Where Sky-High Lobster and Dry-Aged Steak Redefine Cantonese Indulgence

Opened in 2022, Jumbo Lobster Restaurant is the bold sister concept to Scarborough’s legendary Fishman Lobster Clubhouse Restaurant. Rooted in scale, flavour, and culinary legacy, this Cantonese seafood destination in Richmond Hill is designed for grand celebrations—with a few daring twists along the way.

The restaurant’s most iconic dish is the Sky-High Lobster Mountain—a towering spectacle of lobster layered to dramatic effect and served with theatrical flair. It’s the creation of Chef Franky Yeung Pui-Kee, a pioneer of Chiu Chow cuisine with more than six decades of experience. To guarantee freshness from ocean to plate, Chef Yeung even operates his own lobster farm on Canada’s East Coast.

Dining at Jumbo Lobster is as much a visual experience as it is a culinary one. The grand hall, lined with massive live-seafood ponds, recalls the scale and energy of a bustling fisherman’s market, setting the stage for an unforgettable feast.

While seafood takes centre stage, Jumbo Lobster also excels at refined dim sum—think crystal-smooth rice rolls and crispy shrimp dumplings (ming ha gok). In a rare and ambitious move for a Chinese banquet restaurant, it also offers in-house dry-aged steak, proudly showcased in temperature-controlled fridges for all to admire.

At Jumbo Lobster Restaurant, tradition isn’t just preserved—it’s amplified, elevated, and redefined for a new era of luxury Cantonese dining in Toronto.