Chef Tony

I was planning to take out some Dimsum. When I went inside, the receptionist welcomed me so warmly. Politely showed me the menu and recommended the Stewed Duck Congee. I decided to dine in the restaurant. The servers were so jolly and focused on their tasks. Quick and safely, the servers served their customers with kindness and precision. Glad I decided to experience their dimsum, black truffle, pork and shrimp dumpling and the shrimp & matsutake dumplings. Awesome Chinese dumplings experience!!!

An authentic Chinese restaurant that offers extraordinary and unique plates. The presentation was very nice and the service was great

July 2021 afternoon Ordered pork with century egg congee Beef brisket and tendon with noodles hot pot there's only 1 piece of tendon, the rest are brisket, and 3/4 of the hot pot contains fat noodles, and Seafood on fried rice all seafood were tiny bits in sizes Every dish taste good

Quite decent place. Twice I've been there for a mix of dim sum and off the menu dishes. Usually you get 4 dumplings but here you get 5. Had the dry beef chow fun and it was quite good.Food: 4/5

Service was very good. Servers should probably get the hint to bring a bottle of hot sauce or a jug of water when everybody at a big table requests some. Food overall was good. Highlights were the truffle chicken, honeycomb tripe, and jellyfish salad, but overall everything we had didn't really disappoint. It is a more expensive dim sum.

Delicious? Yes. You are paying the premium though. Some of the dishes had a unique take on classic dim sum dishes. Judging on just taste alone, I really enjoyed it. We went earlier in it's opening in Edmonton and there was a wait but it was fine. I felt the service was good and felt a little badly for staff having to put out fires.

We went for lunch the first time and tried several things. No lineup and service is nice. I will recommend the egg tarts, salted egg yolk buns, and lunch special stewed beef brisket with rice roll. The beef balls and pork&shrimp dumplings are not my favourite. Overall it’s good and not salty but not a bomb. And the tea leaked out from the top when pouring tea...

Portion sizes are much smaller and priced higher than other dim sum restaurants. Very unique dim sum items that seem like it should taste very good, but wasn’t actually all that satisfying when you ate it. So I’m not sure it’s worth the extra money to come here. I won’t go out of my way to come here again, and certainly would not wait a long time in line to eat here. I’ll be back if I happen to be in the neighbourhood.

Went Dim Sum here yesterday with family. Prices and food are overly overly rated, nothing "Chef Tony" about this place at all. The original restaurant of Chef Tony is in Vancouver. We are a big fan there but not here in Edmonton. It's all fake. Here, the original "Chef Tony's" signature dishes not available on menu like: 1 Siu Mai black truffle pork n shrimp dumplings 2 Steamed shrimp dumplings 3 Steam bun filled with salty egg yolk lava available, but re-heated from frozen and not fresh, suspected they were bought from TnT as frozen 4 Egg custard tart available, but tasted totally off from the original, it's like self made version or bought from TnT, not the same as the main original HQ branch of Chef Tony in Vancouver. Also serving size shrunk to 3 pieces instead of the standard size of 4 pieces, but charged the same price. We are still willing to queue for Chef Tony in Vancouver as always but not here, not sure why it's using the same name, believe there could be some issue in their mgmt. I have asked themserver & manager why the signature dishes were not available on the menu but their answers were as elusive as ever. It's like MacDonalds without the famous big mac/chicken nuggets or fries. Deeply disappointed. For the higher than normal price you pay here, you can get more value elsewhere, not worth the trip/price and the time to travel there to north side the place was pretty empty too on a Sunday morning for Dim Sum, already a bad sign Poor Staff/servers morale to serve, poor food quality and below standard base on the price charged compared to original branch, we felt kinda cheated in a way we solely only came here because of the name of the restaurant also only one small section of the restaurant shown sign of activity think less than 6 tables. Not returning. Absolutely, no idea how this restaurant can last this long, beats me.

Chef Tony is the newest addition to the Dim Sum scene in Edmonton and I was pleasantly surprised by the food! However, I'm giving the restaurant a 3 star review because the service was absolutely terrible and the majority of the items we wanted were all sold out. Unfortunately, all the food is made in Vancouver and shipped to Edmonton. Nothing is made fresh in house. We came here a couple of weeks after their grand opening and service was still extremely chaotic and slow. Prices are high, but everything was actually pretty tasty. First off we tried the Long Donut Stuffed with Shrimp Paste. Full of flavour and perfectly seasoned. Sometimes the long donut can be over fried and way too crispy, but this was nice and golden on the outside, while still maintaining a nice chew on the inside. Next up, the Black Truffle Pork and Shrimp Dumplings Sui Mai. This was a miss for me. Great texture, but I felt like the black truffle really overpowered the pork and shrimp flavour. My friends loved it, but I prefer the traditional version better. Then came the Shrimp and Yellow Chives Rice Roll and Radish Cake. Both were really good. I do wish the radish cake was pan fried though. It was a little too soft for my liking. We also had the Duck Congee. My favorite dish of the day! The consistency of the congee was just right. Rice completely cooked down and not overly goopey or thick. Great umami flavour and it had a lot of duck meat in it as well. We then finished our meal with the Egg Yolk Lava Buns. Great balance of sweet and salty. Absolutely delicious! I would definitely come back at a later date to try everything else on their menu. Will probably wait just a little while longer for them to work out all the kinks in their system.