By Sherman Chan,
Special to The Post

The Pan-Fried Daikon Cake with XO Sauce was crispy, soft and not overly greasy but had enough XO sauce. The Spareribs with Pumpkin in black bean sauce were below average. The meat was too oily and wet yet the dish was bland.

The Phoenix Talons (Chicken Feet) were scrawny. Again, it was overly wet and greasy due to deep dish. But each claw was well-seasoned. One of the better dishes was the BBQ Pork Rice Noodle Roll which had plenty of lean, moist BBQ pork.

The Haw Gow (Shrimp Dumpling) skin’s was broken. However, the fabulous filling saved it as it was one of the best I had as of late. The texture was perfect and had a moist and buttery snap with the aromatic and sweet sweetness of sesame oil.

The Deep Fried Taro Dumplings with duck in Portuguese sauce were texturally different than usual. Due to a thin layer of taro puree, the exterior was crunchier. The filling went well with lean chunks of duck in a creamy and mild coconut curry sauce. The Garlic Shrimp Spring Rolls were also crunchy.

The Steamed Tripe and Tendon’s special sauce tasted like oyster sauce, soy and satay with lots of sugar. It was pretty saucy.  The tendon was soft. The tripe was soft but still chewy. Also texturally on point were the Beef Meatballs.

The Bean Curd Skin Rolls’ carrots, celery and water chestnuts were crunchy which contrasted the tender pork. The roll tasted more like vegetable than meat. The Egg Tarts’ shell was soft and buttery, but hardly flaky. The egg custard was silky and medium firm and wasn't very sweet. Overall, the Dim Sum service was decent with a few faults.

Dragon Group Seafood Restaurant

4751 Garden City Road, Richmond, BC

The Good:

• Fairly friendly service

• Spacious and comfortable dining room

• Okay pricing for this class

The Bad:

• Food needs some refinement

• They need to ditch the deep plates

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.