Chef Tony

Stories about Chef Tony

Tasting Notes: Cantonese cuisine's evolutionary leap in Los Angeles

Bill Addison • Los Angeles Times • March 7, 2020

months outside the SGV. Each of them tells a story about directions in the cuisine’s local evolution. Chef Tony opened in Pasadena last month. It’s the latest restaurant from Tony He, who owns 17-year-old Seafood Harbour in Rosemead. He runs two similar

restaurants in Richmond, British Columbia. Seafood Harbour leans to oceanic luxuries; Chef Tony takes a more casual, lighthearted and often Westernized approach to the cuisine, particularly dim sum. (He doesn’t shy from the word “fusion.”) Har gaw comes in

Chef Tony    Needle    Pearl River Deli   

The custard-filled French toast of your dreams is Cantonese

Bill Addison • Los Angeles Times • February 4, 2023

early March 2020. A story I wrote around then discussing the local evolution of Cantonese cuisine, which also touched on Johnny Lee’s first iteration of Pearl River Deli in Far East Plaza and now-closed Chef Tony in Pasadena, was among the last pieces I

Critic’s Notebook: Sneak peek at the 75 Best Places to Eat 2022

Brad A. Johnson • Orange County Register • May 4, 2022

peas and surprises, here’s another. You might not get a chance to taste this one because it was a daily special, very limited, inspired by a batch of first-of-the-season peas that had just arrived in chef Tony Esnault’s kitchen at Knife Pleat, the fancy

'Are you breathing? Hired.' Why SoCal restaurants are still deeply short-staffed

Jenn Harris • Los Angeles Times • April 22, 2022

cook left for a mattress factory. “I understand, and I don’t begrudge them,” Yoon said. “The restaurant industry became an undependable place to earn an income.” Tony Esnault, chef at the Michelin-starred Knife Pleat at South Coast Plaza in Costa Mesa

all positions, but none has been more difficult than a dishwasher. The restaurant is still short two dishwashers, but Esnault and his wife and Knife Pleat co-owner, Yassmin Sarmadi, said they’re making it work any way they can. Chef Tony Esnault, right

The first great food book of 2021 is about race, restaurants and unlikely friendship

Bill Addison • Los Angeles Times • January 23, 2021

daytime: Chef Tony Esnault and restaurateur Yassmin Sarmadi of Costa Mesa’s Knife Pleat will host a four-course lunch to be picked up and reheated at home. “Ivory soup” (a purée of sunchokes, celery and leeks with winter truffle), sea bream with fennel and

Pioneer Chef Helene An Says It’s Time L.A. Got to Know High-End Vietnamese Food

Hailey Eber • Los Angeles Magazine • September 11, 2019

passing the torch to Crustacean’s 32-year-old executive chef, Tony Nguyen, with whom she has been developing the Da Lat Rose menu. While Crustacean is more of an Asian fusion restaurant, Da Lat Rose, which is located upstairs, will be focused on elevating

Tony Esnault’s Highly Anticipated Knife Pleat Arrives at South Coast Plaza

Edwin Goei • OC Weekly • July 31, 2019

chefs as though he were a prince on the United Kingdom’s royal family tree. Chef Tony Esnault is a protégé of Alain Ducasse, who I discovered was an apprentice for Michel Guérard, one of the founders of nouvelle cuisine. I’m sure if I went back far

Review: Knife Pleat is the perfectly tailored French restaurant Orange County needs

Patricia Escárcega • Los Angeles Times • December 11, 2019

Mesa mall, including the Penthouse level, where Knife Pleat is located. The outage lasted nearly two hours. In the shadowy open kitchen, normally a well-lighted jewel box of burnished steel counters and state-of-the-art ovens, chef Tony Esnault looked

Best of 2019: Orange County’s 10 best new restaurants of the year

Brad A. Johnson • Orange County Register • December 26, 2019

Plaza in Costa Mesa, operated by chef Tony Esnault and his wife Yassmin Sarmadi (Photo by Leonard Ortiz, Orange County Register/SCNG) 4. Henry’s The new flagship dining room at The Waterfront Beach Resort is the most ambitious restaurant to open in

Gem    Omakase by Gino    Isla Cuban    Anjappar    Maison Cafe & Market    Knife Pleat    Henry's    CdM    Louie's by the Bay    Fable & Spirit   

16 L.A. chili sauces, oils, and crisps to try now

Jenn Harris • Los Angeles Times • April 21, 2021

peppers helps balance the fruity Fresnos, and dried shrimp give it a signature funk. Expect a heat level of about 6 out of 10. Drip, $20 Drip Calabrasian chili sauce. (Mariah Tauger / Los Angeles Times) Chef Tony Nguyen says he started making