As I was sitting here writing this post, I was just thinking that whatever happened to Grayelf, TS and JS. I always see these ladies everywhere there is a mention of food. It had been one whole week already since I saw their comments. I wonder what is up with them.
Anyway. It was a Saturday a few weeks ago. I woke up at 8:00 AM and was just lazing around. We decided not to go anywhere for breakfast but instead chooses to stay in and catch up with reading. And then out of the blue I got an email from Grayelf saying that they are on the way to Shun Feng and asked if we want to join them in 45 minutes.
Of course we would! Especially when the restaurant is in Richmond … and no bridges too. So it was a mad scramble for Suanne and I to get ready. We are Asian. Asians need to take a bath and change our home clothes and put on street clothes and all that before we go out, you see.
He he he … I did not respond to Grayelf but instead chooses to just turn up and surprise them. I actually wanted to feign ignorance, pretend to bump into them and telling them what a coincidence to meet them there. I guess I need more acting lessons because as much as I tried they did not catch on to my act.
Suanne and I had never been to Shun Feng before. Yeah, this is one of the restaurants that intimidates us. They have a five foot tall shark fin at the entrance of the restaurant. A small bowl of sharkfin soup costs $68.00 each. So you can imagine that the big sharkfin (if it is real) would have cost a few grand.
I thought I took a picture of the inside of the restaurant but I cant find it. Oh well, you just have imagine how it looked like based on my description.
It was busy. Getting the attention of the waitress was a challenge. They are like one of those who are so busy that they had perfected the art of avoiding eye contact with you. Somehow they can sense you are going to ask something from them without even looking at you. You know what I mean? They have this uncanny ability to sense you are asking for the bill … in which case you ALWAYS get their attention the first time.
When we got there at 10:00AM, the place was already half-full. By the time we left the place was packed. It is amazing how dim sum restaurants are always full of customers on weekends. If ever there is dim sum restaurant which is half full, their food must be awful and to be avoided. Can you think of any that fails to draw full house every weekend? I can’t think of any but am sure there are.
The restaurant was big. From the entrance it looked really fancy but when I got inside it was pretty much a normal dim sum restaurant. The decor is simple. There is no chandelier. Classy restaurants must have chandelier. So I was kind of surprised they don’t have it.
Alright, no chandelier is OK because they have logo chopsticks. Now, that is … classy. I wonder how much it costs them to personalize the chopsticks like this.
Their menu is a 2-pager colourful menu. Exciting is how I would describe it. There are lots of dishes that I find particularly interesting and unique.
Let’s start with the left page above. It is their sort of normal dim sum items. Categorized by the usual S, M, L and SP (special) dishes they range from $3.25 to $5.60. So this place is not cheap but neither is it too expensive. Affordable and quality dim sum is how I would describe it. If you pay before 11:30AM, you get a 20% discount off the items.
On the right is the one I was more interested in. These dishes are only available after 10:30 AM when the dim sum sifu (dim sum master chef) comes in. All other dishes are prepared by peons but this page is the sifu’s dishes. They are more expensive. The cheapest is $7.25 and ranges to $20.80. But then they are also bigger serving dishes.
There is only five of us and we ordered lots. With foodies like Grayelf, JS and Dave, we cannot say no to any suggestion of food. So it was like “what about this buns” … “sure” … “what about the pastry?” … “oh yeah, let’s get that too”.
Dave did most of the ordering. Shun Feng is his favourite dim sum restaurant. He swears that it’s the best and he sure knows the menu here.
Dave loves their chili paste. It does look very inviting … very good with siu mai. That is what I would eat this with.
This one has an interesting name. They call this the Baked BBQ Pork Bun with Mexican Style Topping. If you ask me, I would have called this a cross between a pineapple bun (bolo bau) and a char siu bau.
Whatever the name is, the topping is crispy. The fillings is sweetish. Grayelf said that she does not like sweet things for breakfast which sets me off trying to figure out why … hmmm … sweet breakfast items are quite common especially for western breakfast. I think it was just Grayelf’s personal preference. For a moment that got me thinking.
The Custard Tart was still warm when it was served like they had just taken it out from the oven. The soft jiggly filling is lightly sweet. Dave said he prefers fillings that are sweeter.
It is smaller than normal but it is amazingly flaky. You can see the layers of flakiness of the pastry just like puff pastry.
This one came with a warning — twice. This is the Steamed Milk Pudding Buns. Because it came in a basket of three we asked the waitress to cut them for sharing. She warned that the fillings will ooze out.
And it did oooooze. The runny filings has a sandy salty egg yolk flavour. It was delightful to eat especially when it is still hot.
This one is amazing and from the Kitchen Special section of the menu. This is called the Pan Fried Leather Jacket Fish in Maggi Soy Sauce ($7.25).
It is boney but has a nice deep flavour. The best way to eat this is with your fingers and to suck every single drop of juice from it … suck until what is left is white.
To me, the best part is definitely the tail. I munch off the tail because it is so crispy and rich with flavour.
This is my request. I really like rice and soup and this is my type of comfort food. I can just eat food like this every day and be happy.
This version is Minced Pork and Oyster and is $6.75. What I like is the strong oyster flavour. There are lots of this left over because the others did not quite share my fondness for this.
The Pan-Fried Sticky Rice with Diced Chinese Sausage and Mushroom is $8.00.
I like this. It is served in a claypot and had quite a lot of “liew” (ingredients).
The above is nothing “duc bit” (special or unusual) … just run of the mill dim sums. They are all good … just wasn’t something that excites me.
The giant buns you see above must have been their House Special Jumbo Mushroom Bun which is just $1.oo. This is popular and they only serve this while quantity lasts. We were too full already and was about to leave when we saw them bringing this around. Now, mushroom bun to me is considered as duc bit.
The total came to about $17 per person including tax and tips. Not cheap right? But then we ordered a lot.