mindless ramblings

And now on to the second part of my dim sum extravangza (read the first part here!).We weren’t actually intending to go to Sun Sui Wah. Our original plan was to visit Go Fish since the weather was just perfect for eating halibut outdoors. However, Go Fish was closed until Wednesday, so after running out of ideas, we went to their branch on Main St.

The place was surprisingly crowded considering it was a weekday afternoon. Although SSW is usually a dim sum trolley place, they were approaching the end of lunch hour so we just ordered directly through the waiter. The menu was ha gow (蝦餃), siew mai (燒賣), cheong fun (腸粉) with shrimp, lor mai kai (糯米雞), that soup in a wonton dish that I talked about in the Kirin post, tofu pudding (豆腐花) and their house special, roasted squab!

A squab is actually a species of dove or pigeon. Marinated in their special seasoning, it reminds me of a miniature duck. The skin is light and crispy, the meat is dark like duck meat and very tender. Try it if you have the chance, it’s well worth the $14 for 4 pieces. According to the SSW website, besides being low on cholesterol, it is also believed to aid in liver and kidney functions, as well as contain anti-toxins to cleanse internal organs. I don’t know if that is true, but the taste is enough to get me to order it again.

The rest of the food was pretty average. The soup in a wonton dish was definitely poorer than Kirin, no sharks fin and the meat wasn’t as flavorful. The lor mai kai appeared to be cooked outside the lotus leaf, before being placed in it just for presentation. The tofu pudding was pretty good though, served in a bamboo container with sweet ginger syrup as accompaniment, it was a good end to the meal.

Overall the food is decent, but after eating at Kirin, it just doesn’t seem up to the mark. My uncle summed it up well. If you haven’t been to Kirin then you’ll find it good. However once you have tasted the competition then it isn’t all that great anymore.