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Aug 6, 2010 07:37 PM

East Bay Saigon Restaurant OPEN!!

Hi everyone,

I've been watching the various threads regarding this restaurant...the redone Saigon is now OPEN!!

Like everyone else, I wondered about the status of this place for years now. It's been exciting driving home the last few days because I get to check on their progress.

It looked like they had a sort of private Grand Opening (preview) dinner last night and put up the Grand Opening sign today.

The sign mentions some specials. Although I speak mandarin, I cannot read Chinese and so could not decipher what the specials were. Can someone translate? The prices were $1.99, $3.99, $11.99, and $13.99 specials.

Here's what I HOPE it says (I can dream right?):
-$1.99 weekday dim sum flat rate <--I'm from LA...dim sum should always be flat rate ($1.75ish)
-$3.99 lunch special dishes
-$11.99 whole roast chicken
-$13.99 lobster or lobster E-noodles

Now someone go translate and see if any of that is true....

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    1. re: shanghaikid

      Saigon is in Richmond next to the mall that includes 99 Ranch and Daimo.

      1. re: shanghaikid


        Saigon Seafood Harbor Restaurant
        3150 Pierce St, Richmond, CA 94804

      2. I drove by kinda quickly yesterday, but your prices seem about right. As to the dim sum, I think they are saying that everything is $1.99, which is pretty reasonable. Most places charge more.

        Prices can vary depending on what you are ordering. Many places have different prices for "small', "medium" and "large" plates, which really is a reflection of the ingredient.

        5 Replies
        1. re: Dawgmommy

          I posted about the prices listed on the banner in the other EB Saigon thread. The $1.99 dim sum was for 'small' I believe -- which ended up being only steamed spareribs and the chicken feet.

          1. re: kc72

            Yes, I saw the other thread after I wrote the above. Seems like pp didn't think the food was all that good.

            1. re: kc72

              Was there today -- only the spareibs was a small plate, everything else, siu mai, chicken feet, tripe (which are usually considered small) were charged as medium. Should have questioned, but the crowd, the noise, we just wanted to leave. The big ticket items were better than the usual dim sum items.

              1. re: Sarah

                Probbaly no need to question I was probably wrong on which were small items.

                Lol, of course.. the big ticket items were better, they're the money makers -- which did you have?

                1. re: kc72

                  We had the s&p calamari and the bbq pork neck (cha siew-deluxe) -- both were good altho the calamari would have been better had it been fresh out of the hot oil.

          2. came across an ad in the tsing tao newspaper that announced the opening of the richmond eatery. apparently, richmond may be an expansion of sunnyvale's "hong kong saigon seafood restaurant".

            5 Replies
            1. re: shanghaikid

              But wasn't the Sunnyvale branch an expansion of the Richmond operation before it burned down?

              1. re: Chandavkl

                yup and it's sing tao newspaper

                1. re: kc72

                  yep, looked on the english name and it's sing tao. the chinese characters are written the same as the beer by the same name and the english name the beer uses is tsingtao. different dialects, i suppose.

                  1. re: shanghaikid

                    the important thing is that the chinese characters are the same. the variations come in when some one tries to phoneticize (sp?) it into English. The story is that there were German settlers in Tsing Tao who started making beer since there wasn't any available locally. I believe that the newspaper is named after the same location.

                    Tsing Tao
                    104 N San Tomas Aquino Rd, Campbell, CA 95008

                2. re: Chandavkl

                  yes, don't think shanghaikid was posting then--Sunnyvale is very similar

              2. Reviving an old topic to describe a magnificent crab feed at Saigon Harbor today. Six of us shared three crabs prepared three ways. The egg-yolk deep-fry and ginger-garlic stir-fry ($26 each) were very fresh, sweet, well seasoned with lots of toasted garlic in the first and a stronger than usual essence of ginger in the second. The day's-special salt-and-pepper crab ($14) wasn't as successful; it wasn't prepared to order and had been sitting for a while. Oddly, none of these preparations appeared on the menu, but the server knew what they were when we ordered. An excellent crunchy noodles with mixed seafood and a slew of dimsum balanced everything out. The restaurant was surprisingly uncrowded around noon on Saturday, with plenty of parking in the lot. Highly recommended.

                2 Replies
                1. re: ernie in berkeley

                  Nothing odd about off-menu dishes at a HK seafood restaurant.

                  1. re: Robert Lauriston

                    What's odd is that they weren't pushing these excellent versions of classics, not the off-menu principle. The first two, at least--the day/s special was being hawked by wandering servers.

                2. I recently had dim sum there during the holidays. Found the food decent to good. But service and timing needs work. Food was slow in coming and sometimes that effect the taste. The staff wanted to please but there are kinks to be worked out. Should try again after CNY and see if they have worked things out.

                  Dim sum is still on my normal diet but once in a great while it OK.