Before the dawn of Eating L.A., I had dim sum on my birthday two years ago at Sea Harbour. I returned today with Tara and John and their friend Peter, the sommelier at Norman's. Of course he had brought two interesting bottles of white wine, which at first I couldn't imagine drinking on the dot of noon. But as soon as our first course arrived, I changed my mind and happily tried the Zidarich from the Friuli region of Italy...it was dry and crispy, perfectly complementing our first courses of shrimp dumplings with chives and tofu with scallops. We went a little crazy at that point and the plates started arriving furiously...pork buns with a savory ground pork mixture inside, different from the usual barbecue pork; shrimp dumplings with peas, (below)
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Dim sum. How different would it taste without the wait? If it is true that the spring wouldn't be as sweet if there was no winter, dim sum must taste proportionately better the longer the wait, right? That's what I told myself when I was stuck in dim sum purgatory this past weekend at Sea Harbour in Rowland Heights.
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I love the randomness of dim sum - one is at the whim of the capricious kitchen and its carts. Which is why I am conflicted about Sea Harbor [3939 Rosemead Blvd, Rosemead, 91770 - (626) 288-3939]. On one hand, it is hands down the best dim sum I've eaten
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