About Us
History
Hong Kong East Ocean Seafood Restaurant, established in 1989, is renowned for being one of the San Francisco Bay Area’s premier oceanfront dining destinations. Situated at the tip of Emeryville Marina, the restaurant offers diners a panoramic view of the San Francisco Bay, including landmarks like the Golden Gate Bridge and Treasure Island.
Known for its authentic Cantonese cuisine, the restaurant is particularly famous for its freshly prepared dim sum. The combination of high-quality food and scenic oceanfront views makes it an ideal location for various events, including private gatherings, corporate meetings, and weddings. The setting, enhanced by the proximity to the water and iconic landmarks, provides a picturesque backdrop for special occasions.
Accommodation
After the 1989 Loma Prieta earthquake, which severely impacted the San Francisco Bay Area, we spent a year rebuilding our facility from the ground up. Today, our restaurant proudly offers breathtaking ocean views and versatile dining spaces.
- The main dining area on the lower level accommodates up to 450 guests, providing stunning views of the bay.
- The upper dining hall seats up to 100 guests, ideal for private events and gatherings.
- Our Marina VIP room on the upper floor can host up to 60 guests, offering exclusive views of the Emeryville Marina Yacht Club.
With a total seating capacity of around 600 guests, we’ve had the honor of serving over 1 million guests between 2012 and 2022.
We look forward to welcoming you and making your experience unforgettable!
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.