Andrew and I picked up dim sum from Chu Shing. We had just missed the bus when we left the restaurant, so we just walked over to Lucy and Jimmy's apartment near Elgin. The sunny and cool breeze made the walk very enjoyable.
Lucy put together some boxes for a makeshift table, since they didn't have a coffee or dining table at the time. It didn't really matter to us. We unpacked the containers like it was Christmas.
Deep-fried shrimp balls with a sweet and sour sauce. There was also baked BBQ pork buns, steamed shrimp siu mai, beef tendon, lo mai gai, and ginger tripe.
Everything was still hot when we began to eat. The shrimp balls were bouncy and juicy. I really like how Chu Shing mixes in green onions. The beef tendon was very tender and full of flavour.
We had rice noodles with beef and, for dessert, two egg tarts.
Lunch was heartburning-ly delicious!