Great China Restaurant in Columbia: Cantonese Cooking and Dim Sum Service

What Great China Restaurant serves and where to find it

Great China Restaurant is a Cantonese kitchen in Columbia that specializes in dim sum service and traditional Cantonese dishes. The restaurant operates from a standalone location on Devine Street, a stretch of Columbia known for its mix of dining and retail. The space itself is modest—wood paneling, round tables suited to group dining, and the kind of straightforward setup that prioritizes the food over decor.

The dim sum service runs during lunch hours, when carts roll through the dining room and servers stop at your table with bamboo steamers holding dumplings, buns, and other small plates. You point to what you want, they mark your check, and the bill adds up at the end. This is the traditional way dim sum is served in Hong Kong and Guangdong Province, and it remains the draw for regulars who know the rhythm of it.

Key Takeaways

• Great China serves dim sum from a cart during lunch service, where you select small plates as they pass your table.
• The menu includes Cantonese standards like har gow (shrimp dumplings), siu mai (pork dumplings), and char siu bao (barbecue pork buns).
• Dinner service shifts to a full menu of Cantonese entrées, soups, and noodle dishes ordered from the table.
• The restaurant is cash-friendly but also takes cards, and the price per person for dim sum lunch is typically modest.
• Seating is communal in style—round tables that work well for groups, though solo diners and pairs are also seated.

Dim sum offerings and how the service works

During dim sum hours, servers push carts laden with bamboo steamers and small plates. The classics appear regularly: har gow (shrimp dumplings with a translucent wrapper), siu mai (open-topped pork and shrimp dumplings), char siu bao (steamed buns filled with barbecued pork), and lo mai gai (sticky rice wrapped in lotus leaf). Turnip cake, chicken feet, and egg custard tarts rotate through as well, depending on what the kitchen has prepared that day.

You do not order ahead. You sit, a server brings tea (usually complimentary), and the carts begin their circuit. When something catches your eye, you nod or point, the server sets it on your table, and marks your check with a stamp or tally. The more plates you accumulate, the higher the bill. Most people eat between five and ten plates at a sitting, though there is no minimum or maximum.

Timing matters. Dim sum service is typically available from late morning through early afternoon—roughly 11 a.m. to 2 or 3 p.m. on weekdays, and sometimes extending into mid-afternoon on weekends. Arriving early means more variety on the carts; arriving late means some items may have sold out. The kitchen prepares batches throughout service, so fresh plates keep coming, but popular items go first.

Dinner menu and evening service

After dim sum service ends, the restaurant shifts to a full Cantonese dinner menu. You order from the table using a printed menu or by asking your server. The offerings include stir-fried dishes with vegetables and protein (chicken, beef, shrimp, or seafood), clay pot casseroles, soups, and noodle preparations. Roasted meats—duck, pork, and chicken—are often available, either as standalone plates or served over rice.

Cantonese cooking emphasizes the natural flavor of ingredients with restrained seasoning, quick cooking over high heat, and balance between textures. A dish of gai lan (Chinese broccoli) with oyster sauce, a bowl of wonton noodle soup, or a plate of shrimp with cashews are typical of what you will find. Prices for dinner entrées are moderate, and most plates are designed to be shared family-style, though individual portions are available.

What to expect when you arrive

Walk in without a reservation during dim sum hours and you will likely be seated at a round table, possibly with other diners if the restaurant is busy. This is normal and part of the dim sum experience. If you prefer a quieter setting or are dining in a large group, calling ahead to reserve a table is worth doing.

Tea service is standard. You may be asked what kind you prefer—jasmine, oolong, or pu-erh are common choices—or a default will be brought. The tea stays hot throughout your meal in a small pot. Napkins and small plates for bones or shells are provided. The pace is relaxed; there is no rush to finish and leave.

How to navigate the menu if you are new to dim sum

If you have never eaten dim sum before, the carts can feel overwhelming. A practical approach: watch what other tables are eating and point to things that appeal to you. Do not worry about names or descriptions. The servers are accustomed to non-verbal ordering and will not judge.

Start with the dumplings and buns—they are familiar entry points and represent the core of dim sum. Har gow and siu mai are the most common; char siu bao is sweet and savory. From there, branch into whatever looks interesting. Chicken feet and other offal are traditional but not mandatory. Egg custard tarts and other sweets usually come toward the end of service and make a natural finish to the meal.

If you are uncertain about an item, ask. Servers at Great China are used to explaining what is on the cart, and most will tell you the name and main ingredient without hesitation.

Parking, payment, and practical details

Great China sits on Devine Street in a commercial area with street parking and a small lot. Parking is usually available, though it can be tight during peak lunch hours on weekends. The restaurant itself is easy to spot from the street.

Payment methods include cash and credit cards. Some diners prefer cash for dim sum because the check is tallied by plate count, making the math simple and transparent. Credit cards work just as well. There is no table service charge or gratuity added automatically, though tipping is customary.

When to go and what to know about timing

Weekday dim sum service tends to be quieter than weekends, which means more carts in circulation and a wider selection at any given moment. Weekends draw crowds, particularly Saturday and Sunday mornings, when families and groups come for the experience. If you want a more relaxed pace, a weekday lunch is the better choice.

Dinner service is available most evenings and is less crowded than dim sum. If you are interested in trying Cantonese cooking but prefer a quieter, more traditional restaurant setting with table service and a printed menu, dinner is a good option.

Frequently Asked Questions

What is the difference between dim sum and regular Chinese food?

Dim sum is a style of service and cuisine from Guangdong Province. Small plates of dumplings, buns, and other items are served from carts, and you choose what you want as it passes. The cooking emphasizes delicate flavors and careful technique. Regular Chinese-American food is typically ordered from a menu and served in larger portions. Both are valid; they are just different traditions.

Do I need to know Chinese to order dim sum?

No. Pointing and nodding work fine. Most servers understand that many diners do not speak Cantonese or Mandarin, and they are patient with non-verbal ordering. If you want to know what something is called, ask—servers will tell you.

Is dim sum expensive?

Dim sum is typically affordable. Most plates cost between two and five dollars, and a full meal for one person usually runs ten to twenty dollars. The price depends on how many plates you eat and whether you order premium items like seafood dumplings.

Can I make a reservation for dim sum?

Calling ahead to reserve a table is a good idea if you are coming with a large group or want to ensure seating at a specific time. Walk-ins are also seated, but during busy weekend hours you may wait a few minutes.

What should I order if I do not like seafood?

Plenty of dim sum does not include seafood. Char siu bao (pork buns), lo mai gai (sticky rice), turnip cake, and many vegetable dishes are available. Ask your server what non-seafood options are on the carts that day, and they will point you toward them.