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Give me 3-10 items that should be ordered at Sea Harbor for Dim Sum

n
nlk Jul 29, 2008 11:06 PM

What are the items i need to get at Sea Harbor that are either better than at Ocean Star, Triumphal, Elite, OR are not available at more traditional cart places. Thanks, in advance.

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  1. ipsedixit RE: nlk Jul 30, 2008 09:20 AM

    The abalone and geoduck, either in cooked or raw (sashimi) forms, are always good bets, but you have to ask to manager if the kitchen has them in stock.

    Some of the congee varieties are also very good, incl. ones with dried scallops and goji berries, or maybe salted duck eggs or "thousand year old" eggs.

    They usually serve a pork belly with rice noodles dish that is quite unctuous but in a very very good and addictive way, if that's possible.

    There are rotating dumpling varieties on the menu. Over the 4th of July, they were offering black fungus and bitter melon dumplings, as well as a treasures of the sea dumpling that had things like sea cucumber, dried shrimp and fish maw.

    Their menu changes quite frequently (at least the seasonal items, which is one reason why Sea Harbour is so great), so my advice to you would be to explore a bit if you want to try stuff that is not commonly found on most dim sum menus.

    1 Reply
    1. re: ipsedixit
      n
      nlk RE: ipsedixit Aug 1, 2008 10:57 AM

      ipsedixit, thank you so much for these recommendations. I will try them out.

    2. Chowpatty RE: nlk Jul 30, 2008 09:34 AM

      Shrimp and shark's fin dumpling; any of the small rounds of tofu topped with abalone, scallops, etc.; beef rice noodle; the steamed dumpling with the three compartments that has green peas in one of them; eggplant stuffed with shrimp.

      1 Reply
      1. re: Chowpatty
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        slacker RE: Chowpatty Jul 30, 2008 04:40 PM

        When I was at Sea Harbour a couple of weeks ago, they told me that they were no longer making the dumpling w/ pea shoots, the one with the compartments on the top w/ the pea, corn, and something else. They were quite abrupt as usual, so it wasn't entirely clear if they just stopped making it altogether or for now. Either way, seems a little odd.

      2. w
        WBGuy RE: nlk Jul 30, 2008 10:43 AM

        I always go for the deep-fried durian puffs, but that's me.

        1 Reply
        1. re: WBGuy
          Chowpatty RE: WBGuy Jul 30, 2008 12:20 PM

          Oh yeah, I forgot about those, they're good. More of a dessert thing to have after the savory ones.

        2. sku RE: nlk Jul 30, 2008 12:21 PM

          Don't miss their sponge cake and cream buns for dessert.

          1. d
            Diana RE: nlk Jul 30, 2008 12:24 PM

            oh god, STOP IT, you're all making me hanker for the Harbor!

            3 Replies
            1. re: Diana
              d
              DWB RE: Diana Jul 30, 2008 04:31 PM

              Low. Fat. Milk. Buns. A must!

              1. re: DWB
                Chowpatty RE: DWB Jul 30, 2008 04:45 PM

                Ah, that's what they were called. We had them last week, interesting texture -- I guess the dough for the buns has barley added? Fun to try but not that high on the deliciousness scale, and I'm a fiend for milk-based flavors.

                1. re: Chowpatty
                  d
                  DWB RE: Chowpatty Jul 30, 2008 05:06 PM

                  The LFMB seemed baked, dryer than steamed but white, not browned at all so I am not sure. Our group ordered 2 rounds and fought for them.Gooey slightly sweet milky centers.

            2. n
              nlk RE: nlk Aug 1, 2008 11:00 AM

              thank you for all your great recommendations. should be a great meal or 3...

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