Seaport City Seafood Restaurant in Vancouver offers an exceptional dining experience that combines thousands of years of Chinese culinary tradition with modern, health-conscious practices. Located at 2425 Cambie Street, this second-storey establishment serves dim sum and dinner daily, with a focus on organic ingredients and premium sourcing.
Quality Ingredients Without Compromise
Unlike many restaurants that rely on standard deliveries, Seaport City employs a seafood manager who personally searches for the freshest catch each day. The pork comes from Donald's Fine Foods, where premium products meet strict standards for food safety, animal care, and traceability. The restaurant uses organic ingredients whenever possible, often sourcing from Whole Foods Market located on the ground floor below.
Michelin-Recognized Excellence
Despite its high-end approach, Seaport City has earned Michelin Bib Gourmand recognition for three consecutive years, indicating price-friendly yet high-quality food. The dining room features super-attentive service, which is not always common in Chinese restaurants. Dishes are generously portioned, typically serving four to six people.
Menu Highlights and Pricing
The menu offers a wide range of options. The succulent cumin fried lamb, priced at $68.99, provides eight thick slices, costing approximately $11.49 per person for a group of six. Other dishes include pan-fried halibut at $27, braised pork ribs with preserved shrimp paste at $30, and a half chicken deep-fried in truffle oil at $39. For those seeking indulgence, a prized premium abalone dish is available for $399.
Behind the Scenes
Owner May Mai previously opened The Deluxe Chinese Seafood in Richmond nine years ago. Her brother, a famous chef, owns a restaurant named Seaport City in Zhongshan, China. General Manager John Wu, a nine-year veteran of Vancouver's Michelin-recommended Dynasty Seafood, notes that the executive chef has traveled to Zhongshan to learn new techniques. The kitchen, built at a cost of $2 million, features four sections: Cantonese, Szechuan, Chiuchow, and dim sum.
Extensive Culinary Team
With approximately 20 cooks and chefs, the menu includes over 100 dishes. When counting different preparations for live seafood, the total exceeds 200. The dim sum is particularly impressive, with dumplings like har kau (translucent shrimp-filled) and green-hued kale and mushroom dumplings that taste fresh and are flawlessly constructed. The steamed barbecued pork bun bounces back when squeezed, and a dumpling with onion and ham filling uses organic onions and premium Spanish ham. Wu attributes the Bib Gourmand to reasonable prices and high food quality.
