Continental Seafood Restaurant 辛運海鮮酒樓 – Banquet Menu

Restaurant: Continental Seafood Restaurant 辛運海鮮酒樓
Cuisine: Chinese/Seafood/Dim Sum
Last visited: June 19, 2011 – **Updated post
Location: Richmond, BC (Richmond)
Address: 11700 Cambie Rd
Price Range: $10 or less dim sum, $20-30+ dinner

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

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

  • Traditional Cantonese cuisine
  • Chinese/English menus
  • Live seafood tanks
  • Popular for dim sum
  • Push cart dim sum
  • Popular for take-out BBQ meats
  • Known to Chinese locals
  • Nightly live entertainment
  • Ballroom dance floor
  • Very affordable prices
  • Large space/venue
  • Free parking
  • Dim Sum/Lunch/Dinner
  • Monday 10am – 12:30am
  • Tuesday 10am – 12am
  • Wed-Thurs: 10am – 12:30am
  • Fri-Sat: 10am – 1am
  • Sunday 10am-10pm
  • Continental a la carte dinner menu post

**Recommendations: Double Boiled Winter Melon Soup with Mixed SeafoodBlack Cod & EggplantSauteed Beef and Seasonal Vegetable with Satay SauceGolden Crispy Roasted Pork

It was another Chinese banquet and this time it was at a restaurant I can’t say I’m too excited to go back to each time. So why do I go back to it? Well it’s mainly because of the dance floor. So this is where Mijune gets her boogie down? Actually no. But it is where my parents do. They love ballroom dancing, so this is one of the spots to do it. Being that it was Father’s Day I decided to partner up with dad and do a little jiving myself!

Banquet food. I’ve never been a fan, however there are some hotels, restaurants and catering companies that do a great job of it. It doesn’t always have to taste “mass produced”, but quite often it does and I have to kind of expect it. As long as everything is served at it’s intended temperature and the quality of ingredients isn’t sacrifice I’m usually a happy girl.

I can’t say Continental Seafood Restaurant is my preference for a Chinese banquet dinner, but it’s a big venue so it is a popular choice with very reasonable prices. People also like coming here for dim sum because of the old-fashioned push cart system they offer. It’s better than Floata in Chinatown, although this exact restaurant used to be Floata a few years ago. I came here when it was too, so maybe I just have bad memories all together.

The menu on this occasion was one of their more affordable banquet menus (around $28/person) and it was quite average, but the venue is what people like. For me, I look forward to my Dairy Queen Blizzard I usually get after dinner here. It’s located in the same mall complex right in front of it… and sorry hot red bean soup just doesn’t do it for me.

On the table:

XO Sauce

  • This was better than I expected and actually quite gourmet, but not as good as the one from Top Gun J&C or Red Star Seafood. I actually think it might better than Kirin’s though.
  • It was made with dried mini shrimp and dried scallop which are pricey ingredients. The smaller shrimp is more affordable than the large.
  • It was mildly spicy, but could have been more aromatic and I think the quality of the dried seafood just wasn’t as high, but still good for this restaurant.

Roasted Suckling Pig – 3.5/6

  • We were really hungry, so we ordered a pre appetizer a la carte.
  • Roasted suckling pig is usually a celebratory item that traditionally comes out on special occasions.
  • For anyone that enjoys porchetta or “crackling”, the Chinese have been doing it for centuries.
  • For traditional Chinese tastes, this was actually a very good roasted suckling pig, but for my “Westernized palate”, it was too fatty.
  • The skin was crunchy and sweet like meat candy and the meat was juicy, fatty, creamy and rich just as pork belly should be.
  • It’s too fatty and gelatinous for my liking, but authentically it’s common to find it like this.
  • All the clear gelatinous fat layers did melt away and there’s no chewy tough parts at all.
  • It’s not the best roasted suckling pig in Richmond, but you can get this at pretty much any Chinese restaurant.
  • Butcher shops are solid and affordable options for it. Try HK BBQ Master which is an award winning take out butcher shop in Richmond. (Of course it’s in Richmond.)
  • I actually really like the one from Jade Seafood which doesn’t have the fatty layer, and the meat is lean, but not dry, and the skin is still very crispy.

Cold Appetizer Platter3/6

  • The BBQ pork3/6 – was relatively lean, but not as flavourful or saucy as I prefer. I prefer mine a bit juicier, but this one was still good.
  • Jellyfish –  2.5/6 – was marinated with sesame oil, but a bit bland and not sweet nor spicy. Although different styles, after having the jelly fish at Blue Water Café it’s hard for me to go back to the Chinese stuff.
  • Hokkaido Clams3/6 – was chewy and it’s one of the more modern options included on the appetizer platter.
  • Soy Sauce Chickenn/a – I missed this one.

  • Mushroom Tofu Wrap3/6 – I love these. They were sweet and juicy and stuffed with lots of Shiitake mushrooms in a bean curd wrap. Not as smoky as it sometimes is, but still good.

Deep Fried Prawn Ball Stuffed with Scallop3/6

  • I prefer the lobster version, but given the set menu price the scallop was fair.
  • It was lightly breaded and crispy and the pawn ball was juicy with a firm spring to it.

  • The scallop was soft and the quality of it wasn’t great, but I still enjoyed it.
  • It’s dipped in either red vinegar or sweet and sour sauce before enjoying.
  • The vinegar cuts the grease a bit and the sweet and sour sauce makes it reminiscent of a gourmet spring roll. I like both dipping sauces.

Sauteed Mixed Vegetables, Chicken & Squid2/6

  • The celery was overcooked and old and I was hoping for more snow peas and other vegetables. A generous amount of celery is usually the case with this dish though.
  • It was simply sautéed with garlic and the chicken was a bit bland, but the squid was tender.

Shredded Chicken & Dried Scallop Consumme – 2.5/6

  • I’m not a fan of this soup, but I’ll still eat it and somewhat enjoy it. I think I’ve just had it too many times by now.
  • It was a bit watered down, but at least it wasn’t thickened with too much corn starch and it wasn’t gluey or that slimy.
  • Naturally it is a bit slimy though and it’s full of slippery ingredients and crunchy textures like bamboo shoots, green onions, Shiitake mushrooms and of course shredded chicken and dried scallop.
  • There was lots of dried scallop, which is the delicacy, so it was nice to see so much.

Sauteed Sweet & Sour Prawns – 3/6

  • I usually look forward to this dish.
  • It tasted like fresh prawns sautéed with garlicky Sweet Thai Chili sauce and sweet and sour sauce.
  • The prawns were slightly overcooked, but not dry and I wish they were crispier to the point where the shells are edible. These weren’t quite there yet.
  • It’s quite aromatic as it’s sautéed with aromatic vegetables like Chinese celery and bell peppers, so it’s more developed than just plain old Sweet Thai Chili sauce or sweet and sour sauce.

Braised Pea Tips and Bean Curd in Consomme – 2.5/6

  • This is a healthy and light vegetarian side dish.
  • I wish there was more garlic flavour, but the pea tips were sautéed quite well maintaining their colour and texture.
  • The bean curd was silky soft and absorbed the consume well.
  • It’s a rather boring dish, but it’s meant to be like that, so I can’t really say anything more about it.

Steamed Chicken with Deep Fried Garlic3/6

  • I was expecting the standard deep fried chicken course next, so this was a bit of a change.
  • I think it was braised before it was steamed, but the sauce it was sitting in was great.
  • The sauce was sesame oil, natural chicken oil, and Chinese cooking wine and it was nice and light and not too oily or salty.
  • It was a tender free range chicken but the meat itself was bland, although tender and decently juicy.
  • There was a hint of Chinese 5 spice powder, a bit of white pepper, and then crispy nutty garlic chips on top.
  • This was meant to be eaten with the ginger and green onion oil served along side.
  • For this style of chicken, my favourite is The Jade Smoked Grandpa Chicken from The Jade Seafood Restaurant.

Steamed Fish with Soy Sauce & Onions2.5/6

  • I have to admit, this totally freaked me out a bit.
  • It looked like eel and I’ve never had this type of fish served at a Chinese banquet dinner. It was unusual.
  • I think it was a Snakehead fish and the meat was white, and it was firm and almost like tuna, but perhaps more mild in flavour.
  • I prefer the standard steamed Rock Cod, but this was okay and there weren’t many bones which was nice.
  • It was cooked perfectly and the sweet soy sauce was fine, but at times it was a tad fishy tasting.

Fried Rice with Tobiko2/6

  • I found the rice really bland and there was no dried scallops or soy sauce or salt or anything as seasonings.
  • The crunch of Chinese broccoli (kai lan) was nice, but the frozen mixed vegetables and lack of egg whites made it a bit sad.
  • The tobiko on fried rice started maybe a year and a half ago, and I do welcome the new garnish.

Braised E-Fu Noodles (Yee Mien) – 2.5/6

  • It was soft buttery noodles, but a bit heavy with the soy sauce and a little wet.
  • There was some green onions and Shiitake mushrooms, but hardly any and then a couple strands of Enoki mushrooms too.
  • The noodle itself is a somewhat chewy soft egg noodle made with wheat flour, and they’re unassumingly rich, but you can’t tell just by eating them.

Chinese Dainty Two Cookies3/6

  • Almond Cookies3.5/6
    • I’ve always like these cookies.
    • These weren’t very crispy, but they were very tender and soft in the middle and very lightly sweetened.
    • It was less sweet than normal and it was a bit on the eggy side and almost like an eggy almond cake cookie.
    • The whole Chinese almond on top was an ideal garnish.
  • Sesame Cookies (Laughing Balls)3/6
    • These are pretty much deep fried balls of dough rolled in sesame seeds.
    • It’s crumbly and harder and not like a donut, but more like a cookie.
    • This one was a bit soft in the middle and nutty from the sesame seeds and again not that sweet.
    • The crack in the ball is supposed to represent a laughing smile. (Wow that sentence sounds weird)

Red Bean Soupn/a

  • Yup! If you know my blog, you probably know how I feel about this.
  • We’re not friends, yet it always shows up on my dinner table even though I never invite it.
  • This is the part when I head over to Dairy Queen, which is located within the same mall complex almost next door.


Continental Seafood Restaurant 辛運海鮮酒樓 on Urbanspoon


  • vivian says:

    After being spoiled by banquets at Kirin, Empire, etc, it’s hard to compare to this!

  • nicnic says:

    Are those really crab claws or is that what people call Hokkigai?? just wondering haha

  • Mijune says:

    @vivian – lol yeeaahhhh.. it’s really hard to go back to whatever huh?

    @nicnic – stupid mistake on my part lol.. i fixed it! Thanks!!

  • Diana says:

    hahaha I always love what you have to say about the red bean soup!

  • Mijune says:

    @diana – hi diana! lol I know!! I’m super lame.. I just can’t warm up to it!!

  • Bow says:

    Mijune, you gotta try the shrimp at the Shanghai Wonderful(on the appy page). Excellent taste, slightly sweet and lightly spicy. The suckling pig is always a fav of mine, but never liked the deep fried balls of any seafood…find it tasteless and dry. Perhaps if they added a good sauce, a cream sauce(tarragon pernod is a fav), I would find it delightful to bite down and eat seafood swimming in a bit of sauce and have it explode in the mouth; oh yeah, add tobiko to the sauce.. The giant snakehead is a common fish in South East Asia cusine: and at least Chinese can`t easily get r local live rockfish which are endangered and take YEARS to lay eggs(unlike salmon, a red snapper can take up to 60 yrs. before reproducing. Please don’t eat rockcod and snapper, a small fillet comes from a 20 yr. old fish), as well as seabass and shark.
    What a dutiful daughter ! Proud of ya. Could`nt you find a better dessert than DQ ice cream ?

  • Mijune says:

    @Bow – Lol I was just at Shanghai Wonderful 2 days ago. Which Shrimp are you referring to? I’ve had their steamed shrimp before, but I’m sure you’re talking about something else. Oh i think you just haven’t had a GOOD deep fried seafood ball because they should be dry and they’re quite juicy actually! Nice crunch of prawn… it’s almost like a har gow! I didn’t know rock cod was endangered! oops! I like Dairy Queen ice cream 🙂 and like I said it’s across the the street… walking distance 🙂

  • A.J. says:

    If I’m not mistaken, the green bits in the Fried Rice with Tobiko are actually slices of Gai Lan 🙂

  • Mijune says:

    @AJ – you’re so NOT mistaken.. but I am. I obviously wasn’t thinking lol… I fixed it! thank you! Silly mistake on my part.

  • Linda says:

    haha “we’re not friends, yet it always shows up on my dinner table even though I never invite it.” hahahahaahahaha o man, that is THE best line ever! 🙂

    the suckling pig looks good but a bit fatty for my taste.. where’s the claw coming out of the shrimp balls? for me, that’s a staple because i usually try to pick up the remaining crab in the claw! haha i guess since this one was stuffed with scallop, no claw needed, but still lol

    the mixed veggies with chicken and squid looks kinda cheap – very little ingredients and very few of them! o man, what is up with that fish? so scary! i thought it was a catfish when i first saw it.. the look on its face almost makes you sad to eat it… no thanks!

    what is up with the rice?! and why is there tobiko on it?!?!?!? where’s the love bird fried rice?!?!?!?!?!? WHY WHY WHY!!

    i love yee mein and i look forward to it everytime i go to a chinese banquet (i know, i’m weird).. the one i usually get has shredded crab pieces in it 🙂

  • Michael says:

    Umm mijune are you sure this restaurant use to be floata? I trust your opinions on restaurants but I live in Richmond and I have never known it to be floata… Can you source this please?

  • Dan Wong says:

    So what’s wrong with red bean soup? I know that most of the time, it’s tastes terrible. Especially when there is no flavour except a strong hint of orange rind…but….ok, nevermind. I still drink it though…lol.

  • Mijune says:

    @Linda – you know em and red bean! 😉 Oh the claw ones are on the menu that is a step higher… those are the gourmet ones… the non-claw ones come on the more affordable set menus so that’s why there’s no claw in these. LOL the fish freaked me out a bit too!! Tobiko on the rice is a new thing… I talked about it in the description though. The Love Bird Rice is on the next menu up I think too… yes.. you’ve definitely been having the gourmet banquet menus.. lucky you 🙂

    @Micheal – Yup! This was Floata a very long time ago!! I went there back when I was a kid! It closed because it was dirty… to quote the Floata website “Floata Group stepped into the Canadian Market with the 380-seats Floata Seafood Restaurant in Richmond in 1992 that was the first in the Greater Vancouver area to provide VIP rooms equipped with karaoke systems. ” – there you go 🙂

    @Dan Wong – lol yup a lot of ppl drink it.. but if it wasn’t free would you order it? It’s just not for me.. it’s hot sweet and starchy and I feel like I’m eating sweet warm melted chalk lol.

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