fun chow restaurant

Fun Chow: Delicious Dining, Unforgettable Fun

By Brian LewisJanuary 7, 2026

Nestled in the heart of Chinatown, Fun Chow Restaurant has been a beloved staple for over three decades, serving up authentic Cantonese cuisine that's as delightful to the palate as it is to the eyes. This bustling eatery is more than just a dining spot; it's an experience that transports you to the vibrant streets of Hong Kong, one bite at a time.

From the moment you step through its doors, you're greeted by a warm, inviting atmosphere that's a blend of traditional Chinese decor and modern comfort. The aroma of freshly cooked dim sum wafts through the air, setting your appetite in motion. But Fun Chow is more than just a great-smelling restaurant; it's a culinary journey that's worth exploring.

Signature Dishes

Fun Chow's menu is a treasure trove of Cantonese delights, but it's their signature dishes that truly set them apart. From the steaming baskets of har gow (shrimp dumplings) to the crispy aromatic duck, each dish is a testament to the chef's skill and the freshness of the ingredients.

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But perhaps the most iconic of Fun Chow's signature dishes is the live seafood. From tanks filled with swimming fish to lobsters and crabs, the live seafood selection is a sight to behold. The chef's expert touch transforms these creatures into succulent, flavorful meals that are as impressive as they are delicious.

Har Gow and Siu Mai

No dim sum experience is complete without har gow and siu mai. At Fun Chow, these staples are elevated to an art form. The har gow's translucent wrapper encases plump, juicy shrimp, while the siu mai's pork and shrimp filling is wrapped in a delicate, savory skin.

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Both are steamed to perfection, with the har gow's wrapper maintaining a perfect bite, and the siu mai's filling staying moist and tender. Dipped in a bit of soy sauce and chili oil, they're a symphony of flavors that dance on your tongue.

Crispy Aromatic Duck

Fun Chow's crispy aromatic duck is a dish that's as much a work of art as it is a culinary masterpiece. The duck is marinated in a secret blend of spices, then roasted until the skin is crispy and the meat is tender and juicy. It's served with thin pancakes, cucumber, and scallions, allowing you to create your own perfect bite.

The combination of the crispy skin, the tender meat, and the fresh vegetables is a harmonious blend of textures and flavors that's truly unforgettable. It's no wonder this dish is one of Fun Chow's most popular.

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Ambiance and Service

Fun Chow's ambiance is as much a part of the dining experience as the food itself. The restaurant is spacious, with high ceilings and large windows that let in plenty of natural light. The decor is a blend of traditional Chinese motifs and modern design, creating a unique and inviting atmosphere.

The service at Fun Chow is attentive and efficient, with servers who are knowledgeable about the menu and eager to help you navigate the extensive offerings. Whether you're a first-timer or a regular, you'll feel welcomed and well taken care of.

Dim Sum Brunch

One of the most popular times to visit Fun Chow is during their weekend dim sum brunch. The restaurant comes alive with the clatter of carts filled with steaming baskets of dumplings, buns, and other treats making their way through the dining room.

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307K views · 4.8K reactions | This recipe is heavy in my meal rotation because it delicious and even better at home! | By Stephvnietea | With this recipe you'll never have to order beef chow fun again. Cheers. You're going to need a lot of green onions, a large onion. Slice them about 1/ 4 inch thick. We're going to need fresh rice noodles. I shared this peeling hack before but every time I do it, it amazes everyone. So, here it is. Grab some noodles and then rub it against the cutting board just like this and it should come apart just like that, a restaurant hack. Which reminds me I need to make a video on how to make these noodles. I'm using beef tenderloin but you can use whatever you have. Marinate the beef with a little soy sauce, oyster sauce, baking soda for tenderizing, pepper, and chicken bouillon. Let it marinate for at least 15 minutes. Let's make the sauce with a little dark soy sauce. Do not substitute with soy sauce because it will be way too salty. Regular soy sauce, oyster sauce, cooking wine, chicken bouillon, sugar for balance, little cornstarch to thicken the sauce, and white or black pepper. Give it a good mix and let's take it to the stove. Add oil to your wok, then add in the beef. Once the beef is cooked through, set it aside, add in more oil, then garlic and onion. After a minute, add in the noodles. Once the noodles have a little char, push it off to the side, add a little oil, then crack in some egg. Last one. Then top it together. Next, add in the beef, the sauce, beans sprouts, green onions, and finish it off with sesame oil. Make sure to always dig under and lift so the noodles don't break. Now, let's do a taste test.

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It's a lively, communal experience that's perfect for gathering with friends and family. And with dishes priced individually, it's easy to try a little bit of everything. Whether you're a fan of savory or sweet, there's something for everyone at Fun Chow's dim sum brunch.

Private Dining

For those looking for a more intimate dining experience, Fun Chow offers private dining rooms. These beautifully decorated spaces are perfect for special occasions, business meetings, or any gathering where you want a little more privacy.

With a dedicated server and a menu tailored to your group's preferences, private dining at Fun Chow is a luxurious experience that's sure to impress. It's a testament to the restaurant's commitment to providing exceptional service, no matter the occasion.

Fun Chow Restaurant is more than just a place to eat; it's a destination. A place where the sights, sounds, and tastes of Hong Kong come alive. Whether you're a fan of Cantonese cuisine or just looking for a unique dining experience, Fun Chow is a must-visit. So why not come in, pull up a chair, and let the culinary journey begin?