East Ocean Seafood Restaurant

Har Gow

Translucent steamed shrimp dumplings with thin, slightly chewy wrappers that hold their shape — a reliable litmus test for any dim sum kitchen, and East Ocean passes it

Siu Mai

Open-topped pork and shrimp dumplings, generously filled and steamed to order — plump without being dense

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crispy crust and soft, savory interior — one of the better versions in the East Bay

Cheung Fun

Silky rice noodle rolls wrapped around shrimp or BBQ pork, drenched in sweet soy — the kitchen keeps the texture properly supple

Egg Tarts

Flaky pastry shells cradling a just-set, lightly sweet egg custard — arrive hot from the oven and disappear fast

Ginger Scallion Dungeness Crab

Live Dungeness cracked and wok-tossed with ginger and scallion — the freshness of the crab comes through cleanly in a preparation that doesn't overshadow it

Salt and Pepper Squid

Lightly battered squid fried to a crisp with jalapeño and garlic — a solid rendition of a Cantonese staple

Steamed Whole Fish

Fresh fish from the tank steamed and finished with hot oil, ginger, and soy — quality hinges on the fish selection, which is reliably fresh here

BBQ Pork (Char Siu)

Lacquered roast pork with a caramelized edge and tender pull — competent but plays second fiddle to the seafood dishes

Lobster with Ginger and Scallion

Live lobster wok-fried Cantonese-style — best ordered when the price-per-pound is right; freshness is consistent given the live tanks