Chef Tony Seafood Restaurant (in Richmond) represents “third-wave dim sum” in an ever-changing metropolitan Vancouver area. It is amongst the best and most popular of all dim sum / Cantonese restaurants in North America. Interesting fact: The restaurant’s namesake, Chef Tony He, was the original chef who opened Sea Harbour in Rosemead!
Luckily, we reserved a table waaaay ahead of opening time… Fortune smiles on the prepared!
Beautiful bone porcelainware, complete with tea candles stations to keep our Pu’erh, Jasmine, and Iron Goddess teas nice and warm!
Geoduck clam congee (rice porridge) in seafood broth, with ginger slivers, scallion and fried cruller bits… So gentle and satisfying.
Fried cruller… Fresh and piping hot! Super nice when eaten with the congee.
Marinated duck with brine… Served chilled, this was a great way to experience the density of the meat.
Sticky rice tamales with lap cheong sausage, braised chicken, mushroom & duck egg yolk, wrapped and steamed in lotus leaf… Let’s open this up…
Oh, what an incredible aroma! So fragrant! And the taste was startlingly wonderful! All the pieces of the puzzle were in perfect balance.
Creamy chicken noodle soup with cabbage & mustard greens… This broth was a bit too creamy for our liking, but the chicken pieces in the soup were very tender. The noodles were a bit too overcooked as well.
Deep fried taro & baby abalone dumplings… SO great. The abalone’s gorgeous texture really contrasted well with the flaky, yet earthy taste of the fried taro!
Shrimp & matsutake mushroom har gow… This was no ordinary har gow! The presence of the matsutake elevates this dish to a new level of umami. British Columbia is a wonderful area in which to sample the rich tastes of the matsutake mushroom.
Steamed char siu bao… Expertly prepared, and always a crowd favorite!
Rice pastry with shrimp & egg white paste in fried cruller, served with abalone sauce… Taste buds are in wonderland with this dish!
Lightly fried rice with taro, preserved meats, braised pork ribs, sausage & vegetables, served with oyster sauce… Terrific.
Stir-fried chow fun (rice noodles) with matsutake, Chinese broccolini & tender beef shoulder… Fantastic! This is yet another superb way to enjoy the matsutake mushroom.
Steamed seasonal assorted local mushroom & chicken soup dumplings… This was, without a doubt, a highlight of our meal!
Now, onto the sweets!!!
Ivory steamed bun with golden sweet runny egg yolk custard…
There’s liquid gold inside - So sweet and good!
Fried taro & pumpkin cake… The char from the grill lends an exquisite, smoky character to this very interesting cake!
Chef Tony’s signature dan taat (egg custard tarts)… Prepared delicately using only egg whites, this dessert alone was worth the price of admission!
Pan-fried ginger soft cake… Sublime. This was unlike anything I’ve eaten before - Slightly sweet, but infused with hint of ginger and with just a bit of outside searing. This cooking is light-years ahead of most other dim sum and yumcha places in North America.
Baked durian paste pastry… Flaky, and stuffed with a tropical custard and small bits of fresh durian inside, these bites will make almost any skeptic of durian into a fan!
King crab… This guy beckons you to join him at Chef Tony for dinner!
Geoduck clams… Live, in the holding tanks.
By the time we left, the hungry throngs had assembled… What a great dim sum experience!
Chef Tony Seafood Restaurant
101-4600 No. 3 Rd.
Richmond, BC V6X 2C2