On Sun Sui Wah Seafood Restaurant, and Realizations.

I kid you not, when I left for work yesterday morning I thought “what should I pack for lunch today?”  Then I remembered what my job is, and all at once felt very stupid and really quite pleased.

The past few days have been surreal.  Monday was spent talking my jaw off, and by the end of it I’d learned what ten hours of interviews and three layers of makeup feel like.  I had fun, and am grateful to everyone for being so kind to a rookie like me.

Then there was yesterday.  Yesterday I was given my new computer, ate my first meal in Richmond, and had a radio interview with the CBC.  I was so excited to be there, I took a photo of Ian Hanomansing’s headshot on the wall like some sort of crazed groupie.  I just couldn’t help myself.  I love Ian Hanomansing.  Then I went home, made a cup of tea, and sat down to write about food.  I didn’t last long in the chair, however, because suddenly I realized that this – my favourite routine of tea + writing – had actually become my job.  I may have cried just the teeniest bit, put on “Shake it Out” by Florence and the Machine, and danced around my room.  I may have.  There were no witnesses to confirm these events.

Several minutes later I was sufficiently shook out (thanks Florence), and returned to my desk to get down to business.

My first of 365 meals was dim sum at Sun Sui Wah Seafood Restaurant in The Golden Village.  Why?  Because one of you lovely readers suggested it, dim sum is an absolutely CLASSIC meal to have in this city, and a few folks at Tourism Richmond were willing to join me.  Friends don’t let friends dim sum alone, after all.  For anyone not sure what dim sum is, I shall explain it now, because I’ll be eating it a lot over the next twelve months.  If you’re from Richmond, please ignore this next paragraph, as explaining dim sum to you is like explaining hockey to a Canadian.

This meal is linked to the Cantonese tradition of “yum cha,” which involves drinking tea.  Dim sum eventually grew to mean a shared meal of bite-sized foods and small plates, with tea served alongside to aid in digestion.  Many of the dishes are steamed or deep-fried, and various kinds of dumplings are consistent staples.

In Richmond, countless restaurants serve dim sum and many are filled to capacity every day.  Each have their own specialty, and at Sun Sui Wah it’s whole roasted squab.  “Yes!!” I thought, “I’d LOOOOVE to try the squab!”  Then I asked someone to please tell me what squab is.

Turns out it’s pigeon, and it was squab-nificent.  The small bird arrived at our table cut neatly into quarters, golden, and glistening.  Its skin was crispy, and the spiced, dark meat was similar to duck but leaner.  I look forward to the next time I’m eating duck and can jokingly say (with crinkled nose and pursed, disapproving lips) “Hmmmm, I really wish we’d gone with the pigeon.”

I won’t go through every last dish, because then you’d have a novel to read.  But I can say I enjoyed them all, despite a few tough stalks amongst the Chinese Broccoli with Oyster Sauce.  Our servers (and at a restaurant that serves dim sum, there are many) were attentive and efficient.

It’s tough for me to give an over-arching verdict.  I’ve had dim sum before, but never in Richmond, and since this city has some of the best you can eat, I’ll have to try a lot more places in order to compare.  But for classic dim sum I really enjoyed Sun Sui Wah, and if you have a hankering for pigeon, this is your place!

For $17 per person including tip, we were full and happy.  Thanks to the ladies who joined me for my first meal; it was a delight to dine with you.

One more (completely unrelated thing) before I head out for my next meal: I’d like to take this opportunity to apologize to the rhubarb that’s been sitting sadly in my kitchen for an entire week.  If it could talk it would say “What’s the deal, LA? I’m bored,” and I’d say “The deal is, rhubarb, I’m going to use you soon and share the recipe in an upcoming blog post.”  Then it would give me the stink-eye and say “Fine.  But make it good.”

Speaking of sharing, anyone willing to dish on their favourite dim sum specialties and/or seasonal rhubarb recipes?



  1. Suzie Salmon

    I’ve dined at Sun Sui Wah before and their dim sum is sumthin’ good 😉 But my absolute flavourite dim sum is served at Kirin! If you’re on a dim sum role it’s a must try! And congrats on your new job. I love dining in Richmond but seem to always go to the same places. I look forward to some new options to try!

  2. cwid

    How I wish you had given a review of the dishes as well. That would have been useful to first time visitors. We are planning to host a dinner for 20 soon and a recent review and evaluation of Sun Sui Wah would have been very informative. For subsequent reviews, please provide more detail please.

    • Lindsay365

      Thank you so much for your feedback. I’ll do my best to find more of a balance between dish descriptions and stories. Hope you enjoy your dinner with 20!

      • cwid

        Thanks so much for writing back, Lindsay. One suggestion if I may? You might need to decide what your blog ought to be. Should it be primarily a food blog or a personal blog? What was the original mandate from Richmond Tourism? As a reader, I would be interested in your personal experience in a restaurant and your perspective of whether the experience was good or bad. It is alright not to be an expert in all of the cuisines but what is important is to do some research beforehand and then pick what to highlight in your narrative. Keep in mind that if you do not hold your readers’ interest, there are many other blogs out there who will compete for their time and attention.

  3. Karen

    Rhubarb Crisp


    5 cups chopped rhubarb
    1 cup brown sugar, firmly packed
    2/3 cup all-purpose flour
    2/3 cup quick-cooking oats
    1/2 tsp. cinnamon
    3 tbsps. butter or margarine

    Place the chopped rhubarb in an 8″ x 8″ greased baking dish.

    In a bowl, combine the brown sugar, flour, oats and cinnamon.

    Cut in the butter with a pastry blender or two knives until mixture resemble coarse crumbs.

    Sprinkle the above mixtur over the rhubarb, and pat down lightly.

    Bake at 350° F for approx. 30 minutes or until the topping is lightly browned.

    Enjoyed by some Little Myatovics the other night…. 🙂

    • Lindsay365

      Hello to the Myatovics! And thanks for this fabulous-sounding recipe, Karen:)

  4. Margaret

    Awesome, and I hope Shi-Art (Sp?) at Richmond Centre is on your list too!

    • Lindsay365

      They were sold out! I’ve heard amazing things. Perhaps I’ll have to go back just to pick up some pancakes….

  5. Joanne

    I love having dim sum at Sun Sui Wah. I hope you had their mango pancake for dessert. It kinda looks like a mini pillow. Inside it is filled with whipped cream and mango, wrapped w/ crepe like pancake but raw. It is DELICIOUS!

  6. Amanda

    Mango pancake is amazing but grab them quick otherwise they sell out!

  7. Jeremy

    Awesome article, I am definitely intrigued to see how this unfolds day to day! It is exciting! And I do appreciate the succinct nature of the post regarding all the meals, as anyone who eats at a good Dim Sum restaurant knows, there are WAY too many dishes to talk about them all!


  8. Steph

    I did not know that’s what squab was!! Looks aaaamazing!

  9. Elizabeth Davidson

    Congratulations Lindsay and a very warm welcome to Richmond. As a Richmond resident, I’m very much looking forward to reading your blog and learning more about the fabulous food offered in Richmond. A must try is the Tapenade Bistro in Steveston. The fish there is magical.

  10. AA

    Oh wow you actually went there! Glad it made you happy and full!

  11. EYWL

    This is an aweful lot of talk, but how about reviewing some dim sum dishes, of which you sampled many. Tell us about the flavours, how they were made, etc.

  12. Sarah Wex

    My favourite dim sum is always the broccoli. Is that weird? I also love those delicious taro dumplings. I’ve only had dim sum a handful of times in my life, and I have found a lot of it pretty slimy, but it looks like you’ve got a good mouth-watering variety there, friend!

    Great post! I’m excited to keep up with the blog (and remember, I have alternate Fridays off– for EATING).

  13. Steph

    I think it’s a really great idea to mention the dim sum dish that each restaurant specializes in — good job. It’d also be nice to know if they make their dim sum from scratch to order or have cart service, what their ambience is like, whether they have any other dim sum dishes of note besides the regular staples, and if they take reservations. Can’t wait to see what you eat next and congratulations on the job!

  14. Lindsay Kwasnicia

    Sounds delicious. Maybe I’ll have to be advernturous and give pigeon a try! Great article Linds!

  15. Lindsay Kwasnicia

    Annndddd maybe I’ll have to learn how to spell adventurous properly when replying to your blog posts…..

  16. Tammi

    Congratulations on your first post! Glad you went for dim sum first. I love the steamed pork buns and siu mai. Don’t worry about your posts being too long. We are here to talk food and celebrate all Richmond has to offer! The more the better. Can’t wait for your post tomorrow and the next day and the next…..

  17. Kai

    Sun Sui Wah is where I bring all my out-of-town visitor friends to dinner every time and it has never disappointed us. It’s famous for its seafood dishes. My friends from Calif like the lobster with cream sauce especially as it seems that this dish is a Vancouver specialty and nobody does lobster this way in Calif. Chinese restaurants.

  18. Jeff

    Quite disappointed with your first post. I believe your mandate is to tell us what you ate and not just where you ate. The descriptions would have been useful for someone who haven’t tried dimsum before

    We just hope you will post more details in your future posts. I suggest too for you to take notes when dining as most food bloggers do.

  19. Nancy

    The baked tapioca at Sun Sui Wah is amazing! You have to order it either as soon as you sit down or in advance (I’m not sure since I haven’t been there in a while) because it needs to be baked up fresh. There’s a delicious crispy buttery sweet topping (like that on top of Chinese pineapple buns)and creamy tapioca pudding with red bean underneath. So good!

  20. Holly

    Great first post! It was filled with personality, made me laugh, and was informative (one post in and I already learned new things about food that I had never heard of). Keep up the good work!

  21. Anne

    I’m a little disappointed because I too, was expecting more descriptions of all of the dishes and more pictures, not just the one dish. I mean sure pigeon is pretty out there if you’ve never had it before but what about all of the other dishes that you tried? I hope your next post will have more individual descriptions and a lot more pictures, people want suggestions as to what to order when they go to these restaurants.

  22. Mary

    Great first post, Lindsay and good choice to start with Dim Sum! Thanks to you, I now know what squab is – I have seen it often on menus but never knew what it was! Your description of it was tantalizing….will have to try it one day soon! Happy eating!

  23. Nicole

    Great first post Lindsey! And look at all those comments! You are going in my google reader right this second. Congratulations lady!

  24. Janice

    I have lived in Richmond most of my life and have never had dim sum! Maybe we’ll have to give it a go.
    Is that Richmond rhubarb? I just make some yummy rhubarb oatmeal muffins with the first spring rhubarb from our garden!

  25. Rere

    Hi Lindsay, I like your post!! Reading it make me so hungry at this time LOL! I’ve been to Sun Sui Wah once but not for dim sum. From your description, they seems to have pretty good roasted squab, I will definitely go there and try! One suggestion for you here: maybe you can take more pictures of the delicious food you had and write a caption below it. I believe that would be more informative to all the readers. I think sometimes a picture worth thousands words to a foodie ;D looking forward to your post tomorrow!

  26. Tom Jones

    I, too, thought the review would be a bit more detailed regarding the food. I am also wondering if you will get a chance to comment on the cleanliness of the restaurants, are you able to look into the kitchens at all? My experience with most Asian restaurants in Richmond is the dining areas are normally kept fairly clean (lot’s of exceptions) but if you were to go behind the closed doors of the kitchen, many places leave a lot to be desired and most people would not consider eating at a place with a filthy kitchen. I also wonder about pest problems, as the local papers seem to report a different restaurant being closed down for various infestations rather frequently, do you have access to any of that type of information?

    • joey

      Really?? The Richmond 365 Food blogger is not a kitchen inspector. Leave that to the health inspectors – its their job.

      • GS

        Hi Joey,
        What food inspectors?
        The City has cut the budget for food inspection by 1/2 last year.

  27. Jen

    Good choice of restaurant! Like many before has mentioned, I think the readers are expecting more pictures and more descriptions. You’ll have plenty of time to improve!

  28. GP

    My suggestion aside for more food pictures and descriptions is to use the right tag for your posts. Do not lump all the Chinese food you will eat as just Chinese. There are more than 10 subcategories of Chinese foods in Richmond. IE, Dimsum, Cantonese, Taiwanese, etc.

  29. Rosa

    This has been our favourite rhubarb recipe this spring.
    Congrats on your new job. I envy you! Just the eating part, not the writing part….that is hard!

  30. GS

    Sun Sui Wah is so overrated.
    My favorite Chinese restaurant is Danny’s Wuntun House in the Ironwood Mall.
    The MSG Chicken Wonton Soup is out of this world.

  31. NancyLee

    Way to go, Lindsay! Dim sum on your first day? Can’t get better than that. That pigeon just brought me back to memory lane when I used to live in HK. I might have eaten it in different ways at least once a week for half of my 4 yrs living there; home cooked by this elderly Chinese gent. It’s making me hungry thinking about it… I can understand that first post can be challenging with not much to compare it with, i.e. dim sum in 1 restaurant. I’m sure it will come along once you learn more about Richmond. I read the comments here and some of them are not for a soft heart like me. Like I mentioned before, enjoy it, and a lot of us are here with you throughout the journey. We appreciate what you do and we’re looking forward to your own experience everyday!

  32. Vicki

    Congratulations on getting this dream job! I was hoping they would choose you as I find your writing very clever and funny. I can see from the picture that you ordered some popular dimsum dishes (ha gow, sui mai, sticky rice wrap, rice rolls, juicy dumplings, egg tarts). I tend to like anything with shrimp! Very impressed that you tried the sqab! If you’re feeling adventurous, try the chicken feet and stewed tripe and tendon next time. Looking forward to tomorrow’s post!

  33. Leane

    Thanks for your first blog. As a Richmond resident I am looking forward to more. As for dim sum, some of my favourites are BBQ pork in puff pastry, har gow/steamed shrimp dumplings, spring rolls with Worcestershire sauce, egg tarts, and sesame balls with red bean paste. Recommendations of dishes, and photos would be great.

  34. Cindy

    I remember my first day on many a job, full of anticipation and some nerves. I think you made a fabulous start. I get a good sense of who you are and enjoy the stories and the humor. You will find a balance that works and have already developed a great readership. Enjoy the ride and congratulations!

  35. jan | poppytalk

    Take no mind to these folks complaining – I think they’re secretly jealous it’s not their job. Enjoy!

    And I saw a pretty rhubarb recipe over at Everybody Likes Sandwiches today – http://everybodylikessandwiches.com/2012/05/tart-bars-rhubarb-cranberry-crumb-bars-a-little-road-trip-help/

    The rhubarb even has cute googley ball eyes on them!

    • Tom Jones

      Thank you for the health department link Linda. It was quite an eye opener going through all the reports of some of my favourite restaurants in Richmond and Vancouver.
      I do realize that it is not Lindsay’s job to inspect the kitchen, but an observational report of the cleanliness of a place does make an impact to a lot of people when they are deciding on a new restaurant to visit, along with the quality of food, cost and service.
      How many people would choose Sun Sui Wah after reading this report from their health department inspection in March of this year:

      “Inadequate Insect/Rodent Control

      Two dead cockroaches observed in the tea bar area. Most recent pest control service in March indicated cockroaches found.

      Ensure all areas contaminated by cockroaches are properly cleaned and sanitized with bleach solution (1 oz. bleach to 1 gallon water) as part of integrated pest management.”

  36. Linda

    Hi Lindsay…

    Loved your first post, loved your stories!! While many have suggested “dish descriptions/reviews”,I for one don’t really care to read a dish by dish,forkful by forkful commentary ….yawn…..a highlight yes. A recommendation definately, or perhaps there is a special “story” behind the restaurant or owner. And I’m sure you do carry some form of “notebook”. I love your style! Looking forward to your future posts!

    Inspection reports on restaurants can be reviewed on the Vancouver Coastal Health Authority web site @ http://www.foodinspectionweb.vcha.ca

  37. Huong Nguyen

    Welcome the First Lady of 365DaysOfDining!

    I have lived in Richmond for almost 26 years. Because my culinary skills are devastatingly lacking (I specialize in instant noodles) I have taken to dining out as a survival skill. If you ever need a local side kick to navigate all the gastronmic dark back alleys with I am your woman!

  38. GS

    Hi Lindsay,
    Great blog!
    Just a piece of advice:
    Chinese broccoli is a misnomer. It does not look and taste like broccoli.
    The Chinese name is Gai-LAN.
    Also, make sure you understand that there’s no such thing as a Chinese Cuisine. All regions have completely different flavors and ingredients.
    Most Caucasians are used to the sweet and sour flavors of the Cantonese (Hongkong) region, but the cuisine i.e. of Sichuan is much more spicy.
    Good luck.

    • Lindsay365

      Thanks GS! I’m learning so much already. I appreciate it hugely!

  39. Scott Johnson

    Lindsay, congrats on first day. Looking forward to the year. The feedback and interest generated looks great. I for one am interested in the stories not just the food descriptions. Also looking forward to discussing FATM with you also. 

  40. JRL

    The introduction and a bit of history of the cuisine was a nice touch. My only qualm is that in future postings, please do a more comprehensive review of all the food that you order. This includes objective things like the description of the actual dish and your subjective opinions on the ambiance, price, and taste. Thank you.

  41. Kai

    Anyone else find it highly amusing that the topic of rhubarb is getting more attention than the actual blog post about Sun Sui Wah?

    You need to look up food blogs and see how they’re really done. This first post is extremely disappointing and your photographs of the food leave a lot to be desired.

    • the butcher

      Please, show us your blog and show us how it’s done. I think this first post is a great start to what will be an excellent food blog.

    • Lifelongrichmondite

      You need to look up douche bags, and realize you are one of the greatest in the world.

  42. EYWL

    For somebody who is supposedly ‘food literate’, to not know much about a major cuisine in the world such as Chinese, is pretty ignorant, especially when the reviews are going to be in Richmond restaurants, most of which are going to be Asian, and many Chinese. They picked the wrong person to blog about Richmond food. Lindsay may be able to talk about everything and anything in her blog but she doesn’t review food much. This first review makes you question her background.

  43. GP

    Im sorry if I will sound overly critical. I understand that this is only your first post. But keeping in mind that Tourism Richmond picked you out of over 1500 applicants and over some well seasoned food bloggers, we have some degree of expectations. This first post did not really impress us.

    IMHO your foremost mandate is to eat in a restaurant everyday and describe what you ate, documenting it with pictures and videos. This did not really happen with your first post. Out of the eight dishes you ordered, you only talked about one dish, with only 4 pictures taken. This is really very amateurish.

    Personal insights are ok but again the main focus should be the food and the restaurant. And what is with the rhubarb piece? That’s really out of place and should be posted in your personal blog.

    I suggest you review the blogs of some of the finalists, in particular Follow Me Foodie and Ed Eats. This will give you some ideas of what a restaurant and food blog should look like.

    I’m still hoping to see great things in your next 364 posts.

  44. KimHo

    I might be overlooking the obvious, but the opinions so far have been between “Lindsay, yeah!” and… Well, it seems it has not been at par to some expectations. However, what everybody should keep in mind is:

    1) It has been her first day. Let her know what you guys would like rather than complain. Yes, I would have certainly preferred a better narrative. Yes, I would have preferred better pictures (specially considering an SLR was used. Time to invest in an external flash or some quick digital photography course?). But, hey, say it. Preferably in a “nice” way.
    2) Comparing it to other bloggers is a moot point. Lindsay is Lindsay and she has her own style. There is a reason why she was selected.
    3) Likewise, have you considered that probably the target audience is NOT Vancouverites but people from other parts of the country/world? If you are from Vancouver, you should have an idea of what to expect from Richmond. If not, hey, no harm here! At the same time, who knows, she might end up checking non-Chinese restaurants in Richmond you guys aren’t aware of or cuisines in Richmond you aren’t aware of. (Remember, there are another ~400 restaurants in Richmond!).
    4) The fact Lindsay is NOT as aware of Chinese cuisine (and its different iterations) might be a blessing in disguise. As mentioned above, if you are aware of what is in Richmond, it will make no difference to you; however, for the uninitiated, probably that’s what they are expecting. (In fact, I have observed that at times even some Chinese born/raised people get it wrong when it comes to Chinese food. So, don’t let that cloud you!).
    5) At the same time, she might be literate in other cuisines. I am curious of what she will say when it comes to Italian food…

    Finally, if you live in Vancouver/Richmond, there are always the other food blogs.

    As for myself, Lindsay wasn’t my preferred selection but, hey, you guys didn’t vote (or convinced enough people to vote) for your favourite blogger. If you weren’t behind your candidate (and you know there were a lot of other candidates), you can’t complain now!

    • GS

      Who are the other 400 restaurants?
      McDonalds, Boston Pizza, Tim Horton’s?

      • KimHo

        Felico’s, Tandoori Kona, Jang Mo Jib, Ninkazu, Pajo’s, etc. etc. etc. Just look around and you will find them. Sure, some of them are run by Chinese but they are not a Chinese food.

        • GS

          I’m curious why you’d recommend Pajo’s.
          Sure they have great locations, when the weather is nice.
          But the Fish and Chips are greasy and worst of all, they use salmon.
          In Britain, home of Fish and Chips, they use Haddock and it makes a huge difference In taste and texture.

          • KimHo

            Your question was non-Chinese restaurants in Richmond, not restaurants I will recommend. But, to answer your question about fish and chips, I don’t like the British way of frying fish (i.e., filets which are battered and then fried). If I had my way, I would stuff a 20 cm to 25 cm fish with herbs (ngo gai, probably some Thai basil), dust it with flour and then fry it until done. But, then again, different strokes for different folks.

  45. GP

    This is really sad. Richmond has a worldwide reputation as having the best Chinese food outside of China. It is actually a big selling point of Richmond. Isn’t it the purpose of this blog, to promote the excellent Chinese cuisine of Richmond? Don’t tell me no cause the other cuisines found in Richmond is nowhere near world class. And yet, the powers that be at Tourism Richmond picked a newbie to the Chinese cuisine to do this job. How can you expect her to provide expert opinion on it. What a shame. It is a lost opportunity and just a waste of money.

    • Lifelongrichmondite

      Don’t be such a rude d-bag.

  46. 52 Scoops

    Lindsay, I have a magnificent recipe for Rhubarb and Ginger Ice Cream: http://52scoops.com/2012/06/08/rhubarb-ginger-ice-cream-13/

    • Lindsay365

      Glorious! I can’t wait to try this. Thanks:)

  47. Ash

    I enjoyed your first blog post (read after the 2nd…) on dim sum. I’ve had dim sum many many times but never have tried squab either. I think after you try a few more places for dim sum you will be able to speak to specific dishes as you will have more of a comparison and will know when you try one that is particularly amazing somewhere. I love eating, and I’m excited to follow your blog and add many new restaurants to my “to do” list 🙂 Good luck!

  48. Nancy

    Wow, people are super harsh and critical. Lindsay, don’t take too much of it to heart. I think it’s good they picked someone who isn’t that familiar with Asian cuisine. You’ll provide a fresh perspective and be honest with what you taste, like and dislike. The whole point of this blog is to introduce people to the many restaurants in Richmond that they don’t regularly eat at. I don’t want someone who already thinks they’re an “expert” to be patronizing me about their knowledge. Keep up the good work!

    • the butcher

      I totally agree! It’s tourism Richmond backing this, maybe, just maybe they wanted someone who hadn’t grown up with the cuisine, and could help introduce new people to the city and the food! Keep up the good work Lindsay!!

  49. L

    @GP I think you’ve misunderstood the intent of Tourism Richmond. Completely. I don’t think they are trying to market Richmond’s Asian food to it’s Asian population but instead to others, near and far, who may be less familiar with what Richmond has to offer. I think a “newbie to the Chinese cuisine” has a lot of insight to provide in this case and can identify with a larger audience.

    I personally know little about Asian cuisine and on my many trips into Vancouver have NEVER considered eating out in Richmond. Now this champaign has caught my eye and I am truly interested to see what Richmond has to offer. I think constructive feedback is always beneficial but in your case your comment was overtly negative and really disappointing to read.

  50. Timothy Bissky

    Congratulations on your first blog, only 364 to go. You may not be recognized at first, for a few days or so but I am sure that soon the wait staff and/or owner/managers will recognize you and that may change the speed/attentiveness of service and/or quality/quantity of the food you will receive. Perhaps a disguise would be in order.

  51. Allieren

    I love Ian Hanomansing too! I believe the first time I heard my mom swoon over a celebrity, it was Ian “Handsomemanthing”. Can’t blame her can we!

  52. Liesa Billings

    You know, it is a real shame people are so quick to judge, compare or belittle. Let Lindsey find her stride, keep the negative comments to yourself and consider peoples feelings as the negative tones of your posts make us as a food community look bad, globally! Support each other.

    I love dim sum Lindsey, thanks for reminding me it’s time to hit Sun Sui Wah again with friends, very soon!

  53. 3rdRock

    I’ve eaten dimsum growing up. I still squirm at roast/deep-fried squab, LOL. We kept doves as pets when I was young.
    The other dishes are pretty standard. Do restaurants order them from wholesale dimsum suppliers and prepare only their signature dishes inhouse?

Comments are closed.