About Us

Our History

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!

Holiday Hours

Holiday Date Opening Time
Christmas Day Monday, December 25, 2017 10:00 am
New Years Day Monday, January 1, 2018 10:00 am
Martin Luther King Jr. Monday, January 15, 2018 10:30 am
Chinese New Year Friday, February 16, 2018 10:00 am
President's Day Monday, February 19, 2018 10:00 am
Mother's Day Sunday, May 13, 2018 9:30 am
Memorial Day Monday, May 28, 2018 10:30 am
Father's Day Sunday, June 17, 2018 9:30 am
Independence Day Wednesday, July 4, 2018 10:30 am
Labor Day Monday, September 3, 2018 10:30 am
Veteran's Day Sunday, November 11, 2018 10:00 am
Veteran's Day (observed) Monday, November 12, 2018 10:30 am
Thanksgiving Day Thursday, November 22, 2018 10:00 am
Thanksgiving Friday Friday, November 23, 2018 10:30 am
Christmas Day Tuesday, December 25, 2018 10:00 am

Our Team

Hu Ru-Ya

Hu Ru-Ya

Barbecue 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 Ma

Ricky Ma

Executive 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-Jun

Lin Wo-Jun

Dim 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!