Tony He

Coming Up

Daily service formed the base craft when Tony He worked as chef at restaurant industry (from 1980). The useful lessons were practical: repeat the work without dulling it, move fast without rushing the cook, and make technical control read simply at the table. In Cantonese dim sum and seafood cookery, that control sits in texture, timing, temperature, and the line between delicacy and depth. Restaurant ownership in Zhongshan, Guangdong, China, placed Tony He in a setting close to the regional sensibilities that continue to frame his cooking. Zhongshan City, Rosemead, Rowland Heights, Metrotown, and Richmond then became working points in the same map: locations where Cantonese ideas were carried, adjusted, and kept legible. The current restaurant structure joins continuity with development: Tony He is owner of Sea Harbour (since 2001) and founder of Chef Tony (since 2020). Sea Harbour and Chef Tony’s hold two related tasks—maintaining the deep structure of Cantonese dining, and keeping dim sum active as a contemporary craft rather than a museum repertoire.

Where They Are Now

Cantonese seafood and dim sum remain the core specialization at Tony Seafood Restaurant in Richmond, Canada, where He is Executive Chef. He is also owner of Sea Harbour in Rosemead, in the Los Angeles area. The work depends on clarity and detail: fillings need accurate seasoning, seafood needs careful handling, and richness has to stay in check so freshness remains readable. The meal develops through plates and baskets, each one carrying a defined technical purpose rather than excess. Seasonality gives the cooking its operating discipline. The repertoire is not treated as fixed for its own sake; ingredients and timing decide what belongs, and dim sum becomes the format for making those decisions precise.

Signature

The signature work includes Black Truffle Siu Mai, Special Fried Rice, Spike sea cucumber soaked in vinegar, Double-Boiled Matsutake, Conch Meat And Chicken Soup, and Marinated chicken trimmed with black truffle flakes. The set shows the kitchen’s range inside a Cantonese frame: fragrance carried through dim sum, rice as a comfort register, sea cucumber valued for texture, double-boiled soup for depth, and black truffle used as an aromatic accent.

In Their Words “At Chef Tony’s, my endeavor to sustain creativity is profoundly influenced by the encouraging feedback from our esteemed guests, who constantly inspire me to push the boundaries and create exceptional dim sum experiences.” “During a captivating journey to Italy, a country celebrated for its exquisite truffles, a groundbreaking idea struck me: blending the distinct flavors of black truffle with the essence of dim sum.”