With a proven track record that consistency & dedication reaps rewards, Sun Sui Wah has maintained their motto of "Quality and Value" to earn acclaims from patrons and food critics alike. Recognition that holds no boundaries whether it is Asian or mainstream. Most recent awards are:

Best Chinese
Best Seafood
--Vancouver Magazine 2003

Best High End Chinese
Best Dim Sum
--Queue- Vancouver Sun 2003

One of the Best in the City
--ZAGAT Survey 2002 Restaurant Guide (New York)

Certificate of Appreciation
--Province of British Columbia 2002

In addition to these, Sun Sui Wah has also received numerous awards and rave reviews over the years from media like:
Vancouver Magazine, The New York Times, The Vancouver Sun, Province, Travel & Leisure, Gourment Journal Japan, Travel & Resorts, Vancouver Best Places, Canadian Chinese Radio AM1470/Popular Lifestyle & Entertainment Magazine...

It is significant to note that these awards were given to Sun Sui Wah over consecutive years. Following are excerpts from a selection of reviews:

"...Sun Sui Wah is renowned for its squab and its live fish. The restaurant's weekend dim sum are just as sophisticated as its dinner fare. For Westerners who want ot dip no more than a toe into shark's fin dishes, shark's fin dumplings are the route. The glutinous shark's fin makes a pleasing contrast to the shrimp and ham in the filling, all encased in a very tender dough...." (The New York Times)

"...Vancouver rivals New York and San Francisco for the title of best places in North America to eat Chinese food, and Sun Sui Wah sits at the apex of the local Chinese cuisine scene. The aquarium-sized tanks are brimming with air-conitioner-sized Alaskan king crabs that can easily feed a table of six. Sun Sui Wah's dim sum is among the best availabe outside of Asia, and it is the unofficial Chinese restaurant hangout for the local chef community..." (InStyle)

"...Sun Sui Wah has everything you could possibly want in a grand Hong Kong-style restaurant: fresh geoduck clams and sweet Nova Scotia lobsters steamed with garlic, poached spot prawns and steamed Dungeness crab, and roast squab succulent enought to make you weep. And although Richmond, B.C., a bare, unlovely suburb just south of Vancouver, is home to the most fantasitc concentration of Chinese restaurant in the Western Hemisphere, Sun Sui Wah may be the only one you need." (Gourmet)

"...on weekend, both branched - one in Vancouver, one in suburban Richmond - of a long-established Hong Kong restaurant bustle with activities as Chinese families flag down carts to order dim sum such as mango cream crepes and shark fin dumplings. If they're available, be sure to try the fresh spot prawns pan-fried with soya sauce..." (Sunset)

"...and at Sun Sui Wah, enjoy the big, meaty geoduck clams in a taro root nest with snow pea..." (Food Arts)

"...Sun Sui Wah is famous for its roast squab, and it is astonishing - dark and gamy, sweet and juicy, the skin glazed with subtle spices. It's as good or better than any squab I've ever had at a Michelin three-star restaurant and definitely worth a detour..." (Times Restaurant Critic)