Each dish was better than the one before. There was only 2 of us but we most likely ordered enough for 6 people...everything just looked so good. Large Egg Flower soup, was so good. We also had cream cheese seafood wontons, shrimp in lobster sauce, shrimp chow fun. A crispy noodle for the soup that you never ever see in the West Coast was included.....love them Service fast and kind..
INcredible food for little prices. We had an awesome time and the place is well decorated. You have to dress casual at least, no flipflops.
I went to Tony Cheng's for dinner, and then dim sum the next afternoon. I've been going to this restaurant regularly for the last > decade whenever I'm near the DC convention center. Looking at the reviews on tripadvisor and Yelp, my impression is that people are often put off by the building being a wee bit tired and the wait staff being more efficient than friendly. That being said, the spring rolls come out hot , crispy (not greasy) and aromatic. The fried dumpling are perfectly crispy at the edges, and the dumpling filing of pork was gingery and garlicy. I had the soft shell crab with ginger and onions. The serving size is generous, and though the coating is soft from the stir fry with the onions and ginger, the crab is perfectly cooked. I also had a scallops in hot garlic sauce. The scallops were perfectly cooked and again - a generous serving. The sauce had a little bite that was balanced with the sweet. In terms of dim sum, this is real thing similar to what I've experienced in southern China. Each type of dumpling is distinct in its flavor - the shrimp taste like shrimp and the pork tastes like pork. May seem obvious - but some places have their dumplings tasting all the same. The wrapper is not over cooked. The pork buns are to die for - they are well filed with sweet pork - and they come out hot and steamy. Finally, any custard dumpling is a great but decadent way to finish the day. The serves may not be as patient as you want if you don't have dim sum experience - but don't be afraid to try new stuff and gamble.
After walking all around Chinatown in the rain looking for Dim Sum we came across Tony Cheng's Seafood Restaurant. This is the last restaurant in the area to serve traditional Dim Sum, some of the other places had what they call "rice crepe", what I know as rice roll or rice noodle roll but nothing else. After being seated we were brought traditional Chinese tea (they charge per pot here) and placed our order of shrimp & pork Shui Mai, Steamed roast pork bun (bao), pan fried vegetable dumpling, fried taro with pork & shrimp, shrimp rice noodle, and fried sesame ball as our dessert. We normally get beef Chow Fun (what they called Chow foon here) but the price was $15, which is absolutely ridiculous and basically 2x the price we pay where we live. I didn't care for the shrimp rice noodle at all. It tasted like it had been frozen and was like watery mush instead of sticky. The shrimp had an odd flavor so I stayed away. Hubby and the kids ate it and no one got sick but it just tasted off to me. The steamed pork bun was good, not the best I've had but it settled my craving. The pan fried vegetable dumpling was very good, lots of flavor and the sesame balls were crispy and sweet. We left full but it was not the Dim Sum experience I was expecting from Chinatown. Apparently on the weekends they have the Dim Sum carts out, maybe it's more fresh on those days. Definitely not up to par with San Francisco or Oakland Chinatown. Although there were Chinese eating there I think it caters more to the tourists. The staff was friendly and the Dim Sum menu was reasonable. If we are ever back in the area I would give them a second chance.