Cantonese Cuisine and Dim Sum, Refined with Creative Expression

Opened in 2024, Lanxuan is a striking new addition to Richmond’s evolving Chinese dining landscape, offering refined Cantonese cuisine alongside a curated selection of regional Sichuan flavours. The contemporary dining room—defined by soaring ceilings, soft lighting, and understated elegance—sets the stage for a menu rooted in heritage yet unafraid of modern expression.

At the helm is master chef Peter Kum, whose dinner service elevates Cantonese classics with precision and polish. Signature dishes such as stir-fried egg white with Nova Scotia lobster showcase the restaurant’s mastery of live seafood and seasonal specialties. To balance refinement with fire, Sichuan-inspired plates such as the Sichuan peppercorn fried squab add layers of bold, numbing heat, expanding the culinary conversation.

By day, the spotlight turns to a dim sum program led by veteran chef Lai Wei, where finesse meets playful creativity. Highlights include spicy beef rice rolls, steamed sergestid shrimp dumplings wrapped in rainbow-hued skins, and spinach juice rice rolls with Chinese donuts, a textural reinvention of a Cantonese favourite. His puff pastry BBQ pork bun was named one of the 2024 Critics’ Choice Signature Dish Awards winners, securing Lanxuan’s place among the top dim sum destinations in Vancouver and Richmond.