HL Peninsula Restaurant - Castro Valley

Har Gow

Steamed shrimp dumplings with thin, slightly chewy wrappers — a reliable benchmark dish here

Siu Mai

Open-topped pork and shrimp dumplings topped with fish roe, served in a steamer basket

Lo Bak Go (Turnip Cake)

Pan-fried radish cake with a golden crust and soft, savory interior — best when fresh off the cart

Cheung Fun (Rice Noodle Rolls)

Silky steamed rice noodles rolled around shrimp or beef, finished with sweet soy sauce

Char Siu Bao (BBQ Pork Buns)

Steamed or baked buns filled with sweetened barbecued pork — solid rendition of a dim sum staple

Lo Mai Gai (Sticky Rice in Lotus Leaf)

Glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, steamed in lotus leaf

Phoenix Claws (Chicken Feet)

Braised and steamed chicken feet in black bean sauce — gelatinous, richly flavored, a litmus test for the kitchen

Egg Tarts

Flaky pastry shells filled with wobbly, lightly sweet egg custard — order these when the cart comes around early