Red Star Seafood Restaurant

These egg tarts are a standout, featuring flaky, buttery layers, silky custard, and a beautifully caramelized top, served warm.

"Absolutely phenomenal. It stayed warm the entire time—like somehow it just refused to cool down (who is protecting this tart?? 🔥😂). Flaky, buttery layers with that silky custard and beautifully caramelized top… every bite felt like it just came out of the oven. Easily the star of the table."

June Bird

This version of sweet and sour pork is praised for its crispy exterior, tender interior, and a well-balanced sauce that isn't overly sweet or artificial.

"The pork was crispy on the outside yet tender inside, and the sauce was well-balanced—not overly sweet or artificial. In fact, it was better than many versions I’ve had in Vancouver, and even comparable to or better than some in Hong Kong."

Danny Chow

The Peking duck is a highlight, featuring crispy skin and tender meat, expertly prepared and served quickly.

"The Peking duck was excellent — crispy skin, tender meat, and very well prepared. It was definitely the highlight of the meal."

BC Reviewer

A unique and impressive dish featuring crispy chicken skin generously stuffed with savory shrimp paste.

"First time visiting this restaurant and we were impressed with all the dishes, especially with the pre ordered crispy chicken skin stuffed with shrimp paste."

DANNY LIN

A luxurious and outstanding dish featuring succulent lobster served atop perfectly cooked sticky rice.

"The lobster over sticky rice was luxuriously outstanding too."

DANNY LIN