My family went for dim sum at Sun Sui Wah on Saturday to celebrate my younger brother's birthday. The food there is really good, but I really just enjoy sampling many different morsels of food and each is a work of art. My favourites were the poached geoduck congee, soy sauce braised quail, and two more dishes that I'll have to describe because I don't know what they are called. One was a deep fried sesame ball...it was a 2mm thick pastry shell about the size of a tennis ball, perfectly round, hollow and rolled in sesame seeds. Surely, it is made of a batter, and the expanding hot gases inside make it round and hollow, but it must be an art form to make them. The second was a round of deep fried egg tofu topped with a ball of minced prawn. The tofu was velvety soft, with the lightest crispy skin.