In the 1980s-1990s when stereotypical “American-style Chinese cuisine” started to gain popularity, a Miami-based Chinese restaurant decided to make dramatic changes and transitions. As a result, a pioneering restaurant featuring diversified, authentic Chinese cuisine was born, which soon grew into a leader in the industry against the changing tides of time. Tropical Chinese Restaurant was rated by CNN as one of the Top 50 Best Chinese Restaurants in the U.S., the only large-sized restaurant on the list in Florida. As a time-honored brand established in 1986, it has been acclaimed as a true vanguard committed to promoting the Chinese cuisine culture with its highly acclaimed dishes and profound cultural deposit.

Tropical Chinese Restaurant

大利饭店 

7991 SW 40th St, Miami, FL 33155

(305) 262-7576

Authentic flavors that have been tested by time

Over the past 36 years, Tropical Chinese Restaurant has been persistently loved by local residents and tourists worldwide, making it a place for the faithful of three or even four generations.  The secret behind such extraordinary influences comes from the all-inclusive authentic dishes prepared with exceptional cooking skills.

The restaurant offers a wide range of cuisine choices from south and north China, with each dish justifiably among the best that could possibly be offered in the industry.

The wide choices of exquisite and delicious Hong Kong push cart dim sum, a signature offering of the restaurant, is made of the best and freshest ingredients, which are prepared right on site.

Another popular dish is Orange Beef, arguably a work of art. One of its ingredients is dried tangerine peel, which takes an unimaginably amount of time to prepare from peeling to manual grinding to sun curing on rooftops. That, in combination with top-grade beef, is ingeniously transformed into a mellow falvor with soft texture that instantly melts in your mouth.

The Three Cup Chicken, an authentic Taiwanese dish, has a golden and translucent color and tastes soft, smooth and juicy, making it a mouthwatering choice for diners.

The boldness and adventurism fueling the success of the restaurant

The 1990s had witnessed almost a total absence of Chinese cuisine culture in the U.S. After taking over the restaurant from his father, Mr. Yu, who was awed by the profundity of the Chinese cuisine culture, decided to completely get rid of the Chop Suey-style American Chinese food and transit towards authentic Chinese cuisine, under the inspiration of the restaurant’s chef. That made him a true forward-looking “reformist” who pioneered open kitchen in a Chinese restaurant, offering an opportunity of visualization that not only created a cozy dining environment but also completely reversed the “dirty, messy and bad” stereotype against Chinese restaurants. Such a bold adventurism and laudable commitment to promoting Chinese cuisine culture are highly admirable.

Gaining enduring popularity and countless awards, Tropical Chinese Restaurant has become a benchmark in the Chinese cuisine industry in the U.S. Its success lies not only in its ability to win the hearts of local diners but also in its efforts to facilitate local authoritative media and mainstream society to accept and respect the sheer breadth and depth of Chinese cuisine culture.