Golden Paramount Seafood Restaurant (I know, the name sounds just like all of the other Chinese restaurants) recently moved from a small strip mall into a brick building next door. The layout and the building itself is a bit confusing as we had a bit of trouble finding the place after parking in the attached parking structure.
[4.5/5]The dim sum here is incredible. The fresh ingredients are treated beautifully and it shows in the flavour. But on fine Cantonese cooking, the texture matters just as much as the flavour, and the dim sum chef has respected such aspect of the craft and created such the textbook-perfect dishes. This is definitely a top 3 dim sum experience for me. I will come back soon to try more dishes, and quite possibly, including the sweet and sour pork that might save us from grieving the closure of Hoitong. I can hardly wait.
Itās Chinese New Year (CNY) a couple of weeks ago, and us Chinese know how to celebrate ā eat, feast, and repeat. Of course, there are many regional Chinese New Year traditions throughout China, and being from HK, the HK tradition is what Iām most familiar with. On New Yearās Eve I was invited to a feast with food expert Lee Man, and it just heightened my appreciation for my culture.
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After reading Zomato reviewer "Bellini8383" about this restaurant, I took it upon myself to dig deeper into the topic at hand. I actually found out that the boss lady goes to Hong Kong every year and learns new dishes and things. With all the negative reviews and low ratings, I was skeptical to think how could this be? She also won some awards, good enough for me, time to hit it up.
The exterior needs some work, very ghetto, if not for the reviews, postings, stories and awards, I would have never ventured in. Walking into the bathroom reminded me of the other restaurants I visited, a storage room. The choices of Dim Sum were limited, and not much. There were only 2 other tables with patrons eating besides ours, service better be top notch. When the hours of Dim Sum was coming to an end, we got asked for last call, very rare these days.
The Dikon Spring Roll was different but it actually was good and tasty, not what I was expecting. The chicken feet was soggy, the pan fried Water chestnut jelly was just one of the Water chestnut jellies you can buy at a bakery and they just flip upside down and fried, the crab dumplings taste exactly like my mom's steamed "Gok Jai" with some crab in it, which I eat all the time. Just it's strange as I never seen any Dim Sum places sell "Gok Jai". I told my mom I paid $5 for three of them, she almost pooped her pants, okay she didn't but she said that was and absurd price. I told her she can charge that much because I've never seen anyone sell "gok Jai".
I wouldn't go back a second time even though things were good. Besides, I try to go to different places on my list of places to go... this must visit restaurant list doesn't seem to end.
The service is simply the worst here. Don't expect any smiles going around with staff, and becauce of the high level of patrons, they always hurry the guests to finish their meals and get the cheque. Aside from the lousy service, the food itself is delicious. I guess good food doesn't always come with good service and you always see repeat patrons (like myself). Besides their award winning dumplings, I would recommend their pan fried oysters with soy sauce, lotus leaf wrapped in the shape of a interesting looking hat that is filled w/ glutenous rice, cuts of shrimp, scallops, chesnut (you must order this one in advance), the deep fried beancurd w/ enoki and shitake in a sweet glaze and their complimentary red bean soup and home made almond and coconut cookies.
Dim Sum on Christmas. Came here with friends and the place wasn't packed around 11am plus the service was prompt when it did get busier.
Dim sum was pretty good and a few differences not found in other places.
Good, fresh dim sum. The place is nice and clean. A little pricier than some other but it's a good change of pace because it's a smaller place and do not as loud. Typical Chinese service but that's expected. Will definitely come back.
Good good, service bad. Food is very very tasty. Service is very poor. On 3 visits, all the waiter including the manager take away your food/dish or soup before you even finish it.
I'd still go back because the food is very good.
Best Dimsum in Vancouver no doubt. I'm an extremely picky eater and a huge fan of trying new places..only if it is really really good. When my friend suggested of this place, I wasn't too keen on the exterior part of it. But the food.. was delicious! WOW. The wrap for dumplings is sticky and thin as it's supposed to be. My favourite dish was the steamed white carrot cake(odd how it comes in a bowl). It didn't have the typical Chinese dish smell(I don't know what kind of spice it is but some time of fish sauce authentic Chinese cuisine uses..) which I cannot tolerate. My friend is allergic to MSG that she takes pills after going out for meals but for this place she didn't have to. Only down side is that they don't serve my Xiao Long Bao. All in all, hands down best dim sum I've had. We are coming back here next week! LOL
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A Treasure. Since my Chinese family and friends frequent this establishment on a somewhat regular basis, I've had the opportunity to sample a wide range of dishes. Two disclaimers: (1) the prices aren't cheap, but you do get quality food and service; and (2) like any Chinese restaurant that has an extensive menu that serves everything, you have to figure out which dishes are the good ones.
From anecdotal consensus, Golden Paramount has one of the best BABAO YA (lit. "eight-treasure duck"). This dish, which you must order in advance so that they can prepare it just for you, consists of a deboned duck stuffed with eight ingredients (usually something like glutinous rice, shitake mushrooms, chestnuts, lotus seeds, gingko nuts, smoked ham, shrimp, pork), then gently braised for hours.
On my last visit, we ordered Chinese FRIED MILK WITH PAN-SEARED OYSTERS. Note that this is not deep-fried milk, but rather more like a scrambled mixture of milk, egg whites, lump crabmeat and a handful of pine nuts or slivered almonds. It doesn't taste like milk, nor does it quite taste like egg whites, but has an almost buttery texture that doesn't overwhelm the crabmeat. The fresh oysters - which we substituted for the usual oyster-shaped tofu balls - were exceptionally well done. But they may have been a seasonal item.
As with any finer Chinese restaurant, the trick is to develop a relationship with the manager (the guy in a black suit who darts around the room) so that he can recommend dishes to fill your stomach while impressing your palette. Tell him you don't want regular white people Chinese food; that you want to try the chef's more special creations, etc.
Small restaurant, fabulous food!. The restaurant is small compare to other Chinese restaurants, but their food is really good.
I highly recommend their "Steamed Stuffed Duck with Eight Treasures" and the "Baked Pudding"! :)
From Richmond to the Fraser Valley Iām willing to go anywhere for some good Chinese, especially Dim Sum . It is with Dim Sum that I start these adventures off with at a small non descript restaurant in Richmond named Golden Paramount , where the decor is boring but the food shines like a star.
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It was voted a few times as one of the top 10 places in Richmond for its traditional Cantonese fare. Ā It won awards and mentions fromĀ Chinese Restaurant Awards and Vancouver magazine for its dim sum dishes, my fiancee's mom had tried it out before, so we were pretty excited! Ā The restaurant itself is tucked away in a little strip mall that had a Chinese grocery store that had all sorts of random snacks, things we never seen or tasted before and we stocked up on some snacks, dropped them off in the car, and then went into the restaurant :P The decor is what you'd normally expect at a Chinese restaurant, though the service is friendly! Ā Rather than go with a set meal for our group, we picked items off the menu that had either won an award before (just have to look on their award filled walls to see what item an award was for).. and whatever we felt like eating. Ā We started with the Pan Fried Oysters with Soya Sauce . The fresh oysters are apparently air-dried to concentrate their tasty brininess and then pan-fried with sweet soy sauce resulting in a nice balance of salty-savory and sweet umani. The Fried milk and tofu was one of the stand out dishes of the night. Quenelles (oval shape) formed from a mixture of milk, egg whites, lump crabmeat and green onions are deep fried to perfection.Ā The light, fluffy, buttery texture complements the sweet-savory fresh crabmeat. There are also deep fried tofu quenelles too that contrast with a silky smooth velvety interior... they all disappeared like magic The Chef's special duck or Eight treasure duck requires advance notice (at least 24hrs) so they can prep the lovely stuffed and braised duck. Ā A whole boneless duck is stuffed with glutinous sticky rice, barley, lotus seeds, chinese mushrooms, chestnuts, salted duck egg yolk, Chinese sausage and more! Okay, that's way more than 8 "treasures", but you get the point. Ā The wa
MomJ has been raving about this Steamed Minced Pork with Preserved Veggie ę¢
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, so it's a must for us to try. The verdict? I loved it!!!
OMG!!! this steamed fish is a must try!! So fresh and so soft and sooooo good!!! The fried radish bun is amazing, the put pork inside and not greasy. Just chewy and juicy!!! The fried noodle is too much saltš
This is one of our #1 go to Chinese Restaurant in Richmond. So many dishes that are soooo good. The owner is top notch as well š bonus is he likes wine and offers VIP exclusive wine/dish pairings.
This is my first time to dine in this restaurant.
It is very clean and good decoration and also not noisy. The dim sum is very upto excellent standard and price is very reasonable. I sure I will come back again.
A hidden gem? Yes, itās hidden inside a side road surrounded by constructions and itās hidden on the ground floor inside a concrete medium height building, but not a gem! The food offered is as ordinarily delicious as other Chinese dim sum restaurants, and no distinct items of its own. Parking is ok - it has its own designated parking stalls in the buildingās parking area. Credit card is acceptable, but cash is the king - free tea if paid by bills!
Hidden gem. Used to be on Park Road in Richmond same complex as the old Happy date. One of the best sweet and sour pork I've had. Has to be one of the better Chinese restaurant in Richmond. Great service. Lots of parking available. Will return for more.
Had dinner and dim sum here.
Both were excellent. Service was very good when we went.
Highlights:
-Their dahn tat (egg tarts) are very flaky!
-You can get a unique dish like pan fried milk.
-They serve pigeons (it is served with the head).
-You can get geoduck served sashimi style (they do the head of it different)
Pro TIP:
-This is one of the few restaurants that has XO sauce on the table.
-If you order seafood, if its live they will show you your choice. This is to ensure you can see that it is alive and well before you accept it.
Parking is available for free in the structure. The entrance is just before the restaurant to the right when facing the restaurant.
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