I knew I had to try the dim sum in Vancouver, so decided on Chef Tony after some research. Fun fact is that this is the same chef who used to cook at Sea Harbour in my hometown of Rosemead and in mainland China as well. The thing that drew me to this dim sum location was that it was no ordinary dim sum spot but with a fun twist and fusion on some of the items. Between the four of us, we ordered the Black Truffle Sui Mai Dumplings, Salty Egg Yolk Lava Buns, Bittermelon Rice Noodles, Egg White Custard Tarts, Beef Tripe and Tendons, and Steamed Spareribs. Every item was about $6-8CAD per plate, which seems pricey but the portions are on the larger side. I enjoyed the classics along with the modern twists, which made for a unique experience. Since we did come here right after we landed in Vancouver, we did not encounter much of a wait at 2pm on a Friday. While most of the food came out pretty quick, I think they forgot one of our orders which came only after we reminded them and after we finished eating everything else. Overall, pretty solid dim sum especially if you're looking for something different. read more

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Just another Tony on the block? This place is located beside the Empire Market on the Empire plaza along No.3 Road. I came here almost a dozen times ever since it first opened, I enjoyed some of its innovative food such as truffle chicken and squid ink buns etc.., now almost every place in the greater Vancouver area offers them. The restaurant layout and atmosphere is pretty casual; nothing too fancy with about 8 vip rooms along the window side). So far most of my experiences here were decently okay for both dim sum and dinner. Here were the food I ordered this time around; 1. Stewed beef stomach. They were big and chunky, definitely need to cut down in small pieces and a bit more tender. Poorly executed. 2. Chicken feet in soy sauce. Needed to deep fried it a bit longer before the steaming process and the taste is way too basic this time. This is a must dish for me during dim sum. It ended up in a doggy bag this time. 3. Steamed Pandan mushroom dumplings. Nice settle Pandan flavour and didn't overpower the mushroom dumpling flavour, decently good. 4. Crabmeat dumplings. Imitation crabmeats? (Roll eyes) failed! 5. Red rice roll with shrimps and Chinese donut. The Chinese donut was refried so it had that hard crunch throughout and every bite was a mouth taste of excessive oil. Rule #1 Chinese donuts or many food can't be refried because it will change its texture and will absorb excessive oil. Failed!! 6. House special stir fried clam meats with bean sprouts. For a moment there I thought they gave me the wrong dish cause it was mainly covered in bean sprouts, diced bbq pork and chives. The clam meats were almost non existent at the bottom. 7. Vegetables with preserved eggs and salty eggs in soup. Pretty basic dish at most Chinese restaurants. 8. Assorted seafood congee. The congee is consisted of 2 prawns, 2 scallops and 1 slice of basa fish. As for the congee, it's quite smooth but slightly a bit too watery. Is it me or the restaurant tried their best in maximizing the customer capacity because a bit crowded between tables this time around. The atmosphere was quite casual and a bit on the louder side. The service was a hit and miss; some staffs were nice and some were still grieving the lost of their pet ant. As for the food; some specials were sold out? At 12pm? and the quality are becoming just another average Tony on the block, you can pretty much buy them at the frozen section at Buy Low Food. Overall, quite disappointed with my experience this time around especially when sold out of the lobster congee special at 12pm (looked around didn't see anyone eating a lobster congee) and trying to upsell me the normal lobster congee for triple the price. Plus gave me a bit of attitude when inquired about the geoduck congee and I said it's too big (it's an over 3lbs geoduck, quite big for a congee for 2 imho). It will be a longgggg while before I might come back again cause if I wanted an average dim sum, there's one every block. read more

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I have had a lot of dim sum in my life and had heard lots of great things about Chef Tony, so I had high expectations! Unfortunately, I was let down. A lot of the dishes were over complicated and looked good but tasted average or below average. The pork spare ribs and sticky rice wrapped in leaf were the two dishes that I enjoyed. Everything else seemed bleh and lacked flavor in my opinion. Service was almost non-existent after we placed our initial order. Usually when you open the lid of the teapot, that is a signal requesting additional hot water to be added. That signal was not picked up on by the wait staff. The ambiance was loud even in one of the closed off rooms. I wouldn't recommend this dim sum restaurant. read more

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THE BIG: Famous chef from Hong Kong, which coincidentally is also my dad's name so of course we had to try it. THE BLACK AND WHITE: My dad, sister and I came here on a rainy Richmond night. Heard great reviews from people about the Dim Sum and thought they served it at night, but alas no. Being a Sunday night, we were seated immediately. The menu is long, so be prepared to be reading a book when ordering. We ultimately decided on shrimp egg noodles, diced veal with broccoli, and this weird beef wrapped enoki mushroom soup. The fam wasn't a big fan of the last dish since it had a weird smell and the beef was barely cooked (I assumed the beef was supposed to be cooked in the broth). We had a quick look again and they served the egg lava filled black steamed bun and ordered that for dessert. I've never seen a black bao before and I have to admit, this was the highlight of the meal. The egg lava made the entire experience. THE FINAL BAMBOO: Overall, the damage done was $80.64 USD for three entrees and the egg lava-filled black steamed bun. A little pricey, which is to be expected, however overall the flavors fell flat. read more

Dedicatedly prepared Chinese dim sum. Every dish was made fresh and well executed. Call in advance to make a reservation is highly recommended, especially for the weekend. read more

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This is my second time at Chef Tony. I like how the atmosphere is very unpretentious and homely. The Dim Sum was good and are slightly upgraded in terms of looks and presentation compared to your average Dim Sum restaurant. The parking lot is a bit small and very crowded so it may take some time to find a spot. Be sure to make a reservation before coming. Overall Chef Tony is a decent Dim Sum restaurant to check out but a little on the pricier end. read more

Chef Tony - Radish Cake, Egg Tart, Shrimp Dumpling, Salted Egg Yolk Bun - Dim Sum Near Me - Richmond, British Columbia

It's been years since I've heard about this place. It's been stuck on my mind since it was first mentioned. So today, I finally got the chance to try it and really enjoyed it!! I loved the dumpling and the pork buns were by far my favourite in Richmond!!! I left some for tonight's dinner! I'm already excited for more!! read more

Chef Tony - Steamed bbq pork buns - Dim Sum Near Me - Richmond, British Columbia

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Good quality dim sum with a modern twist to traditional dim sum. We arrived around 11AM without reservations but was told we had to "return the table back in an hour" (in Chinese translation). Recommendations are the Cuttlefish Ink Shrimp Dumplings (flavorful), shrimp noodle rolls (succulent noodles), and lava bun. read more

Chef Tony - Dim Sum Near Me - Richmond, British Columbia

EVERYTHING IS EXCELLENT - If you live in Vancouver maybe you can find other places you like more, but as a person coming from Seattle who learned to love dim sum in Los Angeles, everything we had was amongst the best items we ever had. They do a twist in some items, others are classic with added flavors from spice and vegetables, if you are in Vancouver and want a dim sum fix, this place is a must! read more

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We were visiting from Washington state and we heard all the hype on Richmond dim sum. We heard that Chef Tony was the spot and I would say it delivered. It wasn't the "wow" feeling I was hoping for but by far one of the best dim sum restaurants I've been to. Similar to the ones I've had before but extra touches that just give it more of an edge. The service was decent but it was quite loud in there, probably because you need a reservation or you won't even be seated really. Overall I would go again if I were to take a day trip to Canada. read more

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I enjoyed their presentation to detail and most of the dimsum we had was great! Late post but I had to leave this place a review. Oh and fast service yet the food still comes out fresh! I like their black custard bun with cream fillings~ read more

Always a long wait for dim sun on weekend, I highly recommend making reservations ahead of time to get a table. It was quite busy so sometimes it can be a bit difficult to flag down a swerved but overall enjoyed the dim sum atmosphere that I come to expect on the weekends. A personal favourite of mine was the shrimp dumplings which were absolutely delicious! Overall, a bit on the pricier side for dim sum food but the taste certainly made it well worth it. read more

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We had heard that this place was the place to go for dim sum but were a bit on the disappointing side after stopping in for lunch. We were seated and left with some lovely tea. We looked over the menu and made a few choices- after guessing that's what you have to do- it's not the traditional dim sum where the food comes to you. We were able to flag a server down eventually and he said nothing to us and on he went. We waited for about 20 minutes and had many tables around us served while we continued to wait. Our dumplings arrived and they were absolutely delicious, in hind sight we wish we would have just ordered a few different kinds of dumplings. A bit later our noodles arrived and they were ok but didn't have a lot of flavor. We were never asked how things tasted until we asked for the bill, which also took a while. Overall I think if you are a local this may be a very tasty outing but this was our first time in the area and although the dumplings are very tasty it's not a place I'll be reccomending without a word of caution- don't expect good service/ any advise or help with ordering. read more

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Decent dim sum. The sticky rice and har gow were good. Same with the noodle rolls. The shumai was okay. The red rice roll donut with shrimp was a new to us dish that we liked. Service was decent. They do charge extra for all the little extras. read more

As you step into this dim sum place, you can smell the truffle aroma. The ambiance reminds me of HK dim Sum places in sheung wan. Many different variety of dumplings, from black truffle pork shrimp dumpling, shrimp matsutake dumpling, steamed cuttlefish ink shrimp dumplings. I find these dumplings a little bland. The best was the shrimp with matsutake. They are lovely for Instagram because of the presentation but you will need chili oil to add favours. The number 21, dumpling in soup, the dumpling itself was nothing to write home about and too much meat, but the soup was to die for!!! I can drink a whole tub. So sweet and tasty. However, out of the whole meal, the scallop rice roll was the best I've had, brings back flavours of the solid childhood dim sum memories in HK. read more

Dim sum Sunday. Chef Tony is packed on weekends. I reserved seat ahead but still waited for half an hour to be seated. black truffle chicken- ok this is bomb! If you love truffle sauce, you would absolutely love this dish. Their chicken is so tender and well seasoned. 10/10 Black golden ha-gow- this tastes no different than the normal shrimp dumplings, but even smaller in size with less fillings. The price is higher because its fancy presentation. 6/10 bitter gourd and chicken shred rice noodles- I like this! Bitter gourd rice noodle is so unique, not very strong but u can taste it's presence. I love the texture of their rice noodles! 8/10 Abalone and mushroom pastry- Again, fancy presentation. I noticed that the element of abalone is just it's appearances, there is no abalone in the fillings. But taste ok, the pastry was too oily for me. 7/10 black sesame egg tart- I am not a big fan of this egg tart. It made me questions whether there is enough egg yolk content. It tastes like milk tart rather than egg tart. 6/10 Good food quality and ingredients. Would I come again? Probably not. Maybe it's because that I had very high expectation of their dim sum, a bit disappointed to the overall experience. And total came to 90+, I think this is a bit over priced. read more

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Amaze. Best dimsum maybe ever. Highly recommend. Cleaner than most dimsum places, more delish as well. Small details, ya know?! read more

Listen. I went here once before the pandemic, summer of 2029, and I have been itching to get back here. As soon as I knew Canada was reopening its borders, I made a reservation to take my fam visiting from Texas. The meal did not disappoint. Order all things squid ink and all things truffle. Salty egg yolk bun dish. Don't miss the freaking bomb egg tarts here either. Both times I've been here, it's only ever been filled with allllll old Chinese people so you KNOW this shiz is good lol. 100% recommend make a reservation as soon as you know you're headed to Richmond! Can't wait to come back soon even if it means I have to take another covid test to go because I'm still dreaming about those damn egg tarts... read more

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Best black truffle, shrimp, and pork dumpling I've ever had. I ordered shrimp and matsutake dumpling, Steamed bun filled with salty egg yolk lava, and Xiaolong Bao. They are really flavorful and delicious, especially the steamed bun with salty egg yolk lava. Once you take a bite the egg yolk lava melts into your mouth, giving a salty flavor yet sweet. So yummy! I highly recommend getting the black truffle dumpling and the steamed bun! Quite pricey for the small portion, but it's worth giving it a try! The wait time could take more than an hour, so I'd recommend making a reservation ahead of time. A must try dim sum place in Richmond! read more

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

Review is for dinner: Chef Tony was another restaurant recommended by mom's friend. It seemed like the restaurant adds a bit of a fusion twist to their dim sum, with ingredients like truffles and matsutake mushrooms. Chef Tony trained under the legendary Hong Kong Abalone King, so I'd figure (i.e., assumed) they would be great at seafood. Overall rating: a solid 4 stars for overall food quality. I still think Kirin has the best seafood and overall service for dinner, but Chef Tony's is good and deserves a future visit for other reasons. Highlights: 1. The menus are on i-pads. Upon seating, your party needs to decide whether to order long-lead items like their famous roasted water fowl or roasted chicken (30 min cook time). The roast chicken had crispy skin, very moist and seasoned white meat, and paired perfectly with their black truffle dipping sauce for added umami. 2. The Australian Greenlipped Abalone were meaty and tender, and were good. However, our expectations were probably too high. For the price, we've had similar quality abalone from Koi Palace in Dublin, CA, USA. Still, very nice sauce for the rice and fresh pea sprouts to balance things out. 3. Our favorite dish was the whole fried rock cod, sweet and sour style. They did an awesome job of keeping the outside crispy while ensuring the meat is still moist. The sweet and sour sauce seemed the right balance - neither too tart nor too sweet, and just right. 4. The lotus root, mushroom, and gingko nut veggie dish was solid, though a bit pricy for the amount we paid. Veggies still had crispy texture and the mushrooms were especially flavorful. The total bill including tip and tax was about 500 CAD for party of four. Although they are not a true, seafood-centric restaurant, they are solid at roasted and fried items. Their dim sum menu looked especially intriguing to warrant a repeat visit. read more

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It has been a while since I last visited here for dim sum. I didn't think the food is as good as before. Service was very good. We ordered: -ink squid shrimp dumpling - 3 stars - taste good and presentation is nice but I would give it 4 stars if the ink squid shell didn't seem like it was over steamed. -black truffle siu mai - 3 stars - seems over-steamed. -shrimp dumpling - 3 stars - again, seemed over-steamed. A bit disappointed in my 3 favourites above. The shell seemed over-steamed. I seem to think these may be previously frozen dim sum. -black truffle chicken - 4 stars - I had this a few times before the pandemic and I didn't think it is as good as before. The chicken seemed like it was pre-pouched the previous night since it was cold and chewy. -egg yolk bun - 5 stars - it was very nice and texture was good. First time trying this and i like it. The yolk is very similar to custard. -bitter ground juice chicken rice roll - 4 stars - very good. It is refreshing from the usual rice rolls. Rating: 1 - Poor, 2 - OK, 3 - Good, 4 - Very Good, 5 - Excellent read more

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Wow, I loved the food here! Very interesting and unique dim sum choices that I haven't seen anywhere else. Service was okay, and I had to wait 30min because I didn't have reservations, but the food made up for it! I was by myself so I unfortunately could not order many things, but 4/5 items I ordered were the best I've ever had. Tea is included and they set it on a tea candle to keep it warm. Nice!! - My favorite item was the steamed bun filled with salty egg yolk lava. It looked beautiful. Texture was beautiful. I bit in it and it oozed warm salty custard. It was delicious and I want more now. - My 2nd favorite item was the black truffle dumpling. The truffle enhanced the dumplings and took it to a whole new level. Loved it. Just get it. - Another close second was the sticky rice. As soon as I opened the lotus leaf, the aroma took over. The wild rice made this better than any sticky rice I've ever had. The fillings were consistent through all 3. I didn't intend to eat all 3 by myself, but I couldn't stop myself. - The cuttlefish ink dumplings looked beautiful as well. The gold leaf on top of the black is a great visual. I could taste the ink which complemented the shrimp inside. I wish it came with a sauce though. This restaurant didn't have any soy sauce on the table which was a first for me at dim sum. Honestly, most of the items didn't need it though. - My least favorite was the rice noodle. It was good, but by this time I was too full and the others were just so much better. It came with 3 sauces which was cool! Overall, I highly recommend this place. It was pricey, but so worth it in my opinion! read more

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Came here for dim sum this morning and was pretty satisfied! It does get hyped up a bit in my opinion for its truffle items which isn't bad but I think the portion size can improve a little. We ordered a variety of dishes from the usual dimsum items to the more interesting items: Truffle siu mai - a little twist on the original siu mai and I'm not complaining! Truffle is pretty strong so it's an acquired taste but I really did enjoy this dish. Wish it was a little bigger tho! Cuttlefish ink har gow with gold flakes - this one was more for the aesthetics appeal but it tasted like the original ones. Still tasty! Really pretty to look at. Ox stomach and tendon - this one's always a favorite of mine. I love how squishy it is and the sauce is always yummy. Fried Egg tofu - loved how crispy the outside was and how silky soft the insides were (as expected of egg tofu). Coconut pudding (bunnies) - great way to end our meal. It's sweet but not sweet enough where it's overwhelming. We also ordered several other dishes so I'll include the photos. Overall, it's a nice place to get dimsum! It's a bit more expensive than some other dimsum places but they certainly don't lack the quality. read more

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Based on the name, you would think this is an Italian eatery but you would be very "wong". They serve upscale dim sum. We are from NY so we have a lot of good dim sum, so we wanted to try something a little different. When I found out this place uses ingredients like squid ink and truffles, we had to try it and we are very glad we did. To be honest, I do not LOVE truffles like my daughter or wife, but I have come to appreciate it more as I get older. If you LOVE truffles, then this could be a 5 star place for you. If you do not like truffles, then take a star off. We got the shrimp and matsutake dumplings, black truffle siu mai, taro pork riblets in black bean sauce, cuttlefish squid ink dumplings, bitter green gourd chicken rice noodles, shrimp rice noodles, leaf wrapped sticky rice and the white egg tarts. As a warning to those that do not like truffles, in addition to siu mai, I think they add truffle oil to the shrimp and matsutake dumplings. All of the dishes were really good but the standouts were the cuttlefish squid ink dumplings and the white egg tarts. The tarts were incredible; the egg filling was so light and a little warm. I like my pork riblets a bit oilier and saltier. These were a little too "clean", which are probably healthier but if you are eating healthy, why are you eating dim sum!?! We got there when they opened on a Thursday so we got seated quickly. I suspect reservations would be necessary for later or on the weekend. read more

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Was probably the place in the Vancouver area that I was most excited to try. Chef Tony's is just a short walk from the Aberdeen Canada line stop. We were seated immediately when we got in despite it being very busy for a Wednesday around lunch. Apparently you can call in for a reservation. After getting seated we marked our card up and it took about 30 minutes for someone to get our card. After we did get someone's attention our first dishes came out pretty quickly. We ordered about 8 dishes but our favorites were the truffle shumai, squid ink har gow, and the salted egg yolk bun all stuff I've never had before. After we finally finished our last dish, it took about 30-45 minutes before we could get someone to bring us the card machine. The service wasn't good or welcoming but I understand it's pretty common based on other reviews. That being said, the food was good and unique for the most part. read more

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Dimsum is great! Like other reviews stated, they do like black truffle. It seemed to be in most dishes. What stood out to me the most were egg tarts & the black salted egg yolk buns. I would order these items again. But I probably won't because the service was terrible. I've had shitty service before but not where I just wanted to get up and leave. If you dine here make sure you can speak Mandarin or Cantonese. It seems like they might just serve you a bit better. read more

What to do after eating some great xlb for breakfast? Eat some more dimsum ofcourse. We missed the initial turn in and ended up 10min late for our reservation. Parking is tough here, so arrive early. Ordered the standard fair, what came back was mostly good, not spectacular, but at least better than our first dimsum place. Really enjoyed the following: radish cake (4*), shumai(4*), squid tentacles (4*), hagao(3*), chickenfeet(3*), pork spare ribs(3*), yolk bun(3*), tripe(3*), chashu bun(1*). The chashu bun was not very good, kind of dry, overly sweet. The radish cake was good, it looked so different and fancy, the sesame seeds really made it good. The shumai had a good truffle flavor and the squid was fried nicely, still very tender. The place was certainly not bad, but do I dare say that I liked the dimsum from ocean palace in Htown better? read more

Chef Tony's Wow!!Service was friendly & great. Dim Sum so favorful and delicious. Ambiance eclectic. In order of my favorites dishes are: 1) Deep-fried radish pastries- Excellent! Crispy, delicious and presentable- next level! 2) Red Rice Roll with donut & shrimp- sooo yummy. Another next level dish! 3) Baked Assorted Mushrooms Pastries- oh so good!!! Will definitely get this again! 4) Black Truffle Pork & Shrimp Dumplings- very flavorful! 5) Steamed Cuttlefish Ink Dumplings- Very Good 6) Shrimp & Matsutake Dumplings- Very Good 7) Chicken Bitter Gourd Juice Noodles- Good but a little too bitter for me. read more

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We walked in for a party of 2 on a weekday for an early lunch, waited about 30-40 minutes, which isn't too bad. We ordered 7 dim sum and were pretty filled. The shrimp dumpling with truffle was wonderful flavor but I was disappointed that it wasn't whole shrimp but a paste instead. A surprising favorite was the bitter gourd chicken rice rolls. It isn't too bitter and the chicken has such a good gingery marinade it balanced well. Shrimp rice rolls were as expected. The salted yolk bun were a must try. The daikon/radish cake is also delicious, it's steamed instead of pan fried so it is a lot less greasy. We were super disappointed by the steamed chicken feet. The skin was over fried so it was rough, chewy, ech. Overall the dimsum and service are decent. read more

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Amazing Chinese food made with top quality and freshness!!! Everything tastes amazing! I highly recommend that you make reservations whether it be for lunch or dinner. Parking was okay because we would go there early (or get a hotel nearby and just walk!). Definitely worth repeating! Customer Service is also very good!!!! read more

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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. read more

Not your typical dimsum. Thesr are elevated dishes. Servers can be hard to understand if you dont speak chinese. Parking lot is small

Aiiiiiight, for those who are well versed in the ways of eating dim sum on a weekend or for those who like trying out new things, a visit to the crazy packed Chef Tony is well worth it. Things to note: -Parking in the plaza = major pain in the ass, especially during peak times on the weekend (which is like....all day). Tip: Park in the nearby parking garage. It's free, and tons of space near the top of the garage. -Reservations: My group of 10 made a reservation at least a week in advance....even then, we had to wait an additional 15-20min when we showed up. Highly recommend putting in a reservation! -Service: Like most dim sum places, service is average. If you want something, wave your arms, stand up, or do some signaling. Someone will get to you eventually. -Ordering/Pricing Process: This place = no food carts. To order, simply look at the menu, find the number, and mark it on your paper (don't be intimidated by the all Chinese language on the order sheet. Focus on the corresponding numbers!) Prices here are a wee bit higher than average but well worth it for the yummy food. Finally, the food......aiiiii. Here are the my top faves: **Squid Ink Bun w/ Salted Egg Yolk** ----SO EFFIN GOOD. GET THIS. **Baked Creamy Taro Paste**--- similar to a baked BBQ pork bun but with taro filling. So refreshing and light to eat! **Special Egg White Custard Bun**----similar to an egg tart but creamier and milky texture **Black truffle shu mai**----Juicy, savory, these balls = mmmm :) **Pandan Buns** ---packed with pork and veggies, these buns were pretty tasty and filling **Pan Fried Chives Rice Crepe** --- this is delicious. The end. **Chinese Donut stuffed w/ Shrimp Paste** ---love the twist on this traditional dish. So so dishes ---these were ok and worth skipping: -Chicken feet: very rough texture and not as flavorful -Rice rolls: very standard/average. Save your tummy room for the exotic dishes (listed in my faves section) -Chrysanthemum Jelly Pudding: Eh, this was alright. Overall, definitely enjoyed the food here. :) Definitely swinging by again if I get the chance! read more

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The food is a bit pricey but totally worth it! It is innovative and delicious! The manager, Aaron ( I think that's his name), was super helpful in providing order suggestions and checked back to make sure everything was ok. I will definitely go back again and recommend the restaurant to my friends. read more

As someone who is extremely critical of dim sum and has grown up in an area where dim sum spots are plentiful, cheap, and delicious....Chef Tony's has actually risen to my top dim sum joint. When you visit Chef Tony, you might be a little disappointed if you order the usual stuff you get at any other spots like har gow and siu mai. Those items will be good but may not be phenomenal (if you're used to good dim sum). One thing that really stood out to me is that they have a lot of unique items and twists on classics. We ordered all the plates that we don't normally see at your traditional dim sum spot. That's what made this place so special. Here's the MUST EATS: 1. Special egg white dan tat (custard tart): eat it fresh, don't even wait 5 mins when it hits your table. The consistency of the dan tat was 10/10. 2. Steamed bun with salty egg yolk lava: this was by far the best salty egg yolk bun i've ever had. Must eat it right away, it makes a big difference. Within 5-10 mins, the egg yolk congeals and it is nowhere as smooth as when it's hot. 3. Marinated chicken trimmed with black truffle flakes: WOW so good, and so worth flying into vancouver to eat. Other notable dishes that I really enjoyed: 1. Diced pork chive in chinese donut 2. Chinese donut with shrimp paste 3. Baked roasted duck meat bun read more

Food was good. But the service was awful. We came in 5 minutes before opening hour and we spoke to the waiter who looked incredibly annoyed that we came early. We told him we didn't have reservation, so he looked at us, again, annoyed, and said, "usually you have to make reservations but I'll give you a table this time." I should note that during our entire dining experience, there were many, many empty tables... phew. We ordered fairly quick but we received our food much later than the locals who ordered after us. We sat across a "VIP room". They left their door open unfortunately, so we got to see what the people sitting there were doing. They ordered a live blue crab and put it on the floor and started playing with it and taking pictures of it. The whole thing was kind of trashy and very off putting. The whole scene looked like a movie about a dystopian spoiled rich family getting coddled. I don't mind seeing crab or lobster getting processed in front of me, but to see people playing with it and laughing was repulsive. Wish I took a video. We ordered a desert that we were hesitant about, but we tried it, and we liked it and quickly told our annoyed waiter, "hey. We like this. Thank you." He looked at us with an empty gaze and said, "OK? Good." I've been to other places where the waiters were just as bad if not worse, but at least it was a hole in a wall. But this place serves you food on a table dressed with fancy table cloth, serves blue crab and has "VIP" rooms, sooo yeah. Never again. read more

Service was OK - not the best. The food was great! There was not a lot of vegetarian options. Make sure you make reservations before going in the morning. We were waiting in line for about 10min before the restaurant was open. Most of the people from the USA didn't know how to make reservations ahead. We got in after the restaurant was open, and had to wait for another 10min. read more

Chef Tony - Salted egg yolk custard buns - Dim Sum Near Me - Richmond, British Columbia

Absolutely terrible service here. Came towards the end of the morning/brunch rush so was expecting food to come out quick but boy was I wrong. Initially was given a 15 min wait, which turned to 30. Which eventually lead to almost an hour wait. The restaurant was literally half empty before I went back up to the cashier to ask where my food was. Apparently there was an error in the system... but there wasn't an error when people were paying?? Would not recommend coming. There's like 5+ dim sum restaurants in the plaza to eat at. read more

Honestly, chef Tony is just average dimsum. There are some good things, but some things just aren't worth it. The truffle and fish roe fried rice, for example, is wildly overpriced and not worth the cost. It's good, but for the price I was expecting something more flavorful. Xiajiao was pretty good and the skin was well made. Shaomai was pretty good, but my personal favorite was the steamed rice roll with Chinese donut and shrimp inside. Not my first choice for dimsum, but I wouldn't mind going again. read more