Today's lunch in the San Francisco series was a farewell to Harbor Village. After an initial error with losing our reservation, soon all was forgiven when the food started to appear. The food was better than I remembered it from three years ago. To the restaurant's credit, the kitchen is still going full steam and even hit new heights in this last week before closing. Today I would have to say that Harbor Village served the best dim sum available in the SF Bay Area.
I've got to run, so I'll just list the dishes we tried and let others add their comments. We ordered 14 different things, some in multiples.
Steamed scallop dumpling
Braised tofu skin rolls
Steamed book tripe
Boon tong gau in soup (3 x $7)
Shrimp rice crepe
Steamed black bean riblets
BBQ baby back ribs
Cantonese roast duck, $7
Fried tofu skin roll
Pan-fried radish cake
Egg yolk layer cake
The tab with tax but before tip was $96 for five people. We added a 30% tip, making the cost $25 per person and worth every penny.
We asked our waiter, Jimmy, what his plans were once the place closed. He said he didn't have a job lined up yet and would be traveling on his unemployment. Michael was supervising the floor and we had a chance to thank him for keeping up the high standards during this final week. We also asked him where the dim sum chef would be headed and he said Hong Kong East Ocean in Emeryville.
Sunday, Aug. 28, is the last day of operation.
Harbor Village Restaurant
Four Embarcadero Center, Lobby Level
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