The Kitchen
Sea Harbour helped end the dim sum cart in Los Angeles. When Hui Dong "Tony" He opened the Rosemead room in 2002, after running Sea Harbour restaurants in Zhongshan and in Richmond, British Columbia, he served dim sum made to order rather than wheeled around on a trolley, so every dumpling reaches the table minutes out of the steamer instead of an hour into its life on a cart. He trained from the age of fifteen in Guangdong and later cooked under the abalone master Yeung Koon-yat of Hong Kong's Forum Restaurant, and that pedigree shows in the precision of the skins and the seafood work.
The har gow skin is thin enough to read through; the gold-foil lava bun runs with molten salted egg yolk; the Malay-style steamed caramel sponge cake arrives jiggling. At dinner, which is by reservation, the kitchen turns to live seafood and Cantonese banquet cooking: steamed grouper, lobster, sea cucumber. A full banquet runs around $100 a head, while daytime dim sum plates are far less. Sea Harbour, at 3939 N Rosemead Boulevard, is a Bib Gourmand in the 2025 Michelin Guide.
The Room
This is a big, bright Cantonese banquet hall, not an intimate room: round tables with lazy Susans, private dining rooms added at the south end, and a busy daytime hum of families over the clatter of tea service. It is loud and convivial at weekend yum cha, calmer at a booked dinner. Dress is smart casual and nobody minds either way. Come in a group, because the food is built for sharing, the tables are large, and the live-seafood dinners reward a crowd ordering across the menu. Parking fills up fast on weekend mornings.
Best for a Team Dinner
Book the round tables for a team dinner because Sea Harbour is built for a group that wants to eat well and talk. Order across the menu: dim sum to start, then a steamed fish, a lobster, a vegetable and a soup on the lazy Susan, and let everyone share. The private rooms at the back take larger parties and give a celebration its own space, and the bill stays sane for the quality. It is the San Gabriel Valley move for a big, happy table. For more, see our Los Angeles dining guide.
Not For
Skip Sea Harbour for a quiet first date or a hushed business negotiation: weekend dim sum is loud and packed, and this is a big banquet hall, not an intimate room. Dinner is by reservation, so do not walk in expecting a table.
Frequently Asked Questions
Is Sea Harbour worth it?
Yes, for serious Cantonese cooking. Sea Harbour is a Bib Gourmand in the 2025 Michelin Guide and one of the restaurants that brought made-to-order dim sum to Los Angeles. Chef-owner Tony Ho trained under Hong Kong abalone master Yeung Koon-yat, and the precision shows in the dumpling skins and the seafood. It is a banquet hall, not fine dining, so come for the food rather than the room.
Do you need a reservation at Sea Harbour?
For dim sum, no, but expect a wait at peak weekend hours; for dinner, yes. Sea Harbour's evening service centres on live seafood and Cantonese banquets and runs largely by reservation, so book ahead for a dinner table or a private room. Daytime yum cha is walk-in, but arrive early on Saturday and Sunday or be ready to queue.
What should I order at Sea Harbour?
Start with the made-to-order dim sum: the thin-skinned har gow and the gold-foil lava bun with molten salted egg yolk are the signatures. For dinner, order Cantonese-style steamed grouper, a lobster preparation, and a sea-cucumber dish to share. Finish with the steamed caramel Malay sponge cake. Because seafood is live and seasonal, ask what came in that day.
How much does Sea Harbour cost?
Dim sum is good value, with most plates in the high single digits to low teens. A full live-seafood banquet dinner runs around $100 per person, more if you order abalone or premium fish priced by weight. It is mid-priced for dim sum and can climb at dinner, but the quality justifies it. Tea and a service charge are added.
What time is dim sum at Sea Harbour?
Dim sum is served during the day, typically from late morning through mid-afternoon, with the biggest crowds at weekend yum cha. Arrive before noon on Saturday or Sunday to avoid the longest waits. Dinner, which is a different, seafood-led menu, runs in the evening and is best booked in advance.
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