Dim Sum At Shi-Art Chinese Cuisine

Richmond Central is a Chinese food enclave offering multiple kinds of restaurants to choose from. From Szechuan to Hong Kong style cafes to Shanghai cuisine to dim sum, the list goes on. Shi-Art Chinese Cuisine is one such restaurant offering Cantonese dishes, and is located inside Richmond Centre, facing No. 3 Road.

It is a relatively small restaurant but lots of tables were jam-packed inside the dining room to seat as many customers as possible.

Dishes and chopsticks were all in good condition and tables were topped with linen table cloths.

Eating dim sum at a restaurant is usually known in Cantonese as going to “yum cha” or “drink tea”, as tea is typically served with dim sum. However, like many dim sum restaurants in the area, tea is not complimentary.

At Shi-Art, you’re given a paper and pencil to record which dishes and how many of each you would like. Let’s see which ones we chose on this particular occasion:

Siu Mai/ Pork Dumplings ($4.45) – Steamed minced pork, shrimp and mushroom dumpling with a thin outer covering. The middle was garnished with an orange center made of fish roe.

Har Gow/ Shrimp Dumplings ($4.45) – Delicate steamed dumplings with shrimp filling and thin starchy skin. These were great and contained large chunks of prawns.

Lo Mai Gai ($5.25) – Steamed glutinous rice with chicken, egg yolk, dried scallop, mushroom, wrapped in a lotus leaf. Even though the leaf is not eaten, its flavour was infused during the steaming process.

Chicken Feet ($4.45) – Deep fried and steamed first to make them puffy before being stewed and simmered in  sauce. Essentially cartilage and skin. Yum.

Char Siu Bau/ BBQ Pork Buns ($4.45) –  Fluffy steamed buns containing sweet barbecue pork filling.

Chicken & Vegetable Buns ($4.45) – Steamed buns similar to char siu bau except these contained chicken and veggie filling instead of bbq pork.

Deep Fried Shrimp Spring Rolls ($4.45) – Served piping hot from the deep-frier, with well-sized pieces of crunchy prawns and dollops of mayo.

Steamed Beef Balls ($4.45) – Finely-ground beef shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin. Because of the steaming cooking process, these fragrant meatballs were succulent and moist.

Service was typical: Indifferent and unfriendly, yet quick and efficient. There are better Chinese restaurants and there are worse, but overall, Shi-Art Chinese Cuisine is a decent spot for dim sum in Richmond. The food won’t blow you away, but it will satisfy any char siu bau or har gow cravings if you’re shopping at Richmond Centre and in the mood for a bite to eat.

Shi-Art Chinese Cuisine 食藝海鮮酒家 on Urbanspoon

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Gary and Taya Ng are the Founders of Eating In Vancouver & the World. This husband and wife team search for the best dining experiences - including restaurant launches, new menu tastings and culinary events. Learn more about the couple here and connect with them on Twitter and Facebook.


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