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Shiang Garden Seafood Restaurant Richmond | Banquet Style Dinner 敘香園海鮮酒樓

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Shiang Garden Seafood Restaurant 敘香園海鮮酒樓 is a Chinese restaurant that specializes in Cantonese cuisines. Opened for dim sum lunch and dinner menus around live seafood. It is located within Empire Centre where Chef Tony 頤東大酒樓, Double Double 老油條大牌檔, and James Snack 占士叻煲仔飯 are located in.

Shiang Garden itself is located on the 3rd floor. The entrance is located via the parking lot and other floors are currently under construction.

Chances are, you have probably been here for a wedding or two. Shiang Garden restaurant has a open seating area ideal for large Chinese banquet weddings. There are minimal pillars blocking vision and there is a dance floor in the center. No need to pay extra to add a dance floor!

We were invited by ChineseBites along with few fellow bloggers for menu tasting at Shiang Garden. 

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Prawns Salad with Papaya 木瓜大蝦沙律: Half papaya filled with fruits long with two giant prawns and mayo. It’s been awhile since I’ve had this refreshing appetizer. Slightly savory from the mayo goes well surprisingly with fresh fruits.

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Sauteed Mixed Seafood 油泡海中寶: beautifully presented on a bed of snow peas, oranges and cucumbers. The simplicity of this dish just highlights the ingredients. A good variety of prawns, scallops, osmanthus clam (sea cucumber intestines or 貴妃蚌) and tossed with Chinese mushrooms, chives and garlic.

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Tremella with Chicken & Crab Meat Soup 蟹肉雞絲銀耳羹: This snow fungus soup topped with tobiko reminds me a lot of what my parents typically orders: crab meat and fish maw soup. The flavors in this soup is a little more robust compared to the light seafood version. I recommend adding a little red vinegar to the soup to enhance the flavors.

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Diced Beef Tenderloin in Honey & Pepper 蜜椒牛柳粒: Presentation is everything! Thinly julienne cucumbers were neatly fenced into a heart shaped to hold diced tender beef tenderloin. A good combination of honey and pepper flavors without overpowering.

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Steamed Spot Prawns in Garlic 蒜茸開邊蒸蝦: We are at the end of Spot Prawns season and you can tell they were on the smaller side. The prawns were butterflied and made for a great presentation and culinary selfie albeit slightly slightly overcooked.

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Lobster in Salted Egg Yolk 黃金焗龍蝦: This is the first time I’ve had salted egg yolk coated lobsters. Typically you will fine this scrumptious egg yolk batter on crab or giant prawns. But salted egg yolk works well with the lobster. I liked that it was dry enough and there were plenty of yolk. The lobster was sweet which was a nice contrast to the saltiness.

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Whole Chicken in Abalone Sauce 鮑汁走地雞: The chicken made a peacocking appearance decorated with green vegetables and cherries. The whole chicken well cooked in abalone sauce. A comforting dish that was tender and moist.

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BC Dungeness Crab in White Wine Sauce 花雕BC大肉蟹: I find the Chinese white wine sauce too intense regular Dungeness crab. Usually you will find this method with egg whites cooked with king crabs.

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Lamb Chop with Honey & Pepper 蜜椒羊架: The lamb was overly tender and flavors resembled a lot of the diced beef tenderloin. The lamb wasn’t gamey and definitely caters more to an Asian audience.

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Specialty Layer Pork 東坡醬肉: This piece of pork belly was  very rich and fat. I could only have this in moderation. Served with bok choy.

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Whole Tilapia in En-Ping Style  至尊富貴魚: De-boned fish and served with clear rice rolls underneath. I love fish. I love a fish served whole so I can pick at the bones, the heads and everything. De-boning is convenient but sort of takes away from the experience. Nonetheless, I delicious dish.

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Buddha’s Feast Roll with Cabbage 绍菜羅漢上素卷: A nicely presented vegetarian dish with enoki mushrooms, Chinese mushrooms, bamboo shoots, wood ear, etc. It is a tasty, clean dish.

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Baked Durian Pastry 榴槤酥 and Osmanthus Flower Cake Pudding 桂花糕: I liked the clean, fragrant taste of Osmanthus flower. This pudding is one of my favorite desserts in a Chinese restaurant.

I personally do not eat durian. You either love it or hate it. I think it smells and tastes like feet. But each to their own. Others at the table really liked this pastry for the flakiness and richness. This item must be pre-ordered but is available during dim sum.

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Overall the presentation and service at Shiang Garden 敘香園 is on point. There is a great menu selection and specialty items that are well executed.

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Shiang Garden Seafood Restaurant 敘香園海鮮酒樓
URL: n/a
Cuisine: Seafood, Chinese, Dim Sum

Mon 9:00 am – 10:00 pm
Tue 9:00 am – 10:00 pm
Wed 9:00 am – 10:00 pm
Thu 9:00 am – 10:00 pm
Fri 9:00 am – 10:00 pm
Sat 9:00 am – 10:00 pm
Sun 9:00 am – 10:00 pm

4540 No 3 Rd, Richmond, BC V6X 4E4
(604) 273-8858

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