This was our third annual trip to Richmond/Vancouver for a dim sum weekend. The group keeps growing and this year reached 12.
Saturday morning: Kirin Seafood Restaurant, 200-7900 Westminister, Richmond, (604)303-8833, formal Hong Kong style (menu) Serves everyday 10A - 2:30P. We started with Hot & Sour Soup which contained large fresh shrimp and lots of other ingredients - the best any of us have ever had. Other highlights included cha siu bao (steamed BBQ pork buns) and cha siu so (BBQ pork puffs). We had to ask for our bill, they were willing to just let us sit and talk. 12 people/ 32 dishes/ $15.95Cdn ($10.65 US)per person.
Saturday evening: Shanghai Chinese Bistro, 1120 Alberni St (one block from Robson), Vancouver,(604)683-8222, menu, everyday 11:30A-4:30P and 9:30-11P. Four of us went at night to try them out. Best har gow of the trip - had fresh waterchestnuts in them. Spicy wontons with garlic chili sauce - too hot for me but my husband loved them. Also had green onion pancakses, Shanghai steamed juicy dumplings, and pan fried shrimp tail potstickers (pork & shrimp filling topped with whole shrimp with tail extending out of the wrapper) - all were very good and a change from the Hong Kong style we had at the other places.
Sunday: Fortune Restaurant, 650 W 41st Ave, Vancouver, (604)683-7268, 11A-3P everyday (10A on Sunday), use to serve from carts but has now gone to menu. Highlights inclued steamed chicken buns, steamed scallop dumplings (skin like har gow with shrimp and scallops), ham sui gok (deep fried glutinous rice flour dumplings), and coconut pudding with red beans. 10 people/32 dishes/$17.15Cdn ($11.50 US)per person.
Monday: Fook Yuen Palace Seafood Restaurant, 1008-8300 Capstan Way, Richmond (604)207-2020, Formal Hong Kong, 11A-3P everyday. Order is in Chinese but they do have a few English translations to match. This ended up being the high point of our weekend. Peter Chan, the manager, came in early to work because we were coming. I had called him to make reservations. He made sure we got soy sauce (not usually served with high end dim sum), helped me order, took group pictures of us with our cameras (his suggestion!), and made us feel very special.
We felt that everything we had here was the best we had on the trip (except for the four of us who agreed that Shanghai Chinese Bistro had the best har gow): cheung fun (steamed rice rolls)3 kinds, shrimp, BBQ pork, and mushroom; nor my gai (sticky rice in lotus leaf) huge! Peter cut my order to 2 which was plenty for 12 people! very moist, lots of filling, best we've ever had; wu gok (deep fried taro dumplings) lots of filling which included fair size whole fresh shrimp; cha siu bao and steasmed bread with Chinese sausage (Peter wasn't sure we would like the sausage and we had been looking for it all weekend!); ha guen (shrimp rolls - on English menu listed as "Spring Roll Wrapped Shrimp")small rolls with basically a shrimp filling and deep fried, served with a strong flavored sauce, most of us liked them better without sauce, and were they tasty!;and fine noodles with fresh sauteed Chinese vegetables. For dessert we had custard tarts hot from the oven with a very flaky curst, mango pudding, mung bean and milk pudding (layered - green and white), steamed bun with lotus seed paste, and baked pudding in coconut milk (hot from the oven - best rice pudding I've ever tasted). 12 people/36 dishes/$15.75 Cdn or $10.50 US per person (Should have been a $1 Cdn more but we were not charged for tea.)
Certainly both Fortune and Fook are not catering to the tourist (Fook is not in the English yellow pages and we would not know about it without a Chinese gentlemen telling us)or to Caucasians. We have always felt welcome at these restaurants though communicating is some times difficult. We're already planning our next trip to the area.