About Us
History
Hong Kong East Ocean Seafood Restaurant opened its door in 1989 and has been the SF Bay Area’s best oceanfront dining. Nestled at the tip of Emeryville Marina, you can enjoy the gorgeous view of the San Francisco Bay while experiencing steaming hot dim sums and authentic Cantonese cuisines. Panoramic view of the most famous Golden Gate Bridge and Treasure Island are within viewing distance. Perfect to host private gatherings, corporate off sites, and oceanfront weddings for your special events, all featuring gorgeous ocean views.
Accommodation
Shortly after the 1989 Loma Prieta 6.9 magnitude earthquake that devastated the SF Bay Area, we spent a year tearing down the old building and built the existing facility. The lower main dining area can cater up to 450 guests with fantastic ocean view of the bay. The upper dining hall accommodates up to 100 guests for private dining and events. Our Marina VIP room on the upper floor can seat up to 60 guests with Emeryville Marina Yacht club view. Our total seating capacity is around 600 guests. From 2012 to 2022, we have served over 1 million guests.
We look forward to seeing you in our restaurant!
our team
Chef Ray Gong
Chef Wo Jun Lin
Chef Ray Gong
EXECUTIVE CHEF
A culinary mastermind with a flair for the flavors of the East, Executive Chef Ray Gong has spent the last three decades perfecting the art of Chinese cuisine. After honing his skills at some of the most renowned restaurants throughout Asia, he brought his talents stateside, quickly establishing himself as a rising star in
EXECUTIVE CHEF
A culinary mastermind with a flair for the flavors of the East, Executive Chef Ray Gong has spent the last three decades perfecting the art of Chinese cuisine. After honing his skills at some of the most renowned restaurants throughout Asia, he brought his talents stateside, quickly establishing himself as a rising star in the SF Bay Area culinary scene. As the executive chef of our acclaimed Hong Kong East Ocean Seafood Restaurant, Chef Ray Gong has earned a reputation for his inventive takes on classic Cantonese dishes. When he's not busy delighting diners, Ray can be found mentoring the next generation of chefs within the culinary community.
Chef Hu Ru-Ya
Chef Wo Jun Lin
Chef Ray Gong
BARBECUE CHEF
Mr. Hu has been with our restaurant since 2002. His responsibilities are to ensure the meat (poultry and pig) are up to the highest standards, marinating the meat with his special recipe and prepare for roasting. His pig roasting craft is known throughout the Bay Area. You will understand once you taste the thin and crackling pigskin.
Chef Wo Jun Lin
Chef Wo Jun Lin
Chef Wo Jun Lin
DIM SUM CHEF
Mr. Lin has been with us since 2007, and is a master of Dim Sum. The word dim sum comes from the Cantonese tim sam, "appetizer," or literally, "touch the heart." He provides us with innovative ways in Dim Sum and oversees quality control. Because of his leadership and mastery of the art, every piece of hand made dim sum is from the heart.