Royal Fortune Restaurant

Despite the storefront window saying Szechuan, this is really a Cantonese restaurant with some Szechuan dishes. The twice cooked pork is really good, with thin soft pork and crunchy fresh cabbage. Shanghai noodles tasty but I found the noodles to be too soft. Fish in chili oil was unexpectedly deep fried in a sauce that was closer to sweet and sour than chili but still yummy. Sad to report that one of my plates was also not clean, had feint stains on it. Service super friendly and fast.

Food - excellent 5/5 Service - within 15-20 mins 4/5 Environment - nice and cozy 5/5 Price - pricey and the tips rates is 15% 3/5 Bathroom - clean 5/5 Wifi - yes Overall - 4/5

First time review from long time customer. Been eating here since I was a boy, not consistently as I’ve moved around Vancouver but the time does span over 20 years. I have returned numerous times and more frequently in the past couple years. The restaurant has changed hands a few times including just recently these past few months. I do remember fondly the owner when I first visited as the man in the vest who’d cheerily serve customers. This is also the restaurant that started my love for spicy food. The kungpao chicken was my spicy food gateway drug. In my opinion their kungpao chicken was the best in the Lower Mainland and the reason I kept coming back. The wok fried green beans and ginger beef were also favourites. Unfortunately it seems with the recent change in owners that the recipe for my beloved kungpao has also changed. It’s no longer as fiery and taste bud tickling as it used to be. Since the change I’ve had both dinner and lunch here. The lunch menu is still a very good value with items priced under $11. Most are served with rice or noodles and you also get a choice of sweet and sour or chicken corn soup. We ordered three dishes to share amongst three people and there was plenty with leftovers to take home. The sweet and sour pork is fairly generic, not the best around but also not the worst. The ginger beef though tasty was still a shadow of what it used to taste like. Daching chicken had a resemblance to my aforementioned kungpao minus the peanuts and the spiciness. I will return if I’m in the neighbourhood to try a few of their other dishes. The Daching chicken is still more “kungpao” than some other imitation kungpao chicken dishes around the city. If only they would bring back the original recipe though.

I moved away from van 10 years ago and had literally been dreaming of the Orange peel chicken and ginger beef the whole time I was gone. I asked for deadly hot and it was a bit weak compared to what I remember but it tasted just the same. I'm not a "foody" but I was so happy to have it again. I bought 2 ginger beef and 2 orange peel chicken and brought it home to the interior. It's that good

This place used to be really good before. We’ve been coming to this restaurant since 1998 when Andy was owner. We had Birthday’s, Anniversary’s etc.. a few owners changed over the years. The last time we went in October 2018, the food completely changed. All the usual dishes we ordered came out looking and tasted terrible. Another table complaining as well. They must have a different cook. Never going back.

I'm unsure as to why I continue to accept invitations to eat at this establishment. This restaurant is poorly maintained. I feel that the dishes are also not washed properly - in fact I watched the table behind me request for hot water to rewash their silverware, chopsticks, and bowls. The food is quite bland, and I'm not convinced this is authentic Szechuan . The rice that we ordered came out in a bucket that looked like it was leftovers from the previous table. The corn that came with the cashew chicken dish was uncooked; likely straight from the can, and the vegetables that followed were uncooked as well. It seems that this place survives based on tour groups taking advantage of the available seating for large groups - perhaps the only reason they come here?

Food is bland. Washrooms are terrible. Bugs are at liberty. Waitress are polite. Both pepper beef and cashew nut chicken tasted and looked almost identical. Serving time was fast.

Ever since new management took over the food has not been the same. Their dai ching shrimp and dai ching chicken used to be the best, now it's very different.

Been going here for ages. The original owner retired but the food is still great. Ginger beef is a must and their green beans are a great choice too.

Been coming here literally since I left the hospital bassinet. Favourite restaurant of all time. Prices have risen a bit since then, but I'm still treated like family.