Ho Yummy

Jenkins and I went to Sun Sui Wah in Richmond the other day with my family for a dim sum brunch. I am a total sucker for dim sum and almost never turn down an invite to dim sum. Sun Sui Wah is pretty popular for dim sum so we went at 11am to avoid the lunch rush.

Unlike some of the more old-fashioned dim sum places, at Sun Sui Wah, you order what you want on a sheet and it gets freshly made and then brought to your table. Occasionally, the kitchen will bring out “specials” that are carried out on trays and you can order from those as well.

We started with the deep fried wonton, which came with a tangy plum dipping sauce.

I’m not sure what these are called in English but in Chinese, they are called “ham sur gok”. Basically, they are packets of pork and mushrooms wrapped in a chewy glutinous dough and then deep fried. The crunchy outside contrasts nicely with the chewy interior.

We also had some congee (rice porridge). This one had dried fish, green onions, and crunchy deep fried wonton skins on top. It was a nice departure from the deep fried dishes we had had thus far.

We also had some steamed pork and mushroom wrapped in bean curd and sticky rice packets. I took pictures of these, but unfortunately, they turned out to be very blurry. But the dishes themselves are worth trying.

Then we had some steamed pork ribs with a little bit of black bean sauce. The pork was very juicy and would have gone nicely with some rice.

We also had pan-fried soy sauce rice noodle rolls. This is one of my favourite dishes and I like to generously dip it in the accompanying hoi sin and sesame sauces.

The steamed shrimp rice noodle rolls were also good. These came with a slightly sweet soy sauce for dipping.

We also ordered some shrimp and scallop dumplings…a slight twist on the usual har gow that is very popular with most dim sum goers. The pieces of shrimp were nice and big and the scallops were a nice addition.

At this point, we decided it would be nice to order some noodles to help fill us up. The first noodle dish to come was the house special noodles. The egg noodles were fried and on top was poured a oyster sauce-based sauce with veggies, scallops, squid, bbq pork, and chicken. It sounds like an eclectic mix of toppings but went great with the crunchy noodles.

The Singapore fried noodles were curried rice vermicelli noodles with bbq pork, shrimp, peppers, and bean sprouts. The noodles were not oily at all and were slightly al dente.

Finally, it was time for dessert. We ordered the tapioca pudding, which is one of my favourite desserts. Tapioca pearls are mixed with some coconut milk and red bean paste in the base. Over this is a crunchy cookie topping. The contrast between the creamy and crunchy is fantastic.

We also had another fan favourite for dessert…the mango pudding. You can also opt to have some extra evaporated milk drizzled on top, which makes for a nice and creamy dessert. The mango went great with the milk and was a refreshing and tasty end to the meal.

Details:
102-4920 No. 3 Rd, Richmond
Tel: 604-273-8208

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Price: $$