Henry Chiao
Founder & Owner
Henry opened the first tea counter in 2008 and still greets most tables at the door. He keeps his grandmother’s recipe book under the register, exactly where it belongs.
Our Team
A family, and the crew that became one
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A teahouse is really the people in it. From the folding table at 7am to the last pot poured at night, these are the hands behind Tong Chiao.
Lian Chiao
Co-Founder & Tea Director
Lian built the tea program leaf by leaf and chooses every lot we buy. If a pot tastes just right, it’s because she decided it should.
Marcus Wong
Executive Dim Sum Chef
Marcus runs the open kitchen and the folding table. Trained in Hong Kong and Vancouver; happiest when the steamers never stop.
Grace Tan
Tea Sommelier
Grace works the counter, brews the flights and will happily talk you through a fourth steep. Ask her what’s fresh this week.
David Lim
Roast & Kitchen Master
David keeps the roast window and the wok line. Twelve years over fire means his duck comes out the same, every single service.
Amy Ho
Guest Relations & Floor Lead
Amy is usually the first voice you’ll hear and the one who finds you a table. She holds the room together, warmly.
Want to put a face to the folding table? Book a table and say hello in person.
Pull Up a Stool
Save a table at Tong Chiao
Weekends fill fast for dim sum. Reserve ahead for groups of four or more, or just walk in and we’ll pour you a pot while you wait.