So those of you who follow me on social media may know, last year I declared I would no longer eat dim sum in Los Angeles because it was so vastly inferior to that in the San Francisco Bay area. Of course that didn't mean I would refuse social engagements with family or friends if dim sum were involved. Nor did it mean I would not test out the goods at newly opened dim sum restaurants. But it did slow down my dim sum consumption, which had not been that great anyway, to a trickle locally.
However, late last year I received a tip that Sea Harbour in Rosemead had revised its menu sometime since my most recent visit, and in fact after checking it out online it was time for a return visit. And indeed, Sea Harbour is back on my list. It didn't take long for me to be convinced when I ordered my beloved crispy baked bbq pork buns, still called French style bbq pork buns on the Sea Harbour menu. I had always ordered this item on my visits to Sea Harbour, even though it was a cut below all the Bay Area versions, and even the equivalent snow mountain bun at Family Pastry in Los Angeles. However, this bun had been reformulated to match my favorite versions.
Also on the menu was one of my Bay Area favorites that I had not seen in the San Gabriel Valley, best described as double thick gelatinous cubes. Up north they were usually ginger buns, but this one was called date pudding. Just as good though.
Not a Bay Area exclusive, but it was great to see this red rice crispy shrimp cruller rice noodle roll at Sea Harbour.
XO squid ink spicy scallop and shrimp dumpling.
New style chicken bao are large with a leafy pattern.
Chicken knees (or is it knuckles or ankles?) anyone.
Truffle siu mai with shrimp and pork.
Interesting to see they still have the old "intestine" style rice noodle rolls.
Fried egg tofu in Thai sauce.
Milky white egg tarts.
Crispy pork pastries
Preserved meat rice casserole.
Gold leaf shrimp dumpling.
Bean curd skin with abalone sauce.
Radish cake
Xiaolongbao
Shrimp and vegetable dumpling
Rice noodle rolls with spare ribs
Gold leaf lava buns.
Now that Sea Harbour has stepped up its dim sum, hopefully other San Gabriel Valley dim sum purveyors may follow.
