Other unique dim sum dishes include the multi-grain bun with sesame, peanuts, shredded coconut, and walnut Hakka buns; abalone sauce chicken feet; and the crispy abalone taro tart. There are a number of Capital Seafood locations spread throughout Los Angeles and Orange County — each one with a different vibe, menu, and price. Capital Seafood Monterey Park is the most affordable and still employs push carts. Capital Seafood Arcadia ranks as the supreme location with an upscale cart-less experience with favorites like spinach dumplings, mini egg tarts, and roast duck. And Capital Seafood Irvine is the most over-priced but carries typical dim sum like har gow, siu mai, and a variety of buns.
N Broadway, Los Angeles, CA 90012
The pumpkin and sweet bean paste sesame balls, and spicy minced pork dumplings shaped like miniature pears are also popular choices. Dim sum prices at Bistro 1968 lean towards the higher end, ranging from $4.88 to $8.88, but the quality, execution, and flavors are unparalleled. Not many dim sum restaurants make dishes in-house these days — most serve frozen wares reheated for service. But that’s not the case at Tang Gong, which is home to the best crispy baked barbecue buns. Another unique item is the purple yam salted egg yolk balls — the exterior tastes like a crispy, hot mochi ball, while the inside oozes out steaming salty egg yolk. Other notable dishes include spicy fried garlic shrimp dumplings and crispy red rice noodle rolls.
Essential Dim Sum Restaurants in Los Angeles
In 1974, he opened a Korean-style Chinese restaurant that became the Dragon in 1980. Like many who work in Korean-Chinese restaurants, Wang is of Chinese heritage and grew up in South Korea. For example, Chinese zhajiangmian is usually plainer than Korean-Chinese jajangmyeon, which is coated in a thick sauce of fermented black beans.
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In Korean, aswiwo means sadness, pity and disappointment all in one — an apt description for how customers felt during the Dragon’s final days. Peter Nam, 68, has been coming to the Dragon since he arrived in L.A. Every second Saturday of the month, he dines there with a group of about 10 friends. Wang sold the restaurant to In-seung Choi in 2016 while retaining ownership of the property on South Vermont Avenue north of Olympic Boulevard. After arriving in the U.S. in 1971, Wang took any job he could find — bus boy, grocery deliverer, sous chef.
Customers place orders at the register, pay, and await the freshly steamed dishes. While the selection is smaller than other dim sum establishments, the classics are on offer. Menu highlights include rice noodles, baked barbecue buns, shrimp dumplings, deep-fried sesame balls with red bean paste, egg tarts, and shu mai.
The restaurant used to employ over 20 staff members, but now only has about seven.
The restaurant is among a select few left in Los Angeles that still uses push carts. Atlantic Seafood also sells a number of its dim sum frozen for takeout. Dim sum is sold behind the counter and is served with such efficiency that the long lines move quickly. Find pineapple barbecue pork buns, coconut and taro cake, garlic spare ribs, deep-fried taro pastries, among a long list of favorites. Don’t go looking for carts, simply order off the paper menu and wait for the dim sum to arrive. The shrimp and chive dumplings, egg tarts, and garlic spareribs are solid.
Kingdom Dim Sum
For convenience, the restaurant accepts Apple Pay in addition to online orders. Prices are on the higher side at Longo Seafood Restaurant, but the dim sum here is solid. Don’t forget to order the almond souffle for dessert, which consists of hot almond milk with gingko nuts wrapped in a dome of puff pastry. Dip the pastry puff into the milk or push the puff into the hot milk to enjoy.
The staff hoped the restaurant would move to another location, but Choi said a large space suitable for traditional Korean celebrations would be prohibitively expensive. Besides the regular gatherings with his friends from St. Agnes Korean Catholic Church, Kim has enjoyed many family meals and birthdays at the Dragon, which is his “dangol,” or go-to restaurant. A resident of Koreatown, Kim immigrated to the U.S. in 1978 and operated a sewing factory for 35 years. As the final days of Dragon House approach, the restaurant is expected to see an increase in customers who want to experience the place for one last time.
Hone in on the restaurant’s more unique items, like pu’er barbecue buns that are infused with tea flavor and quail egg siu mai. Online ordering is available for those wishing to skip the line, but for everyone else, grab a clipboard with the menu and mark the items desired. The restaurant has been around for decades and serves dim sum every day from 8 a.m. The best dish is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). The dim sum offerings are vast but don’t be alarmed — there’s a picture menu for the uninitiated. Opened in 1993, 888 Seafood seats up to 800 people and is one of the last Cantonese restaurants of its size to weather the pandemic.
For great dim sum without the wait, head to Grand Harbour in Temple City. The prices are on the higher side for standard (har gow, siu mai, and pineapple buns) and more unique dim sum (fresh lobster congee, purple yam buns, and deep-fried chicken cartilage). Grand Harbour also has a number of lunch specials Monday through Friday and offers online ordering. Atlantic Seafood serves dim sum favorites like the egg white snow bun, mini pineapple salted egg yolk bun, egg tarts, mango pudding, and fried turnip cake. Although most of the dishes are above par, the star is the mini pineapple salted egg yolk bun that is carried out on trays fresh from the oven.
Bistro 1968 boasts the most innovative dim sum in Los Angeles, available all day in addition to an extensive menu of entrees. While the menu includes classic dim sum offerings like barbecue buns, spare ribs, rice rolls, and egg tarts, it’s the unique creations by Chef Wong that set this restaurant apart. Delight in dishes like the baked wagyu and mushroom puff, abalone tart, baked peanut mochi, or the salty egg yolk golden skin har gow (shrimp dumpling).
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