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.
Our management team is constantly working on providing the most pleasant dining experience for our guests. We constantly upkeep our facility’s physical appearance, monitor food quality, and train our staff to improve their customer service.
Weekend evenings are filled with celebrations like wedding, company, and birthday banquets. But if you’re looking a quiet dining experience, we welcome you to come during weeknights to enjoy the serenity of the views of the Bay Bridge and Golden Gate Bridge.
For decades, we have maintained the traditional Hong Kong style cuisine while adapting and accommodating to our guests’ taste buds. Our improvements range from selecting the best ingredients to the cooking methods.
Since 1989, we renovated the entire restaurant and increased our salt-water fish tanks. Since then, we were able to source exotic seafoods domestically and internationally. We air freight live seafood from Australia, Alaska, etc. Some of our live seafood include: Giant Spot Shrimps, Coral Trout, Australian Lobster, and Alaska King Crab.
Because of the rarity of the seafood and waste prevention, we consume the entire Australian Lobster or Alaska King Crab. For example, an Alaska King Crab weighs around 7-8 lbs and measures around 2.5 feet in diameter. The crab legs are steamed with fresh garlic paste, and the remaining parts of the legs are deep-fried in salt and pepper. The shell and the caviar of the crab is then baked with rice.
We look forward to seeing you in our restaurant!
|New Years Day||Tuesday, January 1, 2019||10:00 am|
|Martin Luther King Jr.||Monday, January 21, 2019||10:30 am|
|Chinese New Year||Tuesday, February 5, 2019||10:30 am|
|President's Day||Monday, February 18, 2019||10:00 am|
|Mother's Day||Sunday, May 12, 2019||9:30 am|
|Memorial Day||Monday, May 27, 2019||10:30 am|
|Father's Day||Sunday, June 16, 2019||9:30 am|
|Independence Day||Thursday, July 4, 2019||10:30 am|
|Labor Day||Monday, September 2, 2019||10:30 am|
|Veteran's Day||Monday, November 11, 2019||10:00 am|
|Thanksgiving Day||Thursday, November 28, 2019||10:00 am|
|Thanksgiving Friday||Friday, November 29, 2019||10:30 am|
|Christmas Day||Wednesday, December 25, 2019||10:00 am|
Hu Ru-YaBarbecue Chef
Mr. 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 MaExecutive Chef
Mr. 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-JunDim Sum Chef
Mr. 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!