Shun Feng Village Seafood Restaurant on No 3 Road, Richmond

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.

Shun Feng Seafood Restaurant (Parker Place) on UrbanspoonBUSINESS HOUR

7 days a week

9:00 AM to 3:00 PM
5:00 PM to 10:00 PM

This Post Has 43 Comments

  1. joyluckclub

    Hi Ben,
    Was the minced pork and oyster soup made with fresh or dried oyster? I can’t tell from your photo. If it is fresh oyster, I will have to go and try this 🙂

    1. Ben

      Hi JoyLC: Oh … my taste is not so “jeem” (sharp). I can’t tell if it is fresh or frozen … but it is not the dried ones. Oh BTW, did you ever blog about the West Lake? Ben

      1. joyluckclub

        Hmmm, maybe I will have to try this for lunch tomorrow. It looks like it has winter melon (dong gua) too. I am just imagining the flavors….must be pretty good.

        My West Lake photos are pretty bad (camera was on the wrong setting and I didn’t notice until I saw the photos……..such a rookie, eh?)….was debating whether or not to post…since you ask, I will write it up in the next few days.

        1. Ben

          Hi JoyLC: Does your camera take pictures in RAW format? If yes, set it to RAW (not jpg). You can rescue pictures if it is in RAW. Let me know if you want more info. Ben

          1. joyluckclub

            Thanks for the offer Ben. I may take you up on it when I have time to play with my camera settings……:-)

      2. ray

        Hi Ben

        I was interested in going to vivacity and shung feng and im probably going to go to gingeri next time after i go to shung feng and vivacity.

        Its just a good experience for me to try going by myself, eating and paying myself.

        After all i did get taught how to order food and pay by myself when i was in elementary school.

    2. ray

      hi ben

      does shung feng have order sheets with english and chinese on it because i might go there and try it.

      1. Ben

        Hi Ray: Did you ever go to Gingeri which you asked in January? Anyway, Shun Feng does have order sheets in English. Which one are you interested in going to? Gingeri, Vivacity or Shun Feng? Ben

  2. Eat. Travel. Eat!

    The picture looks like it has fresh oysters unless they use different color of dried oyster.

    That mushroom bun is definitely HUGE! I find it interesting how they say some of the items in English, with the “mexican style topping” some California restaurants call them “snow mountain buns” if they have taro in them, haven’t seen any with cha siu in them before though.

  3. EDC

    Wow I’ve been here quite a few times for dim sum and didn’t know it has that type of oyster rice in soup. Seems like a modified version of one of my favourite Chiu Chow dishes.. Oyster Congee..! I must give this one a try 😀

  4. Carina

    Amazing!! The last photo with the lady holding a tray of buns makes me think of the big buns in Malaysia that has chicken and egg in it…

  5. Alice

    LOL PEONS! reminds me of warcraft…..

    hey Elaine, lau sar pau alert! LOL ok sorry i’m on a quest for best lau sar pau…… i like chiuchow style oyster congee too- when i was a kid i always end up with a full bowl of uneaten white rice when everyone’s left the table, the only one i would swallow it is soup and rice or even hot water

    1. Elaine

      Are you ap??? LMAO When I was reading this post my first reaction was “OMG gotta tell ap!!!” Hahaha that lau sar pau looks promising!

      1. Alice

        HAHAHHAHA yep u betcha! 😉

        ap is my real name, p is for Porker or Pig both ok!

        i heard Dave raving abt the egg tarts in regards to an awesome pastry chef====> good lau sar pau??? yesss pls!

        1. Ben

          Did someone just say PIG? Well, I’ll have everyone know that there will be a Chowtimes PIG-nic Event … this coming spring. 🙂 Ben

          1. Elaine

            LMAO at the rate I am eating I will look like a pig in no time =P

  6. HM

    Haha Ben, the huge sharkfin of this restaurant doesn’t intimidate me so much, but the crowd does! You see, for us to get there before the crowd sets in is definitely challenging (after shower, change home clothes to street clothes, deal with my boys plus crossing the bridge….sounds familiar??), but I like some of the food here. I have not come across their jumbo mushroom buns before, perhaps all sold out by the time we are seated….usually after 12:00! Better luck next time! Ps….BTW, we are in luck re the Sarawak Laksa. My friend had just shipped me some from Kuching and when they arrive here, will give you a shout!

    1. Ben

      OMG! *gasp* You really got the Sarawak Laksa, HM? You are awesome and I can thank you enough. 🙂 Oh BTW, the giant buns are available only until noon. Ben

      1. HM

        Yup, but we all have to wait approx. 3 mths since they are being shipped by surface mail!

  7. L.S.

    Since you mentioned this was a few weeks back, Ben, I take it you don’t necessarily blog in chronilogical order?
    Oh I love the “Steamed Milk Pudding Buns”, I think they’re called “Nai Wong Bao” in Cantonese. I think they call for an additional warning: they are extremely hot (the filling)! So try to eat real fast and your tongue WILL get burned!! lol

    1. Elaine

      They are called lau sar bao! Nai wong bao is the kind wher the egg filling doesn’t ooze out and it’s not salty egg yolk~

    2. Ben

      Hi L.S.: No, we don’t blog in chronological order at all. It’s quite random with no rhyme or reason why certain restaurants are blogged for the day. Ben

  8. Eric Y

    Ben, I share your enthusiasm for the minced port and oyster soup. =) It’s one of my personal favs. I remember I first got hooked to it, when I was on vacation in Macau. First sip, and I knew this would be a personal fav. Did Shun Feng have a little bit of cilantro in it? It looked like just green onion from what I can tell in the pic. Small bit of cilantro would make a difference.

    1. Ben

      Hi Eric: Oh yeah … cilantro would be great with this dish. Great to know that people do share my fondness of rice and soup. 🙂 Ben

      1. Erick P.

        Ben and Eric Y. my wife also loves Chiu Chow style Oyster Congee. That picture looks wonderful. We’re still looking for a place that uses baby oysters if that’s ecologically correct in Vancouver. Can’t find those tiny oysters outside of HK/Asia.

        1. Eric Y

          Ah, that’s a good point. Too bad, I’m not sure if you will find that here. The best we have to settle for here, is chopped up oysters. But if you do come across it, let me know!

          1. Erick P.

            I’ll take the best of what Vancouver has to offer over anything we can get here in Seattle or even inthe U.S. including SF, LA, and NY.

            You folks are really lucky to be close to some of the best Chinese food in the world.

          2. Erick P.

            Thanks for trying to make me feel better, LotusRapper. We went to Din Tai Fung a few months ago. To be honest, Shanghai River is much better in its execution. The XLB skins were thinner than Shanghai River, but after a few minutes, the skins got cold and hard. I had Din Tai Fung in Toronto and that location blows away our Din Tai Fung.

            Don’t get me wrong. I’m happy that we have someplace like DTF. It still doesn’t replace what you folks have up there and prevents me from driving into Richmond for my Chinese food fix.

            Let’s make a deal…I’ll give you our DTF if you give me your Fisherman’s Terrace, Lido, Parker Place Meats and McNoodle Won Ton!

          3. Ben

            Hi Erick: I read a number of blog posts about DTF that all the Xiao Long Bao makers were Hispanic. That would be a sight to below. 🙂 It is like going to a top notch Mexican restaurant where the tortillas is made by hand and all the makers are Chinese. Anyway, you can give us DTF and we will gladly accept but don’t lay your hands on Lido! Ben

          4. Eat. Travel. Eat!


            That’s quite true, the LA (Arcadia, CA) location has a mix. But hey, lots of restaurants in LA already have Hispanic chefs cooking and preparing the food; they have skills! 🙂

  9. grayelf

    I think you will have to perfect your acting skills a little more to fool us, Ben! It was great you and Suanne (and js too, who only had a few more minutes notice) could come and help us sample more dishes. I really enjoyed the prawn spring rolls here, nice and garlicky, and also the eggplant, which is one of my favourite “regular” dimsum dishes but hard to find in a good execution. I agree the leatherjacket had great flavour but that particular fishy was a wee bit overcooked, no? Would deffo go back here again, so thanks for the recco David.

  10. Erick P.

    Ben, it’s true. Our Bellevue DTF has Hispanic dumpling makers who are under the watchful eyes of the Taiwan-imported sifus. Rumour has it that the sifus will be going back to Taiwan in March so if we want to have the highest quality, we should go now!

    Kidding aside, Mexicans have been working inside restaurants for years. If you’ve seen Anthony Bourdain’s show, “Kitchen Confidential” he goes inside some of New York’s finest restaurants and all the cooks were Mexican. He said that they are some of the most loyal and hardest working people in the business.

    I went into PF Chang’s once (wasn’t MY choice) and all of the people working the woks were Mexican. Their skills were quite good too!

  11. Pinoy Gourmet

    Hi Erick,For another example Best Burrito in Vancouver promoting authentic Halal Mexican food has Muslim staff dutifully turning out Halal Burritos Tacos Salsas etc

  12. Ben

    You guys gotta read this. I had never read such gross negligence from a restaurant: … You can be sure I will find it very difficult to ever come back again to this restaurant. To think that this affects the restaurant, the infestation could also be widespread to the rest of the mall since the food court is just steps away.

    1. Eric Y

      Oh boy. This will be on my avoid list.

      Thanks for the info post Ben. Definitely a candidate for Kitchen Nightmares. Ewww….

    2. LotusRapper

      “As well, droppings were found in the VIP room ……. ”

      Well those woodland creatures know how to live it up 😉

  13. HM

    Seriously, I can’t believe it is so bad Ben…ewww…..goose bumps man!But then again, pest infestation in restaurants is no surprise! It is mega at YVR Airport too especially after they uneartherned the sirport for extension project, a colony of rats was discovered and they spread everywhere, including the ceiling of the buildings and no matter how often the pest controllers come in, they multiply like wild fire! Thanks for sharing the article.

    1. LotusRapper

      Next time you go to Granville Isld Public Market, stand by the shore where the big rocks are piled against the bank (i: between Blue Parrot Coffee and the parking area 100′ west). Gaze at the big rocks and crevices for 5-10 mins and you’ll see some pretty well-fed rodents. Although they do have stiff competition from the seagulls when going after the bins lined up against the building.

  14. grayelf

    I read years ago that if you are in an urban area, you are never much more than a metre from a rat. I imagine it is less for mice. We had them in an apartment building on Broadway we lived in. And in one in Toronto, now that I come to think of it. I actually get more grimmed out by lotsa cockroaches in restos. I’ll never forget sitting in a now-defunct sushi bar on Robson, watching a trail of roaches parade across the wall behind my dining companions. I had to keep mum till we finished, then never darkened their door again. Prolly won’t be dashing back to Shun Fen either, but makes me wonder how many other restaurants are in the same boat but haven’t had a surprise inspection.

    1. Doug

      My secret to keep cockroaches out of the kitchen is by covering the drainage pipe, when we close shop for the night. Thats where the source of the bugs are from…

  15. Sedap Makan

    We stopped by Shun Feng on Monday since we were headed to Parker Place for some Sui Yook and Char Sui anyway. We parked out front and entered the doors and stood in what looked like the entrance and were pleased to see no line up for the busy restaurant. After a little while we were told to go to the reception which is actually in the mall – ah heres where the line is – 20 miutes – not too bad for noon. The ladies were happy to have a few minutes to run around and look at things.

    As we were seated the we ordered the waiter took great interest in the fact I was looking at the food pics on this post. I had out the Camera for some “Product Shots”. There was some whispering as we placed our excessive order. For the rest of the dining experience we were being fawned over under the watchful eye of the big boss. We were amused and almost annoyed as they were giving us new plates every time we finished anything. They must have thought we were important – their mistake.

    Overall we were happy with the quality of the food, the portions and the price.

    For me the highlights were:

    Congee with beef and a side of donut. The beef had good texture and just the right amount of ginger flavour. The donut was light and fluffy and not oily like they so ofter are.

    Sui Mai – boring I know but a good balance between the amount of pork and shrimp and the pork was very sweet. Too often the pork and shrimp are not in balance and the ones with too much shrimp are not tender but these were just right.

    Pan Fried Leather Jacket Fish in Maggi Soy Sauce – wow such good flavour and texture – if you dont mind working around a few bones this is well worth the price.

    Seafood chow mein. 6 giant scallop, six large prawns and really nice white fish. The sauce was a little disappointing compared to Kirin and there was no squid but the seafood was fresh and cooked perfectly

    The egg tarts as already notice had consumate pastry so light and fluffy.

    I think we had 16 dishes and it came to $82 including the $15 chow mein.

    We were glad we went. No room left for Sui Yook.

    1. Ben

      Nice read, Sedap Makan. How many people were there in your party? Seems like a lot of food you ordered. Oh BTW, this place had a real serious pest infestation issue just recently. It was one of the worse case I had come across where the restaurant was so blatantly ignoring the signs of rat droppings all over the restaurant. Ever since then, we did not even bother to go anymore but I know … they are really popular. Ben

Leave a Reply