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East ocean alameda dim sum menu11/19/2023 Low never planned on taking over the restaurant. Low said her mother helped East Ocean stand out from its competition with her attentive and caring customer service. Low said some men would tell her mother, “‘You worked in a sewing factory, all you know is clothing.’ She said, ‘No. Some meat suppliers would try to overcharge her because she was a woman, but her mother insisted on a fair price. “It was a male-dominated industry,” Low recalled. Their mother, who worked in a sewing factory, started the restaurant out of her “strong will to not want to be a housewife, but to be a business person,” Low said.īut it wasn’t easy being a restaurant owner in Oakland Chinatown back then. Low and her three older sisters have worked at East Ocean since the restaurant opened its original location in Oakland Chinatown in 1983. The restaurant runs like a well-oiled machine, and Millie Low is at the helm. Most of the wait staff has worked here for over 20 years. and don’t stop until dim sum service ends at 2:30 in the afternoon. The Hong Kong-trained chefs start making dim sum fresh every morning at 5 a.m. Instead, yum cha (Cantonese for the act of going out for dim sum) is an enjoyable, relaxing, and most importantly, delicious experience. There are easily over 200 people here at a time for dim sum on the weekends, but there’s no need to jump out of your seat to fight over the last plate of baked custard buns (although those custard buns are certainly worth fighting over). Welcome to East Ocean Seafood Restaurant, located on Webster Street in Alameda’s West End since 1995. In a few minutes, an order of rice noodles, stuffed with shrimp and topped with sweet soy sauce, fresh out of the kitchen, arrives to their table. The cart lady calls in their order by speaking into the mouthpiece of her headset. The cart is out of shrimp rolls, their favorite - but no need to settle for less. Meanwhile, an elderly couple picks out a plate of steamed rice noodle rolls from another cart. The shell and the caviar of the crab is then baked with rice.Nearly every dish served during dim sum is a crowd-pleaser.Ī gaggle of twentysomethings examine the dumpling cart’s offerings, each little metal container releasing a chimney of steam as the cart lady opens it for display. The crab legs are steamed with fresh garlic paste, and the remaining parts of the legs are deep-fried in salt and pepper. For example, an Alaska King Crab weighs around 7-8 lbs and measures around 2.5 feet in diameter. Some of our live seafood include: Giant Spot Shrimps, Coral Trout, Australian Lobster, and Alaska King Crab.īecause of the rarity of the seafood and waste prevention, we consume the entire Australian Lobster or Alaska King Crab. We air freight live seafood from Australia, Alaska, etc. Since then, we were able to source exotic seafoods domestically and internationally. Since 1989, we renovated the entire restaurant and increased our salt-water fish tanks. Our improvements range from selecting the best ingredients to the cooking methods. 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.įor decades, we have maintained the traditional Hong Kong style cuisine while adapting and accommodating to our guests’ taste buds. Weekend evenings are filled with celebrations like wedding, company, and birthday banquets. We constantly upkeep our facility’s physical appearance, monitor food quality, and train our staff to improve their customer service. Our management team is constantly working on providing the most pleasant dining experience for our guests. From 2012 to 2016, we have received 663,941 guests, with 457,432 for Dim Sum and 209,509 for other meals. Our total seating capacity is around 600 guests. The upper dining hall fits up to 100 guests, and the upper floor private rooms fit 40 to 60 guests. The lower main dining area can fit up to 450 guests. Shortly after the 1989 earthquake, we spent a year tearing down the old building and built the existing facility. Hong Kong East Ocean Seafood Restaurant was established in 1989.
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