必比登$$Chinese, Dim Sum
The parking lot is likely full, and you may have to wait for a seat, especially on weekends, but this Cantonese parlor in Rosemead is more than capable of handling its crowds. Open since 2017, the restaurant earned its success without the familiar dim sum carts and through plates big and small that arrive freshly prepared, carefully seasoned and appropriately hot. Golden-brown skewers of sugarcane shrimp, plump orbs of pork siu mai and fluffy steamed buns filled with char siu all delight. Best of all may be the rice noodle rolls flecked with barbecue pork.
必比登$$Chinese, Dim Sum
This beloved Cantonese restaurant could easily glide solely on its reputation, and yet, its devoted chefs meet the moment again and again. One of the first of its kind to offer dim sum à la carte, rather than by an actual cart, items arrive piping hot, fresh from the steamer. You really can’t go wrong, with each course seasoned and cooked to exacting standards. Bigger plates are all the rage at night — including sweet and sour pork, which finds elevation in this trusty kitchen's hands. Anything with seafood is a sure bet, but don’t miss the preserved salty egg bun with molten yolk. Families ca
TripAdvisor 评论样本 · 3.7/5 · 61 条
Sea Harbour位于圣盖博谷，以高品质广式点心闻名。食物方面，新鲜虾蟹、乳鸽及饺子备受好评，但部分评论指出菜单缩减后蔬菜选择有限，牛肉普通且无甜点。服务评价两极：正面反馈称员工友好、上菜快；负面则抱怨等待时间长、座位安排不公及整体体验下降。环境明亮整洁，设有包间，但周边卫生状况欠佳。尽管有米其林必比登推荐，近期关于价值和服务的批评增多，建议提前预订并降低预期。
适合追求传统广式点心且能接受潜在服务波动的食客，建议提前预订。
必比登$$Malaysian
Is there ever not a wait at this friendly Malaysian café? Chef Kenji Tang clearly knows his audience, and day or night the line to get in can be as dense as the takeout tickets that pile up on the front counter. Tang fills a welcome niche with a succinct menu of Malaysian staples in a neighborhood better known for its Chinese restaurants. The Hainanese chicken is the default order for good reason: gently poached, tender and served cold with a trio of sauces and a dome of seasoned rice. Chicken curry shows an ability to layer finely tuned spices and is best paired with hot, flaky roti canai, wh
必比登$$Chinese, Sichuan
Some Sichuan kitchens temper their heat levels depending on what they think the customer can handle. Not this one. This long-standing veteran has never been one to hold anyone’s hand and their widespread success has not at all cooled their approach. Expect nothing less than the full-throttle Sichuan experience where tongue-numbing, lip-tingling dishes arrive coated in heavy spices, garnished with sliced chilis and, often, doused in fire-engine red chili oil. Toothpick lamb, intensely aromatic with cumin and chilies, remains the house signature, but the crispy-crusted beef is a formidable rival