Dim Sum at Spicy Court Chinese
During a recent visit to Sun Sui Wah we decided to start a gluttonous run through the vastness of Vancouver’s top Dim Sum spots. Next stop…Spicy Court Chinese on Cambie at 41st.
Upon arrival, it was obvious that street parking nearby wasn’t gonna happen. That meant only one thing…scary underground parking. Having read about Spicy Court’s parkade, I got a tinge nervous. A parkade four levels deep with tiny stalls and no exit…yikes!
Spicy Court’s spots are on the third level down. Being Sunday at peak hours, this is a ridiculous situation. With the upper two levels completely empty, Spicy’s spots are near fully packed. Can’t y’all work something out?
Funny. It was much easier getting out than getting back in some twenty or so dishes later.
As with Sun Sui Wah, we arrived on an early Sunday afternoon, absolutely famished. Even worse, Benzie and I had to wait for a couple of stragglers. Being somewhat polite diners, we held off ordering for fifteen minutes. When they still hadn’t shown up, we chucked the politeness out the door and started ordering like it was a death row meal. As the first plate arrived, so did the other half of our crew.
Before the dishes arrived we were sure to grab a saucer of Spicy Court’s fermented bean chili paste. This has a nice, dense flavour with a mighty kick. Perfect for virtually any dish. Especially this one:
Dim Sum at Sun Sui Wah
I love Dim Sum. It’s the perfect way to gather a gang of good folk and sample a wide range of snack-sized plates. There is a catch, however. Much like grocery shopping, if you do it on an empty stomach, you may buy too much. With four empty stomachs, it’s inevitable.
Sun Sui Wah is amongst the vanguard of Vancouver Dim Sum restaurants. If not the best, it is certainly one of the most popular. On a Sunday afternoon the place is teeming with several hundred diners and a small army of servers.
Upon entering the room I was stunned at the sheer size of it and the vast amount of people. Luckily, one of my friends keeps his head shaved so it wasn’t a problem finding our table. Gotta say, so far that’s the best reason for keeping a clean melon that I’ve come across.
Along with a colorful, pictorial version, there is also a menu checklist.
With no time given for pleasantries or excess chit-chat, the list was attacked with abandon. I got me some serious, very hungry foodies here.
First up, one of my all-time faves, Wu Gok (Taro Dumplings).
The Friday Lunch 
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