Shun Feng Seafood Restaurant

Restaurant: Shun Feng Seafood Restaurant
Cuisine: Chinese/Dim Sum
Last visited: February 21, 2010
Area: Richmond, BC
Address: Unit 1425, 4380 No.3 Road (Parker Place)
Price range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 2.5
Service: 3
Ambiance: 3
Overall: 2.5
Additional comments:

  • Specializes in Cantonese Chinese cuisine
  • Popular for banquets/weddings/events
  • Focuses on seafood
  • Moderately priced: mid-high end
  • Set menus available
  • Big screen televisions
  • Private rooms
  • Spacious, lots of seating
  • Hit and miss service
  • Dim Sum/Lunch/Dinner
  • 20% off dim sum before 11:30am
  • Parking available

Recommendation: Winter Melon stuffed with Dried Scallop & “Fat Choy”, Barbeque Beef Ribs, Sticky Fried Rice

I’ve been to this restaurant several times (I don’t even know if it was Shun Feng Restaurant all the times I came) but every time it’s always been for a private function or banquet. It’s not a place I come to for dim sum or regular dinners. I’ve never been too impressed with the food to come on a regular day/night so unless it’s a “forced to go” thing…I’d opt for something else.

The food isn’t bad, but it’s also not that good…it’s very mediocre. I would go back to try their dim sum, but I’m also in no rush. They’ve changed owners on a couple occasions so the quality varies, although I can’t say for better or worse because I don’t come regularly enough to really notice.

On this occasion I came here for a Chinese New Year dinner. We ordered from a set menu especially made for Chinese New Year so all the items were traditional and quite standard for the occasion. It was about $38/person with taxes and gratuities so the meal was not cheap (for a Chinese restaurant), but it also wasn’t really expensive or as gourmet as Kirin Seafood Restaurant. I don’t know the actual names of any of the dishes or the individual prices – so bare with me…I’ll do my best!

Overall everything was very mediocre compared to other Chinese restaurants that do the same/similar thing. The rating doesn’t speak for the dish itself because I’ve basically have had better of everything…the dishes they did do really well are under my recommendations. (See above)

On the table

4 Kinds – Cold Appetizer4/6

  • Jellyfish, surf clam, chili prawns, pork hock slices. Served chilled.
  • This dish varies at every Chinese restaurant and the more expensive it is the more gourmet the items get. The jellyfish is standard every time and the pork hock slices is usually standard as well.
  • The surf clam and chili prawns are more gourmet items.
  • Jellyfish wasn’t flavourful enough. Sometimes they marinate it in a little chili oil, but these ones didn’t have anything. They were very lightly marinated in a little sugar and barely any soy sauce/vinegar if any at all. It was crunchy and chewy so the texture was good though.
  • If there’s surf clam they need to serve it with Japanese soy sauce and wasabi – they didn’t.
  • The chili prawns were excellent. Juicy, flavourful and perfectly spicy, but also very savoury.

Winter Melon stuffed with Dried Scallop & “Fat Choy”5/6

  • This is a very traditional dish to have on Chinese New Year. It’s a must. This one was served with broccoli too, which was perfectly tender.
  • If you get it more “gourmet” it comes with abalone (for twice the price).
  • The winter melon is almost like a steamed zucchini, but much more neutral in flavour and not as crunchy or fibrous.
  • The scallop was too chewy, but that’s because it was huge so I expected it – but it was annoying because I was chewing for ages.

  • The “Fat Choy” is the must. “Gong Hay Fat Choy” – hence why “Fat Choy” or “black moss” is a must. It represents wealth. It’s fungus that looks like black human hair. I know it looks and sounds creepy but don’t let that throw you off! It’s not crunchy at all or have the texture of hair…at all! It’s very soft and almost melts in your mouth. It’s similar to seaweed when it gets wet, but it’s not chewy. It’s almost like very very fine strands of noodles. I love it. They hold a lot of sauce and you barely need to chew them.

Deep Fried Shrimp Balls3/6

  • This is a pretty typical appetizer.

  • Served with sweet and sour sauce. Some people eat it with red vinegar, but traditionally it’s with sweet and sour sauce.

  • These were good here, but usually the shrimp ball will be wrapped around a crab claw – those are awesome! Maybe they serve them here, but you just need to pay more…?
  • It’s pretty much a ball made of shrimp past and battered in bread crumbs and deep fried.

Sautéed Garlic Crab2.5/6

  • This was good, but I’ve had better. The crab meat wasn’t dry but they just weren’t flavourful enough. There was minced garlic, but just not enough of it and the flavour didn’t absorb.
  • They sautéed it with green onions which were really crunchy, but I like it when they sauté it with green onions AND leeks. That’s really good!

Shark’s Fin with Shredded Chicken Soup

  • Another standard and traditional item.
  • I didn’t have any because I don’t eat shark’s fin for personal reasons – but there were no “oh it’s really good” comments so I’m guessing it was quite average.

  • It looked quite hearty and there were lots of ingredients in it though.

Steamed Rock Cod3/6

  • Standard with any banquet menu.
  • This was not bad, but just really small.
  • It was fresh and not fishy tasting so that was good.
  • The sauce wasn’t too salty or oily too…if the fish is fresh with lots of cilantro then this dish is almost always good.

  • Served with the head; fish has to be served whole…Chinese tradition.

Barbeque Beef Ribs5.5/6

  • This dish doesn’t come up often for set menu, but I’m glad it did at this one. It was unexpected and everyone enjoyed it. It’s served with a Chinese vegetable that’s likely in the mustard green family.
  • The beef ribs were big and quite tender but not shred away easily tender…you still had to pull at the meat. There was some fat on it but it was very little and in between so it kept the meat very juicy and moist.

  • It was so saucy and the sauce was sweet but not sticky or thick although it looks like it is. I could definitely taste some honey and Hoisin sauce although the Hoisin wasn’t overpowering or too strong. It was sweet, savoury and had a slight kick to it that caught up near the end. I’m pretty sure the spice was Sriracha sauce that they added to the barbeque marinade.

Baby Bok Choy in Supreme Soup2.5/6

  • This is just sautéed baby bok choy. The vegetable can vary and it’s quite a common dish. It’s very healthy, simple and they serve it in this in house broth made of seafood and maybe even some chicken flavorings

  • People like to drink the soup. I like the one at Kirin better – although they may use more MSG. This one wasn’t salty and I don’t think they used much or any MSG.

Fried Chicken with Prawn Crackers4/6

  • This was actually really good! The prawn crackers sucked because they weren’t very fresh, but the fried chicken part was great.
  • The skin was crispy and the chicken was very juicy, tender and flavourful. They had a really nice sauce to them that was very subtle but very tasty!

Fried Sticky Rice6/6

  • Fried with Chinese sausage, mushrooms and topped with scrambled egg shreds.
  • This was surprisingly good! Everyone at the table raved about it – separately too.
  • It looks very normal, but they did a great job. The rice was separate yet still sticky, but not clumpy.

  • They fried it with some dried scallops and shrimp so there was so much flavour. There’s no seafood taste, but it does wonders in terms of adding aromatics to the dish. It definitely gives that “what is that?” flavour. In a good way!
  • The Chinese sausage was very fresh and almost bacon like. It was borderline jerky-like or dry cured/smoked. It had a wonderful slowly cooked/prepared flavour.
  • There’s always a rice dish with every set menu, but it’s not always sticky rice and it’s not always this good even if it is.

Braised Yee-Mien1.5/6

  • This was sautéed with mushrooms and bean sprouts.
  • This is a standard for all set menus. A must – the noodles represent long life… so you can’t cut them.
  • No matter how full you are you have to eat these, especially if it’s a birthday or special occasion. It’s bad luck if you don’t and older Chinese people will think you’re rude.
  • It’s such a shame because I was quite full and I look forward to these noodles…but they weren’t even good. They were extremely bland. They forgot the MSG…or salt. Actually I found that they don’t use much MSG here, which is a good thing…but everything needs a little salt.


Red Bean

  • The most traditional and standard Chinese dessert…and I hate it. It’s barely a dessert! It a hot soup made of beans…how is that a dessert? I really want to like it…maybe it’s a acquired taste…or something I’ll “mature” into…?
  • This was very average even for people that do like it.


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