One of the newer Chinese restaurants in Richmond, Chef Tony presents a similar concept to Peninsula Seafood Restaurant in Vancouver. Both take typical items and add their own personal flair, usually executed with more luxurious ingredients. Don’t expect your visit here to be considered “authentic”, but rather a different approach on dim sum fare. For me, it seems befitting for those who have tried dim sum and want to venture for new flavour combinations.
Presentation is regarded and taken seriously, as all items presented are to please the consumer first with their eyes. Portions here are certainly tinier, therefore it might require more dishes to satiate the stomach. Yet, what I did find about this particular joint is their light use in salt to compensate for taste in their dishes.
Personally, I found their decor eccletic. It’s modern, but it seems forced with multiple components going on at once – chaotic to the eye. The service here was great though, attentive and also approachable. They certainly seemed like they were interested in providing the best experience for the customer. Of course, it always helps when the customer offers the same back…
I give a thumbs up for coming here, but make sure to have reservations!
White bun wrapped with sticky glutinous rice
I am not a fan of these because they never seem to have much flavour. This had some texture with peanuts and chinese sausage in the mix, but still, I wouldn’t order this.
Shrimp and chive dumplings
This dish looked identical to one of the dishes you can get at Kirin. They were very small for the price, but they weren’t bad. The chopped pieces of vegetable at the top looked beautiful, but were tasteless.
Yi dong special egg custard tarts
My favourite item we ordered. It tasted like double-boiiled milk inside a pastry shell!
Special coffee bun
Imagine the scent of warm tiramisu and this is what this dessert smelled like. The bun was hard due to the sugar topping, and filled with coffee whipped cream in the centre. The cream itself wasn’t whipped properly and had lumps. Yet, I didn’t find it bad tasting either.
Pan-fried chive pancake
This dish requires approximately 20 minutes in the kitchen. Not too sure why, but it wasn’t memorable. The addition of vermicelli or black fungus would have made it better.
Fried radish ball with bonito flakes
Quite an innovative dish similar to deep-fried shrimp paste with it’s crispy exterior. Loved the use of shredded radish inside rather than completely processing it because it was a nice surprise. The cucumber slice didn’t do anything except provide a nice visual… Perhaps if it was colder?
Long Live Feasts 