There were so many delicious, pretty dim sum, it's hard to name them all. They included har gow (nice and shrimpy, like the kind at Kam Fook in Sydney), butterfly dumplings (the skin was tinted pink), mini abalone with fun and cucumbers in a light peanut sauce, and a petite bowl of shrimp mousse balls -- the delicious broth contained shark's fin and dao mew (bean stalk). We also enjoyed the juicy shrimp/scallop/pork siu mai topped with a large piece of fresh scallop.

Lai Wah Heen, Metropolitan Hotel, 118 Chestnut Street (at Dundas Street), 2nd floor, Toronto (416) 977-9899