Chef Tony

Reviews

• Cindy Z.

  star star star star star_border 13 June 2026

  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.

• Oneo V.

  star star star star_border star_border 3 June 2026

  The dim sum here is really unique and I was pleasantly surprised by a couple of the dishes. However, overall, I thought it was good and it did not live up to the hype.
  
  There were a few dishes I really liked -- tripe, squid ink har gow and shrimp rice rolls. The tripe was perfectly cooked and didn't smell strong. The filling in the squid ink har gow was generous. I'm not sure if the squid ink did anything to the texture of the wrapper but the flavor as a whole was on point. The rice rolls were filled with shrimp and the rice rolls didn't fall apart or stick together when you picked it up
  
  The truffle siu mai was just ok. The dim sum here is kind of small and the truffle didn't do a whole lot for me. The pork belly buns were dry and I don't recommend at all.

• Ryan C.

  star star star star_border star_border 31 May 2026

  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.

• Guerric H.

  star star star star star_border 28 May 2026

  Chef Tony has a reputation for fun and unusual dim sum, and with good reason. I best experienced this when I brought visiting family who'd never even tried dim sum - why not throw them in the fun deep end?
  
  And pretty much everything was good or great. My favourites were probably their black salted egg yolk buns - the filling was utterly heavenly - but overall the quality was good and everything tasted nice. The portions were just about perfect for four people, usually containing three or four items; clearly dim sum isn't meant to be a two-person affair, but for small groups this seems great, and I saw VIP rooms catering to larger parties as well.
  
  We had one vegetarian in tow this time, so I was a little worried about how things would turn out, but in the end that wasn't an issue! Most items were obviously either vegetarian or not (the taro cake contained tiny bits of shrimp that we didn't realize were there at first), and there was enough for everyone to get full whether or not they ate meat.
  
  There were a few quirks to the process. Our desserts - the cute bunny jellies - were forgotten until we asked about them, and I did burn my lip biting into the fried durian pastry, which stayed piping hot far longer than anything else on the table. The squid ink har gow were fine but actually didn't taste very different to the regular seafood dumplings, which was a slight letdown given the cool presentation. And there was a very long lineup to get in - I'm very glad we made reservations, though I do wish they took online reservations since getting hold of them over the phone required several calls at various times of day before somebody finally picked up.
  
  But overall, this was a fun dim sum experience. I'd like to come back again and have a go at a wider variety of dishes, and maybe try some of their larger plates or fancier offerings.

• Michael L.

  star star star star_border star_border 25 May 2026

  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.