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The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks. From steamed buns to fried rice, Lunasia serves traditional Chinese cuisine and Hong Kong style dim sum with a modern twist. Everything else on the menu seems also just a little bit better than the competition.
Chef Tony
The pumpkin and sweet bean paste sesame balls, and spicy minced pork dumplings shaped like miniature pears are also popular choices. Dim sum prices at Bistro 1968 lean towards the higher end, ranging from $4.88 to $8.88, but the quality, execution, and flavors are unparalleled. Although dim sum is typically a breakfast or brunch meal, Lunasia serves it from morning until night. Tea is served in heavy iron kettles and dumplings are jumbo-sized.
Tang Gong Seafood Restaurant
The restaurant is among a select few left in Los Angeles that still uses push carts. Atlantic Seafood also sells a number of its dim sum frozen for takeout. After all these years, Sea Harbour is still a crowd favorite; the cozy dining room has been offering made-to-order dishes since 2002. Dare to visit on a weekend morning and you’ll find a line that formed long before opening.
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map marker pin8256 Beverly Blvd, Los Angeles, CA 90048
As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and two other farmers markets around the Bay Area — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds. Chef Hiwatashi brings more than 30 years of Japanese culinary training and specializes in kaiseki cuisine, the influences of which can be found on Molihua’s menu.
There’s no avoiding a wait at Sea Harbour on weekdays and weekends. The dim sum, which is priced higher than competitors, is ordered using a menu. Fan favorites include the French-style baked barbecue pork, durian pastries, sticky rice balls stuffed with salted egg yolk, salt and pepper calamari, charcoal skin har gow, and truffle siu mai. Also look for creative fusion dishes like the shrimp and roe dumplings, egg tofu in abalone sauce, green spinach pork buns, and deep-fried fish paste with chives. Not many dim sum restaurants make dishes in-house these days — most serve frozen wares reheated for service. But that’s not the case at Tang Gong, which is home to the best crispy baked barbecue buns.
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Unlike other dim sum restaurants that might switch over to a broader Cantonese menu once brunchtime is over, Lunasia commits to all dim sum, all the time. A far cry from the soaring dining rooms that dot the SGV, Hong Kong Dim Sum House is the little dim sum parlor that could. This charming family-run strip mall spot in San Gabriel isn’t much larger than your average hair salon, but in terms of price-to-quality ratio its near unbeatable in the SGV. You won’t find many options beyond the dim sum basics on the compact menu, but they all arrive fresh from the tiny kitchen in metal tins still billowing steam. We especially love their chive-filled chiu chow dumplings and delicate har gow.
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The lobster noodles are always popular, as are the scallop dumplings with roe, flaky barbecue pork pastries, baked barbecue pork buns, snowcap oatmeal buns, XO spicy steamed chicken feet, and the roast pork and barbecue pork rice roll. Don’t forget to order the almond souffle for dessert, which consists of hot almond milk with gingko nuts wrapped in a dome of puff pastry. Dip the pastry puff into the milk or push the puff into the hot milk to enjoy. After a long week, sometimes all we want is to swan dive into a large supply of dim sum while firming planted on the couch, without having to make the drive to the SGV. That’s when Ixlb DimSum Eats in Hollywood comes to the rescue. Everything here from har gow to siu mai is made fresh daily and satisfies any dim sum craving imaginable (though they sadly don’t serve chicken feet).
Whatever your occasion, however big or small, we have the perfect options to choose from.
Opened in 1993, 888 Seafood seats up to 800 people and is one of the last Cantonese restaurants of its size to weather the pandemic. While many dim sum restaurants have switched from pushcarts to paper menus in recent years, you’ll still find aunties making their rounds at 888 Seafood. The restaurant has an online ordering system and offers vacuum-sealed dim sum to-go.
The har gow is just bigger than anywhere else; the char siu bun carries an additional coconut scent. For a splurge, go for the perfectly roasted, Crispy Skin Suckling Pig. The wait, much like at NBC and Lunasia, can be quite long, and no reservations are accepted.
We are proud to source most of our produce from the farmers markets we attend. Similar to its original Richmond location, rustic, casual dining is the focus, albeit with much more space. The design mirrors the original location, and two 26-foot-long bars made of a concrete countertop and natural Baywood honeycomb mosaic frame the spaces. Sport lovers can enjoy games on one of 27 flat-screen televisions, which are spread throughout the restaurant. My mother was craving Chinese food (not Panda Express) as she stated but authentic.
Customers place orders at the register, pay, and await the freshly steamed dishes. While the selection is smaller than other dim sum establishments, the classics are on offer. Menu highlights include rice noodles, baked barbecue buns, shrimp dumplings, deep-fried sesame balls with red bean paste, egg tarts, and shu mai. For convenience, the restaurant accepts Apple Pay in addition to online orders. This San Gabriel Valley push-cart dim sum restaurant has been around for decades, with its vast picture-filled dim sum menu offered daily from 8am to 3pm, then an expanded menu later in the day.
I wasn't sure where to go because I always stick to the same routine where I go, so of course I Googled the best places and this restaurant came up. I've actually passed this place a number of times in the past few years but never ventured there... They have lots of things to choose from and we tasted got a bit of each. We capped it all off w/ the house chow mein and even though I went into food coma right after I have zero regrets... Our sleek bar features unique craft cocktails to go with your delectable dim sum.
Another unique item is the purple yam salted egg yolk balls — the exterior tastes like a crispy, hot mochi ball, while the inside oozes out steaming salty egg yolk. Other notable dishes include spicy fried garlic shrimp dumplings and crispy red rice noodle rolls. Dim sum variety during the pandemic is not as vast as it used to be, but the restaurant has been slowly trying to offer more items. Bistro 1968 boasts the most innovative dim sum in Los Angeles, available all day in addition to an extensive menu of entrees. While the menu includes classic dim sum offerings like barbecue buns, spare ribs, rice rolls, and egg tarts, it’s the unique creations by Chef Wong that set this restaurant apart. Delight in dishes like the baked wagyu and mushroom puff, abalone tart, baked peanut mochi, or the salty egg yolk golden skin har gow (shrimp dumpling).
With a menu of more than 100 items, you’ll do best to stick to the well-executed basics, like crystal shrimp dumplings and pork dumplings. The vibrant pork soup dumplings are hot and juicy in their tins on arrival, while the springy rice noodle rolls nail the ideal filling-to-rice-paper ratio and are some of the best in the city. Highlights beyond the basics include fried whole smelt, steamed black fungus in vinegar, and celery-and-fungus dumplings. For many people, the words “dim sum” bring to mind vast ballrooms filled with families and friends and wheeled carts packed with metal steamers rolling past.
The translucent, Chiu Chow-style “steamed dumpling with pork peanut and vegetables” is delightful, the baked milk buns and the XO-style tripe are both tasty and satisfying despite being polar opposites. The menu here is extremely diverse, carrying nearly every known dim sum dish in America. This is one of the best in dim sum price-to-performance ratios, especially after factoring in the typically short wait.
A homemade ice cream station filled with different cookie and topping options is the centerpiece of a wide selection of other desserts. A meat market is stocked with newly launched bottles of the Pit Room’s signature sauces, and components of the Texas trinity — including packaged sausage and brisket. The restaurant is also working on the rollout of a Southern-style menu inclusive of offerings like brisket egg rolls, fried pickles, and chicken tenders. Industry veteran Sarah Crowl will lead the bar program, showcasing signature and classic cocktails and wine and beer selections. King Hua restaurant seats 400, but the scene is more convivial than harried.
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