Chef Tony Seafood Restaurant

Richmond BC has many good dim sum restaurants. But Chef Tony is one of the best we tried so far. All 8 dishes were very tasty, and I applause their effort in introducing traditional dim sum dishes with fusion/modern cooking. They fuse black truffles in many of the dishes, such as in siu mai here. The lava buns are soft and flavorful. Turnip cake cubes taste better than the traditional one. Turnip pastry was so hot that it almost burned my tongue, but I like it hot. Scallop dumpling with black squid wraps are my family's favorite. We sat in lobby on a rainy Sunday with reservation. As one can imagine, there were lots of customers and a bit noisy. Three of us ordered 8 dishes and the bill came out just under $100 before tips, which is reasonable once you are accustomed to Vancouver's prices. Overall we are very satisfied and will be back for sure.

The pan- fried vermicelli with pork cheek & preserved cabbage was delicious, but the pork cheek was not that part of meat, the texture was different. Use fish eyes instead of pearls. 😔

High quality of all the dim sum. I had the chicken wing stuffed with sticky rice. But it was too salty, but missing the savories of all the ingredients.. And the fish in the steam rice roll was over marinated and too salty. The "Ha Gao" shrimp dumpling and " Shiu Mai" with truffles are the best. Service was very good. So it's still recommended and worth to go again.

My fav dim sum spot in Richmond! My fav are the egg yolk buns, egg white tart, bbq buns both baked and steamed. And the lobster! Truffle shu mai was interesting. The duck was okay. I got the turnip radish cake cubes vs the traditional one by mistake and which I got the original. Also got the rice noodle shrimp on accident without the Chinese doughnut.

Best dim sum in Vancouver. They had fresh shrimp, a must have. I was able to eat here twice during my visit to Vancouver and both times were excellent. Lots of truffle infused dishes. Notable are the shrimp dumplings and the truffle chicken which is served cold. Squid ink truffle shrimp dumplings are amazing. Even the regular shrimp dumplings have a truffle taste. They also offer the Tim Ho Wan pork buns which are pretty good. Their egg tart is the best I’ve ever had. So delicate and not eggy. If you want the best dim sum in Vancouver this is the place. They have quite a few private rooms. Wish I had a chance to try them for dinner. Highly recommend this place!

We came to Chef Tony's for dim sum. The food was very tasty. All dim sum we ordered was good except for the green chive dumpling. Chicken feet, spare ribs, lava cake, shrimp Dumplings, egg white tarts, and truffle shumai. I would recommend this place.

Great dim sum and friendly staff Truffle dumpling was good and they have 5 pcs per serving They have some innovative dim sum on menu like Foir Gras dumpling or deep fried frog leg We didn’t dare to try but really appreciate their effort in creating new dishes Sitting a bit tight Free 90 mins to 180 mins parking available

Tried two times, food is fair, price 15-20% higher than others, service is quite bad especially the reception called "Anna"

Got there 10 minutes before opening incase it got busy. It did get busy quick, but no one was waiting when we finished about 1hr later. Service was fast and waiters were polite. Salted egg yolk bun - This was pretty standard fare now adays. Sweet salty, creamy delicious. Similar to what you can get in Toronto. Black truffle siumai - A bit overtop imo. Truffle felt excessive and also underwhelming. Would rather just get a regular siumai. Also definitely a lower pork - shrimp ratio, not complaining, just noting the fact. Milky egg tarts - Flaky crust, tarts came out warm. BBQ pork bun - Baked chasiu bao, really hard to find now adays. Came out warm and was delicious. Came out coated with an extra honey glaze ontop. Great to try, but not sure if it beats out Toronto dimsum. The prices are higher for sure, so probably will not come back to this place. Will need to try other vancouver dimsum to compare.

I wasn't a fan of the truffle theme that was shared across several of the classic dim sum dishes, such as the siu mai and har gow. It overwhelmed the dish and tasted like truffle oil with dim sum texture, and the flavor lingered in my mouth well past its welcome (read: hours later). The lava bun was as good as any, and very beautiful. Overall, I thought the dim sum wasn't any better than other dim sum I've had and I felt the truffle addition detracted from the food. There was a queue upon arriving for lunch and the line was rather chaotic. True to an authentic Chinese restaurant, you have to make sure the host records your name and you keep checking in with them. There's limited seating in the waiting area and the surrounding shops in this lot don't have much to offer, so be prepared to lend your phone to any kids in your group.

The service here really sucks!! They said that you need to call in to reserve a table but you still have to wait when you show up for your reservation. On top of this, after we ordered on the paper menu, the server came up to us telling us that they LOST our order and we need to re-order it again. I triple confirmed with the server who said yes I need to re-order it. So then I submitted a second paper order, but then they Messed up the order where they added a wrong item and forgot to include one item I ordered even though everything is checked correctly on the menu. When I inquired them about this, they blamed on me saying that why I ordered it twice. I told them that I didn't, and one of the servers told us they lost the menu. The service here is absolutely terrible and definitely super short staffed. There's pretty much no service involved. The staff they hired are super busy turning over tables and very rude when you ask them a question. They totally ignored us when we asked for chili oil to 2 different people, had to ask a 3rd person to get the chili oil. Food is average compared to the other dim sum places in the area. There are so many other better choices which doesn't make you mad leaving a restaurant. Would NOT come back.

Visited on a Sunday afternoon for dim sum, and it was a pleasant experience! Food: We tried the lobster over egg fried rice, and it was delicious with fluffy eggs. Each dim sum dish was beautifully presented and full of flavor. Love them! Interior: The restaurant has a beautifully decorated interior and clean with comfortable seating that adds to the experience. Customer Service: The staff greeted us warmly and checked in frequently. Since it's Richmond BC, Cantonese is primarily spoken, which adds authenticity to the experience. Overall, we had an enjoyable meal and will definitely be returning!

We got treated to a dinner at Chef Tony. There were multiple courses. Food was decent but honestly, we were expecting more from this place considering the rave reviews we've heard about it over the years. Two of the dishes were ordered were supposed to have truffle in them but we didn't taste any truffle flavor in it. We tried some food from the Chef Tony food stall at the food court in Metrotown a few years ago. There was actually more truffle flavor from that food than from these dishes that we had at the actual Chef Tony restaurant in Richmond. Kinda sad. Lobster and fish were quite good. Not outstanding but good enough to be called good. Don't think we need to come here again.

I would give this place 0 star if I could. When my family and I first got seated we didn't really feel welcomed as if it was a hassle to serve us I get that they're busy so I just kind of disregard it at first. The staff didn't really check up on us either only when they're bringing the food out that's when we could get a hold of them to ask for extra napkins and water, so we were all just sitting ducks at our table. We have no complaint about the food but service was atrocious, at the end literally right before I walked out of the restaurant a guy ran after me DEMANDING for tips and accused us for not paying the tab when WE DID saying "You didn't pay, the bill does not include tips WHERE'S the tips?" Literally his exact words, I had to show him my card payment and walked him back to the table we were at to show him the cash tips we left for them.... tips are optional not required, minds you we did left a $60+ cash tips for them at the table. Would not recommend coming here.

This is definite one of Vancouver's best dimsum. I went here twice and only have two photos because I can't wait to try the food. I like truffle and I never thought how good it is with dim sum. I would recommend to get truffle siu mai and salted egg lava bun. The siu mai is juicy and the truffle is a really good flavor to go with it. I like the salted egg lava bun because it's not too sweet and I can taste the yolk. The rice rolls are very plain. The steamed cuttlefish ink shrimp dumplings have an interesting look but the taste is ok like other dimsum places. Overall, pretty good dimsum place and would love to try more food from them.

I came here with my best friend H for dim sum. Before coming here, I have heard lots of good things about this restaurant. It so happens that H wanted to have Chinese food and of course I got to use my Yelper sense on finding that yummy restaurant. We showed up on a Sunday at around noon and because we didn't have a reservation, we had to wait for a table. We did noticed that priority are given to frequent customer (even without a reservation). The wait was about 30 mins. The restaurant was super busy when we arrived. Free parking is available around the open outdoor plaza. Each basket or plate came average around $11. Tea per person is $2. We ordered 4 items to share: -BBQ pork bun, -Beef rice roll -Truffle Siu Mai -Shrimp Dumpling We were also given complimentary peanuts on the house. Every dish was very tasty and were all freshly made upon order. Portion size was ok and I would say it was pretty standard dim sum size. My friend and I loved the Truffle Siu Mai. That was our favorite dish. The restaurant itself appeared clean and well upkept. Washroom inside was decent except they ran out of soap when I went in. I guess they need to check on the bathroom, stock up or clean the bathroom a bit more frequent. Overall, we did enjoy dining here and we will definitely be back.

Tasty but pricy dim sum place in the SW corner of Empire Centre. Parking is available in the strip mall lot, as well as the parkade on the NE side of the complex. The place is nice and bright. Shiny white walls, and chandeliers inside. Staff are professional and efficient. As mentioned before, dim sum is definitely on the pricier side, but I imagine this is pretty common in the modern era. Everything my friends and I ordered were good. See photos. Shrimp dumplings and siu mai are 5 to a basket. Personally I really enjoyed the deep fried fish skin with egg yolk, deep fried chicken knees, and beef brisket soup. Wouldn't mind coming back at some point. Recommended.

I had tried the dim sum when it had a stall inside metrotown food court and quite liked it. First time having the dim sum in the actual restaurant. Signage is bad, especially if you cannot read Chinese. Many signs are only in Chinese. I got lost and confused trying to find this place. Parking is available at both the multistory parkade and open space plaza. The food was good. We ordered a fair bit of food for 6 of us so we got to try plenty of stuff. I liked the truffle siu mai and pan fried radish cake. The service was quick, the staff were always ready to clear the empty dishes. The place was packed and luckily we had made a reservation and got seated almost immediately. Decent place for good dim sum but only for the brave to face the crowd and busy parking.

Excellent food And the service is amazing I was blown away with how good the service and friendly staff were. I live in Las Vegas so I am

Heard great things abt their dimsum so had to give it a try. The main dish that stood out to us was the truffle xiu mai, the truffle flavor was strong and the meat was so juicy. This is hands down a must get. We also ordered the rice roll and hargow, which we thought was average. The hargow did have a lot of filling though which we loved! We also really enjoyed the salted yolk bun, the presentation was fantastic and it was a good little snack.

Not a lot of places are worth crossing the border for but Chef Tony's Dim Sum definitely is! ‍ petition to open a location in Seattle?!

Very clean elegant and excellent service. Food very well served and tasty. Dim sum plates all very good. Hard to select.

I've been here twice now and surprisingly have not been disappointed at all and left very satisfied. Make a reservation if you can! Thankfully our friend reserved a table on a Saturday right when it opened and got seated with ease. Service I thought was very efficient. Literally we just showed them a picture of something we had last time but couldn't remember the name of and our server was already on it. Steamed bun filled with salty egg yolk lava - This is their must get and eat it right when it comes out warm. It's one of those unique tastes you won't get anywhere else. Creamy, sweet yet savory, and plenty of flavor. Ox stomach and tendon is a must for any organ lover and it had a great chewy texture and lots of flavor. Any of their fried rice or stir fried noodles have been solid. No issues with any of their normal dim sum plates as well. Although the shrimp dumplings to me were underwhelming. Not a bad option to spend your dim sum morning and one of the highlights of the dim sum scene in Vancouver.

We ordered 5 kinds of dumplings, 1 prawn rice roll, 1 plain rice roll, tripe, chicken feet, peppers in black bean sauce, pork spare ribs, Chinese broccoli, and bbq chicken steamed bao. For a total of $135.22 (plus tax and tip). Honestly, not too impressed. Everything tasted fresh and expensive but none of them hit the spot like your local neighborhood dimsum (that place that makes you think of home ya know). It's super busy. Seemed almost understaff cuz we could never get someone to get us what we needed. Called at opening (10:30am on a Thursday, and asked for a 12pm reservation with ease). Chili oil and soy sauce have to be requested, they're not just sitting on your table. Two pairs of chopsticks- one for picking up communal food, one to eat with. Bougie restaurant with VIP rooms, clean and white (altho bathrooms could us a renovation), and photos of celebs with chef Tony on the walls. TLDR; comparable to Michelin star dimsum, won't taste like home :(

I swore that I would not go to Chef Tony when I heard my Southern California friends talk about them. Being the cheapskate that I am, I wanted no part of fu fu expensive dim sum. Then I visited Vancouver where Chef Tony was my first stop. It seemed like all the dimsum restaurants were about $10 per order, so I figured why not go with the best. I arrived at a little after 12 noon on a weekday where I was promptly greeted and asked if I had reservations. Luckily, it was a weekday and we were seated immediately. The items we ordered included the following: Black truffle pork and shrimp dumpling - This was a siu mai with black truffle. Unlike Socal restaurants that give 4 siu mai, they give 5 per order. As a cheapskate, I wouldn't know a truffle from a mushroom. The siu mai itself was good. I liked it, but, what's a truffle supposed to taste like? Shrimp and matsutake dumpling - This was a har gow. It also came with 5 per order. My wife and I liked it. Red rice roll donut with shrimp - This was one of our favorites! It is a Ja Leung with red rice that is stuffed with shrimp. The red rice roll was soft. The donut and the shrimp were crispy. It was delicious! I've never had or seen one in my hood. Interestingly, Chef Tony doesn't make this in Southern California locations, but, I just found out that he has this at Sea Harbour in Rosemead. I want another one! Shrimp and yellow chive rice noodle roll - I normally dislike rice noodle rolls. But, this was good. I liked the crispiness of the shrimp, along with the chive flavor in the rice roll. Wild rice, sticky rice & meat wrap - This was like a lo mai gai with with wild rice. We ordered it because I didn't know if we would be full of their fu fu food. We liked it. Shrimp, crabmeat & matsutake dumpling - This was a dumpling that I've never seen. It came with 4 per order. The dumplings were pretty good sized and were filled with shrimp and crab. I still haven't been to Chef Tony in California. But, Chef Tony in Richmond was terrific. The food and service were good. A favorable exhange rate made things cheaper. I will make reservations the next time I go.

Good dim sum... love their lobster sticky rice. Dim sum in Vancouver/Richmond is top notch.

I'm not the biggest dim sum fan, but this gets a 5/5 from me. There's a number of more unique and "elevated" dim sum dishes at this establishment and they were all amazing. The salty egg yolk buns and truffle siu mai were the standouts. Everything else had amazing flavor and did not disappoint. Get there early, they seat all the parties with reservations first but we were seated in the first round of people by arriving a bit before opening. Would definitely visit again the next time we're back in Vancouver!

Enjoyed this restaurant on lunar new year day (early Feb) for dim sum. Reservation is a must as this restaurant is usually busy. The service was great. The nice lady greeted us at the reception and led us to our table was very sweet. We had these dim sum dishes, which some of them were special for the Lunar new year. Their names had good meaning. - Siu mai with 3 good luck toppings symbolizing good fortune (fat choy - black moss), good business (hou si - dried oyster), good wealth (dai lay - pork tongue) - Shrimp dumplings - Wild rice, stcky rice with pork in leaf wrap - Pan-seared cane sugar rice cake (neen go - promoted or moving upward) - Pan-fried radish/turnip cake with spicy coating - Red rice roll with donut and shrimp All these dim sum dishes were yummy and in good portion. I liked every dish. If I have to pick a favourite, I can't because I have two: the pan-fried radish cake with spicy coating and the red rice roll with donut and shrimp. Usually the traditional way to have radish cake is steamed. This one is slightly crispy on the outside, not too greasy, and soft inside. The red rice roll has 3 distinct textures for its ingredients. Dipping it in the light soy sauce enhanced the taste. Very easy to have one piece followed by another, just like the bite size radish cake. Price was very reasonable for its portion and quality. We didn't have any leftover. The seating was very comfortable. Parking within the strip mall is 2-hour free. There is also indoor parking in a multilevel building for longer free parking

We arrived before it opened at 10am and there was already a line of 10ppl. They do accept reservations if you call. Dim Sum was good, not great. The squid ink shrimp balls didnt taste special. Chili oil, soy sauce, or any sauce is not placed on the table. You will have to ask the servers but they only give a tiny amount which was pretty annoying. Very clean inside and the parking lot does offer free 90 min parking. Everything tasted fresh but I don't think we will be back, just ordinary.

This is our go to spot for dimsum in Richmond. The food is always good, with one of my favorites definitely being the snow buns (the purple buns in my last photo). I also really like their tea and how even after a few refills it still doesn't get watered down. However it is always really busy here. There's no reservations and we almost always have to wait. I feel like it's also sometimes hard to even put your name down as I have to track down the front desk person! Parking can also be quite difficult to find.

As a Cantonese person whose standards have properly been lowered since I live in an area with close to no good dim sum places, I thought Chef Tony was pretty good. I came here with a group of friends this past Friday morning. Fortunately, there was no wait and we were able to walk in. A couple cons I noticed about this restaurant -- no lazy susans and no dim sum carts. We had to order on a slip of paper and wait for each dim sum to arrive. What we ordered - * Steamed shrimp rice rolls (6 halves) - The rice roll was good and shrimp was pretty fresh. The soy sauce they gave us on the side was the perfect complement. * Steamed pork and taro - The pork chops itself didn't have a lot of meat but it soaked up the juices/sauces really well. I also enjoyed the tender taro bites! * Chinese broccoli - Nothing crazy. Nicely steamed with a side of oyster sauce. We needed the vegetables. * Steamed cuttlefish ink shrimp dumplings (4) - Very truffle-y and went well with the shrimp. * Steamed roasted pork bun (3) - A good amount of roast pork here with a good marinade. Fluffy buns! * Seafood congee - Very light in flavor, would prefer a bit more salt but I also don't mind it a bit more bland. Good amount of seafood in here (scallops, shrimp, cod fish, etc.). The consistency was perfect. * Black truffle, pork and shrimp dumplings (5) - The truffle on top was interesting but I don't think everyone at our table enjoyed that. My only qualm is that the wrappers stuck to one another and the steaming sheet, which tells me it was steamed awhile ago. Other than that, the flavors were good. We got a couple orders of this. * Steamed bun filled with salty egg yolk lava (3) - The bun is black and the salty egg yolk lava oozed out after a single bite. The lava was not too greasy, which I liked. Bun was fluffy! * Shrimp and matsutake dumplings (5) - This is the classic "har gao" dim sum that we all enjoyed and got two orders of! My favorite part about the dim sum here is that the flavors are not too heavy and I didn't feel grossed out after our meal. Overall, I'd recommend if you want a lighter dim sum and no wait. Also, they charge if you want tea here, I think CA$2 pp. Sadly not free! We paid about CA$35 pp, which is a lot.

I came here to Chef Tony for dinner. I would say this is more of an upscale version of dim sum. If you come here, you'll have to get the marinated chicken with truffle. It reminds me so much of my mom's cold ginger chicken, but with a twist of black truffle. I find myself thinking of this dish because it was just that delicious! As always, you'll have to get the roasted duck. Paired with the plum sauce, fresh cucumber slices, and the warm dough wrap is chef's kiss. The only downside is the dinner menu is limited. I was really looking forward to chowing down on their salted egg yolk lava buns, but it's only served during lunch. I guess that will be an excuse to eat here again. ;-)

For as long as we can remember, Chef Tony's Seafood Restaurant has been our preferred venue for celebrating special occasions, consistently delivering an exceptional experience. The fresh seafood here is phenomenal, with each dish meticulously crafted to provide a symphony of flavours. While we love the usual crab and lobster, the restaurant also features rotating seasonal offerings, from fresh scallops to razor clams, and more. On our latest visit, we indulged in a scrumptious Alaskan king crab dinner that was truly a feast to remember. The king crab was expertly prepared in three different ways -- steamed with garlic and green onions, stir-fried, and baked in rice -- showcasing the chef's impressive skills. The crab was meaty with a sweet, mild flavour. We also enjoyed their signature Black Truffle Chicken, Rack of Lamb, and Abalone. The truffle's strong taste perfectly complements the chicken, making it clear why it's a signature dish. The succulent Rack of Lamb was tender and perfectly cooked, while the Abalone was rich in flavour and timeless in its appeal. Aside from the regular crab and lobster, another favourite is their special charcoal duck. Though not always available due to the special type of duck used, it's incredibly tasty and highly recommended if you get the chance to order it. Unfortunately, this was not available at our last dinner. In addition to the top-notch food, the service is exemplary. The staff are both friendly and attentive, ensuring a welcoming atmosphere. For us, Chef Tony's is more than a restaurant; it's a beloved family tradition. The combination of superior seafood and impeccable service continually draws us back, making each visit a celebration of culinary artistry, warm hospitality, and cherished memories. If you have yet to visit, I encourage you to experience why it's considered one of the finest Chinese restaurants in town. Instagram Reel: https://bit.ly/4d0LuBD

Traveling the country in search of dim sum restaurants I decided to go international. Having never been to Vancouver I came to this restaurant on a Sunday and found people lined up outside right at 10 when the doors open. Very rarely have I seen people lined up outside a dim sum restaurant except in the busiest chinatowns. The menu was pretty extensive and we ordered several dishes all of which were excellent. Overall a very good traditional dim sum experience with lots of variety. Would recommend going early as the parking lot is limited and difficult to navigate if full.

i came here with a group of 6 on a sunday around 1 pm. we made a reservation the day before. we were given a paper menu to order on. they leave an itemized list of what we ordered at the table and cross things off as they come. i liked that we were each given 2 chopsticks - we used one as a "shared" chopstick for grabbing food and one as a "personal" chopstick for eating our own food. most of the food was pretty good, pretty standard for a dim sum place. the salted egg was really salty, so i wouldn't recommend getting anything with salted egg unless you're genuinely a fan of it. the only dish i didn't really like was the pork & salty egg yolk sticky rice dumpling but that's probably more of a personal preference (not a big fan of salted egg). it also didn't seem like they had simple versions of some dim sum staples like siu mai and shrimp dumplings - it took a bit of effort to find those on the menu. overall a solid place for dim sum, although not really standout and on the pricier end. (i'm not a local - i'm from california and generally found vancouver prices to be a lot cheaper than california, but this felt expensive even for california dim sum)

I can tell a place is busy when the hostess says, you have to give me the table back in 1 hour. The service is fine for a bustling Chinese dim sum place. The food was high quality and the basics were done right. I would come back for dim sum and recommend this spot.

Good place for yum cha. Place looks clean, seems you can ask for a bowl to wash dishware but it's not provided by default. Arrived at open without reservation on Saturday morning and was permitted to sit. It wasn't overly busy when we finished at 11 AM, you might still be able to walk in. The egg tart is atypical but the flaky crust is very good and filling is pleasant. It was my favourite item. There was nothing wrong with the other items, they are alright. We were accidentally given cheong fun and it looked like the 2nd best item. Parking was manageable. A sign out front said to park in the garage for 3 hr parking but I parked further away in the surface lot that was 1 hr.

Definitely lived up to the hype. An array of dim sum with a twist. Now I am not an expert per say, but what I ate was good. We called in and made reservations the day before since we were planning on going on Sunday. We parked in the garage and arrived 30 minutes before our time slot. We waited a bit but got seated within 10 minutes. I'm not sure if I would go back on my own unless I was trying to impress some friends or family visiting. Located in the Empire Center Plaza with a parking garage. Parking in the Plaza is free. Lots of other cool Asian markets to explore if you are on the waiting list. Takes debit cards as well as cash.

We are visiting from San Francisco So tried this place out for lunch. They have a lot of speciality items which we ordered. We had the black lava bun stuffed with oozing salted egg yolk. It was delicious! I never order baos but had to try This and was not disappointed. We had the truffle sui mai. I couldn't taste the truffle that much. The squid ink ha gow with gold leaf was yummy. Could really taste the squid. We really enjoyed the unagi over mushrooms on a pastry. It was probably my favorite dim sum! The red rice roll with shrimp Was interesting. We have this Chinese donut in SF but no shrimp and not wrapped only in a white rice roll. Very good and different. The skin on the chicken feet wasn't falling off the bone. It also had a slightly different taste from what I'm used to. Everyone enjoyed the stuffed taro. They were generous with the meat filling.

My first time eating at Chef Tony even though many of my friends had recommended it to me in the past. It was fantastic! We had a 1 PM reservation and they seated us around 1:10. Parking is a challenge in the surface lot but if you go into the parking garage, there were plenty of spaces. For tea options you can order jasmine or chrysanthemum. They do like using truffles here and lots of it! We ordered Salty Egg Yolk Lava, Truffle Marinated Chicken, Pea Vines, Green Beans and A Choy sautéed in garlic, chow fun, mushroom tarts, stuffed eggplant, fried squid, shrimp and crabmeat steamed dumplings, soy milk and spareribs. We were given a private VIP room since it was so busy. The room itself was cold but they had space heaters going. It was nice for our party of 8 to have a quiet room. My favorites were the pea vines, the a choy, the dumplings, fried squid and the mushroom tarts. The black buns were a tad bit too sweet for my palate. I was surprised that the marinaded chicken in truffles was a cold dish but I liked that they added cilantro sprigs. Can't wait to return! 2 thumbs up for Chef Tony!

We came here for a weekend dim sum and it was a great experience. It was our first time to this place and before we came, we read reviews about food and service. We made a reservation and was sat within 10 minutes, the servers were nice despite how busy they were. We ordered several dim sum to try and they were all amazing: Shrimp dumpling, pastries, pork rib, bbq pork bun, milk egg tart, all delicious! Most important, the Oolong tea was great, full leaf tea. The place is very clean and organized, with tables can be changed into smaller ones to accommodate for smaller groups. Great place!

Can't visit Canada without getting some fire Dim Sum! Some friends took me here and it definitely did not disappoint. High quality Dim Sum with fresh ingredients and great presentation. Place is classier than the Dim Sum restaurants I'm used to in the states. Don't be surprised if you don't see any carts being pushed around; this isn't THAT type of Dim Sum joint. You order off the menu and they'll bring it out when it's ready. Service is good, and the whole atmosphere of the place is nice and clean. Would definitely return!

There's no shortage of dim sum in Richmond, so you have to be really good if you want to stand out from the crowd, and Chef Tony does this. The notable dishes inside black truffle chicken, black yolk lava buns, shrimp dumplings, green beans, and more. Everything was delicious. The only negative was that I got full and could not eat anymore. Definitely recommended.

Service was fast Food was great Parking was crowded on a Sunday It's typical dim sum fare, but a bit upscale. Nice atmosphere, and some interesting items like squid-ink dumplings with gold flakes. Haven't seen that one before! Hope to be back soon. It gets crowded.

Great dim sum in a strip mall. The menu includes a mix of traditional items as well as modern choices. My favorite item was a squid ink truffle pork dumpling. Their egg tart was also unique, using a more milky custard versus an egg based custard. The pastry was delicate, warm, and delicious.

Drove up to Vancouver and Richland for the weekend. Had to make a stop here. The custard buns and delicious. The rest of the food is amazing as well. Make a reservation because this place is packed. Also, they no longer have the coconut pudding in the shape of bunnies. That alone made me so sad, but everything else is still very good. Would I drive up here just to eat here again? Yes.

*Let my preface my review by saying my experience may not be an accurate representation of the experience an English only speaker may have here. Traveling with a fluent Mandarin & Cantonese speaker, I didn't interact with the staff. This review is purely based on the taste of the food alone.* Enjoyed the dim sum at Chef Tony so much that we came here twice during our short trip to Canada. The food here was outstanding AND they had a selection of items I haven't seen before back at home in the United States (Sacramento, California specifically). Some of the items we ordered were the rice noodle rolls, sweet salty egg yolk lava bun, deep-fried radish pastries, fried radish ball stuffed w/shrimp paste, taro & pork dumplings, chicken wing w/goose liver sticky rice stuffing, baked eel pastries, duck meat buns, chilled coconut & pandan cake (like jello), dumpling in soup (not sure of the exact name), assorted seafood congee, & red rice roll w/donut & shrimp, and ginger chicken bun. Of these items, I'd recommend the deep-fried radish pastries and the sweet salty egg yolk lava bun. I'd never had anything that was similar to either of these items before. They were also presented beautifully. An amazing dim sum restaurant. My favorite place I ate at during my trip.

This place rocks on many fronts including some unique dim sum dishes that work off the traditional but yet adds some twists of their own. The siu mai with black truffle is one of them and the truffle provides an added taste that you wouldn't expect and in a good way. The shrimp and Matsutake dumpling were good but we really liked the triangle shaped Shrimp, Crabmeat and Matsutake dumpling that also had small bits of celery that added a nice crunchy texture. The Fish paste stuffed eggplant was OK but lacked a bit of flavor. Our fav was the Meat and seafood loaf in bean curd sheet we also tried something new which was the Shrimp nori & pineapple fried spring roll that were crunchy and not too oily. The chicken feet which I don't eat were good but I wasn't the judge of that and relied on my friends. You might think the shrimp Chong fun couldn't be different from one restaurant to another but don't get me wrong theirs was good. Lastly put an order of the Egg white custard tart on the must have for dessert! The white egg has a very subtle flavor and melts in your mouth and the crust is so flaky and light. The service is no different from any other eatery and just have some patience as this place gets busy at peak lunch hour time. The interior is atypical of any Chinese eatery with one wall lined with pictures of the owner and friends and celebrities.

Huh, I thought I had reviewed this place before but apparently not. Warning - this place will redefine what you think of as fine dim sum. It might also hurt your wallet cuz their stuff is so good you can't decide which stuff to get, so you get too many items. It's not the huge variety though they do have that. It's the quality of every single dish. Even the ordinary siu mai is excellent - with a bit of truffle goodness. There are many many standouts, too many to list here; - the egg white Dan tats - the award winning lava (melted egg yolk) buns - just out of this world - the truffle mushroom pastries. All the pastries are excellent. Try the turnip one. - the standout rice rolls, such as the red bean coloured/flavoured ones - seriously you can't really go wrong with just about anything on this menu. I've been here many times and will be returning for many more, even though it's very unkind to my wallet. Tip: come at 2pm when it's less crowded.

We were hoping to go to Kirin on our last weekend trip to Richmond, but they were fully booked for the entire day (we arrived there at like 10 am) so I ended up calling Chef Tony and they had a table open for us by the time we got there so we opted here instead. We ordered the traditional dim sum dishes like the har gow, siu mai, as well as their bbq pork buns and lava yolk buns and rice rolls. This spot does a more modern twist in that the har gow has a more mushroom taste and the siu mai has black truffles. While the traditional items were good, I do prefer more traditional dim sum flavors and textures. The best item here though were the red rice rolls with youtiao and shrimp. The flavor and texture was perfect. A solid spot for dim sum but the taste is less traditional.

We have been consistently disappointed in all of our old Seattle Dim Sum haunts so we have been talking about driving to Richmond BC for some new dining experiences. My wife found Chef Tony's on Eater and we weren't disappointed. The place was busy at lunch but we walked in and were seated immediately. The array of custom ordered dim sum specialties was both familiar and new. They have an interesting focus on black truffle oriented dishes and everything was delicious. We had four different dumpling/shumai style dishes, a sticky ricke in leaf that was light and different. The clams in spicy sauce were really good. We had a spicy beef and greens dish along with a Szechuan green bean. Finished with egg white tarts and we not disappointed with anything. Lots of interesting looking dinner dishes for the next trip.

Dim Sum for Everyone We ate dim sum multiple times and I was happy to return to Chef Tony in Richmond, BC When Chef Tony opened in 2019, it upended the dim sum scene with novel dishes and flavor combinations that hadn't been tried before Flash forward a few years late and the competition has copied many of the signature dishes (black truffle chicken is at multiple restaurants) and the crowds are more restrained than before But while the dishes are copied elsewhere, I still found the flavors of Chef Tony Seafood to still be top with Fisherman's Terrace Seafood Restaurant next followed by Neptune Seafood Black Truffle Pork and Shrimp Dumplings / Black Truffle Chicken / Salted Egg Yolk Fish Skin $15.98 / Deep Fried Tofu with Spicy Salt $12.98 / Stewed Duck and Rice Noodles Roll $19.98 / Shrimp & Matsutake Dumplings / Shrimp, Crab Meat and Matsutake Dumplings / Steamed Cuttlefish Ink Shrimp Dumplings / Chef Tony Seafood Restaurant (Richmond, BC)

Have you tried black truffle chicken? Chef Tony is the restaurant we go to for their signature chicken dish marinated with an abundance of black truffle served cold and seasoned to perfection. On the table: Marinated chicken with black truffle 32.98 Chicken feet in soy sauce 7.98 Stewed beef stomach 8.68 Beef and cilantro rice roll 8.68 Salted egg yolk fish 15.98 Wild sticky rice wrap 8.68

Cuttlefish ink shrimp dumplings?! Truffle shrimp and pork shu mai?! Chef Tony has really elevated many of the traditional dim sum favorites - maintaining the authenticity of the flavor profile while adding that special touch to make the dish even better. There are tons of dim sum restaurants to try in Richmond, but this is one of those rare ones where you can enjoy traditional favorites (like black bean spare ribs) and more innovative items (like the gold brushed salted soft yolk bun). For a party of 2, we shamelessly went to town and ordered enough to feed 6 people. Prices were reasonable for phenomenal flavors. Would make a weekend trip back to Richmond, BC any time for this.

dim sum dishes are elevated at Chef Tony restaurant. perhaps maybe the best Dim Sum I might have ever had. We did our research and after reading reviews, blogs, watching endless youtube videos, we landed in chef tony for our dim sum experience in Richmond... and yup, our trip to Canada/Vancouver was pretty much just for dim sum, although we were able to take in the other near by attractions. the overall process was easy, we called ahead to make reservations for 10am sunday morning. Arrived earlier, parking was not an issue, however after we left around 11:30, we did noticed that there were not many spots left and huge groups, waiting to get inside Chef Tony. We pretty much ordered enough for 4 people but there were only 2 of us. We have lots of left overs. among the favorite items: Black truffle, pork & shrimp dumplings steamed cuttlefish ink shrimp dumplings - maybe the best dim sum item ever! overall, the place is pretty nice, they have glass dividers between tables and there is a giant screen, with rotating pictures of their favorite items. I also liked that they had two pots... one for tea and for hot water... they also had VIP rooms... they actually reminded me of the rooms that one would see at korean karoake places... great for that extra privacy or bigger groups. thank you Cheft Tony for an exquisite dim sum meal while we visited Richmond!

A trip isn't complete without some dim sum in Richmond! We tried to come here on Saturday around noon and they were not taking any walk ins at that point. So on Sunday, I called around 10 to get a table and sure enough, we were to get a reservation in 30 minutes. Overall the dim sum had a different spin to the normal ones, so we ordered a bunch of stuff to try. I would recommend the truffle siu mai (you can really taste the truffle and it worked well with the siu mai) and squid ink haw gau (the skin texture was great and the squid ink gave it an extra oomph in seafood flavor). The ones that were okay were the eel pastry (only because the pastry was so big and made it a bit dry), the dumpling in sauce (it was a little bland), and the abalone sauced eggplant with fish cake (nothing particularly great or bad about it). I don't recommend the chicken feet (it wasn't marinated well enough and it was very dry), and the pork spare ribs (it had a taste to it that was not pleasant). Overall good service and we were in out in less than an hour. Would come back again!

Visited after an Alaska cruise and had to try Vancouver's legendary Cantonese restaurants. We are from the S.F. Bay Area and know good Chinese cuisine. Chef Tony's did not disappoint. Everything we ordered was very good to excellent! Out visit definitely met the restaurants reputation.