Portland, ORChinese

Master Kong serves comfort food from northeast China, and Portland Monthly calls out its creamy congee, an ideal canvas for toppings like preserved egg and pork or black chicken, plus hand-folded dumplings and a fried dough bar. The Montavilla-area kitchen leans into homestyle cooking rather than banquet spectacle.

Duck House covers multiple Chinese regional styles under one roof, and Portland Monthly points to its Shanghainese xiao long bao and Sichuan chile dishes as reasons to visit. The downtown location makes it an easy stop for diners wanting a broad survey of Chinese cooking styles in one sitting.

HK Café is a longstanding dim sum teahouse Portland Monthly frames as a Lents-neighborhood institution, with siu mai, ham sui gok, and pineapple buns singled out as highlights. It is one of the city's most established full-service dim sum destinations, cart service and all.

Sichuan Taste focuses on the numbing, chile-forward cooking of its namesake region, and Portland Monthly highlights dishes like super-garlicky mashed eggplant with century egg alongside bone-in preparations in golden chile broth. It is one of the more specialized Sichuan kitchens in the downtown core.

Fortune BBQ Noodle House specializes in Cantonese barbecue, and Portland Monthly praises its roast duck for beautifully rendered skin, alongside char siu and shrimp wontons. The Montavilla spot pairs classic barbecued meats with noodle soups, a different focus than the city's dumpling-forward Chinese kitchens.