Welcome to Hong Kong East Ocean Seafood Restaurant
Notice
To all distinguished guests,
Due to the current situation of COVID-19, we decided to cease all business activities from March 15, 2020, until further notice. Please check our website at www.hkeo.us or google business for hours of operation. If you have any questions or booking inquiries, please email to Edith@hkeo.us
Thank you very much!
通 知
致各位尊貴的顧客:
鑑於COVID-19疫情嚴重擴散，為了各位顧客及全體員工健康保障。本酒樓從3月16日起暫停營業。重新營業時間另行通知。請到我們的綱址查詢我們新的營業時間。若有任何問題和咨詢請電郵到 edith@hkeo.us 感謝各位顧客的支持！
香港東海海鲜酒家啓
Hong Kong East Ocean Seafood Restaurant was established in 1989. Shortly after the 1989 earthquake, we spent a year tearing down the old building and built the existing facility. The lower main dining area can fit up to 450 guests. The upper dining hall fits up to 100 guests, and the upper floor private rooms fit 40 to 60 guests. Our total seating capacity is around 600 guests. From 2012 to 2016, we have received 663,941 guests, with 457,432 for Dim Sum and 209,509 for other meals.
DIM SUM available for our customers from 6:00pm to 9:00pm during the weeknight. The DIM SUM prices will be 10% higher than our lunch menu.
For more info and Holiday Hours, click "Read More"
Our Specials
Our Team
Hu Ru-Ya
Barbecue ChefMr. Hu has been with our restaurant since 2002. His responsibilities are to ensure the meat (poultry and pig) are up to the highest standards, marinating the meat with his special recipe and prepare for roasting. His pig roasting craft is known throughout the Bay Area. You will understand once you taste the thin and crackling pigskin.
Ricky Ma
Executive ChefMr. Ma was born in Hong Kong and worked for similar sized restaurants in Hong Kong. In 1995, he immigrated to the US and joined our staff. In 2006, Mr. Ma was recommended and received the award from Les Amis d’ Escoffier Society, Inc. as a “Culinary Art Master”. He takes annual leave to Japan, Hong Kong and other countries to gain inspiration by tasting different types of food and interact with the top chefs on fresh ways to cook.
Lin Wo-Jun
Dim Sum ChefMr. Lin has been with us since 2007, and is a master of Dim Sum. He provides us with innovative ways in Dim Sum and oversees quality control. Because of his leadership and mastery, in July of 2017, we sold 7,920 pieces of Shrimp Dumpling and 8,652 pieces of Siu Mai!
Reservations
We only accept lunch reservations from Monday to Friday.
(except public holidays & Chinese New Year day)
Dinner reservation are welcome Monday through Sunday.
Prefer to make your reservation via phone ?
Please call (510) 655-3388