Dragon Terrace Chinese Restaurant

Reviews about Dragon Terrace Chinese Restaurant

• 5 / 5

  By breanne poland
  New Owners since last February! The food is incredible! I love the garlic chicken and the spicy fried rice. Great place to go after climbing or coming back from the ski hill. It really hits the spot.
  February 23, 2017
• 5 / 5

  By Krissy MacKay
  Great food, great prices and a wonderful family-run business! Order the Ginger Chow Mein! Yumm!
  February 19, 2017
• 5 / 5

  By Aidan Lee
  I love this place! The restaurant's owner is very friend and helpful with recommending us with great taste food. Especially liked the wonton soup and Malaysian style fried noodle! Definitely a must try place if anyone is stopping by Squamish.
  November 19, 2016
• 1 / 5

  By Gordon Underwood
  Over priced especially considering the quality of food, cost us 55.00 before tip for five items. Ginger beef was grainy like flour, egg rolls lacked flavour and filling, dry garlic pork was wet and tasted wrong, the chowmein was flavourless, the rice was not bad but honestly we make much better rice at home and expect better at that price from professionals. the whole experience left us feeling ripped off I usually love leftovers but just threw it out rather than remind myself of the dissapointments the containers they use are excellent but may have caused the wetness of the garlic pork maybe I ordered the wrong dishes. I have a feeling the good reviews are written by friends or family I write many reviews this was the worst one ever I feel quite bad for saying so but feel I must be honest. I should have read the reviews I got in trouble from wife. Her favourite dishes all wrong.:'(
  November 07, 2016
• 5 / 5

  By Max Roy
  Is in my top 3 restaurants in Squamish!!! Every time we have gone there we have been more than pleased. The Dragon Fire Wonton's are absolutely amazing. The food is packed with favour. If I was going out tonight for dinner I would be going to the Dragon Terrace. By far the best Chinese food in Squamish!
  July 27, 2016