Hong Kong East Ocean Seafood Restaurant

Har Gow

Delicate shrimp dumplings with thin, translucent skin that holds without tearing — the baseline test for any dim sum kitchen, executed reliably here

Siu Mai

Open-faced pork and shrimp dumplings with a satisfying snap, finished with a dot of fish roe — a consistent crowd favorite at the dim sum service

Char Siu Bao (Baked)

Golden-crusted BBQ pork buns with a slightly sweet lacquered shell and tender, caramelized pork filling — the baked version edges out the steamed here

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crispy exterior and savory, slightly sticky interior — best ordered early before the carts thin out

Sticky Rice in Lotus Leaf (Lo Mai Gai)

Glutinous rice stuffed with Chinese sausage, chicken, and mushroom, steamed inside a lotus leaf that perfumes the whole package

Egg Tarts

Flaky pastry shell cradling a silky, barely-sweet egg custard — best eaten hot off the cart, which requires patience and a good table position

Dungeness Crab

Live Dungeness pulled from the tank and wok-tossed with ginger and scallion — the kitchen handles live seafood well and this is the centerpiece of a serious dinner here

Steamed Whole Fish

Cantonese-style steamed fish — light soy, ginger, scallion, hot oil finish — clean and precise, a strong indicator of kitchen skill

Peking Duck

Hong Kong-style roasted duck with lacquered skin, served carved tableside — order ahead; availability varies and quality dips when they run short at peak hours