POKE ME IN THE EYE WITH A CHOPSTICK >>>

Chinese brunch may be the best brunch of all, at least that's what goes through my mind every time I visit Kirin Seafood Restaurant in downtown Vancouver, B.C. Hell, there's another 25 dim sum joints up there with carts full of baskets and bowls, all steamy and smelly and packed with surprises.

Pulling the cord from chest once again: There isn't dim sum in the South Sound. Right? Please tell me I'm wrong.

Therefore, I'll be front and center when Naomi Kakiuchi leads a dim sum class Wednesday, Feb. 3 at the Bayview School of Cooking. She'll show the crowd how to roll, wrap, pan fry and steam sesame balls, hum bow, vegetable spring rolls and sui mai.

Torture, really. I'll sip her Cantonese tea, sample the delicacies, and then it's back to the frustration.  

[Bayview School of Cooking, Wednesday, Feb. 3, 6-8:30 p.m., $50, 516 W. Fourth Ave., Olympia, 360.754.1446]