Dimsum Caddy

Against a standard Richmond dim sum room, Dimsum Caddy is the pick when the format matters as much as the Cantonese order. The draw is not a formal banquet setup; it is the unusual pairing of golf simulator bar energy with a menu that reaches beyond snack food, including Beef Brisket Rice Noodle Soup, Salmon Sashimi, and Typhoon-Style Fried Crab.

Come back for the savory dishes

For someone who has already been once, the smarter second order is to move past the obvious dim sum staples and use the broader Cantonese menu. The beef brisket rice noodle soup is the anchor: rice noodles in slow-braised beef brisket broth with tender chunks of brisket. That is a more meal-like choice than a quick shared plate, and it gives the visit a clearer reason beyond the simulator setting.

The pan-fried turnip cake is also worth adding if the table wants a classic dim sum texture check: shredded radish, dried shrimp, cured sausage, and rice flour are steamed into blocks, then pan-fried on both sides. Deep fried garlic chicken wings bring the salt-pepper-scallion-chili profile that works well as a shared plate, while the salt-baked half chicken, cooked by a traditional method and hand-shredded before serving, is the more substantial order.

Seasonal strategy: order by appetite, not occasion

With no fixed tasting format or published seasonal rotation to plan around, the practical move is to order for the weather and party appetite. Cooler Richmond nights point toward the brisket noodle soup; warmer visits make the fried and shared plates easier to stack. The restaurant makes sense when the table wants Cantonese comfort dishes in a casual activity-driven space, rather than a measured, ceremony-heavy dim sum meal.