Chef Tony

"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

"Hailed as one of the best Chinese and dim sum restaurants in Vancouver, Chef Tony has two locations in the San Gabriel Valley: one in Pasadena and another in Arcadia. Chef He, who is behind the concept, is no stranger to the dining scene stateside, having opened another beloved restaurant on this list: Sea Harbour, in 2002. At Chef Tony’s, dim sum dishes are not served on carts, but made to order and frequently topped with touches of gold leaf and truffle. While the classics are all available with chef He’s elevated twist, there are la carte dishes not included on the dim sum menu. Some unique dim sum offerings include pan-fried shrimp and pork pandan buns, edible gold and black shrimp har gow, lava egg custard buns, baked milk buns, and deep-fried durian pastries. The Pasadena location also offers a variety of alcoholic cocktails, wines, and Chinese spirits on the menu." - Kristie Hang

"Chef Tony, with locations in Arcadia and Monterey Park, offers reliable dim sum. Highlights include char siu pork, fresh shrimp rice rolls, and truffle-topped siu mai. The rice noodle casserole with eggplant and savory minced pork sauce is a must-try, and for dessert, options include French-style baked barbecue pork buns and deep-fried durian pastries." - Eater Staff

"Tony He’s most streamlined dim sum and evening Cantonese restaurant which comes from Vancouver has expanded from Arcadia over to a shiny new location on the ground floor of the spacious Courtyard by Marriott hotel in Monterey Park. Though dim sum offerings are best available during the day, a few popular dishes remain in the evenings, like har gow and shu mai. Once the sun goes down, it’s best to order Cantonese seafood favorites like salt pepper shrimp." - Eater Staff, Matthew Kang

"Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Among the restaurant’s popular offerings are squid ink shrimp dumplings, sticky rice balls with lava-salted egg yolk, baked milk buns, deep-fried durian pastries, steamed lava-salted egg yolk buns, egg custard tarts with milk, sticky rice balls stuffed with lava salted egg yolk, and coconut pudding shaped like bunnies." - Kristie Hang