China Imperial Restaurant in Columbia — Dim Sum, Roasted Meats, and Cantonese Classics

What China Imperial serves and where to find it

China Imperial is a Cantonese restaurant in Columbia's Five Points neighborhood, known for dim sum service, roasted meats, and traditional Hong Kong–style dishes. The restaurant operates as a full-service dining room with table service and a dim sum cart that rolls through during lunch hours. It sits at a corner location that has housed Chinese restaurants for decades, and the menu reflects that continuity—you'll find the same categories of food that defined Cantonese dining in South Carolina for generations.

The roasted meats are the signature draw: whole roasted ducks hanging in the window, char siu (barbecued pork), and roasted chicken served with rice or noodles. The dim sum cart appears during lunch service, typically from late morning through early afternoon, with steamed dumplings, baked items, and small plates that you select as the cart passes your table. Dinner service shifts to full-order Cantonese cooking—soups, stir-fries, seafood preparations, and rice and noodle dishes.

Key Takeaways

• Dim sum service runs during lunch hours with a cart system, so timing matters if that's your main reason to visit.
• The roasted duck and char siu are prepared in-house and visible from the street, a reliable indicator of what's fresh that day.
• Dinner service focuses on full Cantonese dishes rather than dim sum, so the menu and experience shift between lunch and evening.
• The restaurant is cash-friendly but also takes cards, so confirm payment methods before ordering if you're planning a large group.

Dim sum service and timing

Dim sum at China Imperial follows the traditional cart service model: servers push carts through the dining room, you point to what you want, and they stamp your bill. This system means you pay only for what you actually order, and the variety on the carts changes throughout the service window. Early lunch (around 11 a.m.) typically has the widest selection; by mid-afternoon, carts carry fewer items as popular dishes sell out.

The dim sum menu includes steamed pork and shrimp dumplings, har gow (shrimp dumplings with translucent rice-flour wrappers), siu mai (open-topped pork dumplings), baked char siu bao (barbecued pork buns), and egg custard tarts. Vegetable options and tofu-based dishes rotate depending on the day. Prices per item are modest—most small plates cost between two and five dollars—so a full dim sum meal for one person typically runs ten to twenty dollars before drinks and tax.

Roasted meats and dinner service

The roasted duck is the restaurant's anchor dish. It arrives halved or quartered, with crispy skin and meat that pulls cleanly from the bone, usually served with steamed rice and a small cup of sauce. You can order it whole if you're feeding a group, and it pairs well with a simple vegetable dish and soup. The char siu (barbecued pork) comes in thicker slices than dim sum versions, often served over rice or noodles, with a glaze that's sweet and savory without being cloying.

Dinner orders also include roasted chicken, which tends to be less heavily seasoned than the duck but equally tender. Beyond roasted meats, the menu covers Cantonese staples: wonton soup, hot-and-sour soup, chow mein, chow fun (wide rice noodles), stir-fried vegetables, shrimp and scallop dishes, and whole steamed fish when available. Portions are generous, and most entrees come with rice included. Prices for dinner entrees typically range from twelve to twenty dollars.

What to order and how to navigate the menu

If you're visiting for dim sum, go early (before noon on weekends) and come hungry—the cart system rewards exploration, and you'll encounter items you won't find on a printed menu. Start with har gow and siu mai as benchmarks for quality, then branch into whatever looks appealing. The baked items (char siu bao, egg custard tarts) are worth trying even if you're primarily a steamed-dumpling person.

For dinner, order the roasted duck if it's your first visit; it's the dish that defines the restaurant's reputation and the one most likely to reveal the kitchen's skill. Pair it with a leafy green vegetable (often gai lan, a Chinese broccoli) and a soup—wonton or hot-and-sour are both reliable. If you're unsure what to order, the staff can recommend dishes, though the noise level during busy service can make conversation difficult. Pointing at other tables' plates is a perfectly valid ordering strategy.

Atmosphere and practical details

The dining room is straightforward and functional—red vinyl booths, round tables for groups, and walls decorated with the kind of landscape paintings and red lanterns you'd expect. It's not designed for ambiance; it's designed for eating. The noise level during lunch and dinner service is high, which suits the pace of dim sum but can make conversation challenging during peak hours. The restaurant fills quickly on weekends, so expect a wait if you arrive between noon and 1 p.m. on Saturday or Sunday.

Parking is street parking along the Five Points area, which can be tight during busy times. The restaurant is accessible by car and is located near other Five Points businesses, so you can combine a visit with shopping or browsing nearby. Reservations are not typically taken for dim sum service, but you can call ahead for dinner if you're bringing a large group.

When to visit and what to expect

Dim sum service is the main draw for lunch visitors, typically available from 11 a.m. to around 2 or 3 p.m. on weekdays and weekends. Dinner service runs from around 5 p.m. onward. The restaurant is closed on certain holidays, so if you're planning a special visit, a quick phone call ahead confirms hours. Weekday lunch is quieter than weekends, which means more carts in rotation and less wait time, but the full range of dim sum items may be smaller.

The restaurant is cash-friendly but also accepts cards. If you're part of a large group planning to split the bill, confirm payment methods before ordering. Tipping follows standard restaurant practice—15 to 20 percent for table service, or loose change for dim sum cart service if you prefer.

Frequently Asked Questions

Do I need to know Cantonese to order dim sum?

No. The cart system is visual—you point to what you want as it passes your table. If you're unsure what something is, servers can explain it in English. For dinner, the menu is printed in English, though some dish names may be unfamiliar. Asking your server or pointing at another table's plate works well.

What's the difference between har gow and siu mai?

Har gow are shrimp dumplings wrapped in a translucent, slightly chewy rice-flour wrapper. Siu mai are pork dumplings with an open top (you can see the filling), wrapped in a thinner wheat wrapper. Both are steamed. Har gow are typically more delicate; siu mai are heartier. Trying both is the best way to see which you prefer.

Can I order roasted duck for dinner if I miss lunch?

Yes. Roasted duck is available during dinner service as a full entree. It may not be as fresh as the ducks prepared during the day, but the restaurant typically roasts throughout service. Call ahead if you're visiting late in the evening to confirm availability.

Is there parking nearby?

Street parking is available in the Five Points area, though it can be limited during busy times. The restaurant itself doesn't have a dedicated lot. Arriving during off-peak hours (mid-afternoon or early evening on weekdays) makes parking easier.

What if I'm vegetarian?

Dim sum carts include vegetable dumplings and tofu-based items that rotate daily. Dinner menu has stir-fried vegetables and vegetable fried rice. The kitchen can modify some dishes, so asking your server about options is worth doing.