Hong Kong Saigon Seafood Harbor Restaurant

Mank and CDR invited us along for dimsum in the uncharted territories (at least for me) of the far South Bay. We were supposed to meet at 11:00 last Sunday but got here more like 10:30ish because there was no traffic but amazingly the restaurant was open and fairly bustling and full!

The restaurant was filled with hungry people but there was a nice big table for us with a huge lazy susan in the center.

Each table had a condiment tray that included this incendiary looking chili oil, along with soy sauce and vinegar

We sat and waited for the rest of the party to show up and had a hard time fending off the women trundling along with carts full of steaming bamboo baskets and since CDR was fairly starving, we got a couple of dishes to tide us over… The first was so intriguing looking when I looked in the basket, I had to say yes. The woman described it as Sticky Rice Shrimp Ball.

The interior was a fluffy mousse of steamed whipped shrimp covered with with dense and chewy sticky sweet rice instead of a wrapper. It was so delicious that we ended up ordering another one later.

We had one order of the baked BBQ Pork Bun, which had a sweet sticky coating and the bread tasted like stale hot dog bun. Bleargh….

Fortunately Sonia showed up at this point. She’s the one who introduced us to this spot, and knows what is good. She quickly negotiated an order of the Steamed BBQ Pork Buns.

Then a bowl of Steamed Short Ribs with Black Beans, one of my favorite dishes. It was full of tender and rich pieces of pork that had been steamed in a luscious black bean sauce, which rendered out the fat and infused the meat.

This was followed by another dish of similar rib meat with larger bones. It had more sliced jalapeno peppers and bigger pieces of meat, but the peppers were potent and made my mouth burn…

Seafood Dumpling with the beautifully translucent but somewhat fragile and sticky wrapper. You can see plump shrimps nestled within along with chives and minced vegetables in a beautiful array of colors.

Pork Siumai dumplings sprinkled with tiny bits of fish roe and topped with a small shrimp. You can also see succulent bits of black mushroom peeking out.

We shared several baskets of Shrimp Dumplings (Hargow) which had plump shrimp and tender bamboo shoots in a gingery marinade wrapped up in a delicate looking ruffled translucent bundle.

Ahhh, the Tofu Rolls look so wrinkled and unattractive on the outside, but then the server whips out the scissors and cuts them open…

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