Chi Dim Sum is a restaurant for all-day dim sum and a huge hodgepodge of Chinese staples. 

Self check-off lists and brusque service are not part of the dim sum experience. 

The spacious restaurant is definitely going for a more elevated vibe, where you can dine on hargow while sipping on cockails, maybe on the patio.

While the menu is as expansive as most other Chinese restaurants—options range from BBQ's skewers to curries to baos— the dim sum portion is a more limited, curated version of what the owners personally like to eat. 

Baskets of thick-skinned xiao long bao, sticky rice wrapped in lotus leaves, and chicken dumplings are nearly twice as expensive as tea houses in, say, Scarborough, ranging up to $8 a plate.

But if you're trying to eat dim sum at all hours of the day, and without your orders getting lost in translation, the extra cost might be worth it. 

Big juicy pieces of siu mai ($6) are actually made with minced chicken instead of the usual pork and shrimp. 

Also in the dim sum menu are hand-sized baos at $4.50 each, stuffed with crispy beef, General Tao chicken, or pulled pork. 

The crispy chive pockets are a personal favourite. 

Coming from the grill are skewers of chicken, beef, or lamb meat ($8 for 3 skewers). There's also lamb, okra, and a slew of seafood options.

Laksa noodle soup ($15) brings a Malaysian flare to the menu with a coconut curry broth, chicken, jumbo shrimp and rice noodles. 

The chicken green curry ($13.95) might be my favourite dish. 

Classic Peking duck, cut table-side, costs $52.

Your order will come with a basket of crepes, to wrap your sliced duck up with scallions, cucumber, and hoisin sauce to taste. It also comes with a lettuce wrap dish, with more duck meat minced up. 

A decadent shrimp in lobster sauce dish ($18) is served in a skillet, and comes with jumbo shrimps, egg sauce, minced chicken and soy sauce. 

The Mangotini ($13), made with vodka, peach and mango liquers, is a surprisingly good way to wash down a huge meal of Chinese eats.