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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.
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!
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.
Mr. Ma was born in Hong Kong and worked for similar sized restaurants in Hong Kong. In 1995, he immigrated to the US and joined our staff. In 2006, Mr. Ma was recommended and received the award from Les Amis d’ Escoffier Society, Inc. as a “Culinary Art Master”. He takes annual leave to Japan, Hong Kong and other countries
Mr. Ma was born in Hong Kong and worked for similar sized restaurants in Hong Kong. In 1995, he immigrated to the US and joined our staff. In 2006, Mr. Ma was recommended and received the award from Les Amis d’ Escoffier Society, Inc. as a “Culinary Art Master”. He takes annual leave to Japan, Hong Kong and other countries to gain inspiration by tasting different types of food and interact with the top chefs on fresh ways to cook.
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.