An overhead spread of signature dishes at Yuan's Garden Restaurant

Richmond, British Columbia · Over Two Decades

隨園 Yuan's Garden

江浙料理 · 淮揚美點

Authentic Jiangsu-Zhejiang & Shanghai cuisine, carrying forward the time-honoured recipes of the scholar-gourmet Yuan Mei — plated for today.

Order Online View the Menu Visit Us Today

Critics' Choice — Chinese Restaurant Awards 2024
Nominee — Vancouver Restaurant Awards 2024

Critics' Choice — Signature Dish

Chinese Restaurant Awards 2024 · Salted Duck, Nanjing Style

Official Nominee

Vancouver Restaurant Awards 2024 · Best Casual Chinese

Two Decades of Craft

A cornerstone of Richmond's culinary scene

A classical Chinese literati painting of a scholar's garden, evoking the world of Yuan Mei

Our Story

A Culinary Heritage
Since 1748

In 1748, the poet and scholar-gourmet Yuan Mei (袁枚) retired to his Garden of Contentment and set down 326 traditional recipes in the legendary Suiyuan Shidan — a treatise that still defines the refined table of the Jiangnan region. Yuan's Garden is named in his honour.

For over two decades, Yuan's Garden has been a cornerstone of Richmond's vibrant culinary scene, bringing authentic Chinese flavours and these time-honoured recipes to the table — faithful to tradition, yet plated for today.

1748 Yuan Mei records 326 recipes in the Suiyuan Shidan
2008 Chef Ge Feng brings the tradition to Vancouver
2017 Yuan's Garden opens its doors in Richmond

Signature Dishes

From the Jiangnan Table

Delicate, seasonal and unmistakably Shanghainese — a selection of the dishes our guests return for. Ask your server for today's specials.

Bubbling pot of pork tripe and pickled cabbage in a peppery milky broth

Braised Pork Tripe in Pickle Soup 胡椒猪肚酸菜锅仔

Tender slices of pork tripe simmered with tangy pickled cabbage in a peppery, milky broth — served bubbling hot.

Stir-fried river shrimp with edamame and leek in a black bowl

Stir-Fried River Shrimp w/Edamame & Leek 韭菜毛豆炒河虾

Tiny freshwater shrimp flash-fried with fragrant leek and young soybeans — sweet, crisp and springtime-fresh.

Golden tiger prawns stir-fried in a rich egg yolk coating

Stir-Fried Tiger Prawns w/Egg Yolk 奶香老虎虾

Plump tiger prawns wok-tossed in a rich, milky golden egg-yolk sauce — fragrant, creamy and indulgent.

Stir-fried squid with chili pepper and leek on a white plate

Stir-Fried Squid w/Chili Pepper & Leek 尖椒韭菜炒火箭鱿鱼

Fresh squid seared over high heat with chili peppers and leek — tender, smoky and wok-kissed.

Feather-fine dried tofu threads braised with pork and bamboo shoot in golden stock

Braised Dry Tofu & Pork w/Bamboo Shoot 扬州煮干丝

Feather-fine dried tofu threads braised with shredded pork and bamboo shoot in a golden stock — a Yangzhou classic.

Whole braised pork hock in glossy red sauce with baby bok choy

Braised Pork Hock 红烧圆蹄

A whole pork hock braised until meltingly tender in a glossy red sauce — rich, aromatic and deeply comforting.

House Specialties

The Dishes We're
Known For

Handmade dim sum, Nanjing classics and Huaiyang delicacies — prepared to order in the traditional way. Below are the specialties our regulars ask for by name.

View Full Menu (PDF) Call to Order

Salted Duck, Nanjing Style 南京盐水鸭

★ Critics' Choice 2024 Our signature — poached and cured to a delicate, aromatic tenderness.
Xiaolongbao 小笼包

Thin-skinned soup dumplings, folded and steamed to order.
Pan-Fried Meat Dumplings 生煎锅贴

Crisp-bottomed and juicy, seared golden on the griddle.
Wonton & Chicken Soup 鸡汤馄饨

Silky wontons in a long-simmered golden chicken broth.
Yangzhou Shredded Tofu 扬州煮干丝

Feather-fine tofu threads simmered in a refined stock.
Shanghai Rice Cakes 上海炒年糕

Chewy rice cakes stir-fried with pork and greens.
Seafood Tofu Clay Pot 海鲜豆腐煲

Silken tofu and seafood bubbling in a savoury clay pot.

菜品图鉴 · The Full Table

Every Dish, Photographed

The whole kitchen, plate by plate — from Huaiyang cold cuts and hand-folded dim sum to the wok dishes our regulars order without looking. Tap any photo to enlarge.

Photographs supplied by the restaurant. Seasonal items and daily specials may not appear here — please ask your server, or see the full menu.

The Master Chef

Chef Ge Feng

A Nanjing native with over three decades behind the wok, Chef Ge Feng has cooked across China, the UAE and Canada, and is recognised as one of Vancouver's premier Chinese chefs.

His kitchen is devoted to the fundamentals of Jiangsu-Zhejiang cooking — clean stocks, precise knife work and a respect for the season — the same principles Yuan Mei prized nearly three centuries ago.