Originally established in 2003 by Tea and Wine Inc. - a partnership led by Cindy and Bowan Wo, Judy Britt, Kong Cheung, and Larry Thoi - China Max became a local favorite for its high-quality dim sum and Cantonese seafood dishes, shaped by the Wo family's extensive restaurant industry experience. However, the restaurant’s trajectory changed in April 2020, when a fire gutted the two-story building, causing approximately $4.5 million in damage and sending two firefighters to the hospital with minor injuries. The San Diego Fire Department later determined the blaze originated in the building’s soffit outside the restaurant, exacerbating the closure during the COVID-19 pandemic, which had already shifted operations to takeout.
Now under new ownership, China Max is being led by Cal State San Marcos alum and accountant Shuai Liu, UCSD graduate Yingkang Lu, and veteran restaurateur Yukun Sun. The trio, who also own Convoy’s Kanpai BBQ & Shabu and operate Dumpling Bar in Encinitas, bring a wealth of experience to the revival. Lu’s family runs several dining halls in China, while Sun manages a diverse portfolio there, including a fine-dining restaurant and karaoke bars. Initially, the partners intended to maintain China Max’s Cantonese focus but pivoted to a dumpling-and-noodle concept to avoid competing with their popular Taste of Hong Kong, a nearby Convoy District spot known for Chinese banquets, and to capitalize on the growing demand for dumplings and noodles among diners, as Liu noted in recent interviews.
Now under new ownership, China Max is being led by Cal State San Marcos alum and accountant Shuai Liu, UCSD graduate Yingkang Lu, and veteran restaurateur Yukun Sun. The trio, who also own Convoy’s Kanpai BBQ & Shabu and operate Dumpling Bar in Encinitas, bring a wealth of experience to the revival. Lu’s family runs several dining halls in China, while Sun manages a diverse portfolio there, including a fine-dining restaurant and karaoke bars. Initially, the partners intended to maintain China Max’s Cantonese focus but pivoted to a dumpling-and-noodle concept to avoid competing with their popular Taste of Hong Kong, a nearby Convoy District spot known for Chinese banquets, and to capitalize on the growing demand for dumplings and noodles among diners, as Liu noted in recent interviews.
The remodeled China Max features a multi-million-dollar renovation across its two levels. The first floor serves as the main dining area, while the second floor hosts banquets, weddings, and large gatherings for up to 300 guests. The restaurant began soft-opening hours this past weekend and is set for a full soft opening the weekend of March 1, with a grand opening to follow.
The new menu, overseen by a young staff led by Eric Dong—formerly a manager at UTC’s high-volume Haidilao Hot Pot—focuses on in-house noodles and freshly made dumplings and dim sum available all day. Signature offerings include braised beef noodle soup, pork-filled xiao long bao, chicken wontons in chili sauce, and steamed shrimp dumplings (har gow), all prepared daily in a glassed-in dumpling station near the entryway, allowing diners to watch the handcrafted process.
While some longtime fans may miss the Cantonese seafood and dim sum that defined China Max's legacy, Liu acknowledges this shift but encourages patrons to try the new concept or visit Taste of Hong Kong for a similar experience. To enhance accessibility, the owners plan to activate a takeout window beside the restaurant and expand the dim sum and dumpling offerings. Looking ahead, Liu and his partners envision opening additional projects in San Diego, further solidifying their presence in the city’s vibrant dining scene.
China Max Seafood is now open for soft-launch service at 4698 Convoy Street, Suite 101, in Kearny Mesa. For updates and more information, follow China Max on Instagram.
While some longtime fans may miss the Cantonese seafood and dim sum that defined China Max's legacy, Liu acknowledges this shift but encourages patrons to try the new concept or visit Taste of Hong Kong for a similar experience. To enhance accessibility, the owners plan to activate a takeout window beside the restaurant and expand the dim sum and dumpling offerings. Looking ahead, Liu and his partners envision opening additional projects in San Diego, further solidifying their presence in the city’s vibrant dining scene.
China Max Seafood is now open for soft-launch service at 4698 Convoy Street, Suite 101, in Kearny Mesa. For updates and more information, follow China Max on Instagram.
Originally published on February 23, 2025.