This is kind of last minute, but we’re thinking of dim sum in the East Bay this weekend, and want to know what’s the latest intelligence on East Ocean Seafood (Alameda), Hong Kong East Ocean Seafood (Emeryville), or Asian Pearl (Richmond) in terms of price and quality. We’ve been to all three over the years, but I don’t think we’ve hit any of them post-pandemic, and a lot may have changed. Any recommendations, either between the three or for another in the area? We want to stay in the East Bay, and no further north than Richmond, nor over the hill, so WC/San Ramon are out. Easy (and free) parking is also a plus.
My take is East Ocean in Alameda has better dim sum and is run well. The owner is usually there and on top of things. I was there last year and when things opened up again in 2021 and they set things up smartly for pandemic. All the standards were good and well executed…nothing weird. HK East Ocean is a view restaurant (tack on a $ or so) with okay dim sum but the view is nice and so is a walk outside on a nice day. I’ll likely be going there at the end of the month with relatives from the East Coast, it’s not a food first thing. Sorry no new report.
Another family deal will happen in April and looking at HL Peninsula in Castro Valley as an option. Out of curiosity and it’s a memorial and person would likely pick it…out of curiosity, and it’s suppose to be the largest dim sum /Canto restaurant in the country.
SFGate: America’s largest dim sum parlor opens in a former California Rite-Aid
I agree, Alameda East Ocean’s dim sum is better. I think they still have carts on the weekends. Parking may be difficult, but there are a few spaces in the lot out back. At HK East Ocean, a runner brought the plates to a staging area in the room, where they sat and got cold until a waiter brought them to our table. Yes, nice views, nice nature along the coast, though.
EOS/Alameda wins hands-down. We go regularly, and the Chinese locals have been supporting them in the best way possible: large groups are now a regular occurrence, especially at lunchtime - and this INCLUDES weekdays, not just weekends.
We’re retired so can verify food took a steady improving direction when the second generation took over.
Be aware that dim sum is no longer cheap. There are some carts but it’s best to mark the plastic-coated menus on each table. Their best dim sum are:
- Combination Meat Dumplings
- any steamed shrimp/crab/scallop dumplings
- Pai Qwat, Black bean steamed pork spareribs
- Siu Mai
- Wu Kok (mashed taro around a ground pork/gravy filling, wrapped in caul fat and deep-fried)
- Lo Mai Gai, steamed sticky rice in lotus leaf
- BBQ pork (especially when fresh)
- Har Cheong Fun, shrimp wrapped in rice noodle
- Ngau Yiuk Yuen, steamed beef meatballs w/cilantro
- XO chow fun, cut in small lengths, moderately spicy
- Yeung Hai Kim, stuffed crab claws
- Yong Dow Fu, seafood or shrimp stuffed deep-fried tofu
- Lung Har Gak, deep-fried shrimp dumplings (sometimes scallop; pleated on top)
- Stuffed Mushrooms (if they have them; they don’t always show up)
Tip: Skip the dan tat, custard tarts. They’re good, but PO TAT are what you want - Portuguese egg custard tarts, in flaky pastry.
Suggest skipping - just average:
Kuo Teh, potstickers
Lo Bak Ko, pan-fried turnip cake
Chicken bao (altho my spouse loves them from anybody)
Eggplant stuffed with shrimp (a little too greasy)
EOS makes an excellent lobster e-fu mein. We aren’t 100% sure but last year we saw the NE Lobster Co./Burlingame truck making deliveries to EOS!
Their Peking Duck is also very good.
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