Dim Sum & Hong Kong Seafood Specialist - Sea Harbour

Thanks @moonboy403! What do you recommend at Ocean Bo? :slight_smile:

Is that USD or HKD?

They actually do a variety of things well (not amazing) especially given the price and a lot of their dishes are unique like one of their claypot dish with a coconut pumpkin sauce. I quite like their oyster omelet too. If you do go, ask the servers what their signature dishes are and go with those.

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It’s $75 USD.

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Yeah upper end HK dim sum is crazy, in excess of $100pp USD frequently with premium ingredients in everything (they seem to really like abalone…)

Dim sum at the 3 Michelin starred The 8 in Macau was only about $70 and I got to try 17 different things.

My other dim sum meal at the 3 starred Lung King Heen in HK was closer to $100/person only because the vintage Pu’Erh tea and the soup we ordered were already $40/person which definitely weren’t necessary. We were able to sample 15 different things there…

Taking into account the service, location, decor, premium ingredients (like lobster, foie, abalone, scallop, etc), creativity, and execution, it’s actually quite a steal IMO.

$75/head? I’ve not come close to paying that in Hong Kong–not even at Lei Garden.

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That was the tab at the Michelin 3-star Lung King Heen. Worth every dollar.

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yes, but the vast majority of dim sum in hong kong is way, way below that price level. and while not all of it is better than the best of the sgv, a lot of it is. not surprising at all but it’s inaccurate to paint that as a function of it costing $75/head or more.

we paid $87 for two adults and two small kids at lei garden in 2016.

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Why the fuck are we comparing HK dim sum to SGV dim sum?

That’s like saying the French food in Paris is better than the French food L.A.

And, in other news, scientists are reporting that water is, indeed, wet.

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Yea, we got to factor in the cost of airfare and jetlag.

Actually some president is saying that about water.

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If some president COULD actually say that about water, that would signal a vast improvement in his usual cognitive functioning.

Anyway, back to the thread…

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Sea Harbour is at their best when it comes to steamed dim sum.


Baked BBQ Pork Buns


Shrimp Dumpling
This is what well steamed har gow look like. The skin shouldn’t be overly transparent since that suggests oversteaming.


No bamboo shoots but you wouldn’t find that anywhere in SGV anyway.


Bean Curd Skin Roll with Seafood


Deep Fried Squid in Spicy Salty & Pepper


Radish Cake with Assorted Preserved Meat
It’s got a very monotonous texture since the turnip is overly processed.


Sticky Rice Wrapped with Lotus Leaf


Fish Roes with Scallop Dumpling
This is a little oversteamed which means that the wrapper loses its elastic texture.


Pork & Shrimp Dumpling with Truffle Sauce
Well steamed and plump.


Steamed Chicken Feet in Brown Sauce


Shrimp Dumpling with Chives


Braised Chop Duck on Rice Noodle Rolls
Duck is very dry here but texture of the rice noodle rolls, smooth with a slight chew, tops all other SGV dim sum joints.


Ox Omasum in XO Sauce


Steamed Caramel Sponge Cake

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Try the celery & fungus dumpling next time you visit.
Also a big fan of the bitter melon cheung fun, though it’s not for everybody.

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Steamed Rock Cod…perfect! Spoon a little sauce on top of the cod and enjoy!

I love eating whole fish. Just be aware of small bones and also eventually you will need to use your hands at some point.

A whole steamed fish is very significant to the Chinese. Eaten at home and at restaurants. An everyday meal or a celebratory occasion. Part of Chinese New Year meal. A cook’s test of skill. It is often the centerpiece of a meal.


Choy Sum. Aww yes Chinese greens! Almost always marked up like crazy because they know every table gotta have some green with your meal! It’s not a meal unless there is some greens.


Steamed Pork Patty. Great with some rice. This is a Cantonese homestyle dish and a comfort food for many. Sea Harbour does this very well.

Next visit I’ll try the steamed prawns and steamed eggs(another homestyle dish).


If you want to wait or let one of the Uncles know ahead of time you can get them Yolk Buns at dinner.

One of my favorite recent meals! Yes it is executed well and is tasty but it is very nostalgic for me. SGV will always have a place in my heart, I spent so much time here in my life.

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I love it. It cost about $1.5 for a pound of choy sum and Chinese restaurants always sell it for $15 - $20 for about a third of a pound! haha

Huh? No you don’t. Your chopstick-fu has failed you.

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I’m impatient with the fish head and my chopstick-fu is not Sifu Level too as you pointed out

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Hi @JeetKuneBao,

Nice report back. Yes, I love Sea Harbour’s Steamed Live Fish! Just like you said, my SGV friends taught us to add some of that magic fish / soy sauce on top of some rice. It’s so good! :blush:

The Steamed Mince Pork with Water Chestnut and Black Bean Paste is delicious, too!

Definitely give their Steamed Live Spot Prawns a try; they always cook them perfectly and that dipping sauce as well with some rice… :slight_smile:

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