity that cuts through the richness of the meat, creating a satisfying contrast.
• Oyster Omelette (Oajian) – a Taiwanese street food classic done right. The oysters are fresh and briny, while the omelette itself is crispy on the edges and soft in the center. The slightly thickened sauce ties everything together with a hint of sweetness.

Lung Hin

Lung Hin is the definition of refined Cantonese dining with a view, high up on the 44th floor in the luxurious 5-star hotel, Marco Polo Ortigas.

Chef Raymond Yeung, a Hong Kong native with extensive culinary expertise in Chinese fine dining, leads the kitchen, ensuring authenticity in every dish.

Lung Hin’s elegant ambiance sets it apart, offering diners a refined, high-end Cantonese dining experience.

Must-try Food at Lung Hin at Marco Polo Ortigas:

• Baked Barbecue Pork Bun – a perfect balance of sweet and savory. The bun is light and fluffy, encasing a rich, caramelized barbecue pork filling that’s smoky, slightly sweet, and deeply satisfying. One of the best Chinese restaurants in Manila for this, and I honestly found their version better than the one that’s Michelin-recognized worldwide for it.
• Braised Spinach & Seafood Soup – silky, comforting, and packed with umami. The spinach adds a subtle earthiness, while the seafood infuses the broth with a natural sweetness. The texture is smooth, almost velvety, making it a standout among Cantonese-style soups.
• Deep Fried Boneless Chicken with Sliced Almond in Lemon Sauce – crisp, juicy chicken meets the bright acidity and sweetness of lemon sauce, balanced by the crunch of sliced almonds. The contrasting textures of crunchy, tender, and creamy is addicting.
• Wok Fried Chicken, Squid, Seasonal Vegetables in XO Sauce – bold, smoky, and packed with strong wok hei (very important!) and layers of flavor. XO sauce, made from dried seafood and chilies, adds a deep umami kick that coats every ingredient beautifully. The squid stays tender, the chicken is perfectly seared, and the vegetables bring freshness to round it all out.

Oriental Palace

Founded in 1978 by Henry Chua, a young cook from Hong Kong, what started as a small shop called Wah Yuen (“which “Chinese Garden”) has grown into Oriental Palace, a mainstay for those seeking authentic Cantonese cuisine.

Whether it’s premium live fish or specialty prawn dishes, Oriental Palace has become a go-to for diners who appreciate expertly handled seafood and one of the Chinese restaurants in Manila with some unique dishes I haven’t seen elsewhere.

Must-try Food at Oriental Palace:

• Lychee-Style Handmade Fried Prawn Balls – never seen prawn balls served in this creative take, shaped to resemble lychees for a playful twist. I love the presentation like you’re picking fruits hanging from a tree. The crispy golden crust gives way to a juicy, well-seasoned prawn filling.
• Braised Pata Tim – one of the best spots for pata tim. Slow-braised pork hock that’s fall-apart tender, bathed in a rich, slightly sweet sauce. The gelatinous texture from the skin and fat makes this dish incredibly indulgent, while the caramelization adds layers of flavor.
• Seafood Tofu in Salted Egg Hot Pot – my first time seeing this kind of salted egg dish. A comforting hot pot where silky tofu and seafood are coated in a creamy salted egg sauce. The salted egg yolk adds a luxurious richness to the silkiness of the tofu.

Also Read: Discovery Suites Manila, Luxury Hotel in Ortigas

XIU Fine Cantonese Dining

XIU Fine Cantonese Dining was founded with the support of Hong Kong’s West Villa group, guaranteeing authenticity in its dishes.

Beyond the food, XIU sets itself apart with its elegant interiors, creating an experience that feels polished yet inviting.

Must-try Food at XIU Fine Cantonese Dining:

• Elephant Clams with Sotanghon and Garlic – a delicate balance of texture and flavor. The elephant clams are slightly chewy yet sweet, complemented by the silky sotanghon noodles that soak up the garlicky sauce.
• Hot Prawn Salad – a contrast of crisp and creamy. The prawns are lightly battered and fried to a golden crunch, then coated in a luscious, slightly sweet dressing. The addition of fresh fruit adds brightness.
• Sweet and Sour Pork – a Cantonese classic done right. XIU nails the balance between tangy and sweet, with perfectly crispy pork coated in a glossy sauce that clings to every bite. The texture is spot-on: crunchy outside, juicy inside.
• Braised Spinach Bean Curd in Abalone Sauce Clay Pot – silky yet firm bean curd meets rich, velvety abalone sauce in this comforting dish. The spinach adds a fresh, earthy contrast, while the clay pot ensures the flavors meld beautifully. I’ve never had this dish before, and now I’m hooked.

Chinese food in Manila isn’t just good. It’s steeped in heritage, perfected through generations, and elevated by expert craftsmanship.

Whether you’re looking for precisely folded dumplings, flawlessly roasted meats, or seafood sourced at peak freshness, I hope this guide gave an idea on some of the best Chinese restaurants in Manila to try and what to order.