So… attempt #3 for dining at Koon Bo failed and we ended up at Empire Seafood in Richmond. Empire Seafood can be considered a higher end Chinese restaurant with higher prices as well as above average service, for dinner. I have been here for dim sum a few times and the restaurant is a favourite for some of my friends. However, even though I consider the dim sum here slightly above average with not so great service (as expected at most Chinese restaurants regardless of the class), it is not my first choice. Dinner on the other hand, is different. I do not mind coming here for dinner, although again, not a first choice.
Empire Seafood is located on the second floor of London Plaza. The restaurant has a high ceiling, nice chandeliers, large windows, and the interior follows a neutral colour scheme of brown and ivory. The seating arrangements are spacious and comfortable, and the staff is attentive as well as professional during dinner services (not so much for dim sum, depending on who you get). For a Monday evening, there were two company Christmas parties and one private birthday party.
ROASTED SQUAB ($16.80).
The skin has a nice crispiness and the squab tastes juicy as well as tender. Juicy, as in the juice drips onto the plate, not oil, but juice. The only issue is that the squab does not taste as flavourful as other restaurants, but it does taste juicy.
PEKING DUCK THREE COURSE MEAL ($39.80).
FIRST COURSE, PEKING DUCK SKIN AND CREPE WITH HOISIN, CUCUMBER AND GREEN ONION.
The crepes taste moist, doughy and slightly chewy. Personally, I prefer more of a bit drier tasting crepe, but many people I know enjoy this kind more. As for the skin, there is a slight crispiness but it is not very noticeable because of the doughy tasting crepe. Furthermore, we noticed the peking duck was carved on the side by one of the waiters and it seemed sort of rushed as well as sloppy, considering that our dinner started when most of the tables excluding the private party was gone. In addition, most of the fat which was attached to the skin was not removed. However, the fat was easy to remove with the seafood pick which means the peking duck was properly roasted.
Slices of cucumber, shredded green onion and hoisin sauce are included for the wrap. I personally prefer brushed green onions rather than shredded (seriously, who would mention that other than me?). The peking duck skin tastes good but I think Sun Sui Wah's tastes significantly a lot better.
2LB LOBSTER IN SUPREME BROTH ($24.80/LB).
The lobster pieces are lightly coated and tastes flavourful with a nice bounce. Furthermore, the sauce tastes properly made and has a light flavourful broth, despite tasting a heavy on the salt.
SAUTEED SCALLOP AND GEODUCK WITH VEGETABLES ($32.80).
The snow peas taste fresh as well as crisp, and not oily. As for the geoduck, the slices are quite large. Almost every slice of geoduck is three inches long which makes it harder to chew, ideally the best size in my opinion is one inch long. However, the geoduck is nicely pan fried and has a pleasant chewiness along with a soft snappy texture. Onto the scallops, the scallops taste moist but not juicy like Red Star's or Sun Sui Wah's. In addition, the scallops could have been properly rinsed and were not passed through water enough. As a result, four to five pieces of scallops did have some sand which is not a pleasant taste. Also to compare, Kirin's exact version of this tastes a lot better and costs less.
PEKING DUCK THREE COURSE MEAL ($10.00).
SECOND COURSE, PEKING DUCK BONE SOUP.
The soup tastes extremely rich as well as flavourful, and has a settled duck broth. Some of the usual ingredients in the soup are tofu, green mustard vegetable and straw mushrooms. Furthermore the soup tastes more flavourful than Red Star's, but not as good as Sun Sui Wah's. Either way, the soup tastes good.
PEKING DUCK THREE COURSE MEAL ($39.80).
THIRD COURSE, PEKING DUCK LETTUCE WRAP.
The third course has a good amount of water chestnuts and deep fried rice vermicelli under the meat, which provides a nice crunchiness. Also, the duck meat tastes flavourful without tasting salty or oily, but does not taste as good as Red Star's. However, the meat does not taste mushy like Sun Sui Wah's and definitely tastes a lot better.
COMPLIMENTARY RED BEAN SOUP.
The red bean soup has a nice mandarin peel taste, a good amount of red beans, and tastes slightly sweet.
POSITIVES- Friendly and somewhat attentive service
- Nice interior
NEGATIVES
- Pricier dishes
- Scallops were not properly rinsed, especially at this "level" of restaurant
LITTLE THINGS
- I would choose Kirin and Sun Sui Wah over Empire Seafood but may come back to try other dishes
- Peking duck is cheaper than comparable restaurants
Food: 3/5
Service: 3.5/5
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