Little did I know, the Chinese food served within the massive concrete-walled restaurant is rumoured to be some of the best in town. The spacious, well-lit interior was comfortable and clean, and my server was confident with his recommendations.
Sun Sui Wah makes all of its food in-house, which might explain my extensive wait for lunch.
Twenty five minutes later, my first small dish arrived: three steaming Mini Sticky Rice Purses boasting a bold leafy smell. The moist sticky rice contained a gelatinous chicken and sausage filled centre.
The Pan Fried Shrimp and Chive Dumplings were a favourite. Their perfectly golden, slightly translucent skin broke easily to expose a fresh, moist mixture of plump shrimp and imitation crab.
Mango Pan Cakes are a must-order for their incredible angora-like texture alone. One bite will expose ripe mango enveloped in whipped cream.
Sun Sui Wah
3888 Main St.
This article was written for Metro Newspaper by contributing food columnist, Erin Ireland.