At Chef Tony Seafood ($$$), our food critics consistently recommend: Crispy Skin Chicken, Steamed Har Gow. Crispy Skin Chicken scores 91.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Cantonese soy-poached chicken with paper-thin crackling skin. Air-dried overnight.
"Chef Tony Seafood's crispy skin chicken — Cantonese soy-poached chicken with paper-thin crackling skin, air-dried overnight — is the dish that has kept this restaurant at the center of Vancouver's Chi…"
Translucent rice flour dumplings with whole BC prawns. Judged by the thinness of the skin.
"Chef Tony's har gow are judged by skin thinness at every dim sum contest in Vancouver. Three folds minimum, translucent, whole prawn visible inside. Passes every standard."
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