Chef Tony has been the talk of the town for quite some time and even won Vancouver Magazine’s 2015 best dim sum award.
The restaurant is known for their high-end Chinese cuisine and you can tell just by the interior of the restaurant. Crystal chandeliers and VIP rooms with closed doors perfect for hosting parties.
Even the entrance has a gallery of expensive Chinese liquor as well as tea. We made reservations ahead of time on New Year’s Eve for dim sum and we waited less than 10 minutes and were seated. Pretty good since dim sum restaurants never get you seated on time based on your reservation.
Dry Shrimp and Chives Rice Noodle Roll
We started off with the Dry Shrimp and Chives Rice Noodle Roll which had loads of dry shrimp. The rice noodle roll was very smooth and thin.
Black Truffle Shrimp and Pork Dumplings
Next up were the famous Black Truffle Shrimp and Pork Dumplings. Once placed on our table, we could smell the strong black truffle. This definitely made the typical dim sum very luxurious. The black truffle gave the dumplings an earthy flavour which I quite enjoyed. The wrappers were also thin and filled with a large shrimp and abundance of pork.
Baked Barbecue Pork Bun
The Baked Barbecue Pork Buns were glistening on the top. They were soft and fluffy and filled with lots of meat.
Marinated Chicken Feet
The Marinated Chicken Feet was a bit of a disappointment as I found that they were rather bland. They had a bit of chili flavour but nothing else.
Sticky Rice Wrapped in Lotus Leaf
The Sticky Rice Wrapped in Lotus Leaf came with three servings.
These were different from the usual as they had wild rice mixed in. This made it rather dry. It was also filled with some minced meat and salty egg yolk.
Deep Fried Taro and Abalone Dumplings
The Deep Fried Taro and Abalone Dumpling was another dish that was elevated from a simple dim sum to a high-end dish. The deep fried taro were topped with mini abalones. Crispy and flaky on the outside with a slight chew from the abalone.
Deep Fried Sticky Rice
An interesting dish was the Deep Fried Sticky Rice. It was essentially sticky rice which used wild rice again and was coated in a thin batter and deep fried. I thought this was average as it was rather dry and the rice would stick to my teeth.
Braised Mushrooms with Egg Tofu
We also ordered a larger dish which was the Braised Mushrooms with Egg Tofu. The sauce was thick and gooey as it should be. The tofu was smooth in the inside and crispy on the outside.
Steamed Egg Sponge Cake
Lastly, we finished off with some desserts. First was the Steamed Egg Sponge Cake. I found this to be rather dense and wasn’t my favourite.
Baked Durian Paste Pastry
The last was the Baked Durian Paste Pastry. The outside was extremely flaky with the inside filled with some durian paste. The paste was actually not very strong but still pungent nonetheless. If you want strong durian pastries, I would suggest trying Shiang Garden’s.
Overall, I was quite pleased with Chef Tony. The food is carefully prepared although there were some hits and misses. It’s nice that the chef is getting creative with traditional dim sum and adding other complex flavours to the dish. This of course comes with a price but the service and ambiance is also much better than many other Chinese restaurants.
– Pretty solid dishes
– Great service and ambiance
– Parking is a pain here
Price Range: $20-30 / person
1: Terrible 2: Poor 3: Average 4: Good 5: Excellent
Food: 4 Service: 3.5 Ambiance: 4 Parking: 2 Overall: 4