Brooklyn Dumpling Shop Opens First B.C. Shop in Vancouver

Vancouver’s bustling dumpling scene is about to get busier—and I, for one, can’t complain. The long-awaited Brooklyn Dumpling Shop has finally landed on Robson Street, bringing its unique automat concept and a menu that swings between comforting classics (think pork soup dumplings and wagyu beef) and delightfully odd (mac and cheese dumplings, anyone?). 

Since debuting its first location in Manhattan, New York in 2021, BDS has opened 20 locations across the U.S. and Canada—with two more coming to B.C. But the fast-casual dumpling chain isn’t here to compete against Din Tai Fung’s globally renowned xiao long bao or the city’s local gems, it’s carving out its own grab-and-go lane.

A finance professional who’s traveled across Canada for conferences, franchise owner Grace Lovret saw something special the first time she set foot in Vancouver. “I fell in love with it,” she tells me at the week-old restaurant. “The vibe, the people, the ambience—it reminded me somewhat of New York.”

The design itself reflects this coast-to-coast connection. Look closely at the wall art and you’ll spot a seaplane crossing New York and the Brooklyn Bridge on one side of the wall to Vancouver on the other.

So when NYC restaurateur and BDS founder Stratis Morfogen approached her about franchising domestically, she made him a more ambitious offer: “I said, ‘How about the first international franchise? I have the perfect province to do it in.’”

Now, with eight stores in Alberta, the Robson Street storefront is the franchise’s ninth Canadian location. Two more are already underway in Gilmore and Metrotown.

A modern spin on the iconic self-serve diners of the 1900s, the concept is simple and straightforward: order online or at the kiosk in-store, then retrieve your meal from a temperature-controlled locker once it’s ready. No stolen orders, no contamination and everything stays hot or cold until pickup. 

“The concept of the lockers came about because Stratis and myself are both of the generation when, in New York City, we had the automat in Times Square,” Lovret explains. “But unlike the automat in Times Square, this is all digital.” With the popularity of food delivery services such as Uber and DoorDash, Morfogen’s idea was to create a contactless system where customers can order and pick up their food with ease.

It’s frictionless, but not entirely impersonal. “We do greet everybody,” Lovret adds. “I got a few comments from people that it was so nice to be greeted…I like that personal touch.” And for those who would prefer to dine in, there are a handful of seats available inside.

With over 32 varieties of dumplings, bowls, handhelds and more, the menu is both playful and comforting. The mac and cheese is a clear standout with its crispy shell and cheesy filling; imagine the classic dish coated in a thick layer of breadcrumbs. The Korean BBQ ribeye delivers on its sweet and spicy promise, while the Wagyu beef dumplings are juicy and flavourful. The pepperoni pizza? Exactly what it sounds like: nostalgic, indulgent and bite-sized. 

Pro tip: fusion dumplings come seared or crispy—always go crispy for that golden crackle.

Beyond the dumplings, the zesty peanut chicken bao-ger stands out with its crispy fried chicken in a fluffy bun with tangy pickles and crunchy slaw. For dessert, the toasty apple pie dumplings—topped with caramel, cinnamon and powdered sugar—pair perfectly with a scoop of vanilla ice cream: apple pie a la mode.

As for Lovret’s personal favourites? She says not to skip out on the waffle fries.

“I’m pescatarian, so I’m a bit limited, but they make really good fried shrimp with noodles. My addiction is the waffle fries,” she says. “But we will continually update our menu. We’re working on gluten-free options, as well as more pescatarian and vegan items.”

488 Robson St.
Open daily from 11 a.m. to 11 p.m.
@brooklyndumplingvancouver
brooklyndumplingshop.com