[ VANCOUVER CANADA ]
CHEF TONY 頤東大酒樓 is a newly opened Chinese restaurant. Apparently, the average queue up time without reservations is from 25 to 45 minutes. Making reservation ahead would be suggested, but would I recommend this place? Not exactly. Their interior deco brings me back to motherland China, not that it’s an issue, just my personal thought. Yes, their menu selection is quite different fm our usual dimsum sheets, but it does not play out well.. and it’s on the pricey side – $5.75cdn for a large dimsum!
木魚花蘿蔔絲球 Monkfish Carrot Balls.
– Crunchy texture. But not soft enough to chew it apart, hence gets abit messy..
蟹肉鳳尾餃 Crab & Shrimp Dumplings.
– There this big celery piece minced inside, which totally ruined it..
雙菇扒玉子豆腐 Egg Tofu with Enoki.
– Tastes fine. But i have had much tastier ones at home!
紫菜菠蘿卷 Shrimp Pineapple Seaweed Roll.
– I should have know the name itself sounded odd. This should not be available when pineapple is not sweet enough to match up the sweet taste of shrimps.
米湯銀杏腐皮球浸菜苖 Shanghainese Cabbage with Beancurd.
– This was nicely done! But who can actually mess this dish up really.. the beancurd and veggies so very soft and sweet!
金牌酥皮蛋撻 Signature Egg Tarts.
– 皮夠酥 蛋唔夠蛋. The puff pastry so puffy that’s it’s a little too soft, but the egg doesn’t taste very egg.
古法馬拉糕 – Traditional Cantonese Sponge Cake.
– Now this. I got really excited seeing my fave brown Chinese cake on their menu, but i wish they didn’t call this “traditional” when there’s a tint of coffee taste in it!? And the texture is still not spongey enough.. quite disappointed. 😦
Chef Tony 頤東大酒樓.
101-4600 NO.3 Road. Richmond BC | +604.279.0083.
Opens Daily 10:30am to 3pm; 5pm to 10pm.
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Thank you for joining onto my food journey! xxo, KittY.
= KIKIKAT FOODINDEX = by KNG. 