Sea Harbour Seafood Restaurant

Name: Sea Harbour Seafood Restaurant
Address: 3939 Rosemead Blvd, Rosemead, CA, 91770, US
Telephone: 626-288-3939
Price range: $$

Cantonese / Dim Sum$$

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Mon-Fri 10:30am-3pm & 5pm-10pm, Sat-Sun 10am-10pm

3939 Rosemead Blvd, Rosemead, CA 91770
626-288-3939
Last verified: August 2026
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Dim Sum — Dumplings

Shrimp Dumpling (Har Gow)
Large, fresh har gow with a thin, chewy rice flour wrapper concealing whole shrimp. Served a la carte, piping hot from the steamer.
$9.80
Siu Mai
Open-topped pork and shrimp dumplings with thin skins, topped with tobiko (flying fish roe).
$5.58
Sautéed Sichuan Runner Beans with Minced Pork
- Spicy
Crispy runner beans dry-fried with minced pork and Sichuan spices.
$10.88
Steamed Shrimp and Chive Dumplings
Firm, sweet shrimp with translucent skins
Shrimp and Chive Egg Rolls
Crispy sheaths, without mayonnaise

Dim Sum — Other

Salt and Pepper Fried Chicken Knees
Good cartilage crunch, residual dark meat and scallions
Vinegar-Dressed Chicken Feet
Served cool with firm, tangy skin
Pork Spare Ribs
Silky ribs with chewy connective cartilage, black beans and minced bell pepper
Steamed Chicken Buns
Crimped, empanada-like edges filled with gingery dark meat chunks
Honeycomb Tripe and Tendon
Tender stewed honeycomb tripe strips and firm tendon, both braised

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Dim Sum — Dumplings · Dim Sum — Other.
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Shrimp Dumpling (Har Gow).
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Siu Mai.
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt and Pepper Fried Chicken Knees.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Shrimp and Chive Egg Rolls.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Sautéed Sichuan Runner Beans with Minced Pork.

Sea Harbour Seafood Restaurant

Menu

Dim Sum — Dumplings

Dim Sum — Other

Dessert

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