"What To Order: Sticky Rice Balls With Salted Egg Yolk, French-Style Baked Pork Bun, Wok-Fried Radish Cake With XO Sauce We’ll admit it right off the bat—Chef Tony isn’t for everyone. Run by the same chef as Sea Harbour, this spinoff concept is basically a streamlined, slightly modernized version of that Rosemead institution with more casual service, smaller tables, and shorter wait times. And though the dim sum isn’t any cheaper, they do prepare Sea Harbour staples like truffle-topped siu mai and the French-style baked pork bun that are just as spectacular, along with some exclusive dishes like mummy-wrapped fried prawns with Thai-style chili sauce. So if you’re not down to wait at Sea Harbour, or you just want a paired-down dim sum meal that’s a little easier to pop into for a weekday lunch, heading to Chef Tony makes sense. FYI: though there are locations in Pasadena and Arcadia, the latter tends to be much more consistent." - garrett snyder, brant cox, fiona chandra, sylvio martins
