Unfettered seafood extravaganzas border on ludicrous at Fishman but that’s mostly the point at this Scarborough landmark. Size absolutely matters here—you’ll need a team and a willing wallet to help devour jumbo towers of king crab and HK-style fried lobsters by the pound. 

All-day dim sum remains the calling card of this Spadina staple, which has been seducing the midnight masses with its neon lights since 1994. Eating latenight cheung fun and chicken feet in Rol San’s gloomy backroom is basically a Chinatown rite of passage. 

Another pitstop for your night out, Hong Shing’s been kicking it by St. Patrick station since the 90s. Unlike other restaurants that have been around that long, Hong Shing has upgraded with the times while preserving staples like E-fu noodles and General Tao chicken combos.

Unfussy bowls of wonton noodles with BBQ duck and char siu on rice has kept regulars coming back to this Chinatown restaurant for decades. You won’t need more than a ten—it’s cash only here—for generous soup noodles. 

With one of the bigger dining rooms in Chinatown and an 800-item menu to match, HoG is pretty much loved by everyone, from students to bank workers and their grandmas. Dishes range from HK-style breakfasts to Peking duck dinners so you’re covered all day.

The four-foot-long belt noodles are just one of the dramatic dishes at Yorkville’s buzziest Chinese restaurant. With a menu that purposefully highlights different provinces with dishes like Hunan-style chili sea bass and fried rice with salmon roe.   

This generic storefront might not catch your eye but Taste of China has a grip on its regulars thanks to a solid takeout game and late hours. Nothing much has changed since it opened in 1997. Seafood and sizzling plates are usually your best bet. 

Look no further for spicy, crispy chili chicken than the very restaurant which first ushered Hakka food into Toronto. The Liu family has been running Yueh Tung since 1976 (where the original Chinatown was before it was expropriated for City Hall.) They even sell their own sauces.