Tony He may not be a household name, but dim sum enthusiasts know him from his work at Sea Harbour, which he opened in Vancouver in 1999, and then later in Rosemead.Just a few miles down the road in Arcadia, Chef He offers a similar experience, albeit in a more casual setting with nary a fish tank in sight and a large window offering views into the kitchen.Indeed, steam rises at all hours as chefs diligently prepare delicate bites, like steamed shrimp and scallop dumplings crowned with roe, or rice noodle rolls lined with chicken and bitter melon. Everything is ordered à la carte, so those hoping for roving carts should look elsewhere. Still, dishes arrives hot and fast, and you could easily be fed and out the door in record time.