Drive by Sea Harbour (@seaharbourseafood) in Rosemead on a weekend and there are almost always droves of people waiting outside to snag a table for dim sum. Customers mill around two rooster statues flanking the sides of the massive standalone building, waiting patiently, sometimes for hours, for plates of shu mai, har gow, steaming congee bowls, and shrimp-studded rice noodle rolls. The scene has been a familiar one for over two decades now, despite the plethora of dim sum options in the San Gabriel Valley.⁠ ⁠ The secret to Sea Harbour’s success has a lot to do with the ingenuity of its 57-year-old owner, Hui Dong “Tony” He. A chef who’s been in the industry since the early 1980s, over the last couple of years, He has opened two new Chef Tony sister restaurants in Arcadia and Pasadena, which offer more casual, new-school takes on dim sum than Sea Harbour’s more traditional Cantonese fare. Read about the Godfather of LA's dim sum scene by clicking on the link in bio. Story by Eater LA contributor @jeanstrinh, with photos by @wonhophoto