Shun Feng Seafood Restaurant — Restaurant in Richmond

There’s about a jillion-and-one places to get dim sum in-and-around Vancouver and we’ve barely scratched the surface. But that’s not for lack of trying! We decided to drop by Parker Place Mall in early November and try out Shun Feng Seafood. First off, is it just me or is Parker Place dead? A lot of the mall tenants seemed to be closed up when we visited but the parking lot was still super busy.

When we arrived at Shun Feng at 10am, it wasn’t very busy but we were impressed at how fancy the place was on first inspection. However, we did notice that some of the lustre had waned (ie. some of the shine and sparkle from their dishes had dulled). Also, this place seemed super slow in getting the food out.

The first dish that came out was the Mashed Taro with Minced Pork and Pine Nut Dumplings ($9.68 SL) that were elegantly presented in the shape of swans and were accompanied with quail eggs. We’ve had a similar dish at another dim sum place recently and I have to say that Shun Feng’s version was much better with a delicately crispy and fluffy topping and a moist and juicy filling.

Next up was the Pan-Fried Chive with Shrimp Dumplings ($8.68 SP). Again, a good start off for our dim sum meal as these babies had a nice crispy bottom and a nice shrimp filling.

The Steamed Tripe and Tendon ($8.68 SP) dish had big pieces of tendon but we were disappointed that it only have about 4 pieces of honeycomb tripe.

Another hit was the Steamed Minced Beef Balls with Watercress ($6.68 M) which was one of the cheaper items on their menu.

The last dish that we ordered was the Rice Roll with Bean Curd Skin and Fish Paste ($8.68 SP). The bean curd wrap was light and crispy but the fish paste filling was quite large and dense. I actually had trouble chewing this because the thickness of the fish paste filling combined with the crispy bean curd made it too much of an effort to chew through. Perhaps if the pieces were cut smaller, this wouldn’t have bothered me as much.

Overall, most of the food here was pretty good but I thought the prices were on the higher end of the spectrum. The big downside that I found here was that it was super slow. It was probably a good 30 minutes before our first...

This restaurant's service is quite deplorable.

We went to this restaurant last Sunday for dim sum with a reservation made for 6 people at 12:30pm. We were told to wait and the greeter wrote our name down on another piece of paper behind many names that also seem to have reservations. We were told that the wait will be another 15-20 minutes because they are waiting for tables to free up.

After we've waited 10 minutes (12:40pm) and have yet to be seated, a lady who was in front of us started complaining very hard to the greeter saying that she made a reservation for 12:00 noon and had to wait 40 minutes yet their table is still not ready as she saw other parties enter before her. They seated her party shortly after because she was starting to make quite a scene.

At about 12:50pm, we saw a party who was acknowledged upon sight and given a table immediately. A lady in that party handed over a red pocket to the greeter and the greeter surreptitiously put it into the drawer but my wife caught her in the act. We were in disbelieve that the preferential treatment was this obvious.

We were seated at 1:05pm which was 35 minutes after our reservation. This restaurant does not honor reservations at all and will allow you to "reserve" so you would patronize their restaurant but expect a lengthy wait after arriving and checking in your reservation. Depending on how many regulars show up and have active "reservations" via red-pocket, the wait can be very long after checking in.

The food is mediocre at best. I would recommend other dim sum restaurants who do not have any preferential treatment towards customers and give better service. The food is also much better and food quality is definitely not mutually exclusive with service.

I will never come back here again and urge others to also do the same so they can improve...

Came for dinner on a Sunday night. When we got there at 6 the restaurant was still pretty empty but it got fuller later on. We made reservations and looked like most others did as well. Very pleasantly surprised by the quality of the dishes!

They have a small dish (amuse bouche) for free of marinated pigs ear and wood ear fungus. Yummy and spicy! We'll done.

Papaya and pork soup - nice flavours in the soup but the soup was more thick than I would like.

Crispy skin chicken - super crispy chicken skin! Really nice flavours and cooked perfectly! Juicy on the inside and crispy outside. Very well done.

Lobster with egg noodle - fried with spring onion. Amazing flavours that brought out the sweetness in the lobster. The noodles actually went really well with the sauce compared to the normal e-fu noodles.

Fried egg with shrimp - yummy! The eggs were sooooo fluffy! Chinese style is to fry them in a lot of oil to get that super silky texture!

Black pepper beef with mushrooms - meh...nothing special. Pass.

Steamed silk squash with scallop in garlic sauce - yummie! The freshness in the squash and the sweet seafood flavour are a perfect match!

Haka style tofu hot pot - really fragrant fermented shrimp and seafood flavours. Yummy with the tofu.

Sweet and sour pork - had deep fried chinese donut in it. Kinda odd. Nothing too different than other places. Ok.

Seafood fried rice - good flavours. Lots of toppings and a bit of sauce! Very comforting.

All in all. Great flavours but like most chinese places a little bit oily. Drink plenty of tea! Would definitely reccomend trying here for dinner! I'll be...