升辉城海鲜大酒楼

Ping’s serves some of the most authentic and flavorful Chinese food around, with every dish tasting like it came straight from a traditional kitchen. The garlic chicken, pork noodles, and shumai were all beautifully seasoned and prepared with care, showcasing deep, balanced flavors rather than the usual takeout shortcuts. The warm, attentive service matched the quality of the food, making the whole experience feel genuinely welcoming and genuinely authentic.

My family’s been coming here for dim sum and big family dinners forever, but I had no idea they were hiding a secret menu. It includes my favorite shrimp lava toast, salted baked chicken, razor clams, XO-sauce oysters, and more. While the prices are on the higher side, you’re guaranteed some of the most authentic Hong Kong favorites. Their attention to detail is insane, like even the radish in the beef brisket pot was perfectly cut into uniform pieces! For the best value, we usually go for their banquet dishes over dim sum. ＊Ping’s Signature Roast Pork 炭燒叉燒皇 $26.95 ** Sure, you can get char siu for cheaper elsewhere. But the quality here is on another level. It was almost comparable to my favorite char siu from michelin star restaurant in HK. It melted in my mouth, with the perfect lean-to-fat ratio. The glaze was done just right,, not overly sweet or salty. ＊Soft & Crunchy Crab Meat Fried Rice 珠翠雙昇炒飯 $26.95 ** Ngl this might be the best fried rice in my life. I’ve never had “crispy” fried rice like this. Each grain was glistening on the plate. The portion was generous and packed with crab meat. ＊Shrimp Lava Toast 流心蝦多士 $9.95/pc * I dm-ed them to reserve two days ahead. It was a deep-fried toast, topped with shrimp paste and a whole jumbo shrimp. When I had a bite, the half-melted cheddar cheese oozed out. Super meaty, crunchy, and satisfying. ＊Lobster E-fu Noodle 石燒龍蝦伊麵 $55 No canto banquet is complete without lobster yi mein. We could barely see the noodles under all that lobster meat. The gravy was quite thick, but it clung to every strand nicely. ＊Beef Brisket in Broth 清湯牛坑腩 $49.99 It was loaded with beef brisket, and you could tell they used a premium cut just from the tender texture. Just a note that their servers are really friendly and patient. That’s also a reason that keeps us coming back.

Ping’s is a solid Chinatown classic for dim sum and Cantonese comfort food. The menu is extensive, portions are generous, and everything comes out fast and hot. Dim sum is available all day, with reliable staples like shrimp dumplings and BBQ pork buns. A dependable spot for casual group meals. If you want it shorter, more casual, or more food-specific (dim sum only / dinner dishes), I can tweak it.

Every dish we ordered was non-spicy but incredibly fresh and flavorful. The seasoning was clean and balanced, and honestly everything was very rice-friendly. It is the kind of place where you keep reaching for another bite without even thinking. The only small downside was that the restaurant was quite busy that day, so service was a bit slow at times. That said, the food quality absolutely made up for the wait. We will definitely be back for the food.

This Mid-Autumn Festival, the squad and I decided to let our inner fobs out and feast it up in Chinatown. Ping's was everything we were looking for: old-school Cantonese dishes with old-school Cantonese hospitality. That means large portions, thick sauces and COMPLIMENTARY dessert soups (#IYKYK). The only thing missing was the complimentary big bowl soup starter, but I get that in these inflationary times, any freebie is a treat. Word of warning: None of the actual dishes look as artful as the pictures in the menu, but they're still good for the most part. We started with the Crispy Barbecued Quail, which was roasted to perfection with plenty of jiu yim (spiced salt) for dipping. The Yin Yang Fish, which sadly was not arranged yin yang-style a la the menu photo, was still scrumptious, featuring melt-in-your-mouth poached fish pieces across from melt-in-your-mouth fried fish pieces, with some greens in between playing referee. The Half Crispy Fried Chicken in Garlic Flavor was a bit dry, but the skin was perfect. And our Ginger Scallion Lobster over Vermicelli was everything we were craving that night, with plenty of carbs to soak up all that flavor. And that aforementioned complimentary dessert soup? It was red bean soup with sago pearls, a combination of two of my favorite Chinese dessert soups. Winner winner, autumn dinner.