“I immigrated to Canada in 1996, and started my business in 1998,” Tony He states. Answering our questions via email, he discloses cryptically, “No, I learned it myself, since I had no choice at that time.” It’s surprising, therefore, to find out that isn’t the case. Given that Tony He owns several restaurants, anyone will naturally assume that he comes from a family of restaurateurs. Tea and dim sum | Photo by Slique Media / Chef Tony Dim Sum Los Angeles Magazine ranked it as #1 in the Top Ten Best Chinese Restaurant in Los Angeles in 20. It was such a huge success that he expanded his business southward, opening Sea Harbour Seafood Restaurant in Rosemead, in the Western San Gabriel Valley. When he immigrated to Canada, he launched Sea Harbour Seafood Restaurant in Richmond, BC. In 1992, Tony He opened his first Sea Harbour Seafood Restaurant in Zhongshan City in southern China. He later moved to Hong Kong where he further developed his culinary techniques, including training under ‘Abalone King,’ Yeung Koon-yat. Tony He began his cooking career at the age of 15, apprenticing with some of the greatest chefs in Guangdong Province, China (formerly known as Canton Province). And a month ago, Chef Tony Dim Sum Pasadena finally reopened ( read Brianna Chu’s food review here). But last year, Chef Tony Dim Sum Arcadia opened on Baldwin Avenue in the space that another Chinese restaurant vacated. The restaurant had to close shortly after that, however, because everything went on lockdown when the coronavirus reached American shores. Instead, dishes are served á la carte (which, in the past, was only done for take-out orders) and include ingredients such as freshly shaved black truffles and gold leaf touches. Moreover, he eliminated the mainstay of dim sum restaurants – rolling carts. In February 2020, Tony He introduced upscale dim sum when he opened Chef Tony Dim Sum in Old Town Pasadena. Photo by Slique Media / Chef Tony Dim Sum And it has been done that way for centuries – until Chef Tony He set the concept on its (tree) ear. Traditionally, dim sum dining involves servers pushing rolling carts of small steaming baskets and tempting diners with the aroma of the delicious offerings. A big part of the experience is seeing and smelling the food. Over time, however, restaurants started serving them for dinner as well. There are over a thousand dim sum dishes which are usually eaten as breakfast or brunch. Originally based on locally available food, chefs introduced influences from regions outside the Canton province and the dim sum culture flourished. It was during the latter part of the 19 th century that this practice of having tea with dim sum evolved into what’s called yum cha, or brunch. Teahouse owners later added a variety of snack pieces to their dim sum offering. These travelers went to teahouses which served two pieces of delicately made food items – sweet or savory – to go with their tea the second is dim sum, the term used for the small food portions. And that’s a pity because anyone who has eaten these bite size delicacies would most probably say they’re addictively scrumptious.Ī Wikipedia entry informs that the origins of dim sum date back to the 10 th century when commercial travel increased in the city of Guangzhou (formerly Canton). It’s not very often, though, that people think of dim sum when they hear Chinese food. Almost everyone has eaten fried rice or chow mein with orange chicken or sweet and sour pork. Chinese food is one of the most popular cuisines the world over.
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