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Sea Harbour - The Best Dim Sum in L.A.! [Review] w/ Pics

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(Formatted with All Pictures here:
http://exilekiss.blogspot.com/2008/05...

)

Continuing on the tour of wonderful Dim Sum restaurants in Southern California (and as previously posted, a "comfortable cuisine" I've never gotten around to writing about), is Sea Harbour in Rosemead, California. As with Elite, Sea Harbour is another of the top Dim Sum restaurants in L.A., and wildly popular: If you show up after 10:00 a.m. on the weekends, expect to wait anywhere from 45 minutes to 1.5 hours(!). Its popularity is warranted, due to the quality of ingredients, wonderful variety and unique spin on traditional items.

I've been to Sea Harbour numerous times, from the very first month it opened years ago, through today. It's always been consistently great for Dim Sum, but I've always taken it for granted. I wrangled up a couple Dim Sum Hounds today to see how it stood up after all these years, and how it compared to our experience at Elite just the other day.

We arrived bright and early, at 9:45 a.m., to beat the crowds, and there were already ~30 people in line! We got seated promptly and glanced at the menu. One thing that's really nice about Sea Harbour is that they have Seasonal Dim Sum Menus. They change their menu a few times a year (a rarity amongst Dim Sum restaurants), and today was a new menu, with most of their popular items intact, in addition to some new offerings.

(Note: As with the Elite review, please forgive my mangled Chinese romanizations; I'm no expert on the language. :)

We chose Ju-Bu Tea, a combination of Chrysanthemum Flower and Pu-Erh Teas. It's my favorite Tea to pair with Dim Sum, and Sea Harbour offers the full selection of choices from the above two teas, to Asphodel, Jasmine, Iron Goddess of Mercy, etc.

The first dish to arrive was the traditional Chinese Broccoli dish (we wanted to get some greens today so that we wouldn't overdose on all the meat :). Zuo Jien Jie Lan (Poached Chinese Broccoli).

As its name implies, it's simply poached Chinese Broccoli in a broth, served with a side of Oyster Sauce for dipping. It came out perfectly poached (as usual), and the Jie Lan vegetables were nice and "meaty", with the leaf portions fresh and tender as well.

Next up was one of my favorite traditional Dim Sum dishes, Huh Hsiang Nuo Mi Ji (Sticky Rice Wrapped w/ Lotus Leaf). Sea Harbour's version is the best version of Nuo Mi Ji that you can find in L.A. They still use the traditional method of wrapping the Nuo Mi Sticky Rice and all the contents in the Lotus Leaf (instead of parchment), and thus, the wonderful fragrance of the Lotus Leaf permeates each bite of this dish. Sea Harbour's version also includes a Salted Duck Egg Yolk with the ground marinated Pork, and the combination of these ingredients is wonderful!

Next up, was a new item on their updated / Specials Menu: Jing Ying Dahn Jie Tsai Ruo Pien Joh (Duck Egg with Jie Tsai Vegetable and Pork Slices in Congee ). This was a nice variation on the typical Jook / Cantonese Porridge, with the Duck Egg pairing nicely with the slightly bitter, herbal Jie Tsai Vegetable, and the meaty Pork Slices. The consistency of the Congee was perfect. I've always had great Congee / Jook here at Sea Harbour over the years, and today was no different.

For those that want to splurge, you can order Fresh / Live Lobster, Geoduck, or Abalone cooked with fresh Congee for Market Price. :)

Next up was a classic of Dim Sum cuisine: Yue Zi Shau Mai Huang (Steamed Pork & Shrimp Dumpling). Sea Harbour's version of this classic dish was excellent and high-quality as usual. I found this version to be a much better balance of nice chunks of Shrimp with Marinated Ground Pork (along with the Capelin Fish Roe), versus Elite's version, which had too much Shrimp. The Shau Mai was well cooked, and very tender and juicy, with the Pork and Shrimp combining wonderfully.

Next up was another staple of HK / Cantonese Dim Sum: Shwei Ping Hsia Jiao Huang (Crystal Shrimp Dumpling (Ha Gau)). It was perfectly steamed so that the skin was still tender and moist, and the Shrimp inside the dumplings were fresh and juicy.

One new style Dim Sum dish that remains on the new Seasonal Menu is one of my long-time Sea Harbour favorites: Liang Gua Ji Hsi Chang Fen (Steamed Rice Noodle w/ Shredded Chicken and Bitter Melon). For those that've never tried Chinese Bitter Melon, as the name implies, it's a melon that can be quite bitter depending on the cooking style and preparation. This is a Sea Harbour creation, and it's executed wonderfully: The Bitter Melon is only slightly bitter, and it provides the perfect foil for the marinated Chicken and Steamed Rice Noodles.

We tried another new item on their Seasonal / Specials Menu: Chohng Chao Hwa Shau Mai (Marinated Ground Pork with Chohng Chao Flower Dumpling). I've never seen this at any Dim Sum restaurant before and we were all eager to try it. Chohng Chao Flower is a treasured Herb / Flower used by Chinese Herbalists, so it's pretty interesting to find it in Dim Sum.

Visually, when the dish first arrived, it looked like a plain Shau Mai Dumpling with dark specks. However, upon the first bite, it was apparent that the chefs at Sea Harbour created another standout item on their Seasonal Menu! The Chohng Chao Flower lends a really unique flavor to the Shau Mai, a flavor I've never experienced before. It had a complex, earthy, uniquely herbal flavor, slightly floral and combined with the marinated ground Pork, it was excellent!

Continuing on, we ordered another of the more exotic Sea Harbour Dim Sum: Zhong Shan Jing Za (Steamed Pork Dumpling Zhong Shan Style). They used a nice, thicker rice-based skin on the outside, and steamed three dumplings. It looked interesting, but after taking a bite, disappointment set in: It wasn't that it was "bad" or anything, but the inside of the Zhong Shan Dumpling was nothing more than a fancy version of the filling for Char Siu Bao (BBQ Pork Buns). It was slightly sweet, with simple chunks of Pork and diced vegetables. It was certainly more complex from the typical Char Siu Bao, but not enough to standout from that flavor association. We felt it was nicely steamed, but the flavors were typical.

Continuing on, we tried their Yue Ci Fohng Yen Jiao (Shark's Fin Scallop Dumpling), literally "Shark's Fin Phoenix Eye Dumpling." It was a perfectly steamed dumpling of Shrimp, topped with a tender Scallop, topped with Shark Fin and Capelin Roe. It's a "fancier" dish for Dim Sum, and the Scallop, Shrimp, Roe and Shark Fin made for a wonderful combination.

Sea Harbour's only failure on their new Seasonal Menu would have to be the Mei Zi Zhen Zhu Li (Plum Steamed Pork Tongue). Amongst the group of Hounds today, Lengua (Beef Tongue) is always a favorite, so when we heard they had Pork Tongue, we had to try it. :) Sadly, it was extremely tough and chewy (the complete opposite of Lengua). The Chinese Plum (Mei Zi) lent a nice flavor contrast to the savory Pork, but the Pork Tongue itself was just too tough and chewy.

As a nice rebound, Sea Harbour's Dai Zi Bai Yu Zhu (Steamed Egg Tofu with Fresh Scallop in Dry Scallop Sauce) is perfectly executed (as usual): A nice slice of Tender Tofu, topped with a Fresh Scallop and Capelin Roe, all in a very light Soy Sauce-based Broth. It's very light and a nice contrast to the saltier / richer dishes on the menu.

For Dessert, Sea Harbour's execution of the classic Dim Sum Tofu Flower is consistently great: Shan Shwei Dofu Hwa (Sweet Tofu Pudding). The Silken Warm Tofu is served with a side of Liquid Pure Cane Sugar, so you can decide how sweet you'd like your Tofu Flower. It's perfectly prepared, with a hint of fresh Ginger.

We decided to try two of the new Seasonal Menu items. First up was the Sha Shi Lue Cha Guo (Special Green Tea Dumpling). Visually striking, each sweet "dumpling" was wrapped in a banana leaf and steamed. The green color came from a reduction of Green Tea, coloring the rice, and it was topped with Black Sesame Seeds. While it was visually engaging, the inside of each of these dumplings was even more of a surprise! At the center of the sticky rice was Peanut, Coconut and Tapioca. This was essentially a small, steamed, compartmentalized dumpling version of the Southeast Asian dessert "Muo Muo Za Za"! It took all of us by surprise, but it was a nice one. :)

Perhaps the saddest thing about Seasonal Menus is that some of your favorite items may be dropped: This happened twice already with one of my favorite desserts (on the menu one season, then off, then put back on the following season, etc.). Currently, the replacement for that "ball dumpling" dessert is the Jing Sah Tahng Yuen (Sticky Rice Ball Stuffed with Salty Egg Yolk) (a terrible translation on the menu :). We ordered it and wondered if this would be like a Moon Cake, or something similar.

The Sticky Rice Ball arrived, in a fierce golden color. It was piping hot, and after letting it cool down slightly, I cracked it open to reveal the inside: It was a Sweet Liquefied Duck Egg Yolk, similar to what they use in a Nai Wong Bao, but contained inside a deep-fried Sticky Rice Ball!

The flavors were amazing, and this was one of the most interesting, and tasty desserts I've had at Dim Sum since my favorite dessert came on the menu when Sea Harbour first opened. (^_~)

Overall, it came out to be $20 per person for this meal (including tax and tip), but that price changes dramatically depending on what you order (Note: individual Dim Sum small plates range from $2.28 to ~$7 depending on the dish). On average over the years I've been to Sea Harbour and most recently, we average about ~$15-17 per person (including tax and tip already), which is very reasonable given the great quality of food and variety.

Sea Harbour made a huge splash when it arrived in the San Gabriel Valley years ago, with its New Style Dim Sum menu, focus on quality, unique dishes, and consistency, and years later, it continues to deliver. From the Seasonal Menu, to the unique dishes - Goose Liver Wontons, or Nankotsu (Chicken Cartilage), Salt & Pepper style - to the consistent, great quality, Sea Harbour serves the best Dim Sum in Los Angeles.

(If you plan on visiting during a weekend and want to beat the crowds, show up by 9:45 a.m.)

*** Rating: 9.0 (out of 10.0) ***

Sea Harbour Seafood Restaurant (Hai Gahng Dah Jio Loh)
3939 N. Rosemead Blvd.
Rosemead, CA 91770
Tel: 626-288-3939

Dim Sum Hours: Mon - Fri, 10:30 a.m. - 3:00 p.m.
Sat, Sun & Holidays, 10:00 a.m. - 3:00 p.m.

-----
Sea Harbour Seafood Restaurant
3939 N. Rosemead Blvd., Rosemead, CA 91770, USA

 
 
 
 
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  1. More pics attached. The rest can be found in the link in the original post. Thanks!

     
     
     
    1. I wish I lived closer, sounds wonderful and lookks yummy!!!

      6 Replies
      1. re: JEN10

        Most people who live in the general LA area are probably 45 minutes max from SGV. Go early on the weekends and traffic is relatively smooth. Make the trip over - you will be well-rewarded...

        1. re: bulavinaka

          Alright I copied the info and will make a plan to go. I live all the way in Palos Verdes, so it will be a real trip to go out there. When I decide on a date I'll post, maybe we coulkd make it an outing with other dim sum lovers. I have always wanted to go with someone who knew more about it than I do.

          1. re: JEN10

            hey jen, I am in the southbay as well.. perhaps a roadtrip is in store..

            1. re: Foodandwine

              F & W,
              I am game, do you know alot about dim sum? We usually go to the place on Normandie and PCH in Lomita. They did have a owner change recently. Last time we went it was still good, haven't been in a few months. My daughter loves the steamed pork buns! I am willing to give most things a try.
              Jennifer

            2. re: JEN10

              Hey Jen,

              Whenever you're ready to go, I'll try and post more items (general introduction) to the classic dishes at Sea Harbour to try. :)

              1. re: exilekiss

                Ex,
                Thanks so much, I just need to get through high school graduation and I will be ready to go. Maybe I 'll take the Graduate as a treat?

        2. exilkiss,

          If I read your description correctly, you should be able to get the "Sticky Rice Ball" dessert that you describe at the various Phoenix Inn Boutique around SGV, as well as at 85 Degrees Celsius Tea House.

          Great review (and pics) as always

          2 Replies
          1. re: ipsedixit

            Hey ipsedixit,

            Thanks. (^_^) Actually the Sticky Rice Ball that's dropped off the menu that I like is a Sea Harbour creation: It's a version that's green in color, made by distilling Bitter Melon(!) to naturally color the outside, and inside is the Black Sesame Paste, perfectly gooey and nutty. I've never seen it outside of Sea Harbour and it's by far my favorite Dim Sum dessert nowadays. (^_^)

            If the pattern turns out correct, Sea Harbour will put it back on their next Seasonal Menu update (pretty please! :).

            1. re: exilekiss

              Kenny Banya from Seinfeld: "That sticky rice ball at Sea Harbour? Oh it's the best, Jerry, the best... oh but you can't get it here any more... " :)

              That was the best... They'd better bring it back or there will many hollow hearts...

          2. I loved your detailed reviews of Sea Harbour and Elite, and can't wait to try them (especially Sea Harbour), but I'm wondering if there is a current consensus on the best cart-served dim sum in the LA area? If so, I would greatly appreciate opinions on how the best cart-served dim sum places compare to the menu-only places. I just really enjoy the whole cart experience... Thanks!

            7 Replies
            1. re: kilo

              I agree - the only menu place we've visited was Mission 261, but that was a wedding reception and we ate what we were given. My personal feeling is that those carts are kinda like the stockings hanging by the fireplace: yeah, you could get the same stuff just handed to you but would it really be Christmas?

              Our favorite cart places are 888 and Empress Harbor. 888 has more of what I call the You No Like stuff, what the cart ladies usually won't serve a Gwai Lo unless there's an Asian running interference at the table, or he/she simply insists; I have been known to all but throw myself into the path of the stewed tripe cart at 888, and then cement the bond by assenting to the dollop of chile oil. Empress Harbor used to be kind of ordinary and stodgy, but it changed hands about three years ago and now has some truly snappy food, though still seeming to lack anything to challenge the Western palate. Both still tab out at around $10-12 per head, a very decent price for this kind of food.

              1. re: Will Owen

                Hi Will,

                LOL, I love your analogy. :) Good suggestions.

                1. re: exilekiss

                  Yes, great analogy, Will! (It's the Christmas season after all.)
                  Thanks so much for your quick response too. This is a great forum!

                2. re: Will Owen

                  Re: Empress Harbor: I should add that not only has the quality improved, but the management folks now go out of their way to get friendly with the customers - probably particularly with the non-Asians, who are more likely to expect some schmoozing. A couple who introduced themselves as the owners came to our table as we were leaving and shook hands all around, wanted to know how we'd liked everything, lots of smiling and mutual compliments. I would guess that as the Chinese clientele moves farther east, the folks in Alhambra and Monterey Park are doing their best to woo the rest of us.

                3. re: kilo

                  Hi kilo,

                  Thanks. :) The off the menu-type places have certainly gained popularity in recent years, and that's where I've been finding myself being dragged to by my Dim Sum Hounds. :)

                  Will Owen has some good suggestions. Around the SGV, places like Empress Harbor, Ocean Star, 888 serve Cart-Style Dim Sum that had OK quality the last time I went (it's been a few years).

                  Enjoy!

                  1. re: exilekiss

                    Thanks for your thoughts/suggestions and quick reply!

                    I think the cart / no cart decision will have to be made by voting among the group this time. I'll post back any new or interesting experiences after the weekend hopefully.

                  2. re: kilo

                    NBC used to be the best cart place, but they changed owners, and I haven't been back yet, so I'm not sure how good they are anymore (or if they even still use carts). The previous owner opened up a place called East Gourmet in Rosemead that's pretty good, though I don't think it's as good as NBC was, and it seems to be getting bad reviews on Yelp. 888 and Capital Seafood (Monterey Park) are good too. Those seem to be the places the Cantonese side of my family frequent the most. I get the feeling they have the same opinion as Will Owen about the carts - it just isn't dim sum without them.

                  3. This is great dim sum. We're never disappointed. The sticky rice wrapped in lotus leaf is one of the best in LA. Another dish I'd recommend is the stuffed eggplant. It's eggplant slices cooked well (not hard and underdone), topped with a shrimp mixture. Also, we didn't miss the carts a bit. Frankly, it allows them to fit more tables into the place and you'll appreciate that!

                    4 Replies
                    1. re: joho257

                      elite no longer exists and the new place that took over called lunasia isnt as good so i wont go there. ive gone to sgv from west hollywood area almost every weekend for 3 years. KING HUA is the spot at the moment! its practically seafood harbour but closer to where im at with way better service.

                      1. re: ayalHagay

                        when did elite owners/name? it was still around last month.

                        1. re: wilafur

                          poster has it wrong Lunasia is in Alhambra where Triumphal Palace was. Its packed every weekend we drive by it once again. Was quiet for a few months. We have been to King Hua and it tasted good but for the rest of the day I was dry mouth and headache for the first time from all the MSG. I always doubted that really happened until I ate there. Elite still our pick with Sea Harbour a close second.

                          1. re: monkey

                            To concur. We were at Elite last week. (Thursday, I think) It was Elite. We overate per usual. Everything was from very good to excellent. And love those "snow buns"!!! And Macau pork.

                    2. I luv squid but i dont think i saw it at Elite the one time i was there..am planning on either revisiting Elite, or more likely, checkin out Sea Harbour due to the rave reviews..do either of these places do squid?

                      -----
                      Sea Harbour Seafood Restaurant
                      3939 N. Rosemead Blvd., Rosemead, CA 91770, USA

                      2 Replies
                      1. re: lapizzamaven

                        Hi lapizzamaven,

                        Sea Harbour definitely has a variety of Squid dishes. You can call ahead and ask which ones they serve if you're curious. I don't have the menu in front of me, sorry.

                        Enjoy~ :)

                        -----
                        Sea Harbour Seafood Restaurant
                        3939 N. Rosemead Blvd., Rosemead, CA 91770, USA

                        1. re: exilekiss

                          Hooray!!!!!!!! thanks for the info exilekiss...i'll let ya know how it goes...I'm salivatin' ...whooppee

                      2. Two years too late to the discussion, but it is interesting to see a regional and rustic Cantonese item, the cha guo, at a mainstream dim sum restaurant. Cha guo's in Hong Kong are mostly an old style snack that go with tea and for the most part are savory on the inside. The parallel to this would be certain types of wagashi (e.g. mochi) that you consume with matcha or other kinds of Japanese tea. Cha guo's are also found in the villages in the New Territories (in Hong Kong) that specialize in Poon Choy (e.g. the specialist cuisine that the chef at Bon Marche also does, and perhaps whoever eats there next time might want to ask the chef if he can do a rendition of this with advanced notice, should be interesting), and is somewhat a distant cousin of the sticky rice buns in Hakka Taiwanese cooking that contain shredded daikon, minced pork etc etc (some of the exteriors can be mixed with taro, carrot, or some sort of leafy green grass to give it an alternate color).

                        But it is interesting nonetheless to see SH do a spin on the cha guo, not just making it sweet, but doing a little SE Asian fusion take on it.

                        1 Reply
                        1. re: K K

                          Hi K K,

                          Thanks for your thoughts. :) Yes, it's one of Sea Harbour's best items, and one of my favorite Dim Sum Desserts now. :) I hope you get a chance to try it and let us know what you think.