By Sherman Chan,
Special to The Post

At Chef Tony, we ordered a selection of dishes which included the signature, regular and pricey items (lobster). 
Unfazed by the pungency of black truffle, we tried the Marinated Chicken trimmed with black truffle flakes. It had earthy notes. Although it was flavourful and well-seasoned, the truffle further enhanced the almost juicy meat. We then had a pair of Roasted Squabs that were rendered and delicately crispy; the skin was moist and just seasoned enough. We did find the squabs rather small though.
For the kiddies, we got the Steamed Minced Pork with water chestnuts and black bean paste. The meat was rather lean. I actually preferred this. With a good amount of black bean, the dish bordered on salty. We also got the Seafood Fried Noodles. With the sauce served on the side, the fried noodles remained toasty and crunchy.  The seafood was on point.
The most expensive and the tastiest dish was the Stir-Fried Lobster with Eggplant. It was a bit too sweet to begin with, but the sauce actually was balanced by an equal amount of vinegar, spiciness and saltiness. The lobster was prepared expertly. We had the Beef Shortribs with pumpkin. The result was flavour-infused tender pumpkin pieces accented by buttery short ribs in a gingery and sweet sauce. Although our meal was hardly representative of all of their more expensive and signature items, we were able to get a feel for their dinner service. It was good and certainly worth a revisit.

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.

Chef Tony Seafood Restaurant
Empire Centre, 101-4600 Number 3 Road, Richmond, BC

The Good:
• Generally on point execution
• Superb service (especially for a Chinese restaurant)

The Bad:
• It comes at a price  
• Not a fan of the parking situation