Yesterday Julie and I stopped at Seafood Harbor to discuss possible banquet arrangements for her family's reunion. The manager, David Guan, was very professional providing a packet of info and the floor plan for various sized groups. As we've experienced at the two chowbanquets here, he's also flexible about making substitutions to the banquet menus. Corkage is only $10 per table, not charged by the bottle.
The main dining room seats 140 and the two side dining rooms can seat 80. Something I hadn't noticed before is that there are two entrances to the side room with one near the front of the restaurant allowing entry without walking through the main dining area. This helps preserve the privacy of the party using the main room.
David told us that the restaurant has been under the same ownership since it started in 1996. The owner was formerly a dim sum chef at Hong Kong Flower Lounge, then a partner in SF's Mayflower before starting this restaurant. It's not connected to any other Seafood Harbor restaurants in Hong Kong or elsewhere.
While we had other lunch plans, I couldn't leave here without having a little dim sum. We ordered a plate of the deep-fried taro dumplings. The frilly exterior on these greaseless dumplings projected vertically in a way that caused us to dub them "Don Kings". I wish I'd taken a photo of them! In any case, Julie agreed with me that these were the best ones around. She thought they were better than what she's had in China.
Seafood Harbor Restaurant
270 El Camino Real
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