Happy Valley Dim Sum & Asian Cuisine, 喜萬年

Overall I’d give this place a 2 to 2.5 out of 5 (at most a 3). For the price and the area, the food quality just wasn’t there, especially compared to other dim sum spots we’ve tried across the US and Vancouver. Food quality Most of the dim sum we ordered came out cold, and some items seemed like they were reheated (microwave style) to warm them up. That made the outer texture thicker and less pleasant. Even the fried items were disappointing: the outside was soggy, not crisp. I especially had high hopes for fried items like fried taro and fried eggplant, but both were below par. Best item we tried The one standout was the Hong Kong style seafood chow mein with a clear sauce. That dish was genuinely good. Everything else ranged from “okay” to forgettable. Value I don’t remember the

As a Cantonese person, I tried it once and won’t be back. 1. Right after we sat down, the server asked what tea we’d like. I said chrysanthemum pu-erh. The server said they didn’t have “anything that fancy.” I was confused, isn’t this supposed to be a Cantonese dim sum restaurant? 2. The har gow wrapper was incredibly thick, thickest I’ve ever had. The cheung fun had pork that came in dense, congealed chunks instead of loose ground meat, seasoned more like baozi filling than cheung fun. The beef tripe freshly taken from the cart was somehow already cold and had a limp, mushy texture. And the shrimp ball turns out it’s a solid shrimp ball wrapped in pastry crust? First time seeing that in my entire life. Fascinating. 3. We paid up and left quickly, still hungry, and had to find lunch elsewh

Food was solid and classic dim sum dishes served on a trolley. Some were cold but the Taiwanese bolo buns. Service was quick with water refills. Venue is nice, good set up for weddings or large parties with slightly dated chandeliers and a large screen on stage.

This place has been open for almost 30 years, and it’s easy to see why. The food is authentic and always tasty. I really like the steamed chicken with ginger and scallions, the black bean clams, and the beef with satay sauce. The fried chitterlings with pickled mustard greens have a crispy, tangy kick, and the handmade beef meatballs are very chewy. I love their dim sum, especially the egg tarts — some of the best I’ve had, with a flaky crust and smooth, lightly sweet custard. They also do catering and have a big banquet hall, which is handy for events. Definitely worth checking out.

The restaurant is very open and spacious when entering the main room. Not crowded when we enter to test trial the food/meal for the upcoming wedding this year. The food was cooked delicately from the beginning of the appetizer to the ending of the dessert. We went through different plates to see which is more favorable and which we can substitute it. The Peking duck, ginger scallion lobster, and steak was tender to the point it melts in your melt. The service was top notch and coordinated with others to be sure we feel as a priority. No leftover bowl or plate were unattended when finished. Water and hot tea was never half empty. Overall, the atmosphere is calm when dining in and the servers is full on focus to the upmost care to the customers.