Convoy Street is loud, crowded, and honestly, a parking nightmare. But for nearly two decades, people braved the chaos of that tiny Plaza del Sol lot for one specific reason: the honey-glazed walnut shrimp and the pushcart dim sum at China Max. When the building went up in flames in April 2020, it felt like the heart of San Diego’s Asian dining scene had been ripped out.
The fire was devastating.
A third-alarm blaze caused $4.5 million in damage, and for a long time, the charred skeleton of the building just sat there. We all waited. Then the rumors started. Then the "Coming Soon" signs appeared. Now, in 2026, China Max San Diego is officially back, but if you walk in expecting the exact same experience you had in 2015, you're going to be confused.
It’s Not Your Grandparents' Dim Sum Anymore
Let’s get the elephant out of the room. The original owners, Cindy and Bowan Wo, are no longer at the helm. They were legends, but they were also ready to retire. The new version of China Max is run by a younger team—the same folks behind Kanpai BBQ and Taste of Hong Kong.
The biggest shocker? The pushcarts are gone.
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I know, it hurts. There was something special about pointing at a steaming bamboo basket while a lady yelled "Har Gow!" over the din of a hundred diners. But the new China Max, now often called China Max Dumpling House, has pivoted hard. They’ve traded the traditional Cantonese banquet style for a modern, specialized focus on handmade dumplings and noodles.
What to Actually Eat (and What to Skip)
If you’re heading there this weekend, focus on the "glassed-in station." You can watch the chefs pleating dumplings by hand right near the entrance. It’s basically dinner and a show.
- Xiao Long Bao (XLB): These are the stars now. They aren't trying to be Din Tai Fung, but they’re close. The skins are thin enough to be translucent but strong enough not to explode the second your chopsticks touch them.
- Chicken Wontons in Chili Oil: This is probably their best dish. The sauce has that perfect "ma-la" numbing sensation without being so spicy you can't taste the meat.
- Braised Beef Noodle Soup: The broth is rich, dark, and clearly simmered for a long time. It's comfort food, plain and simple.
- The "Chocolate Dumplings": Look, these are polarizing. Some people love the dessert-dumpling trend; others think it’s a gimmick. If you have kids, get them. If you’re a purist, stick to the mango pudding.
The All-You-Can-Eat Factor
One of the weirdest—and most popular—shifts is the introduction of an All-You-Can-Eat (AYCE) option. It’s usually priced around $35.
Is it worth it?
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Honestly, it depends on your appetite. If you can smash three baskets of XLB and a plate of crispy pork chops, you’ll come out ahead. But be warned: they have a strict "no waste" policy. If you order like a king and eat like a bird, they will charge you for the leftovers. It's a 90-minute limit, which is plenty of time unless you’re trying to host a full-blown wedding banquet on the fly.
The New Vibe
The interior is totally different. The old China Max had that classic, slightly formal white-tablecloth energy. The new spot is bright, open, and feels a lot more like a high-end bistro. The second floor is still there for big events—it can hold about 300 people—which is great because San Diego is chronically short on large-scale Asian event spaces.
Parking? Still a disaster.
Nothing has changed there. If you arrive at 6:30 PM on a Friday, may the gods of Convoy Street have mercy on your soul. Your best bet is to valet or park a few blocks away and walk. Trust me.
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Why It Still Matters
Despite the changes in ownership and the menu pivot, the return of China Max is a win for San Diego. It’s an anchor for the Convoy District. While some old-school fans might miss the live seafood tanks and the specific "wok hei" of the old kitchen, the new team is bringing a level of consistency and modern flair that the area needs.
If you want the old China Max experience, the owners actually suggest hitting up Taste of Hong Kong nearby. But if you want some of the best handmade noodles and soup dumplings in the city, the new China Max is doing exactly what it needs to do.
Pro Tip for 2026: Use their online reservation system. This place gets packed by 7:00 PM, and standing in that cramped lobby is not how you want to spend your night. If you’re going for the AYCE deal, check their social media first—they sometimes restrict it to certain days of the week.
To get the most out of your visit, aim for a late lunch or an early dinner on a weekday to avoid the 45-minute wait. Order the pan-fried pork buns first—they take the longest to cook but are worth every second of the wait.