Munich’s Chinese food scene is smaller than Berlin’s but has improved markedly over the last few years, with regional Chinese cuisines beyond the usual Cantonese buffet now available.
Sichuan and Spicy
A few Sichuan-focused restaurants in the Maxvorstadt and Schwabing areas serve mapo tofu, dan dan noodles, and mouth-watering chicken (kou shui ji) that can hold their own against the real thing. The numbing spice (mala) can usually be dialed up on request — worth asking if the version presented seems mild.
Dim Sum and Cantonese
A couple of Cantonese restaurants in central Munich serve weekend dim sum — arrive before noon on Saturday or Sunday to secure a table. The har gow (shrimp dumplings) and char siu bao (BBQ pork buns) are the litmus test at most dim sum spots. Look for places where the trolley comes around, not just a static menu.
Hot Pot
Chongqing-style hotpot has arrived in Munich. A small number of restaurants in the outer districts (Sendling, Neuhausen) offer the communal pot experience with the proper spicy oil base and a full selection of raw ingredients. Go with a group — hotpot is miserable alone.
Tip
Munich’s Chinese community is smaller than Berlin’s, so the restaurant scene relies more on local German clientele. This means some flavours are adjusted toward milder palates. The trick is to visit during weekday lunch when the Chinese community itself tends to eat, and to tell the staff you prefer the “authentic” (正宗) version.
