Sea Harbour

Chef Hui Dong “Tony” He opened Sea Harbour in Rosemead in 2002 after earlier Sea Harbour rooms in Zhongshan and Richmond, British Columbia. The kitchen helped shift San Gabriel Valley dim sum away from roaming carts toward made-to-order steamer baskets, so dumplings arrive hot from the kitchen rather than from a trolley. Michelin has listed the restaurant as a Bib Gourmand, and Eater, Time Out, and local guides still treat it as a weekend-line institution. Dinner shifts toward live seafood and Cantonese banquet cooking when reservations are available.

Dim sum regulars talk about dumpling skins, seafood freshness, and the made-to-order rhythm that separates Sea Harbour from cart houses. Weekend waits stretch; the dining room runs large and loud; seafood and specials push the tab up fast. Most people treat it as a destination weekend yum cha, not a casual weekday lunch.