On Memorial Day weekend Chris and I went up to LA to visit my brother and ate a lot. He took us to Sea Harbor Seafood Restaurant in Rosemead, which I believe is in the San Gabriel Valley, east of LA. Reviews said the dim sum here is comparable to Hong Kong. I havenât been to Hong Kong, but the best dim sum Iâve ever experienced was in Toronto.
I didnât try the baked Char Siu Bao (buns stuffed with bbq pork) but Chris said they were pretty good. He liked the fact that they didnât use any, or much, red food coloring on the pork.
I donât know the English name for these, but in Cantonese theyâre pronounced âHaam sui gokâ. Fried dumplings stuffed with pork and other stuff. The filling was a little skimpy, but the dumpling part was pretty good.
This is one of my favorites, sticky rice in lotus leaf. These were tasty and had a fair balance of meat to rice ratio.
Steamed Chinese broccoli with oyster sauce for dipping on the side. Sometimes, I wish they would just cut these vertically so they arenât as thick as tree trunks. Luckily, they were steamed enough so you could easily bite them apart.
Iâm not quite sure what to call these, but I think my brother said they were something like âlow fat milk bunsâ. These were by far my favorite. I ate 2 1/2 buns. The buns are light and delicate with a sweet mild flavor, and filled with a creamy milky custard. I donât really know how to describe them. If I had to choose eating these for the rest of my life vs. donuts, Iâd choose these.
These are xiao long bao, or soup dumplings. They are steamed and filled with a pork filling and broth. When you bite into them you get a mouthful of broth, or the broth squirts across the table (like when I bite into them). It comes with a dipping sauce of soy sauce and vinegar. These were the best Iâve tasted so far, though I only had them twice in my life, the first time at Dumpling Inn in San Diego.
Turnip cakes, or lo bak go. I still like my momâs version the best.
Ha gow, or shrimp dumplings. These were huge. The wrapper wasnât too chewy and the shrimp were juicy. Iâd say it was one of the better ha gow weâve had in Cali.
Iâm not usually crazy about ha cheong, or rice noodle rolls with shrimp, but Iâd have to say they did a pretty good job on these. It was the first time I was able to pick up a ha cheong without the shrimp sliding out and creating a mess. These were good.
Bean curd roll, or fu pei guen. Tofu skin wrapped around pork and veggies (mushrooms, bamboo shoots, etc). One of my favorites. Most places in Cali serve this vegetarian style, which is good, but this is the version Iâve been craving since leaving Rochester (did I say I missed Rochester dim sum?).
This dim sum experience was by far one of the most authentic tasting since weâve moved to the West Coast. Too bad itâs 100 miles from San Diego. It is definitely comparable to the places weâve eaten in Toronto, with a great variety of steamed and baked dishes that arenât outnumbered by fried, greasy dishes. And it was cheaper than the places weâve eaten in San Diego. If youâre ever in Rosemead, CA, definitely check this place out.
3939 Rosemead Blvd
Rosemead, CA 91770