Recently, I’ve noticed some “best dim sum” lists floating around that feel outdated or copy-pasted. Richmond is indeed full of excellent dim sum spots—but after many tastings in the past few months, I’ve found three dim sum gems so close together that I like to call them Richmond’s New Dim Sum Golden Triangle. Each brings its own creativity and surprises to the table, making them well worth visiting (and revisiting).
Tin Tin Seafood Restaurant (天天漁港)
On Easter Monday, I decided to take my mom out for dim sum. We had originally planned to try the recently opened Lanxuan, but with a 30-minute wait and no reservation, we opted for the old favorite next door – Tin Tin Seafood Restaurant, a long-standing Richmond classic.
Tin Tin has always leaned toward traditional Cantonese dim sum, but this time, I was pleasantly surprised by a few inventive dishes.
The Taro & Scallop Puff with Portuguese Sauce 葡汁荔茸帶子 ($11.60) is a refined take on the classic taro dumpling, filled with sweet scallops and fried to crisp perfection.
There are four plump siu mai topped with baby abalone in Abalone Siu Mai 鮑魚燒賣 ($12.80), offering great value compared to other restaurants where a single abalone siu mai can cost nearly as much.
The Crab Meat Watercress Dumpling 蟹肉西洋菜餃 ($10.90) – Generously topped with fresh crab meat, giving this usually humble dumpling an elevated freshness.
The bold and rare creation, Bitter Melon & Shredded Chicken Rice Roll 涼瓜雞絲腸粉 ($11.90) balances the slight bitterness of melon with tender chicken for a refreshing twist on classic cheung fun.
Even their chili oil stood out—rich and flavorful, almost like XO sauce. The prices were reasonable, and dining before 11:30 a.m. gives you 10% off plus free tea. A great experience all around!
Lan Xuan Hui (蘭軒薈)
On another day, I finally managed to get into Lanxuan Restaurant, and it was bustling even on a Tuesday. If Tin Tin is more traditional, Lanxuan leans into creativity with bold, modern dim sum that looks as good as it tastes.
The highlights of the meal were unforgettable. The Sergestid Shrimp Dumpling 彩虹櫻花蝦餃皇 ($11.88) was a stunning take on har gow, with juicy shrimp wrapped in colorful translucent skins, easily the best shrimp dumpling I’ve had this year. Then came the Pan-Fried Sticky Rice with Cheese 鳳凰煎糯米雞 ($11.88), a true showstopper topped with melted cheese. The crispy egg-wash coating combined with the savoury, gooey centre made it one of my top-ten-bites candidates of the year.
Another standout was the Salt & Pepper Silverfish Rice Roll 椒鹽白飯魚腸粉 ($12.88), where the crunch of fried fish contrasted beautifully with the silky smooth rice noodles. To round it out, the Abalone Pork Dumpling Skewers 鮑魚串串燒賣皇 ($13.88) offered a twist on the classic version I had at Tin Tin, different in presentation but equally delicious.
Lan Xuan Hui delivered on flavor, creativity, and presentation. My only gripe was the limited parking due to construction nearby, but the food more than made up for it.
Chucila Restaurant (福苑)
Just across the street from Lanxuan and Tin Tin sits Chucila Restaurant, a spot that has gone through several name changes but continues to offer consistently interesting dim sum.
One standout here is the Lava Volcano Bun 熔岩火山包 ($11.50), a bright red pineapple-crust BBQ pork bun that’s crunchy, fluffy, and perfectly balanced inside. This was one of my “Top 10 Best Bites” back in 2022, and it still holds up today.
Other memorable dishes added depth to the meal. The Fish Maw & Goose Web Roll 花膠鵝掌扎 ($13.50) was hearty and flavorful, with tofu skin wrapping tender goose feet and fish maw, all soaking up a rich sauce. The Crispy Milk Dessert 冰心脆皮鮮奶 ($10.50), while an interesting idea, turned out overly sweet and lacked the promised crunch. Fortunately, the Almond Water Chestnut Roll 杏仁馬蹄卷 ($9.50) brought things back on a high note – a chewy, refreshing treat that echoed the charm of old-school Hong Kong sesame rolls.
Despite a small miss with the crispy milk, Chucila remains a reliable and creative dim sum spot. Service was also attentive and friendly.
Final Thoughts
Together, these three restaurants—Tin Tin, Lanxuan, and Chucila—form what I’d call Richmond’s new “Dim Sum Golden Triangle.” Each is just steps away from the other, and each offers something special, whether it’s traditional craftsmanship, playful innovation, or reliable comfort with signature dishes.
If you’ve tried any of them, I’d love to hear your favorites. And if you haven’t, make a plan to visit this triangle—you’ll be in for a delicious journey through Richmond’s ever-evolving dim sum scene.
