Some of the tables at Ming Teh are filled by people who crossed an international border to reach them. The restaurant sits on Niagara Boulevard in Fort Erie's Bridgeburg, on a stretch of the Niagara River that looks straight across the water to Buffalo, and a fair number of its regulars make exactly that drive — over the bridge from Western New York for Chinese food they can't get the same way at home. Siu Kui Cheung opened it in 1976 on the site of an old ferry dock, back when boats still carried passengers between the two shores, and the river has been part of the address ever since.
The kitchen's signature takes a day's notice. The Peking duck arrives in two courses and feeds four — skin and meat first with pancakes, the rest brought back from the wok — and the order has to go in a day ahead. The rest of the menu rewards a table that spreads out: Dry-Fried Beef Strips with ginger and garlic, Hot and Sour Fish Soup, steamed and fried dumplings, Moo Shu Pork, Deep-Fried Fish with Plum Sauce, Beef with Snow Pea Pods. Hot dishes are marked as such, and the kitchen will set them mild, medium, or hot to order. Two plates carry the house's stranger signatures — Fragrant Clouds, and Escargots with Pork in Garlic Sauce — the kind of thing regulars order to watch a first-timer's face.
Ming Teh belongs to Fort Erie's old ferry-dock restaurant story, with local-history coverage tying the restaurant to Siu Kui Cheung and decades of Chinese dining on Niagara Boulevard.
The current menu gives Ming Teh concrete ordering anchors: Peking Duck with 48 hours of notice, Dry-Fried Beef Strips, Hot & Sour Fish Soup, dumplings, Fragrant Clouds, and fish dishes.
Regional coverage and the restaurant's own story point to a following that reaches across the Niagara River, making Ming Teh a Fort Erie dining fixture rather than a generic stop.
Ming Teh carries a Fort Erie Chinese-restaurant story with Cheung-family roots, Men-family continuity, Szechuan-leaning dishes, and a Niagara River room that gives the meal a strong sense of place.
Peking Duck gives the restaurant a true planned-order anchor: the current menu asks for 48 hours of notice and frames it as a four-person centrepiece rather than a casual side order.
This is the kind of restaurant that becomes part of local memory: long-running, riverfront, familiar, and still anchored by dishes people plan around rather than forget after one visit.
The menu is built for passing plates: dumplings, soup, noodles, beef, fish, and an advance-order duck. It suits groups that want a full Chinese dinner without narrowing everyone into one dish.
Ming Teh works as a Fort Erie stop with a sense of place: Niagara Boulevard, riverfront views, cross-border restaurant memory, and a menu with enough specificity to justify the detour.
Share the nuances of your visit to Ming Teh Restaurant in Fort Erie — the standout dishes, the room, the service.
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