(Gerry Furth-Sides) Dim Sum dates back to the 10th century when commercial travel increased in the city of Guangzhou (formerly Canton). The leafy, spiffy neighborhoods of Guangzhou reminded me of spiffy, tree-lined Greenwich when I visited, unchanged changed since ancient times to today despite the changes in China. Elegant, table service Chef Tony Dim Sum’s serene, new home is in the magnificent 1929 Bear Building. It has the same feel.
The Chef Tony Dim Sum Menu offers the classic and the contemporary something for everyone featuring twelve delectably delicious sections including –Starter, Dim Sum Steamed, Dim Sum Rice Noodle Roll, Dim Sum Baked and Fried, Seafood, Meat, Soup, Congee, Noodle, Rice, Vegetable, and Dessert.
All dishes are made-to-order fresh right out of the Chef Tony Dim Sum kitchen. Signature Dishes include Sliced Chinese Broccoli with Black Truffle Sauce, Squid Ink Shrimp Dumplings with Gold Leaf, Sticky Rice Ball with Lava Salted Egg York.
Traditional Chinese cruller Youtiao turns up as a starter, cut into bite-size pieces and stuffed with shrimp paste. On the menu, it’s called a savory deep-fried Chinese donut.
Moving on to more substantial courses there were lovely white wines to accompany the food. The staff is always happy to help with choices of food and spirits, then disappears when guests are dining.
The pan fried lamb chop with basil looked more like a work of art. The full-bodied sauce and the Thai basil were outstanding although the meat was not the tender lamb chop you would expect.
Everyone table in the room seemed to have the playful, bunny-shaped coconut jelly on the table. The jelly was light and delightful, not too sweet. It proved to also be a refreshing to punctuate our meal.
Historically, 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. Teahouse owners later added a variety of snack pieces to their dim sum offerings, like these playful desserts.
It was during the latter part of the 19th century that this practice of having tea with dim sum evolved into what’s called yum cha, or brunch. Originally based on locally available food, chefs introduced influences from regions outside the Canton province and the dim sum culture flourished.
The tradition lives on here.
Chef Tony Dim Sum, 2 E. Colorado Blvd., Pasadena, CA 91105. open Wednesday- Monday, 11:00 am to 9:00 pm. For more information about Chef Tony Dim Sum or to make reservations, please call 626.803.0028 directly or visit Chef Tony Dim Sum Pasadena.
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