"We’ll admit it right off the bat—Chef Tony isn’t for everyone. Run by the same chef as , 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 shu 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 experience that’s a little easier to pop into for a weekday lunch, heading to Chef Tony makes sense." - Garrett Snyder
Chef Tony Dim Sum
