The 8 Best Dim Sum Restaurants in San Diego, Ranked

China Max cooks each dish when you order it and gets it to the table fast, which is what makes the all-you-can-eat worth doing: $34.99 on weekdays, $37.99 on weekends, soda included, 90 minutes on the clock, more than 45 dishes in play. Open with the truffle xiao long bao while the soup inside is still scalding, then the lamb-and-scallion dumplings. Space the ordering out so every basket reaches you hot. Bring people who eat quickly and it turns into the easiest big meal on Convoy.

Jasmine is the big Convoy yum cha room, carts and all. Har gow and siu mai come around early and set the tone, the barbecue pork earns a plate of its own, and the steamed tripe is there for whoever at the table has been waiting all week for it. Plates land quickly here. There is room for the whole family without anyone dragging furniture around, which is why the multi-generation Saturday lunch ends up here. Go before noon, while the carts are circulating hardest.

Dim sum runs all day here, which makes this the Convoy answer at 3 PM when you skipped lunch and will not admit it. Every dish is cooked when you order it, so the stuffed eggplant arrives hot instead of lukewarm, and the Cantonese plates behind it are the straight-ahead versions at prices that do not require an occasion. The room is plain and the staff pay attention. Dishes come out one at a time, so put the whole order in at the start and let lunch arrive in waves.

A roast-meat counter on University Avenue, and the baked char siu bao is the reason to pull over: soft bun, sweet-savory pork, gone in about four bites. Get it with crisp roast pork, a little duck, chicken feet, and pig ear if you have been quietly looking for good pig ear. There is barely anywhere to sit and the mom-and-pop service is warm enough that nobody minds. Go while the buns are still warm and eat one before you make it back to the car.

The dim sum menu here runs 18 items — har gow, siu mai, chicken feet, hom sui gok, buns, sticky rice, egg tarts — beside a full Hong Kong barbecue list. So the table ends up half steamer, half roast meat: a plate of roast duck to build around, a couple of baskets next to it, and fried rice for whoever is not in a dumpling mood. The kitchen will cook something you ask for rather than pointing at what is already out. Go early in the day and ask what just came out of the steamer.

The Kearny Villa room that Golden City used to fill reopened in February 2026, and dim sum here comes off a check sheet: mark what you want, hand it over, the kitchen takes it from there. The siu mai arrive fresh and the turnip cake is worth marking twice. Selection is short and the popular things run out, so walk in with a second choice ready. It is a young kitchen still finding its rhythm, and on a good day the steamers land hot enough to bring you back.

This is the Mira Mesa room for the problem of feeding everybody at once: a banquet hall with carts, a lot to park in, and a menu long enough that nobody has to compromise. Take the cheung fun while it is still slick and hot, and let the cooler baskets keep rolling past. Things slow down when the room fills, so settle in and make it a long lunch rather than a quick one. If what you need is a big table on a Sunday morning with dumplings all over it, this is the room that gives you one.